Temperance cook book

Remove the skin, trim them, and dip first in beaten egg, then in cracker crumbs seasoned with salt, pepper, minced onion and a little sage. Fry in hot lard or drippings twenty minutes, turning often. The gravy of this dish is usually too rich or fat to accompany the meat. Pork cutlets are cooked in the same way. Send apple-sauce to the table with them, and season with tomato catsup. PORK PIE. Make a crust as for chicken pie. Take the rind and chine-bone from a loin of pork, chop it fine, season with pepper, salt and powdered sage, and fill your pie. Put on the top crust, fasten the edges well, nib the top over with the yolk of an egg, and bake it two hours with a paper over it, to prevent the crust from burning. To ROAST A PIG. Take a pig that weighs from seven to twelve pounds, and as much as six weeks old. Wash it thoroughly outside and inside. Take any fresh cold meat, and twice as much bread as you have meat. Chop the bread by itself, and chop the meat and pork fine and mix all together, adding sweet herbs, pepper and salt, half a teacupful of butter, and one egg. Stuff the pig with it, and sew it up tight. Take off the legs at the middle joint. Put it into a dripping-pan with cross-bars or a grate to hold it up, and with the legs tied, and pour into the pan a pint of boiling water and set it in the oven. As soon as it begins to cook, swab it with salt and water, and then in fifteen minutes do it again. If it blisters it is cooking too fast; swab it, and diminish the heat. It must bake, if weighing twelve pounds, three hours. When nearly done, rub it with butter. When taken out set it for three minutes in the cold, to make it crisp. Take the gravy which has run from the meat, chop the liver, brains, and heart small, and put them to it, (boil them before chopping, till tender,) and put in a stew-pan with some bits of butter, dredge in flour, give it one boil, and serve in a gravy-boat. To SWEETEN SALT PORK. Cut as many slices as will be required for breakfast; cut them on the evening previous, and soak till morning in sweet milk and water; then rinse till the water is clear, and fry. The pork will be found nearly as nice as fresh pork. SALT PORK COOKED IN BATTER. Dip slices of salt pork in batter made with one egg, one cup of sweet milk, flour enough to make a batter as thick as that of griddle cakes. Fry in hot lard to a rich brown. SOUSED TRIPE. Cut the tripe into squares, and lay them in an earthen pot, and pour over them boiling vinegar, enough to cover, in which a blade of mace, a dozen whole cloves, and a stick of cinnamon has been boiled. It will be ready for use in twelve hours, and will keep for several weeks. Soused tripe may be either broiled, fried plain, or in butter. HEAD CHEESE. This is made of the head, ears, and tongue. Boil in salted water till the meat drops from the bones; chop it like sausage meat. Season the liquor with salt, pepper, sage, sweet marjoram, a little powdered cloves, and one-half a cup of strong vinegar. Mix the meat with it, and while hot tie it in a strong bag and keep a heavy stone upon it until cold. SOUSE. Cleanse pigs' ears and feet and soak them a week in salt and water, changing the water every other day. Boil till tender.