The Henderson cook book

To 2 cupfuls of stock add 2 tablespoons vinegar, 1 tablespoon browned flour, 1 teaspoon mustard, 14 teaspoon salt, small amount cayenne and black pepper. Let the cooked meat simmer in this awhile or baste frequently with it. TO SELECT PORK. In fresh pork the flesh is firm, smooth, a clear color, and the fat set. Dairy-fed pork bears the palm over all others. In young pork, the lean, when pinched, will break. Excellent bacon may be known by the lean being tender and of a bright color, the fat firm and white. HAM. When selecting a ham do not choose a very lean one. Stick a long knife in several places and from the odor you can tell whether sweet or rancied. If a ham, when cooked, has white or dark yellow spots through it, you better beware of eating it. The animal was not healthy. ROAST FRESH HAM. Boil a small pig ham until nearly done, skin and cover with bread crumbs, salt, little cayenne pepper; place in a dripping pan and bake until perfectly done. SAUSAGE. Run through meat chopper 1 pound pork, mostly lean, though there should be some fat. Season with 1 teaspoon each salt and ground sage and *4 teaspoon pepper. Make into cakes, put into frying pan which has been heated very hot and cook over a slow fire until well done, turning so as to brown both sides. PIGS' FEET. Scrape and clean very carefully, soak in strong brine for 24 hours, wash thoroughly in several waters, put in pot of cold water, boil slowly and when done leave in water to cool. Split and dip in egg seasoned with pepper and salt and fry for breakfast. Some like batter, others season with vinegar when done. HAM PATTIES. Grind ham, season with salt and pepper, moisten with milk. Fill muffin rings or ramekins half full, break an egg in each one, and bake in oven. — Mrs. C. V. Singleton. DEVILED HAM. Two pounds ham chopped to a paste, 1 cup vinegar, 1 teaspoon mustard, 1 teaspoon sugar, 1 saltspoon cayenne pepper. Mix mustard, sugar and pepper together, then add slowly the vinegar. Pour over ham. If not moist enough add more vinegar. ENGLISH PORK PIE. Fourteen pounds choice pork cut very fine, 4 ounces salt, 2 ounces black pepper; mix thoroughly by adding a cup of flour and pint of water. Pastry for same: 7 pounds sifted flour made up with two pounds lard boiled with cup of water, a little salt; divide this into seven pieces and mould each piece around a gallon jar to the height of 5 inches; fill with the seasoned meat, putting top crust on and bake 2 hours each. — Mrs. P. T. Jones. PUDDING MADE OF PORK MEAT. Three heads, all of the lights, sweetbreads, kidneys and any fat pieces rejected from the sausage meat, 1 liver cooked by itself. Boil meats until it leaves the bone. When cool carefully remove meat from bones and run liver and meat through meat chopper. Mix it well and season with pepper, salt, red pepper and teaspoon coriander seed, pulvarized. Use sage if desired. Pack into large bowl, cut what quantity you desire to use, put into pan and warm it inside of stove. — Mrs. Geo. Harris. SCRAPPLE. Scrape and clean well a pig's head. Put on and boil well for 4 or 5 hours, until bones will slip easily from meat. Take out bones and chop meat ; mix with corn meal and scald with the liquor. Season with salt, red pepper and little sage and pack in pans ; cut and fry. — Dixie.