The bride's cook book

Make all ingredients into a loaf. Wrap securely in white muslin, tie the ends. Place in baking pan with very little water, baste often, turn so as to brown both sides. Leave in cloth until cold. PORK ROAST LEG OF PORK Small Leg, Young Pork Sage, Onions Salt, Pepper Apple Sauce Cut a slit in the knuckle and fill with the chopped onions and seasonings. When half done slice the skin in places, but do not go deeper than the outer rind. Serve with apple sauce. SALT PORK, CREAM GRAVY (Southern Style) Salt Pork (sweet cured) Barley Flour Corn Starch White Pepper 1 Tablespoon Bacon Fat 3 Tablespoons Melted Fat 2 Tablespoons Corn Starch V/2 Cups Milk Salt = Cut pork in half-inch slices, put in saucepan, cover with cold water and bring to boiling point; drain; add cold water and let stand a few minutes; mix 2 parts flour to 1 part cornstarch; season with the pepper. Roll pork in mixture and place in frying pan with the hot bacon fat. Pour off fat as it melts, brown and fry till reduced one-half. Cook the cornstarch three minutes in the hot fat without browning; add the milk and salt and cook until smoothly thickened. Pour over the pork. Serve for breakfast with baked potatoes ^nd hot biscuit. ROAST SPARE RIBS Trim ragged ends neatly, crack ribs across the middle, rub with salt and sprinkle with pepper. Fold over, stuff with a turkey dressing. Sew up tightly, place in a dripping pan with pint of water; baste often; turn and bake both sides a rich brown. FRIED PORK CHOPS Cut about half inch thick; trim neatly. Put a little fat in the frying pan and when hot, the chops. Turn often until brown all over. A few minutes before they are done, season with sage, salt and pepper. ROAST SADDLE OF PORK Barley Flour Brown Gravy Apple or Tomato Sauce Strip the skin, trim the joint neatly and cover the fat with buttered papen Have a clear fire and baste often. Half an hour before taking up, remove paper, dredge lightly with the llour, and baste until it is brightly browned. Serve with the gravy and sauce. If liked,' skin may be left on, scoring it lengthwise, same way as saddle is carved. PORK TENDERLOIN Tenderloins Barley Flour Milk. Salt, Pepper Slice tenderloins crosswise and flatten: fry or broil them and season. When done move to platter and make a gravy with a little flour in the hot fat — if not enough fat, add a little butter. Stir until brown; add a little milk; stir until it boils; pour over the tenderloin. FRIED SALT PORK Take thin slices of pickled pork; fry lightly. Then mix a batter of egg and barley flour and milk and place the pork in this till it has become completely covered and fry to a light brown. SALT PORK Cut as many slices as needed; if fbr breakfast, the night previously soak in a pint of milk and water, about onehalf milk, either skimmed milk, sour milk or buttermilk; rinse till the water is clear, and roll in corn meal and fry. It is as nice as fresh pork. FRIED HAM AND EGGS