Harper's cook book encyclopædia

Pork. — Fresh pork should be chosen with greatest care. It is generally agreed that dairy-fed pork is the best. The fat should be white and firm, the lean finely grained, and the skin thin. If the skin is thick the pork is old ; if clammy, it is stale. Pork should not be eaten during the summer months. A little salted pork or bacon should always be kept on hand for larding and cooking with meats, poultry, etc., and as an appetizing accompaniment to breakfast dishes. Pork must be thoroughly cooked. their respective headings as indicated : Plums, Compote of. Dried. .. Loaf. See Fruits. Lozenges. Vol-au-vent. Cake. See Cakes. Custard. See Custard. Pudding Icecream. See Ices. Brandied. See Pickles. .. Pie. See Pies. Tart. Canned. See Preserves. Jam. .. Jelly. .. Preserves. Pudding. See Puddings. Poached Eggs. See Eggs. Polenta, Italian. See Macaroni. Polenta, Savory. See Macaroni. Pompano au Gratin. See Fish. Poor-man’s Pudding. See Puddings. Pop-corn Candy. See Candy. Popovers. See Bread. RK Bacon, Boiled. — Just cover the bacon with cold water. Allow it very gradually to come to a boil, removing all scum as it arises, and simmer until thoroughly done; then pull off the skin and serve with breadcrumbs over the top. Time to boil 2 lbs., one hour and a half ; half an hour for each additional pound. To serve warm for breakfast, cut into thin slices, sprinkle each slice with fine bread - crumbs mixed with a little cayenne pepper, and toast quickly. A common wire toaster that can be turned without displacing the bacon is best. Bacon, Broiled Ham, To Boil a Bacon, Broiled. — Cut streaked bacon into thin slices and lay them on a gridiron over the fire ; turn repeatedly until of a light-brown color, and serve hot. Time to broil, three to four minutes. Bacon and Calf’s Liver. — Both bacon and liver should be in thin slices. Fry the bacon, and remove it, as soon as it is done enough, to a hot dish before the fire ; flour and pepper the liver, and place it in the pan ; turn frequently until done, then place a slice of bacon on each slice of liver. Make a gravy by pouring off the fat and dredging a little flour into the pan, pour in enough water to supply the quantity of gravy desired, add a table-spoonful of lemon juice, boil and pour upon the dish. Garnish with slices of lemon. Time, from five to ten minutes. Bacon and Eggs. — Place nicely cut slices of streaked bacon, from which the rind has been cut off to prevent it from curling up, into a cold pan over a slow Are; turn frequently and serve with eggs, which may be poached or fried and laid on the bacon. Time, three or four minutes.