Pork Chops

Brown both sides of each chop over a flame in a granite sauce pan. Set the pan, all thoroughly heated, in a dry hot kettle with hot stones directly below and above it. Heat again and set in a cooker an hour or longer. A delicious dish.

Leg Of Pork

Let it lie in cold salted water an hour to make it white in color. Drain and roll it in a well floured cheesecloth. Put it in your cooker kettle, allowing plenty of cold water to cover it. Bring the water to a boil. Skim ten or fifteen minutes. Set it in the cooker seven hours. Serve with apple sauce.

Sausage On Hominy

Scald two cups of hominy with two cups of boiling water. Season with salt. Boil ten minutes and place in the cooker three hours or longer. Spread over this partly cooked corn half a pound of sausage. Reheat and place in the cooker oven two hours.

Stuffed Tenderloins

First nearly fill the large cooker kettle with water and place over it a shallow granite or earthenware dish that will fit closely to serve as a lid to the kettle while the water is heating. Prepare as many of the tenderloins as may be required for the dinner by cutting across the meat, making rounded slices of medium thickness.

Prepare a dressing of bread crumbs moistened with hot water and seasoned highly with butter, salt, pepper, and powdered sage. Place together two pieces of about equal size, fill the space between them with the dressing, and fasten the edges together with toothpicks or, what is better, sew together with twine. Proceed in the same manner with the remaining slices until all are used.

Put some sweet drippings into a frying pan and when hot brown in it the tenderloins. When they are well browned on both sides, remove them to the pan over the cooker kettle and cover closely. The water by this time should be boiling. Pour into the frying pan enough hot water to make a good gravy, thicken it with flour, and season with salt and pepper, adding a little of the dressing. When this is boiling hot, pour it over the meat. Cover and cook over the fire about fifteen minutes or enough to heat thoroughly. Then remove the kettle, closely covered, to the cooker for two hours, or if more convenient it may remain several hours. The tenderloins may be served on a platter garnished with parsley and the gravy served separately.

Scrapple

In the forenoon prepare four pigs' feet by a good thorough scrubbing. Put them with two pounds of liver into a kettle and cover with boiling water. Boil one-half hour on the stove and put into the cooker until night. Reheat to boiling point and return to box until morning; cool enough to remove fat; take meat from bones and run through meat chopper; strain liquor; return the chopped meat to liquor and when it boils, add cornmeal until very thick; add salt, pepper, sweet marjoram, and sage; stir until thoroughly boiling, then place in cooker for six hours. Mold and when cold slice and fry. This makes a hearty heat-producing dish for winter mornings.