Purity flour cookbook

Wipe the tenderloins clean with a damp cloth. With a sharp knife make deep pocket lengthwise in each tenderloin, laying the tenderloin flat on the table and making the incisions along the sides. Cut your pork into long, thin strips and with a larding needle lard each tenderloin. Melt the butter in the water, add the seasoning and the cracker crumbs, combining all thoroughly. Now fill each pocket in the tenderloins with the stuffing, sew the pockets closely with a coarse thread and needle. Place the tenderloins in a baking pan and bake in a brisk oven 45 minutes, basting constantly. ROAST SPARERIBS Choose a long piece of spareribs. Wipe carefully, sprinkle with a little salt and pepper. Place a small piece of sparerib on the bottom of baking pan, form a roll around it, using a large piece of spareribs. Fill the cavity in centre with any dressing desired. Bake in a rather hot oven for about 1-| hours. BOILED HAM Soak a ham weighing about 7 pounds in cold water over-night. In the morning take it out, wipe it and put it over the fire in a saucepan ; cover it with fresh cold water. Let it boil slowly for about 5 minutes. 'Then simmer for 3 hours. Remove the skin and sprinkle it with a little brown sugar, make a few incisions on the surface and cover it lightly with fine bread crumbs, sprinkling a little white pepper over it. Set it in a hot oven and bake till well browned. It may be served at once, but it is considered by many to be in prime condition when it is sliced in delicate slices after it is thoroughly cold. If not to be served hot, leave the ham in the water in which it has been boiled till cold. P H jf e On f)r?-d find Foart«»n ^^s \rBsu a er orei POTTED HAM Use for this the harder portions and the pieces that do not make presentable slices. ^U^ ^at to § , Mmce fi- -— t^ ^- -"1^- « «"inoth Tiaste. Season with salt and cayenne pepper. Heat thorough! or this the harder portions and the pieces that do not make presentaoie suce.. --J ^ - ;" ^ .ean. Mince fine enough to inake a smooth paste. Season with salt and cayenne pepper. Heat thoroughly and pack firmly in small pots. HAM BALLS Chop line pieces of cold ham, add 2 eggs beaten, i cup bread crumbs, pepper and salt; make >nto balls and fry or bake until a nice brown. PORK PIE Make a pie-crust, not very rich, and put around the sides of a deep pie-dish ^^^ ^^J^^^^'^l^^^^f;,^^ above put layers of thin sliced bacon, thin sliced potatoes, onions chopped o sliced very t e^, leai Iresh pork clt uito small pieces. Season with pepper, salt and sage. Fill the dish ^^^ ,^/^J^^8 ^ ;^,^SJ^^^\';i from roasts, or with water thickened for the purpose, with some butter added. Co^er with cuut and about n, hours. Cover the pie with thick brown paper if it gets too brown. LIVER AND BACON Heat a frving-pan lav the slices of bacon of wafer-like thickness in pan. If the pan is very hot they gravy over liver. Garnish with parsley or lemon rmd. BACON AND APPLES and arrange around the bacon. Serve very hot. SAUSAGE WITH BUCKWHEAT CAKES Prick the sausage well and fry in a little bacon fat. T>ut them on a hot platter in a circle on the outside, leaving space for the cakes in the oentre.