Heat the frying pan, sprinkle the pork chops with pepper and salt and fry slowly in their own fat. Cook until tender and brown, and drain off the fat.
When chops are fried tender, fry apple slices one-half inch thick in the pork fat. Serve around the plate of chops.
Flatten the tenderloins and roll in flour. Fry brown in butter and a little chopped onion; cover well and simmer until tender. One-half cup sour cream may be used for basting.
Broil the ribs on a greased broiler for ten minutes. Turn often to prevent burning. Serve with creamed potatoes. Serve spareribs boiled, with spinach or cabbage.
Boil the sourkraut and bake in a casserole with the spareribs. Bake until the kraut is browned.
Soak the ham over night. Put it into a large kettle with three cups of cider, one cup molasses, one teaspoon ground cloves and enough water to cover.
Simmer for eight hours for a ham of about ten pounds. Let stand for twenty-four hours. Remove the outer skin of the ham and cover with brown sugar. Stick whole cloves into the ham. Bake for one-half hour in a very hot oven basting every five minutes with cider. Serve either hot or cold.
1 pound chopped beef
1/2 cup bread crumbs
1/2 cup water or milk
1/2 teaspoon chopped onion Salt and pepper
1/2 teaspoon chopped green pepper
Mix all the ingredients together. Use only enough liquid to bind the meat and crumbs. Mold into a roll. Place in a bread pan, lay strips of bacon over the meat and bake in a hot oven about one-half hour.
3 1/2 pounds of beef
1 tablespoon beef drippings
2 potatoes 1/4 cup flour
1/2 cup sliced onion
1/2 cup sliced carrots
1/2 cup tomatoes
Salt and pepper
Cut the meat into small pieces and dredge with flour. Brown on all sides in the melted fat in a spider. Cover the meat and onions with water and simmer for two to three hours on a low flame.
Half an hour before serving, remove any bones or fat and add the vegetables. Cook one half hour longer and serve with its own gravy thickened with flour if necessary.
Cut left over steak or any cooked meat into pieces. Cover with boiling water and add half an onion. Cook on a low flame for one hour. Thicken with a paste of flour and milk and season with salt and pepper. Parboil potatoes for ten minutes in salted water. Cut into small cubes and put all into a greased baking dish. Cover with a baking powder biscuit dough and bake in a hot oven (450 degrees F.) for thirty minutes. Cut a large cross in the baking powder biscuit dough to let the gasses escape.
2 cups cooked meat or left over steak
1 cup cooked rice
3/4 cup soup stock
1 tablespoon minced onion Salt and pepper
2 tablespoons bread crumbs 1 tablespoon butter
Chop the meat fine and mix with onion, salt and pepper. Beat the egg and add with the hot soup stock or equal amount hot water.*
Grease a casserole, lay a layer of cooked rice on the bottom, then a layer of meat. Cover with the bread crumbs and dot with butter. Bake for fifteen minutes in a moderate oven and serve covered with a thick tomato sauce.