Breaded Pork Chops

One and one-half pounds of pork chops rolled in beaten egg and cracker crumbs and seasoned with salt and pepper. Melt two tablespoonfuls of butter in a pan and put in the chops with pieces of butter on the top. Bake in the Caloric utensil forty-five minutes, using two radiators.

Ham With Cream Gravy

Remove all the skin and fat from a piece of ham. Season it with salt and pepper and let it stand in vinegar for twenty-four hours. Then brown it lightly in one and one-half tablespoonfuls of butter. Add a part of the vinegar, a large, sliced onion, ten or twelve peppercorns, a carrot, a teaspoonful of capers, a little sugar and two and three-fourths tablespoonfuls of sour cream. Cook in the Caloric two hours, using two radiators. Thicken the gravy with one tablespoonful of sour cream.

Pig's Feet

Singe the hocks and scrape and wash them thoroughly. Cover with cold water and heat to the boiling point. Cook in the Caloric four hours, using one radiator. Boil fifteen minutes one-half pint of vinegar, one small onion, one bay leaf and a few whole cloves. Add to the pig's feet when they are done and heat all together.

Pork Roast

Season the meat with salt and pepper and place in a Caloric kettle without water. Cook from one and one-half to three hours, using two radiators.

Pork Tenderloin Roast

Slit the tenderloin through the center lengthwise leaving both ends closed; fill with oysters, season with butter, pepper and salt, sew up and bake in the Caloric one and one-half hours, using two radiators.