The school kitchen textbook

Save any scraps or pieces of fat. Cut into half -inch cubes, put in pan, and cover with cold water. Place in an oven and cook slowly for four or five hours, or until the scraps are quite brown and the water evaporated. Several slices of raw potato put in with the fat will aid in the clarifying. When slightly cooled, strain and set away to cool. Always clarify and strain fat after using it for frying. PORK PRODUCTS Water Protein Fat Ash Pork Chops 41.8 13.4 24.2 .8 Smoked Ham 34.8 14.2 33.4 4.2 Smoked Bacon 17.4 9.1 62.2 4.1 Water Protein Fat Ash Pork Chops Smoked Ham Smoked Bacon Smoked Ham Smoked Ham Pork Chops Smoked Ham Smoked Bacon Smoked Bacon Smoked Bacon Pork Chops Pork Chops Recipe, No. 58. Bacon Do not buy bacon by the pound, nor have it cut in thick slices if cut at the market, but purchase it by the whole FATS 145 strip, freshly cured. It will keep well if the paper and burlap cover are replaced whenever opened, and is as much a necessity in the storeroom as is a supply of flour, sugar, or any other staple article of food. It has no equal as an appetizer for breakfast or in helping out when there is but a limited supply of other meat. served with omelets or some other forms of eggs, crisp curly bacon is all the meat necessary for a summer breakfast. It is invaluable to boil with greens or other vegetables. The fat of bacon is one of the most easily digested forms of fat, as the curing and smoking seem to have given it some qualities which render it less objectionable than when fresh. Many physicians prescribe it in place of cod liver oil. Shave off the hard, lean strip from bacon, also the smoked edges and rind as far back on the strip as you require for one meal. Then with a very sharp knife shave off in slices not more than an eighth of an inch thick. Lay them in a hot frying pan and turn as soon as transparent; cook a moment on the other side, tip the spider and let the fat drain away from the bacon. Then serve alone or with eggs, beefsteak, veal cutlets, liver or oysters. The slices may be laid in a fine wire broiler and cooked over a clear hot fire, or the broiler laid in a pan and the whole placed in a hot oven until transparent. Keep the bacon in a cold place that it may be hard and firm before slicing, and if not ready to fry immediately, put the slices in the refrigerator until wanted. Recipe, No. 59. Corn Fritters or Corn Oysters 1 c. corn pulp. i tsp. salt. 1 Ggg- I tsp. pepper. 2 tbsp. flour. Remove husks and silk. Run the point of a knife through each row of kernels, or shave off a thin paring merely to open the kernel. With the back of the knife press out the pulp. Add the egg well beaten, flour, and seasoning. Do not add milk unless the corn be so dry that it will not hold together, or if the corn be scanty and it must be made to " go farther^" Use a generous measure of pepper if you wish to bring out an oyster flavor. Cook in hot, salt pork fat, or butter ; drop from a tablespoon in small oval shape and turn over when brown. There should be just flour enough to hold the egg and corn together. Recipe, No. 60. Baked Sausages