Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

For broiling, chops should be cut very thin and broiled at least fifteen minutes, holding the broiler some distance from coals, to avoid burning.

Baked Pork Chops

Prepare as for [Broiled Pork Chops] and cook in hot oven twenty minutes, turning when half cooked.

Sautéd Pork Chops

Cook chops in hissing hot frying pan in small amount of fat. Drain and serve.

Broiled Ham

Cut ham very thin, cover with cold water, heat slowly to the boiling point. Drain, dry, and broil.

Boiled Ham

Select a medium-sized ham; soak over night in cold water. Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to the pound. Cool in water in which it was cooked. Take off the skin, sprinkle with sugar, and cover with seasoned cracker crumbs. Bake twenty to thirty minutes. Decorate with cloves, garnish with parsley and lemon, and serve hot or cold.

A more aromatic flavor is given to the ham if a bouquet of sweet herbs and one half cup each of onions, carrots, and turnips are boiled with it. Many baste the ham, when baking, with cider.