PORK Roast Pork.
a piece of loin from a young pig, 3 pounds in weight; score the rind across one eighth of an inch apart, season with tablespoonful salt and teaspoonful pepper; lay the pork in a roasting pan, place it in a medium hot oven, roast till light brown, basting with its own gravy; then add cupful boiling water; con tinue to roast and baste till nearly done, turn the meat over, so the rind lies in the gravy, roast ten minutes, turn it again, so the rind is on the top; let it remain five minutes longer in the oven, transfer to a hot dish, free the gravy from fat, mix 1 tea spoonful cornstarch with gill cold water, add it to the gravy, stir two minutes, add sufficient boiling water to make creamy sauce, strain, and serve with the meat.
Pork Tenderloins with Sweet Pota toes.
Wipe tenderloins, put in a dripping pan and brown quickly in a hot oven; then sprinkle with salt and pepper, and bake forty-five minutes, basting every fifteen minutes.
Pare six potatoes and parboil ten minutes, drain, put in pan with meat, and cook until soft, basting when basting meat.—FAITITTE M. FARMER.
Pork Chops, Sauce Robert.
Take 8 rib chops, trim them neat ly; have ready some finely chopped onion and parsley; sprinkle each chop on both sides with this, also salt and pepper, and beat lightly with a broad knife, to make all adhere. Dip each one into slightly beaten egg, then roll into fine bread crumbs; let stand five minutes; dip into melted butter, and roll again in the crumbs. Arrange in a wire broiler and broil seven minutes over a clear fire. Chop fine 2 large onions, place in a stew pan with 1 tablespoOnful butter, and cook slowly until well colored; add 1 tablespoonful flour, stir, and brown again, add slowly cupfuls beef stock and 2 tablespoonfuls vinegar. When smooth and thick, simmer until re duced to 1 cupful, add 1 teaspoonful mixed mustard, salt, and pepper to taste. Pour this around the chops as they are dished.
Bobble Gash (German recipe). 1 pound lean pork, 1 pound veal, 1 tablespoonful lard, 3 onions, 5 potatoes, 1 cupful cream, 1 tablespoonful flour.
Cut the pork and veal in small pieces. Put the lard in a kettle; when hot, add the onions sliced. As they commence to brown, drop in the meat and stir constantly until brown; then cover with water and boil three fourths of an hour. Sea son with salt and pepper. Pare and cut in small dice the potatoes; when boiled, add them to the meat with the cream. Thicken with flour.
Boston Pork and Beans.
Pick over and wash a quart of dried beans the night before you bake them. Put them to soak in cold wa• ter. In the morning, pour off the wa ter, put them in a kettle, then cover with plenty of cold water, and set to boil. Cook till perfectly tender; turn off the bean water; put them, into a pot; score in lines the rind of a piece of pork and bury it, all but the surface of the rind, in the middle of the beans. Add enough boiling wa ter to the beans to cover. Stir in 2 tablespoonfuls molasses and a tea spoonful fresh mustard. Cover the pot and put in the oven. Bake mod erately, but steadily, five hours. If the water wastes away so a.s to be be low the surface of the beans, supply enough just to cover them. Toward the end of the time, it may be allowed to dry down enough to permit the pork to brown. Uncover the pot for a little while for this purpose.
Roast Pig.
A pig for roasting should not weigh over 6 or 7 pounds after being cleaned. When it has been prepared by the butcher, lay it in cold water for fifteen minutes, then wipe dry, inside and out. Make a stuffing as for a turkey, adding two beaten eggs. Stuff the pig to his original size and shape. Sew him up, bend his fore legs backward, his back legs for ward under him, and skewer into shape. Dredge with flour and set, with a little salt water, into a covered roaster. At the end of twen ty minutes remove the cover again, rub the pig with butter, and brown for ten minutes. Serve very hot with apple sauce.