The home science cook book

A pig for this purpose should not be over three or four weeks old, and ought not to be kept more than a day or two after it is killed. The skin of a larger pig will not develop that desirable ' ' crackle ' which Charles Lamb has so fully described. The pig may be dressed in the market, and then is to be cleaned, stuffed, and roasted much like poultry. The fore legs are usually skewered forward and the hind legs back, though some cooks prefer to bring both forward. The mouth is generally fastened open with a piece of wood or a cob, that it may afterward admit the traditional apple. The ears should be protected with buttered paper. Cook in moderate heat three hours or more, basting frequently. Sometimes a stuffing of rice flavored with Parmesan cheese is used, but usually a bread stuffing is preferred. This may be seasoned with any combination of herbs. Meats. Broiled Pork Chops. Have the chops cut thin. Wipe with a damp cloth. Put them in a saucepan and cover with boiling water. Let them simmer for half an hour. Remove from the fire and dredge lightly with salt, pepper, and flour; then broil until a light brown. Garnish with parsley. Surprise Sausages. Parboil the sausages, divide in half, and remove the skins. Wrap in mashed potatoes, then dip in beaten egg, and coat with bread-crumbs. Fry in deep fat until crisp and brown. Serve these very hot. Crown of Pork. Prepare the ribs of a young pig like the crown of lamb. Roast Chicken. Pick out pin-feathers and singe. Remove crop and windpipe from the neck; heart, liver, and gizzard, and afterward lungs arid kidneys from below, oil gland from outside. Wash quickly and wipe dry. Stuff and truss. If an old bird, steam for an hour or more, then roast one hour. Stuffing for Roast Chicken or Turkey. For each cup of crumbs, either cracker or bread, allow one ounce of butter, one teaspoon of mixed herbs, one-half teaspoon of salt, and a little pepper. Melt the butter, add the crumbs, and mix thoroughly. Moisten slightly with either milk or water. For a crumbly stuffing use twice as much butter and no liquid. Home Science Cook Book. • Broiled Chicken. Split a young chicken down the back, flatten as much as possible, and brush over with melted butter. Broil over coals and finish in the oven, or under gas for twenty to thirty minutes. Southern Fried Chicken. Split a tender chicken down the back, flatten it a little, season with salt and pepper, dredge with flour, and brown in a generous quantity of hot pork fat or lard. Cover the frying-pan, and do not hurry the cooking. Cook about thirty minutes. Smothered Chicken. This differs from the fried chicken in using less fat - half butter and half lard gives a finer flavor. After browning add a little stock or water and simmer until tender. A few drops of cream give the finishing touch to the sauce. To Cut up a Fowl for Stewing.