The roasting pieces are the leg, loin, spare-rib, and shoulder. If the skin is left on cut it through in lines both ways, forming small squares. Put a cupful of water in the pan with the meat; bake in a moderate oven, allowing twenty to twenty-five minutes to the pound. Pork must be thoroughly cooked. Serve with apple sauce or fried apples.
FRIED APPLES
Cut slices one half inch thick across the apple, giving circles. Do not remove the skin or core.
Or cut the apples in quarters, leaving on the skin and removing the core. Sauté the apples in butter or drippings until tender, but not soft enough to lose form.
Serve the fried apples on the same dish with pork as garnishing.
PORK CHOPS
Cut pork chops not more than one half inch thick. Trim off most of the fat, dredge them with flour, and sauté them until thoroughly cooked, and well browned. It will take about twenty-five minutes. Serve with fried apples.
BOILED HAM
Soak the ham over night, or for several hours. Thoroughly wash and scrape it. Put it into cold water; let it come to the boiling point; then simmer, allowing twenty minutes to the pound. Pierce the ham with a fine skewer. If done the skewer can be withdrawn easily without sticking. Let the ham partly cool in the water; then remove and draw off the skin. Sprinkle the top plentifully with cracker crumbs and brown sugar, or brush it with egg. Press into it a number of whole cloves, and set it in the oven a few minutes to brown. Or the ham may be left white, and dotted with pepper, a clove stuck in the center of each spot of pepper. Soup vegetables and a bouquet of herbs boiled with a ham improve its flavor. A ham boiled in cider is especially good. Trim the meat around the bone, and conceal the bone with a paper frill or vegetable cut into shape of rose. Ornament the ham with dressed skewers, or with parsley and lemon.
