“Frankfurters”
Cover with boiling water and boil slowly until they rise to the surface of the water. Drain and rub over with a mixture of butter, lemon juice and made mustard.
Broiled pork chops
Are too heavy as breakfast food for any stomach save that of a hod-carrier or ditcher. But people will eat them in the “killing” season, and should have them properly cooked.
Trim away the fat and the skin from the small end; broil over clear coals, and thoroughly, for fear of trichinæ. Pepper and salt to taste. Send around tomato catsup with them.
Cutlets and spare-ribs are cooked in like manner.
Curried pork cutlets
Broil as in foregoing recipe and keep hot (covered) over boiling water. Heat a tablespoonful of butter in a frying-pan, and as soon as it hisses fry in it a tablespoonful of minced onion. When the onion has browned, strain it from the fat, return the latter to the pan, and pour in a cupful of boiling water, with half a cupful of apple sauce. Stir while it simmers for ten minutes. Cook two minutes, and pour over the chops. Leave covered in the oven for five minutes and serve.
TRIPE
A much-maligned article, meet for good men’s tables. It is despised and set at naught by people who should know better, because it is rarely cooked daintily. At its proper estate under the hands of a cook who recognizes its real worth it is said to be both nourishing and digestible. It is certainly palatable, if tender and properly prepared. Buy from your butcher the prepared tripe—that is, tripe which has been thoroughly cleaned and is ready for boiling. No matter how you intend to cook it, boil it first.