Dip slices of freshly fried pork into a plain batter✪ Pork Fried in Batter and
fry like griddle cakes..
11
mm
-Pork and Cream. Mrs. Yale
Fry slices of salt pork to a delicate brown. Take
-^out into a deep dish. Ttarn part of the fat out of the
frying pan and pour in thick cream, as soon as it is hot *
poiu" it over the pork.
Chicken Pie.
Joint the chickens and boil. Take out all bones but
drumsticks, second joints and wings. Make a crust of
two quarts of flour, three cups of shortening, two tea-
spoons of soda and four of cream of tartar, and milk to
make a soft dough✪ Chicken Pie. Line a large dish with this dough,
put in the chicken, sweeten and season to taste. Cover
with dough, being sure to cut a large hole in the upper
crust.
Pig's Head.
This a profitable thing to buy. It is despised be-
cause it is cheap; but when well cooked it is delicious.
Well cleaned, the tip of the snout cut off, and put in a
brine week, it is very good for boiling; the cheeks
in particular are very sweet ; they are better than any
other pieces of pork to bake with beans. The head is
very good likewise baked about an hour and a half.
Baked Beans.
Beans shovdd be put in cold water and hung over the
fire the night before they are baked. In the morning
they should be put in a colander and rinsed. Then
put back in kettle with a piece of pork. Streaked pork,
fat and lean is most suitable. Slash the rind. Keep
them scalding hot for an hour. Add pepper and
salt, a tablespoonful of molasses✪ Baked Beans, a little mustard, and
put them in the bean-pot and bake as long as you can,
not less than three or four hours.
12
Birectione tor 'Roaetina.
If the thing to be roasted be thin and tender the fire
should be little and brisk. When you have a large
joint to roast make up a sound strong fire, equally good
in every part. Let it be proportioned to the dinner to
be dressed and about three or four inches longer at
each end than the thing to be roasted.
Pins and skewers can by no means be allowed; they
are so many taps to let out the gravy.
The first preparation for roasting is to take care that
the spit be properly cleaned with sand and water,
nothing else.
Never salt your roast meat bef cwre you lay it down to
the fire, (except ribs) for that wiQ draw out the gravy.
To Roast Beef.
Wash it, spit it and lay it before the fire from one and
a half to two hours according to the size of the roast.
To Roast a Pig.
Prepare some stuffing as for a turkey, fill it full and
sew it up with a coarse thread; flour it well over and
keep flouring till the eyes drop out, or you find the
13
I ^ri ^t.^j^-..A5^ .1,^- -w V'. ^ ^egg^p^y^^T*-^^— ig^—piPiW^piBPBi
crackling hard. Be stire to save all the gravy that
comes out of it by setting basins or pans under the pig
in the dripping-pan, as soon as the gravy begins to run.
When the pig is done enough stir the fire up; take a
coarse cloth with a piece of butter in it, and rub the pig
over till the crackling is crisp ; then take it up. Lay it
in a dish, and with a sharp knife cut off the head, then
cut the pig in two before you draw out the spit. Cut
the ears off the head, and lay them at each end ; cut the
under jaw in two and lay the parts at each side; melt
some good butter, take the gravy you saved and put in
it, boil it, pour it in the dish with the brains bruised
fine and some sage mixed together, and then send it to
the table. If just killed, a pig will require an hour to
roast; if killed the day before, an hour and a quarter,
if a very large one, an hour and a half.
Roast Turkey.
Wash the turkey carefully inside and out, fill the
crop and then the body with your stuffiing, sew it up,
hang by a stout cord from the hook in the ceiling before
a steady fire. Keep it turning till done. Serve with
cranberry or turnip sauce.
To Broil Shad, Mackerel or Salmon.
Page 4 · 3 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dip slices of freshly fried pork into a plain batter and fry like griddle cakes..
mm
-Pork and Cream. Mrs. Yale
Fry slices of salt pork to a delicate brown. Take -^out into a deep dish. Turn part of the fat out of the frying pan and pour in thick cream, as soon as it is hot pour it over the pork.
Chicken Pie.
Joint the chickens and boil. Take out all bones but drumsticks, second joints and wings. Make a crust of two quarts of flour, three cups of shortening, two teaspoons of soda and four of cream of tartar, and milk to make a soft dough. Line a large dish with this dough, put in the chicken, sweeten and season to taste. Cover with dough, being sure to cut a large hole in the upper crust.
Pig's Head.
This a profitable thing to buy. It is despised because it is cheap; but when well cooked it is delicious. Well cleaned, the tip of the snout cut off, and put in a brine week, it is very good for boiling; the cheeks in particular are very sweet ; they are better than any other pieces of pork to bake with beans. The head is very good likewise baked about an hour and a half.
Baked Beans.
Beans should be put in cold water and hung over the fire the night before they are baked. In the morning they should be put in a colander and rinsed. Then put back in kettle with a piece of pork. Streaked pork, fat and lean is most suitable. Slash the rind. Keep them scalding hot for an hour. Add pepper and salt, a tablespoonful of molasses, a little mustard, and put them in the bean-pot and bake as long as you can, not less than three or four hours.
Directions for Roasting.
If the thing to be roasted be thin and tender the fire should be little and brisk. When you have a large joint to roast make up a sound strong fire, equally good in every part. Let it be proportioned to the dinner to be dressed and about three or four inches longer at each end than the thing to be roasted.
Pins and skewers can by no means be allowed; they are so many taps to let out the gravy.
The first preparation for roasting is to take care that the spit be properly cleaned with sand and water, nothing else.
Never salt your roast meat before you lay it down to the fire, (except ribs) for that will draw out the gravy.
To Roast Beef.
Wash it, spit it and lay it before the fire from one and a half to two hours according to the size of the roast.
To Roast a Pig.
Prepare some stuffing as for a turkey, fill it full and sew it up with a coarse thread; flour it well over and keep flouring till the eyes drop out, or you find the
I ^ri ^t.^j^-..A5^ .1,^- -w V'. ^ ^egg^p^y^^T*-^^— ig^—piPiW^piBPBi
crackling hard. Be sure to save all the gravy that comes out of it by setting basins or pans under the pig in the dripping-pan, as soon as the gravy begins to run. When the pig is done enough stir the fire up; take a coarse cloth with a piece of butter in it, and rub the pig over till the crackling is crisp ; then take it up. Lay it in a dish, and with a sharp knife cut off the head, then cut the pig in two before you draw out the spit. Cut the ears off the head, and lay them at each end ; cut the under jaw in two and lay the parts at each side; melt some good butter, take the gravy you saved and put in it, boil it, pour it in the dish with the brains bruised fine and some sage mixed together, and then send it to the table. If just killed, a pig will require an hour to roast; if killed the day before, an hour and a quarter, if a very large one, an hour and a half.
Roast Turkey.
Wash the turkey carefully inside and out, fill the crop and then the body with your stuffiing, sew it up, hang by a stout cord from the hook in the ceiling before a steady fire. Keep it turning till done. Serve with cranberry or turnip sauce.
To Broil Shad, Mackerel or Salmon.
Records on this page
Pork Fried in BatterChicken PieBaked Beans