1914. 
THE RURAL NEW-YORKBR 
415 
Other Ways With Salt Pork. 
That salt pork leads in “energy pro¬ 
ducing foods,” was news to hosts of peo¬ 
ple who attended the Children’s Welfare 
Exhibit in New York two or three years 
ago. Most of us had been faithfully 
taught, by our books and “past masters” 
in things physiological, that this was the 
one meat that was to be avoided as one 
would shun the plague. Some of us had 
turned our backs on pure theory, and 
tried to be practical (when teaching in 
pork-raising localities) by showing 
proper combinations of nitrogenous foods 
with the fat, and how so to cook the 
pork that it would not only assimilate 
readily with other foods, but also make 
them more palatable. Robbed of all 
technical terms, the following recipes 
will be found well-balanced as to food 
elements and attractive to the palate. 
Roast Salt Pork.—For a family of six 
select a “slab” of larding pork that 
weighs about three or four pounds— 
long and narrow, rather than square in 
shape. Dip it in a pan of boiling hot 
water, and lay it on a plate for one 
minute to drain before wiping dry with a 
soft cloth. Cut, with the rind side up¬ 
permost, to within an inch of the base, 
into thin slices, which will be held to¬ 
gether by this inch-piece. Place in a 
small dripping pan rind up, and put in a 
hot oven, to roast, allowing 20 minutes 
to the pound. The slices should lean 
over from the center toward each end, 
naturally; and if the oven is hot enough, 
each slice will get rid of its fat and will 
be a crisp, golden brown, breaking at the 
touch of a fork. If too hot, open the 
oven door, or lift a stove-lid a bit, to 
prevent even a sign of “scorch.” Take 
up on a hot platter. Drain nearly all 
the hot fat out of the dripping pan— 
saving for future use, of course—and 
make a milk gravy with what is left in 
the pan. Serve with johnny cake, corn 
bread, graham or rye bread, mashed po¬ 
tatoes ; stewed tomatoes and baked 
beans; with baked apples and coffee for 
dessert. 
Boiled Pork Balls.—Select a piece of 
“fat and lean,” wash as above; plunge 
it into a kettle of boiling water, and 
keep it boiling under cover until tender 
enough to let a fork pierce it with ease. 
Remove the skin, or rind (saving it to 
grease the baking tins for bread, or the 
griddle for cakes) and chop the meat 
fine with twice its bulk of dry bread. 
Add half this bulk of mashed potatoes, 
and “bind” all with a well beaten egg. 
Shape into disks, dredging the tops with 
flour, and fry on that side. When a light 
brown, flour the other side and turn, 
to fry on that side Serve on a hot plat¬ 
ter, with potato salad, milk gravy toast, 
and boiled onions. 
Baked Pork and Eggs.—In a shallow 
enamel pie-plate, lay as many very thin 
slices of salt pork as you have people 
to serve. Put in a hot oven; and when 
the slices are browned slightly turn them 
the other side up, arranging them with a 
space between. Break an egg into each 
space; place a tiny bit of salt on each 
egg and return the plate to the oven. If 
your people like their eggs “hard,” turn 
them, letting them brown on both sides, 
slightly. Have ready a hot platter with 
slices of well-browned toast that have 
been dipped in salted hot water. Lay 
the eggs on the toast, and take up the 
pork on a separate hot platter, draining 
each slice dry of all fat. As this is a 
particularly good dish for breakfast, it 
can be served with creamed potatoes, or 
with those that have been freshly boiled 
“in their skins” and milk gravy. 
Fried Pork.—Cut the slices thin, and 
fry slowly, turning to fry both sides. 
When done until crisp enough to break 
at touch, lift to a dry hot platter. Make 
a smooth milk gravy with part of the 
fat, and dip slices of dry bread in it, 
piling on a platter. Serve with baked 
potatoes, egg salad, apple sauce, and 
coffee. 
Pork and Rice Mound.—Chop raw 
pork into moderately fine bits, or put it 
through the meat chopper. Fry until 
brown. Drain off the fat. and add three 
times the bulk of dry boiled rice. Mix 
thoroughly, and fry some more, stirring 
occasionally. Empty to hot platter, and 
shape into mound, garnishing sides of 
platter with wreath of thin slices of 
sour cucumber pickles. Serve with 
stewed tomatoes, hot corn muffins, and 
coffee, cocoa, or tea. 
Pork Loaf.—Boil until tender. Re¬ 
move the rind. Chop fine with double 
bulk of stale bread. Bind with well 
beaten egg, season to taste, and shape 
into loaf for baking in large tin, or pack 
in smaller one. Cut into thin slices as 
wanted, hot or cold, hot, with potato 
salad, and boiled spinach; cold, with 
creamed potatoes and stewed tomatoes. 
When taking pork from the water in 
which it has been boiled, add chopped 
onions, rice (or pearl barley) to the 
liquid, and boil slowly for next day’s 
soup or stew. 
Pork Salad.—Boil lean salt pork until 
very tender. Separate all the fat, and 
save that for a “loaf” or some other con¬ 
coction above mentioned. Cut the lean 
meat into moderately coarse pieces, in 
a cool bowl with an equal bulk of dry 
bread crusts, cut somewhat smaller; add 
the same bulk of celery stalks and of 
cabbage cut rather coarse, after crisp¬ 
ing each in cold water. If you had a 
bowl of meat, you will now have four 
bowls of salad, to be thoroughly mixed, 
over which pour a thick mayonnaise 
dressing—and your salad will be “fit for 
a king.” Serve with stewed beans; 
cheese sandwiches, or hot biscuits. 
Pork and Onion Omelet.—Fry, to a 
brown, dry crisp, without a hint of 
scorch, as many thin slices of fat pork, 
as you have people to serve. Chop it 
into an equal number of slices of dry 
bread, and add half this bulk of onions, 
chopped very fine. Mix thoroughly, beat 
as many eggs as you have bread slices, 
adding two tablespoons of milk and one 
of cream for each, and beat well. Drain 
off nearly all the fat that is in the fry¬ 
ing pan, and put in the bread, pork and 
onion mixture, stirring lightly. Sprinkle 
a little salt, but very little, and stir 
again. Pour over all the beaten eggs 
and milk, and set in a slow oven to bake. 
When done to a fair—but not dark— 
brown, slide it off on a hot platter for 
immediate service. An excellent supper 
dish. Serve with baked potatoes, and 
stewed tomatoes. 
Pork Chowder.—Fry, until crisp, as 
many thin slices of pork as you wish 
to serve dishes of chowder. Lift out, and 
break them ifito bits on a hot plate, set¬ 
ting it aside on the back of the range, 
while you fry, in the fat and until well 
browned, as many thick slices of onion 
as you had of pork. Cover and set them 
back while you wash and chop fine as 
many small, or half as many, each, car¬ 
rots, celery and potatoes as you had 
slices of pork. Add these, with farina, 
boiled rice or pearl barley in the pro¬ 
portions of a cup of these to two cups 
of the chopped vegetables—to the 
browned onion. Put all, including the 
pork, into a big kettle, and add (canned 
or raw) tomatoes to taste; with water in 
proportion. Cover, bring to a boil, and 
add salt, and pepper if wanted. Set it 
back to simmer for six hours, stirring 
occasionally, to prevent sticking. Serve 
in hot dishes, with hot crackers or bread 
sticks. If water is added at any time, 
stir thoroughly and again bring to a 
boil, letting it simmer again before serv¬ 
ing. LUCY A. YENDES. 
Two Tested Recipes. 
Cream Muffins.—Two level table¬ 
spoonfuls of soft butter, two level table¬ 
spoonfuls sugar. Beat the whites of two 
eggs to a stiff froth, add the unbeaten 
yolks to the butter and sugar and cream 
together, then add one cup of sweet milk, 
one-half teaspoonful salt, two cups sifted 
flour and two large teaspoonfuls of bak¬ 
ing powder. Beat well, then add the 
beaten whites of the eggs. Carefully 
fill muffin pans two-thirds full and bake 
20 minutes in a hot oven. Substitute 
one cup of graham, cornmeal, rye, or en¬ 
tire wheat flour for one cup of wheat 
flour and you will have different meal 
muffins. 
Mother’s Fried Cakes.—Two eggs, one 
cup of sugar, one cup of sweet milk, two 
tablespoonfuls of melted butter (or lard), 
one teaspoonful soda, two teaspoonfuls 
cream tartar sifted with the flour, just 
flour enough to roll out and cut. Flavor 
with nutmeg or to taste. As I remove 
them from the hot fat I place them on 
paper and that absorbs the fat from 
them. a. w. o. 
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Spear & Co., Dept. H Pittsburgh, Pa. 
Please send me, free, your complete 
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Name. 
Street.. 
Town.State., 
Made to Measure 
NEW YORK 
STYLES 
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$10 to $22 
We SAVE You $8 
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(’an you afford to pass up this great li dlrect-from-the- 
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Why Get Wet? 
make the 
> FISH BRAND 
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PROTECTOR HAT 75 cts. 
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When you write advertisers mention The 
R. N.-Y. and you’ll fret a quick reply and a 
“square deal.” See guarantee editorial page. 
