The Black Hills union. [volume] (Rapid City, Pennington County, Dakota [S.D.]) 1889-1904, 1890-12-18
AbovtPork.

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porridge, a RASH
er Of bacon, a
~N s~oft-boiled egg.
toast and mar
s9H malade the year.
IM round"
VIZ 81 should think
- you would get
dseadfully tired Of it,
h.No, it eeMst the natural and. Acceptsd
breakfast. When we first came to the
States l did occasionally vary it with
steak, or chops, and hot bread, but John
would look ground the table and saw,
Have ye0 gotsuch q thing as a rashef
Of bacon In the house, Kate2' and. I,d
like my egg, you know, when she
bringsin the toast-rack. So 1 ceased
making innovations on that s.eal."
Though OF my s'oplnion still'' that a
A%ereotyped meal must pail sooner or later
that was q very clever breakfast. A
small, weaascookcd portion of salt or
smoked meat is very appetizing; eggs, as
We all know, offer the greatest amount
y h%ourishment in the smallest bulk,
pasted bread Is very discouraginp to
dyspepsia, and orange marmaiadc. with
its piQuant mingling Of sweet and Bit
ter, is a most excellent stomachic. If
Its valuable properties were better
known, it would find q place on many
more breakfast tables.
Ont little word about my Canadian
friends toast. 1t was served either thin,
crisp, and dry in. a silver toast rack, or
the bread cut in slices an inch thick,
the crust pared away, Drowned evenly,
beaten with q fat. wooden butter-pad.
die 1.-THE broad handle of o knife will an
swer) until soft, Dnt not broken, but
tered on both sides to lubricatc, not to
soak it, and set in the oven between
hot plates for two minutes before sept>
ing to the table.
The Improvement to be suggested on
that breakfast would be the SUBJ
stitution of our American salt pork for
the smoke cured English or Irish bacon,
served at q table, the former being much
more sspalatable because 1t does not
possess the smoky flavor,
Il 1t Is curious what a difference the cut
ting will make in the taste, of Il rasher of
ham or pork that is to be broiled or
fried; and the latter, if properly done,
as quite as good as the former and moro
economical, since the fat Is not wasted.
The rind of either should be pared awav
with o sharp knife. If the pork is a
rib-piece the bones should be removed.
cutting them out Us clean as possible,
These may be used to flavor sour, or
stews OF kidney, veal, chicken. or any
dfshin which a pork flavor is required.
and spheres of fat upon the surface are
supert1uous. The ham or pork should
be cut as thin as a sharp knife will cut
1T, put into a very hot frying-pan, which
has been rubbed with q bit of salt pork.
The meat will quickly curl from the
heat; 1t must then be turned every mo-
ment till delicately brown and crisp,
When it should be served upon q hot
dish. Cooked in this way it's Juices are
preserved, while it is free from %clinging
fat or grease. 1t requires but a very
few minutes, yet not one servant in fifty
viii cook it properly.
Fried pork with cream gravy, as served
in q Jersey farmhouse, may we'll rank
among breakfast delicacics. Tho pork
is to be fried thin and crisp and set in
the oven,s the sup%erfluous fat poured
from the pan and the remaining gravy
diluted with a cupful of rich cream.
stirred and allowed to come to a boil,
then poured over the pork. Ham NAV
be cooked in the same way. and the
nuckwheat cakes accompanying either OF
these dishes are served in a great bowl
OF hot cream. A very good cream gravy
may be made by diluting what is re.
served OF the pork gravy in the pan with
a cupful OF milk, or half milk and half
water; let it boil, season, and add a
t~easpoonful of corn-starch blended
IN cold milk; mix smooth to the consist.
ency OF cream, pour over the pork, and
serve.
Scrapple is another delicious dish that
deserves to be more widely known, for.
while head-cheese is to be found in any
pork market, scrapple is seldom seen
outside OF Philadelphia and South Jcr.
:Sey,-Good Housekeeping.