Every housekeeper knows how to make pork pie, but not every one knows that if the bottom crust is first baked with a handful of rice to prevent bubbling—the rice may be used many times for the same purpose—and the pork partially cooked before the upper crust is added, the pie will be twice as palatable as if baked in the old way. The crust will not be soggy and the meat juices will not lose flavor by evaporation.—[Mrs. O. P.
PORK PIE WITH APPLES.
Line a deep pudding dish with pie crust. Place a layer of tart apples in the dish, sprinkle with sugar and a little nutmeg, then place a layer of thin slices of fat salt pork (not cooked), sprinkle lightly with black pepper. Continue to add apples and pork until the dish is full. Cover with a crust and bake until the apples are cooked, when the pork should be melted. Serve as any pie.—[M. C.
SPARERIB PIE.
Chop the small mussy pieces of meat, put in a pudding or bread tin, add some of the gravy and a little water. Make a biscuit crust, roll half an inch thick and put over the top and bake. A tasty way is to cut the crust into biscuits, place close together on top of the meat and bake. More dainty to serve than the single crust. A cream gravy or some left from the rib is nice with this pie. Any of the lean meat makes a nice pie, made the same as the above.
PORK CAKE WITHOUT LARD.
Over 1 lb. fat salt pork, chopped very fine, pour a pint of boiling water. While it is cooling, sift 9 cups flour with 1 heaping teaspoon soda and 2 of cream tartar, stir in 2 cups sugar and 1 of molasses, 4 eggs, teaspoon of all kinds spice, 2 lbs. raisins, 1 lb. currants and ½ lb. citron. Lastly, thoroughly beat in the pork and water and bake slowly. This will keep a long time.
PORK CAKE.
Take ½ cup sugar, ½ cup strong coffee, ½ cup molasses, ½ cup chopped salt pork, ¼ cup lard, 1 cup raisins, stoned and chopped, 2 cups flour, 2 eggs, 1 teaspoon soda, dissolved in coffee, 1 teaspoon cloves, cinnamon and nutmeg.