Miss Corson's practical American cookery and household management

In cool weather, there is no meat more savory than the tenderloin of fresh pork. Prime ones are large, thick through the centre, bright red in color, and closely intersected with lines of white fat ; if the pork is from a perfectly healthy animal, and thoroughly cooked, it is entirely wholesome for any person except those who have weak digestions. The tenderloins may be split and stuffed before they are baked. BAKED SWEET POTATOES. Peel the potatoes, put them into tlie dripping-pan with the tenderloins, bake them until tender, and serve them with the tenderloins and stuffed apples. STUFFED APPLES. Prepare the apples as soon as the tenderloins are in the oven ; wipe them with a wet towel, cut a thick slice from the stem end of each, scoop out the core without cutting through the apples, fill each one with an ounce of highly seasoned sausage-meat, or with the slice from the top, chopped and seasoned ; arrange them on a large tin pan, dust them over with cracker-dust, and bake them until tender. Serve them with the tenderloins. Tenderloins may also be broiled and fried, seasoned with salt, pepper, and powdered sage. HAND OF FRESH PORK. The hand of pork is the leg or shoulder of young pork cut short, and boned from the top without marring the skin. After the leg is boned, it is stuffed with any good forcemeat, or with highly seasoned bread-stuffing, and sewed at the top as shown in the picture given in the chapter on Carving. The hand may either be boiled or roasted, and served with [illustration: REMOVES (RELEVÉS). 323] a garnish of string-beans, or a fresh green salad. With a good forcemeat, the hand makes a nice cold dish for supper. BROILED PORK WITH CHILI SAUCE. The Chili sauce is to be prepared in advance of cooking the meat, and in a considerable quantity, as it will keep some time. The directions for making it are given below. To cook the pork, have cutlets about half an inch thick cut from the leg of fresh pork ; put the cutlets between the bars of a double gridiron, and broil them brown over a moderate fire, allowing about twenty minutes to cook them ; when they are well done, put them on a hot platter, season them with salt and pepper, put a little butter over them, and serve them with a dish of Chili sauce. CHILI SAUCE. Scald ripe sound tomatoes, peel them and weigh them ; to five pounds, add one pound of onions peeled and sliced, five ounces of fresh red peppers, weighed after the seeds are taken out, and then chopped fine, a quarter of a pound of brown . sugar, two tablespoonfuls of salt, and a pint of vinegar ; put all these ingredients over the fire in a porcelain-lined kettle, and boil them slowly, stirring them frequently to prevent burning ; after the sauce begins to boil, it must be stirred almost incessantly. In about half an hour it will be quite thick ; it should be boiled until it is about the consistency of apple-sauce. After the sauce has been boiled enough, remove the kettle from the fire, let the sauce cool in it, and then bottle it and cork the bottles tight. HOW TO DRESS A ROASTING-PIS. A roasting-pig is in prime condition when it is three to six weeks old. As soon as it is killed, plunge it into cold water for five minutes, then rub it all over with powdered