Roast Loin Or Shoulder

The loin and the shoulder are roasted the same as the leg, twenty minutes to a pound being allowed for the loin and twenty-five minutes for the shoulder.

Roast Spare-Rib

Trim off the ends neatly, crack the ribs across the middle, and sprinkle with salt and pepper. When the meat is first put in to roast cover it with greased paper until half done; then remove the paper and dredge with flour. In ten minutes baste once with butter and afterward every fifteen minutes with the gravy. This is a necessity, for the spare-rib is a very dry piece. Just before taking the pork from the oven, strew its surface with bread-crumbs seasoned with a little powdered sage, salt and pepper, and a bit of onion minced as fine as possible. Cook five minutes, and baste once more. Make the gravy as directed for a roast leg of pork; strain, and pour it over the meat or serve in a gravy dish, as may be preferred. Spare-ribs may be filled with the stuffing given for a roast little pig, half the quantity specified being used. The ribs are cracked crosswise the entire length in two places, and the stuffing is placed in the center and the two ends folded over and tied.

Broiled Pork Steak

When pork is to be broiled, it should be cut very thin indeed, and salted and peppered. Many cooks wrap greased paper around the meat.

The broiling of pork is a delicate operation, since the meat must be so thoroughly cooked.

Fried Pork Chops

Place a table-spoonful of drippings in a frying-pan. Dust the chops with salt, pepper and flour, and fry slowly until of a fine brown. Thicken the gravy in the pan as directed for the roasts, and pour it over the meat.

Pork Tenderloins

These are the choicest cuts of the pork and correspond to the fillet of beef. They are solid meat, and although rather high-priced, are not as expensive as would at first appear, since there is no bone or waste of any kind. They are split lengthwise and fried the same as pork chops.

Fried Salt Pork, With Cream Gravy

Cut the slices thin, and place them in cold water. After they have soaked an hour, drain well and dry them on a napkin. Heat the frying-pan very hot. Place half a cupful of flour on a plate, and, dipping each piece of meat in it, fry until crisp. Drain off all but two table-spoonfuls of the fat and stir two table-spoonfuls of flour into that remaining in the pan. Cook for two minutes, stirring well; then draw the pan back on the range, and slowly add a pint of milk. When the gravy is smooth and well mixed together, cook only a minute, and add pepper, and salt also if needed. Turn the gravy over the meat, and serve. This is the most delicious way of preparing salt pork and makes a very satisfactory breakfast dish.

Souse, Or Pigs' Feet

Clean the feet carefully, and pour over them hot water sufficient to cover. Boil slowly until the meat will separate from the bones; then take them up carefully on a skimmer, and place them in a stone jar, taking out the largest bones. Set the water aside in a cool place to be used later.

Allow a quart of strong vinegar to four good-sized feet and uppers (which are always sold with the feet). Place the vinegar on the fire, adding Four bay-leaves.

One table-spoonful of whole cloves. One table-spoonful of broken cinnamon. One-quarter of a tea-cupful of salt. Two tea-spoonfuls of pepper. One-half an onion, cut in eighths. One blade of mace.

Steep all these slowly in the vinegar for forty-five minutes, being careful that the vinegar does not boil rapidly at any time. Remove from the water in which the feet were boiled all the fat, which by this time will have formed in a cake on the top, and save it for cooking purposes. Place a quart of the water in the vinegar, unless the latter is not very strong, in which case less water must be added, so that the vinegar will not become too much diluted. Strain the liquid through a sieve to remove the spice, etc., and pour it over the meat in the jar, helping it through the meat with a knife and fork, until the whole is thoroughly mixed together. Set the jar in a cold place for two days, when the souse will be ready for use. This preparation is particularly nice for a home luncheon or tea and should be a thick, jelly-like mass when properly prepared.