ROAST PIG. — Wash thoroughly inside and ouside a six- weeks'-old pig; wipe dry with a towel. Salt the inside and stuff it with a fowl dressing; sew it up, place it in a kneeling posture in a dripping-pan, baste with water and butter a few times, as the pig warms. Roast for 2 or 3 hrs. Make a gravy by skimming off most of. the grease; stir in the pan a tablespoon of flour, use enough water to make it the right consistency. Season, and let all boil up once. Strain and turn into a gravy-dish. Place the pig on a large platter surrounded with parsley. — Mrs. C. J. Jeffries, Winnetka, 111. ROAST SPARERIB.— Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper✪ Roast Leg of Pork, fold over, stuff with turkey dressing, sew up tightly, place in a dripping-pan with a pt. of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. FRIED SALT PORK, WITH CREAM GRAVY.^Cut the slices thin, and place them in cold water. After they have soaked 1 hr., drain well and dry them on a napkin. Heat the frying-pan very hot. Place Y-z a cup of flour on a plate, and, dipping each piece of meat in it, fry until crisp. Drain off all but 2 tablespoons 342 MEATS of the fat and stir 2 tablespoons of flour into that remaining in the pan. Cook 2 minutes, stirring well; then draw the pan back* on the range and slowly add 1 pt. of milk✪ Fried Salt Pork with Cream Gravy. When the gravy is smooth and well mixed together, cook only 1 minute, and add pepper, and salt also, if needed. Turn the gravy over the meat and serve. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SALT PORK PIE.— Scald well, with hot water, in order to remove the briny taste, cracked ribs of lean salt pork and also a slice or so of fat salt pork. Put into a kettle with sufficient cold water to cover it, put on the lid and boil 1 hr.; then season with pepper and put in a dozen potatoes, peeled and quartered. When the water begins again to boil drop in the dumplings. Make as fol- lows: 1 pt. of sour milk or buttermilk, 2 well-beaten eggs, 1 tea- spoon of salt and 1 even teaspoon of soda✪ Salt Pork Pie, dissolved in 1 tablespoon of water, flour to make a stiff batter. Put into the kettle in table- spoons and boil, and closely covered Yz of an hr. — Mrs. J. W. Fitz- patrick, 3031 S. Dearborn St., Chicago, 111. SAUSAGE. — To 15 Ihs. meat, either pig shoulder or side pork and round steak cut in strips for grinder, add 4 oz, of salt, 1 oz. pepper, 2 rounding tablespoons of powdered sage✪ Sausage, grind and pack in earthen dishes, run hot lard on top, and it will keep for weeks in a cool place. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I.— Grind 6 lbs. of lean fresh pork, 3 lbs. of chine fat in a sausage grinder or meat chopper, mix 3 tablespoons of salt.'^l'^ of black pepper, 4 of pounded and sifted sage with the hands. Taste if it has the right flavor, make long, narrow bags of stout muslin. Fill with the meat and hang in a cold, dark room. They can be used at once. — Mrs. C. J. Jeffries, Winnetka, 111.

AI-modernized reading of the original text

ROAST PIG. — Wash thoroughly inside and outside a six-weeks'-old pig; wipe dry with a towel. Salt the inside and stuff it with a fowl dressing; sew it up, place it in a kneeling posture in a dripping-pan, baste with water and butter a few times, as the pig warms. Roast for 2 or 3 hrs. Make a gravy by skimming off most of. the grease; stir in the pan a tablespoon of flour, use enough water to make it the right consistency. Season, and let all boil up once. Strain and turn into a gravy-dish. Place the pig on a large platter surrounded with parsley. — Mrs. C. J. Jeffries, Winnetka, 111. ROAST SPARERIB.— Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in a dripping-pan with a pt. of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. FRIED SALT PORK, WITH CREAM GRAVY.^Cut the slices thin, and place them in cold water. After they have soaked 1 hr., drain well and dry them on a napkin. Heat the frying-pan very hot. Place Y-z a cup of flour on a plate, and, dipping each piece of meat in it, fry until crisp. Drain off all but 2 tablespoons of the fat and stir 2 tablespoons of flour into that remaining in the pan. Cook 2 minutes, stirring well; then draw the pan back on the range and slowly add 1 pt. of milk. When the gravy is smooth and well mixed together, cook only 1 minute, and add pepper, and salt also, if needed. Turn the gravy over the meat and serve. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SALT PORK PIE.— Scald well, with hot water, in order to remove the briny taste, cracked ribs of lean salt pork and also a slice or so of fat salt pork. Put into a kettle with sufficient cold water to cover it, put on the lid and boil 1 hr.; then season with pepper and put in a dozen potatoes, peeled and quartered. When the water begins again to boil drop in the dumplings. Make as follows: 1 pt. of sour milk or buttermilk, 2 well-beaten eggs, 1 teaspoon of salt and 1 even teaspoon of soda, dissolved in 1 tablespoon of water, flour to make a stiff batter. Put into the kettle in tablespoons and boil, and closely covered Yz of an hr. — Mrs. J. W. Fitzpatrick, 3031 S. Dearborn St., Chicago, 111. SAUSAGE. — To 15 Ihs. meat, either pig shoulder or side pork and round steak cut in strips for grinder, add 4 oz, of salt, 1 oz. pepper, 2 rounding tablespoons of powdered sage, grind and pack in earthen dishes, run hot lard on top, and it will keep for weeks in a cool place. — Mrs. Conklin, 914 N. 5th Ave., Maywood, VARIATION I.— Grind 6 lbs. of lean fresh pork, 3 lbs. of chine fat in a sausage grinder or meat chopper, mix 3 tablespoons of salt.'^l'^ of black pepper, 4 of pounded and sifted sage with the hands. Taste if it has the right flavor, make long, narrow bags of stout muslin. Fill with the meat and hang in a cold, dark room. They can be used at once. — Mrs. C. J. Jeffries, Winnetka, 111.

Records on this page

Fresh Pork Pot PieRoast Leg of PorkRoast PigFried Salt Pork with Cream GravySalt Pork PieSausage

The Cook County cook book