GRANDMOTHER'S PORK NOODLES Mrs. H. D. Sheldon
One-half pound of salt pork, sliced; six medium onions; six medium potatoes; noodles. Boil salt pork until very nearly done. Add potatoes and onions. Cook until they are beginning to be tender. Have about two quarts of water left. Add noodles and finish cooking. This will make a thick stew.
PORK CHOP CASSEROLE Mrs. George D. Milligan
Sprinkle bottom of dish with flour; place pork chops then on top a layer of sliced raw potatoes and onions, finish with bread crumbs. Bake until potatoes are done. Use no liquid.
BAKED PORK CHOPS Sue C. Woodman
Cut thick, wash and dip in flour; place in deep pan; season with pepper, salt, and a little sage. Cover tightly and bake forty minutes in quick oven.
STUFFED PORK TENDERLOINS Mrs. C. E. Balluff
Split two large tenderloins and flatten out as wide as possible, spread one with a very thick layer of dressing (such as is used for turkey dressing). Place the second tenderloin on this and tie them together, roast in a medium oven, basting frequently with boiling water and a small piece of melted butter.
STUFFED SPARERIBS Mrs. H. L. Middleton
Have two sets of ribs cracked across the middle; rub the insides with salt, pepper and dredge with flour. Cook sauerkraut half an hour, drain and fill the ribs; tie or sew closely together and put in oven. Pour over the ribs the water in which the sauerkraut was boiled. When one side is browned, turn them over and brown the other side. Serve with brown gravy.