Stevenson Memorial Cook Book Part 11

Mrs. A. Donald Campbell

Have ham cut two inches thick, leaving on rind. Pour over it good, generous cup of milk and one-half cup brown sugar, partly dissolving sugar in the milk on top of stove, before pouring over ham. Cook all in ca.s.serole two hours. Serve with rings of fried apples on chop plate.

ROGNONS AUX TOMATOES

Mrs. R. Woods

Cut in small pieces a fresh kidney and fry in hot lard. When almost done add to it a sliced onion, half cup of tomatoes and a slice of ham. Let all fry together, and when done add a spoonful of flour, a piece of red pepper and a spoonful of chopped garlic and parsley. Thin with a little water, season with salt, and let boil a few minutes, when it is done.

EASTER HAM

Mrs. E. Iglehart

One-half pint grated bread crumbs, one cup currants, one saltspoonful of salt, one saltspoonful sweet marjoram or thyme, one salt spoonful of black pepper, moisten with sweet milk. Boil small ham until tender, remove bone and skin, fill in the cavity with dressing, wind with cord into shape, puncture with skewer in the fat parts and fill the holes with dressing. Bake in a closed pan in a hot oven one hour.

HAM PUFF

Mrs. A. Donald Campbell

Scald one pint of milk, one cup flour; stir constantly until thick. Let cool, then add beaten yolks of eight eggs. Beat thoroughly, add beaten whites, a little suet, one and one-half cups of chopped, boiled ham, and one-half cup b.u.t.ter. Set tin in pan of water, and bake three-fourths of an hour. Keep standing in water until served.

HAM LOAF

Mrs. W. C. Thorbus

Two pounds of ham, ground; one pound of pork loin, ground; two eggs, beaten; one cupful rolled cracker crumbs; one cupful milk; pepper to taste. Mix all together, put in a baking tin and pour over it one cupful tomatoes and bake two hours.

JAMABALA OF HAM

Mrs. H. Clay Calhoun

One large slice of raw ham; one large onion; put through the grinder and fry. When thoroughly cooked add two cups boiled rice; one quart of tomatoes and half of a sweet green pepper, chopped fine. Serve hot on toast.

BARBECUED ROAST PORK

Mrs. Chase

Place pork roast in dry self-basting or similar roaster. Place in oven for thirty minutes. In meantime put one cup of vinegar, one teaspoonful red pepper, one teaspoonful black pepper, one teaspoonful salt in saucepan and bring to a boil. Baste roast every fifteen or twenty minutes with this sauce at boiling point, draining off sauce after each basting and returning sauce to saucepan, which should be kept at the boiling point. Drain off sauce and serve in separate dish.

CROWN ROAST OF YOUNG PORK

Mrs. M. Dippen

Have crown roast made of young pork ribs, same as of lamb; fill the center with medium sized potatoes, boiled and rolled in b.u.t.ter and minced parsley; surround with fried apples.

BROILED SAUSAGE

Mrs. W. D. Hurlbut

One and one-half or two pounds of well seasoned sausage meat mold it into a flat cake; place in a frying basket which, in turn, is put in a larger pan, to catch the drippings. Put under the blaze and let it broil slowly; when nicely browned on one side turn it over and brown that side. When done remove to hot platter and surround with fried apples.

PORK CHOPS WITH POTATOES

Mrs. C. S. Junge

In a ca.s.serole place a layer of sliced raw potatoes and over it sprinkle of flour. Put in a layer of chops and a layer of potatoes and repeat until ca.s.serole is full. Nearly cover with milk that is seasoned with salt and pepper. Sprinkle cheese over top and bake two hours.

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 Ca.s.sEROLE

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 b.u.t.ter.

STUFFED SPARERIBS

Mrs. H. L. Middleton