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