Pare sweet potatoes, and place them in the bottom of a roasting pan. Wipe the pork chops, and place them on top of the potatoes. Place the roasting pan on the top shelf of a hot oven, in order to brown the chops. Brown on one side; turn the chops with a fork, and brown on the other side. Then remove the roasting pan from the oven, sprinkle the chops with salt, pepper, and powdered sage. Add a little boiling water. Return to the oven.
[Illustration: FIGURE 70.—THE COMPOSITION OF FRESH AND DRIED FRUITS.
(Revised edition)]
Cover and bake 1 hour, or until the potatoes are tender. Baste the potatoes and meat occasionally.
Remove the chops to the center of a hot platter, and surround them with the potatoes. Serve at once with Apple Sauce (for preparation of Apple Sauce, see Fruit Sauces).
TURNIPS WITH FRESH PORK
1 1/2 pounds fresh pork (shoulder) 3 medium sized turnips 1 tablespoonful salt 2 tablespoonfuls flour Pepper
Clean the meat, put it in a saucepan, and add enough boiling water to cover. Cook at simmering temperature for 1 1/2 hours.
Pare the turnips, cut them into cubes. When the meat has cooked 1/2 hour, add the turnips and salt and continue cooking for 1 hour or until the meat and vegetables are tender. Mix the flour with enough cold water (about 2 tablespoonfuls) to make a thin batter. Add it to the meat and turnips. Stir and cook for at least 10 minutes. Add a dash of pepper. Serve hot.
BROILED HAM
Parboil in boiling water for 10 minutes a slice of ham about 1/2 inch thick. Place in a broiler and broil, or place in a "frying" pan and pan- broil, turning often. Garnish with parsley and serve at once.