European and American cuisine

' Weisauer. — Procure from a pork store 27^ pounds trimmings from fresh pork, wash and wipe dry, season with 1 tablespoonful seasoning salt. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir a few minutes ; then add y^ pint boiling water, cook 2 minutes; add 1 pint vinegar, V^ tablespoonful sugar, 2 onions with 3 cloves stuck into each one, 1 bay leaf, and 12 whole peppers, cook a few minutes ; then add the meat, cover and cook till tender. When ready to serve lay the meat on a warm dish and strain the sauce over it. Roasted Loin of Pork. — Select a loin of pork from a young pig with the rind ; score the rind across y^ of an inch apart, season with 1 tablespoonful salt and y, teaspoonf ul pepper, lay the pork in a roasting pan, place it in a medium-hot oven, roast till light brown, basting occasionally with its own gravy, then add y^ cupful boiling water, continue to roast and baste till nearly done, then turn the meat over, so the rind lays in the gravy, roast 10 minutes, then turn it again so the rind is on top, let it remain 5 minutes longer in the oven, then transfer the meat to a warm dish, remove the fat from gravy, mix 1 teaspoonful cornstarch with a little cold water, add it to the gravy, stir a few minutes over the fire, add sufficient boiling water to make a creamy sauce, strain and serve with the meat Serve boiled potatoes, sweet potatoes, and apple sauce with this dish, or red cabbage i I'allemande, sauerkraut, or creamed Russian turnips, or either of the 2 following sauces. Apple Sauce A l'Anglaise. — Peel and cut into quarters 6 greening apples, place in a saucepan, add V« cupful water and a pinch of salt, cover and cook tender; add 1 tablespoonful sugar and rub the apples through a sieve into a clean saucepan ; add 3 tablespoonf uls fresh grated horseradish, cook 4 minutes ; then add 1 gill of orange juice, and serve with roast pork or pork chops. Apple Cream Sauce. — Peel and cut 6 greening apples into quarters and place in a saucepan ; add 1 gill of water, cover and cook till tender; add ly^ tablespoonful sugar, and rub through a sieve ; add 3 tablespoonf uls fresh grated horseradish, return the sauce in saucepan to the fire, cook 4 minutes ; remove and add 1 cupful whipped cream. Fresh Ham k la Fran^aise.— Choose a small leg of pork, remove the upper skin, rub it all over with pepper and salt, put into a large bowl or jar with Y, bottle white wine, Vs cupful fine salad oil, and 6 sage leaves ; let lay for 3 days and turn each day. When the pork is to be cooked take out, hook on to a spit, place before a bright fire, baste freely with the marinade in which the meat lay, and roast till done, which will take from 3 to 4 hours ; or put the meat into a baking pan with the marinade and roast till tender, and finish as in foregoing recipe. When done lay the meat on a hot dish ; remove the fat from the gravy, mix 1 teaspoonful cornstarch with a little cold water, add to the gravy, stir and cook on top the stove 3 minutes ; add sufficient broth to make a creamy sauce, boil 3 minutes ; then strain and serve with the ham.