The household cook book

SPARE-RIBS AND CHINES — These are usually too fat to cook in any other way than by baking or roasting in the oven; in this way much of the superfluous fat is drawn from them. Rub them well with a little fine salt, flour, pepper and pulverized sage, if liked; put them on the rack in the dripping-pan, containing a pint of hot water; the Oven must be hot, but not enough to scorch the meat; baste often. The meat should bake about 2 hours, or until it is well browned ; then take it up, pour off the fat from the gravy, at one corner of the dripping-pan, and thicken the remainder with a tablespoon of flour or cornstarch; add a little water to make about a pint of gravy. Serve with sour baked apples, onions, potatoes and mashed turnips. Shoulder chine of pork, and loin, are cooked in the same manner. Pork requires long and thorough cooking, for the texture of the flesh is close; fresh spareribs particularly require it, to extract all the superfluous fat, and it should be roasted or baked until of a rich brown color. Chine of Poek. — The chine of an animal is the backbone with the meat attached, and griskin (a term obsolete in this country) is used in England to designate the backsbone of swine, and particularly that part lying between the shoulders of the animal. The chine of pork is more often divided into " fore loin," that part lying between the shoulders; " spare-ribs," or that part containing the long ribs, and "hind-loin," or small part of the spine just above the hams. In England, the hind-loin is sometimes called a chine when the bone is uncut and the two sides of the loin are in one piece, corresponding to the "baron of beef," or "saddle of mutton." In England these are all roasted, but in this country (the land of Yankee cooking=stoves) all divisions of the chine are cooked exactly like the middle pieces or spare-ribs. PORK CUTLETS. — Take the remains of cold baked pork and cut it in nice pieces of the right size to serve; put a little of the cold fat in a frying-pan and let it get hot; fry a sliced onion brown, then lay in the cutlets, and fry them a light brown in the fat with the onions; take them up, and make a gravy with a little cornstarch and cold water; season with salt and pepper, and when thickened, pour it over the cutlets and serve. PORK AND EGGS— Cut 2 or 3 slices of salt pork in dice, and fry, often turning it over and over with a fork; then break 5 or 6 fresh eggs and put them in the pan with the pork; stir all together rapidly, and cook until the eggs are set. PORK RECHAUFFE {Reheated) .—Cut finely, cold roast pork, put a layer of this in the bottom of a pan or pudding-dish and season to taste; then a layer of bread crumbs, another layer of cold pork, thus fill the dish; have a layer of fine crumbs on the top, but before putting them on, pour into the dish enough broth or water to moisten the ingredients; then put crumbs on the top, and bake until brown on top, about f to 1 hour. Cold baked or roasted pork is more often served cold, nicely sliced, and sent to the table with hot baked, or mashed potatoes. PORK STEAKS.— Take slices of fresh pork that have the fat and lean well blended, put on a hot gridiron and broil it thoroughly, over a clear coal fire, turning often, and lifting if the dropping fat