The farm cook & rule book

Trim the rough ends, break ribs across the middle, season with salt and pepper, fold over and stuff with dressing. Sew up tightly, place in a dripping pan with 2 cupfuls of water. Bake in a moderate oven, basting frequently. Turn the meat so both sides will be browned. Breaded Pork Chops Select nice lean pork chops, season with salt and pepper. Dip in beaten egg and roll in bread or cracker crumbs. Brown in a frying pan. Pan Broiled Ham Soak thin slices of ham 30 minutes in tepid water. Drain, wipe and broil 3 minutes in a hot frying pan, turning the pieces constantly while cooking. Fried Ham Remove part of the outside layer of fat from a slice of ham. Place in a frying pan and cover with tepid water. Let stand on the back of the range 30 minutes. Drain and dry. Heat a frying pan and brown the meat in it, quickly on one side and then on the other. Beefsteak Wipe the steak with a soft cloth moistened in water and trim off part of the fat. Rub a hot frying pan with a piece of suet and place the meat in the pan. Turn several times a minute during the cooking until the outside surfaces of the meat are seared. Move to a cooler part of the range and cook until the steak is well browned on both sides. POULTRY To Truss a Fowl When the fowl is dressed and singed, place a small amount of stuffing in the opening in the neck and put the rest in the body. Sew up the openings. Draw the skin of the neck smoothly down under the back, press the wings against the body and fold the pinions under, crossing the back and holding down the skin of the neck. Thread the needle with white twine and push it through the wing by the middle joint, through the skin of the neck and then through the middle joint of the other wing. Return the cord through the bend of the leg at the second joint, through the body and out through the middle joint of the other leg. Draw the cord tight and tie. This cord will help to give the fowl a shapely appearance when served. The cord is removed before the fowl is served. Roast Fowl Dress, clean, stuff and truss a fowl. Lay on back on a rack in a roasting pan. Lay a strip of salt pork on the breast unless the fowl is very fat. Place in a hot oven until it begins to brown, then lower the temperature and cook slowly until tender. Baste frequently with the drippings in the pan. From 3% to 4 hours is required for baking a fowl properly. Chicken Fricassee Wash the fowl and cut in pieces for serving, rub well with a soft cloth moistened in vinegar, and sprinkle with salt and pepper. Roll the pieces in flour and brown in fat. Pour over it 1 cupful of boiling water or warm cream. Cover, set in the oven and bake until the meat is tender. Smothered Chicken Split two young chickens through the backs, wash and season with salt and pepper. Roll in flour and brown in a roasting pan, set on top of the stove, in which a few tablespoonfuls of fat have been placed. Add 1 cupful of hot water, cover and bake in a hot oven. Ford County's Favorite Split a chicken down the back, sprinkle with salt and pepper and dots of butter. Cook in a very slow oven until tender. Then cover the top of the chicken with strips of baking powder biscuit dough. Bake until neatly browned. Chicken Goulash 1 chicken 6 small onions