Page:The Pilgrim Cookbook.djvu/28

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Breaded Pork Chops.

Trim the chops neatly and wipe with a damp cloth. Dip in beaten egg, then in cracker meal and fry in deep fat. They are improved by the addition of tomato sauce.—Mrs. E. S. Berndt.

Pork and Navy Beans.

Any kind of pork will do spareribs are nice and as many beans as wanted. Clean beans, cook for about ½ hour, then add 1 teaspoon baking soda; let boil a few minutes and pour off water. Brown meat on all sides in frying pan, add 1 onion, beans and as much water as needed. Season. Boil till tender, adding water as needed. Beans do not have to be soaked if put on with cold water.—Mrs. G. Lemar.

Pork Tenderloin Larded.

Make a deep pocket lengthwise in each tenderloin and fill with a dressing made of 1 cup cracker crumbs, 2 tablespoons butter, melted, seasoning and water enough to moisten, sew up pockets closely and cover tenderloin with strips of fat pork. Bake in a brisk oven 45 minutes, basting constantly with a brown sauce—2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt ¼ teaspoon pepper, 1 small onion, 1½ cups boiling water, ½ bay leaf. Cook onion in the butter until well browned, then remove it, add flour, seasonings and boiling water. Keep hot and baste tenderloins frequently.—Mrs. G. C. Hass.

Mock Turkey.

Two cups whole wheat bread crumbs, 2 cups ground walnuts, 2 eggs well beaten, 1 pint milk, 3 tablespoons butter, 1 tablespoon mazola oil, pinch salt. Put together in the order given. Form into a loaf and bake 30 minutes; baste with butter and a little water.—Mrs. O. Braun.

Mock Turkey.

Take 2 fitting sparerib pieces, and fill with prunes (soaked in water), small pieces of apples, a handful of bread crumbs, sugar and a little cinnamon, and a small piece of butter. Salt