Pork Loaf. — One-half pound boiled salt pork cut into small cubes. Two cups breadcrumbs, two eggs, one cup milk, or enough milk to moisten the mixture, one teaspoon salt✪ Pork Loaf. Mix together and bake in a moderate oven. Serve hot or cold. Pigs in Blankets. — Cut boiled salt pork into thick slices. Roll in crumbs, dip in egg✪ Pigs in Blankets, roll in crumbs and fry in deep fat, or bake until brown in the oven. LEFT-OVER MEAT. There are many palatable ways of using left-over meat. It is well to remember that cooked meat does not require further cooking, but merely reheating. Cooked-over food is less digest- ible than freshly cooked. Baked Hash. — Grind or chop pieces of left-over meat, mix with gravy, tomato sauce, or white sauce, and put into a buttered baking-dish which has been lined with mashed potatoes or rice.✪ Baked Hash Set dish in pan of hot water, heat in a moderate oven. Serve in baking-dish. Hasli on Toast. — Instead of bakingv heat hash in gravy or sauce and serve on toast. SOUPS. Chicken Bone Soup. — Wash the chicken bones, break the heavy ones, and cover well with water. Cook slowly for several hours. One may also use the feet and legs of chickens which have been scalded and skinned. Bits of dried bread, onions, and toma- toes may be added for flavor✪ Chicken Bone Soup. When the soup is well cooked, strain and add cooked rice or noodles, and serve. How to Make Meat Soup. — In using meats to make soup we wish to extract all the juices from the meat. To do this, cut the meat into small pieces, soak in cold water one hour, put the meat in this same water over the fire, bring very slowly to the boiling point, set on back of stove and let simmer until meat drops to pieces. If meat is allowed to boil, the proteins are hardened on the outside, the juices cannot be extracted, and the Simple Cooking of Wholesome Food for the Farm Home 15 soup will lack flavor. Vegetables, spices, and salt should be added the last hour of cooking, potatoes the last half hour. Soups made in this way can be very successfully cooked in the fireless cooker after being brought to the boiling point on the range. Formula for three pints of standard stock (beef, veal, chicken, mutton, or game) : four pounds meat (one-fourth bone), four pints cold water, one and one-half teaspoons salt, ten or twelve peppercorns, sprig parsley, one-fourth of a sweet pepper, one and one-half tablespoons each chopped carrot, onion, celery, turnip. Make according to directions above. Seasonings and vegetables may be varied to suit individual tastes. If allowed to cool, the fat is easily removed by laying gently a piece of tissue paper over the surface. The fat will adhere to the paper. This stock may be strained and kept for a short time, usually not more than a day in summer. When desired to use add whatever vegetables are liked.

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Pork Loaf. — One-half pound boiled salt pork cut into small cubes. Two cups breadcrumbs, two eggs, one cup milk, or enough milk to moisten the mixture, one teaspoon salt. Mix together and bake in a moderate oven. Serve hot or cold. Pigs in Blankets. — Cut boiled salt pork into thick slices. Roll in crumbs, dip in egg, roll in crumbs and fry in deep fat, or bake until brown in the oven. LEFT-OVER MEAT. There are many palatable ways of using left-over meat. It is well to remember that cooked meat does not require further cooking, but merely reheating. Cooked-over food is less digestible than freshly cooked. Baked Hash. — Grind or chop pieces of left-over meat, mix with gravy, tomato sauce, or white sauce, and put into a buttered baking-dish which has been lined with mashed potatoes or rice. Set dish in pan of hot water, heat in a moderate oven. Serve in baking-dish. Hash on Toast. — Instead of baking, heat hash in gravy or sauce and serve on toast. SOUPS. Chicken Bone Soup. — Wash the chicken bones, break the heavy ones, and cover well with water. Cook slowly for several hours. One may also use the feet and legs of chickens which have been scalded and skinned. Bits of dried bread, onions, and tomatoes may be added for flavor. When the soup is well cooked, strain and add cooked rice or noodles, and serve. How to Make Meat Soup. — In using meats to make soup we wish to extract all the juices from the meat. To do this, cut the meat into small pieces, soak in cold water one hour, put the meat in this same water over the fire, bring very slowly to the boiling point, set on back of stove and let simmer until meat drops to pieces. If meat is allowed to boil, the proteins are hardened on the outside, the juices cannot be extracted, and the Simple Cooking of Wholesome Food for the Farm Home 15 soup will lack flavor. Vegetables, spices, and salt should be added the last hour of cooking, potatoes the last half hour. Soups made in this way can be very successfully cooked in the fireless cooker after being brought to the boiling point on the range. Formula for three pints of standard stock (beef, veal, chicken, mutton, or game) : four pounds meat (one-fourth bone), four pints cold water, one and one-half teaspoons salt, ten or twelve peppercorns, sprig parsley, one-fourth of a sweet pepper, one and one-half tablespoons each chopped carrot, onion, celery, turnip. Make according to directions above. Seasonings and vegetables may be varied to suit individual tastes. If allowed to cool, the fat is easily removed by laying gently a piece of tissue paper over the surface. The fat will adhere to the paper. This stock may be strained and kept for a short time, usually not more than a day in summer. When desired to use add whatever vegetables are liked.

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Pork LoafPigs in BlanketsBaked HashChicken Bone Soup

Simple cooking of wholesome food for the farm home