The royal baker and pastry cook

Pork Chops with Tomato Gravy. — Trim off skin and fat; rub the chops over with a mixture of powdered sage and onion ; put small piece butter into a frying-pan ; put in the chops and cook slowly, as they should be well done. Lay chops on hot dish ; add a little hot water to gravy in pan, 1 large spoon butter rolled in flour, pepper, salt, and sugar, and 1 cup juice drained from can tomatoes. The tomatoes themselves can be used for a tomato omelet. Stew 5 minutes and pour over the chops and serve. Sausages. — Have 3/4 lean and 1/4 fat pork chopped very fine, 1 pound salt, 1 pound pepper, and 1 teacup sage to every 40 pounds meat. Warm the meat, that you can mix it well with your hands, do up a part in small patties mixed with a little flour, the rest pack in jars. When to be used, do it up in small cakes, flour the outside, fry in butter or alone. They should not be covered while frying, or they will fall to pieces. They should be kept where it is cool, but not damp. To prevent sausages from bursting when cooking, never make a hole in them with a fork while turning them. Fried Salt Pork. — Cut fat salt pork in thin slices and soak in milk for a few hours. Pour boiling water over, drain, and fry until crisp. When partly fried they may be dipped into batter (see Fritters), then finished in the same pan, turning several times. Pork and Beans. — Soak 1 quart white beans overnight in cold water. Drain, add fresh water, and simmer gently till tender. Put in baking-pan and place in center, rind up, gashed, 1 pound fat salt pork parboiled. Mix 1 teaspoon salt, 1/2 teaspoon dry mustard, and 1 tablespoon molasses ; add to the beans, with enough boiling water to cover. Bake 8 hours in a moderate oven, adding more water as necessary. Liver and Bacon. — Cut liver in 1/2-inch slices, soak in cold water 20 minutes, drain, dry, and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but 1 or 2 tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil 1 minute. Serve separately. Few people know that lamb’s liver is as tender and well flavored as calf’s liver ; it is much less expensive. Stew, Irish. — Time, about 2 hours. 2Vi pounds chops, 8 potatoes, 4 turnips, 4 small onions, nearly a quart of water. Take some chops from loin of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops ; add turnips and onions cut into pieces, pour in nearly quart cold water ; cover stewpan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed ; then place in a dish ; serve it up hot. Brown Beef Stew. — Cut 2 pounds beef in small pieces. Melt some of the fat in a pan, brown in it the meat. Put rest of meat in kettle with 1 pint cold water, let stand 20 minutes, then heat slowly. Transfer browned meat to kettle; thicken fat with two tablespoons browned flour, add 1 pint boiling water and stir ; when thick strain into kettle. Add 1 cup diced carrot, cover, and simmer. When half done add 1 pint diced potatoes. Season well with salt and pepper.