Miss Corson's practical American cookery and household management

e oven, and occasionally shake it to move the onions about, and insure their uniform browning; after the onions are prepared, wash four tart apples, quarter them, remove the cores, place them in a pan just large enough to hold them, with a tablespoonful of butter distributed over them, and bake them until they are tender, but not at all broken ; keep the onions and apples hot to serve with the pork. When the pork is done, put it on a hot dish ; arrange the apples and onions in little groups around it, and serve it with a dish of plain boiled potatoes and brown gravy. To make the gravy, after the pork is taken from the baking-pan, pour out nearly all the drippings, leaving in the scraps of vegetables ; set the pan over the fire, stir in a heaping tablespoonful of flour until it is brown, and then a pint of boiling water, adding the water gradually ; season the gravy thus made, palatably with salt and pepper, let it boil for a moment, and then strain it, and serve it with the baked pork. [illustration: REMOVES (RELEVÉS). 321] BAKED PORK WITH POTATOES. Peel, boil, and mash a quart of potatoes, and, in mashing, season them highly with salt, pepper, and powdered sage ; remove all the bone from a shoulder of fresh pork, cutting from the inside, and leaving the meat as whole as possible ; after the bone is removed, season the inside of the meat, stuff the mashed potato into the cavity, and sew up the shoulder so as to restore its original shape ; if the skin is left on the shoulder, scrape it with a dull knife, wipe it with a wet cloth, and then score it in half-inch squares ; put the meat into a very moderate oven, so that it may cook slowly and thoroughly, twenty minutes to the pound ; serve with it boiled beets, or cabbage dressed with vinegar, or a sauce made of sour apples. If a gravy is desired, make it as follows : After the pork is done, take it up, remove the strings, and keep it hot ; pour out of the pan all but two tablespoonfuls of the drippings, set the pan over the fire, stir into it two tablespoonfuls of flour, and let it brown, then stir in enough boiling water to make a gravy of the proper consistency, season it palatably with salt and pepper, let it boil for a moment, and then serve it with the meat. The character of the gravy can be changed by adding to it two tablespoonfuls of vinegar, or a dessertspoonful of mixed mustard, or half a cupful of pickles chopped very fine, or two tablespoonfuls of pickled onions very thinly sliced. The chine, loin, and leg of pork are used for roasting and baking. Any of these pieces may be stuffed, or simply seasoned and cooked. The gravy is to be made according to the above recipe, or the pork may be cooked in accordance with the next recipe. BAKED TENDERLOINS. Wipe the tenderloins with a damp cloth, lay them in a dripping-pan with the sweet potatoes, and brown them quickly in a hot oven ; then season them with salt, pepper, and powdered sage, and bake them about forty minutes.