VARIOUS DISHES. 439 



me in this way in Ann Arbor, Mich., and he always called it " Dutch Turkey," 

 so I am not to be charged with a slight or any disrespect to the Germans as a 

 class, as it originated with one of their own people. 



Meat Loaf, from Beef, Veal, Mutton, or Ham, Left Over.— 

 Chop fine all such meats as you liave left over from pre%'ious meals, fat and 

 lean together, with a chopped onion, if allowable; a few slices of dry bread 

 which have been soaked in milk, pressing out the superfluous milk; an egg for 

 each person, and mix all together with pepper and salt as needed. Make into a 

 loaf and bake nicely for breakfast or tea. Mashed potatoes, or fried, sliced 

 from raw ones, are very iiice with this relish. 



Minced Meat Fritters.— Regular minced meat, 2 cups (or you may 

 mince cold beef and veal, and if a little cold ham in it, so much the better, 

 chopping in a good-sized tart apple with these meats, to imitate " minced," and 

 and fine bread crumbs, 1 cup; 2 eggs, well beaten, and the juice of half a lemon. 

 Mix well, using a little spice if you get it up from left-over meats. Fry in hot 

 lard; drain, if need be. in a colander, and serve hot. If made thin they cook 

 quicker. 



PORK.— We now come to ^he question of pork; and I will say that, 

 although many, perliaps most, physicians object to the use of this article of diet, 

 yet the author has always eaten more or less of it. People must judge largely 

 for themselves, and from their conditions of health — eat no footl that rises on 

 the stomach, but whatever digests well will give strength. Probably the largest 

 amount of pork is cooked by frying. I will, therefore, first direct how this 

 should be done to be the most palatable as well as the most digestible. Of 

 course, these remarks refer to salt, or " pickletl " jwrk: 



Salt Pork, How to Fry. — A lady who is competent to instruct in the 

 manner of cooking this article, after saying that " None of my family like salt 

 pork, they say, yet we manage to make a barrel of it disappear yearly. Here 

 is one of my ways of cooking it in the spring, when I want it extra nice. I 

 soak it for a few houre in sweet milk; ordinarily I take skim milk or fresh 

 buttermilk; then drain it, and fry brown." 



Beinarks.—li it is dipped in flour first, it will be crispy and nice. Rolled 

 cracker crumbs make it nice, too. If cut into dice and fried with eggs, as the 

 Omelet with Ham, below, it is also remarkably nice. 



Ham, to Bake, and an Omelet Prom the " Odds and Ends." 

 —Take a medium sized ham— 8 to 12 lbs.— and soak it 12 to 24 hours in cold 

 water, changing once. Then put it into a suitable kettle that will allow its 

 being covered with boiling water, adding good vinegar, 1 pt., with a little sum- 

 mer savory, sage, thyme, or parsley — parsley seed does well — using any two of 

 lliese if you have them, and boil slowly for 2 or 3 hours, until very tender. 

 When cool enough to handle remove it from the water, take off the rind and 

 all fat exceeding % inch in thickness, and the dark outside from the part not 

 covered by the rind; put into the dripping pan, sprinkle on a little powdered 

 sugar, grate over it a little bread crust, and place in a rather hot oven, about J^ 

 an hour, or until nicely browned. If you can bring it out just at dinner time, 



