The century cook book

broiler and broil until done over a Sausages. clcar fire, arrange on a platter, put a small lump of butter on each piece, put in the oven for a few moments, and serve. Roast Pig. A pig from three to six weeks old is best for roasting. Leave the pig ^*)|^["'N^«^ whole and wash inside and out, chop the liver and mix with equal quantities of bread crumbs and mashed potatoes, add two chopped onions, a little parsley, and salt and pepper to taste, mix into a paste with two beaten eggs, a lump of butter and about a teacnpful of milk, stuff the pig with dressing, sew it up, put in a pan and roast from one and a half to two hours, basting frequently. Make a dressing with a glass of wine, some of the stuffing, and the drippings. When the pig is done, put on a platter, put Pork 43 a lemon or apple in its mouth, and serve with the sauce. Baked Pork Tenderloin. Split the tenderloin through lengthwise; make a stuffing of bread, seasoned with salt, pepper and some kind of sweet herb, stuff the tenderloin and tie a string around it to keep the filling in, add a cupful of water and bake some forty to fifty minutes; baste frequently. Boiled Ham. If the ham is quite salt and has been cured some time, it will require soaking from ten to twenty-four hours, during which the water should be Ham. changed several times. After the ham has been soaked sufficiently, scrape and clean thoroughly, cutting away any part that may be rusty or discolored. Put the ham in any vessel suitable for boiling it and cover plentifully with water, let it come to a boil very slowly and skim off the scum as it rises. When it boils clear, set the pot on the back of the stove and let it simmer slowly but steadily until done, then take out of the liquor, strip off the skin, dust with cracker or bread crumbs and put in the oven and brown. Pig's Feet Broiled. Pig's feet should be boiled for about six hours. When cold, split in two and broil on a wire broiler over a clear fire, baste with butter, seam with salt and pepper and serve. Fried Pig's Feet. Boil the pig's feet and vvhen cold split open, dip in beaten egg, then in bread crumbs and fry in hot fat and serve with tomato sauce. Fried Sausages. Prick the sausages with a fork (this prevents them from bursting), and put them into a frying pan with a small piece of butter. Keep moving the pan about, and turn the sausages three or four times. In from lo to 12 minutes they will be sufficiently cooked, unless they are very large, when a little more time should be 44 Pork allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some countries, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about lo or 12 minutes. Note. — Sometimes, in close, warm weatlier, sausages very soon turn sour; to prevent this, put them in the oven for a few minutes with a small piece of butter to keep them moist. When wanted for table, they will not require so long frying as uncooked sausages.