Belding banner. (Belding, Mich.) 1889-1918, 1915-11-24
Pork Variations

Somehow one doesn't seem to care
much for pork "in the good old sum
mertime." II is a great heat producer.
and is better fitted for winter food
than for a summer diet. This is the
time of year when we begin to
crave it, and here are several good
recipes taken from The Mothers
Magazine.
Roast Leg of Pork-A leg of pork,
two pounds of onions, one cupful of
bread crumbs, salt, and pepper TO
taste and one tablespoonful of crush
ed sage. Cut the onions into GUAR
tiers, drop them into slightly sailed
boiling water, and parhoil them fer
fifteen minutes. Then drain away
the water, chop the onions, and add
the sage, seasonings and bread
crumbs. Use this forcemeat for stuff
| ing the pork, then rub salt all over the
skin of the meat. Roast the joint al
lowing twenty minutes for each
pound, and serve hot with apple
sauce.
Pork Steak With Apples-Four
slices of salt pork, four tablespoon
fuls of flour, one pound of apples,
powdered sage and pepper to taste.
Dredge the slices of pork with the
flour, then season them to taste with
pepper and sage, afterwards frying
them for fifteen minutes. Peel, core,
and slice the apples, and fry them in
the fat from the pork, keeping the
latter hot in the meantime. Serve
the steaks on a hot platter surround
| ed with the apples and garnished
with sprigs Of parsley.
Pork Cheese-Chop fine two pounds
of cold roast pork, allow one-fourth
of a pound of fat to each pound of
| lean. Season with salt and pepper,
| then add one-half teaspoonful of
grated lemon peel, one tablespoonful
! of chopped parsley, one-fourth of
teaspoonful of powdered mace,
pinch of grated nutmeg one-haf tea
spoonful of powdered sage and few
grains of red pepper. Put into but
| tered mold, fill up with good stock
and bake for one and one-half hours.
When cold turn out of the mold and
decorate with parsley.
Pork and Apple Pie-Two pounds
of fresh lean pork, three apples, two
onions, two pounds of potatoes, one
cupful of stock, two tablespoonful
of drippings, one teaspoonful of pow
dered sage, salt pepper and red pep
per to taste. Wipe the pork and cut
up in small pieces, removing all skin
and bone, and any supertiuous tat.
Season the meat with salt, pepper,
red pepper and the powdered sage,
and mix we'll together. Scald the
onions and cut them in thin slices,
and slice the apples and the potatoes.
Grease pudding dish, and put in the
different ingredients in layers, max
ing the topmost layer thick one OF
sliced potatoes. Pour over the stock
and dot with the drippings. Stand
the pie in a baking tin with little
hot water round it, cover it with
dish and bake in hot oven for three
hours. Thirty minutes before 1T Is
ready, remove the cover and allow
the pie to brown.
Soused Pigs Feet-Clean the pigs
feet thoroughly and soak them in cold
water for three hours, then wash and
scrub them again. Split the feet and
crack them in two or three places.
Put them in a saucepan and cover
with cold water; bring to the boil,
and simmer until tender. Put one cup
full of cider vinegar into a saucepan,
add four cloves, two bay leaves, one
blade of mace, and one inch of stick
cinnamon and boil for five minutes.
Season the feet with salt and pepper,
place them in a basin and strain the
spiced vinegar over them while hot;
then stand in a cool place. They
will be ready to serve the next day.