Kirmess cook book

Score the skin until the knife touches the meat under it. Bub into these lines or squares a mixture of fine crumbs seasoned with onion juice, a little grated lemonpeel and the juice of half a lemon, with pepper and salt to taste. Work in well until the stuffing stands out of the cracks. Put into your roaster, with a cupful of hot water under it, and after covering bring quickly to the point at which the water begins to steam. Slacken the heat then, and cook twenty-five minutes to the pound,* basting often with its own gravy. Pour ofE this gravy twenty minutes before taking the meat up, and set in a bowl of ice to send all the fat to the top. Greasy pork gravy is an offense to the educated palate. Thicken with browned flour. A better plan is not to attempt to make gravy^ but to send around apple sauce alone with the roast CHINE OF POBK BRAISED WITH APPLES. Marion Harland. Instruct your butcher to cut the chine with plenty of meat on both sides of the bone. Sprinkle it well with pepper and salt, and lightly with sage and sweet marjoram. Pare, core and cut into thick slices, three large, tart apples. Cover the grating of your roaster with them, strew with sugar and lay the chine upon them. Dot the meat with butter; cover and roast twenty-five minutes to the pound. At the end of that time transfer the meat to a dripping-pan, turning it over that the side which has lain upon the apples may be uppermost. Wash with butter, cover thick with salted and peppered crumbs, and brown upon the upper grating of a hot oven while you make the gravy. To do this, rub the cooked apple and the liquor with them through a colander into a saucepan, add a little hot water, a lump of butter rolled in flour, and, if very tart, a little sugar; pepper and salt to taste, boil up and turn into a boat. Serve peas, pudding or beans in some shape witli the chine. PORK TENDERLOINS. Marion Harland. Broil over a clear, steady fire, turning as often as they begin to drip. Allow twenty minutes, if small; more when large. Lay upon a heated dish, cover with a mixture of butter, lemon juice, onion juice, pepper, salt and a dash of powdered sage. Turn over and over in this as it melts ; cover closely and leave over hot water several minutes to let the seasoning sink into the meat. Serve browned whole potatoes and apple sauce with them. AN ENGLISH PORK PIE. Marion Harland. Cook two pounds of lean pork for half an hour in enough weak stock to cover it. Let it get cold in the liquor (which reserve for the gravy'). Take out the cold meat and cut into neat dice. Butter a deep dish and lay in some of the meat. Cover with a layer of hard-boiled eggs, chopped coarsely ; season with onion juice, pepper, salt and a pinch of nutmeg. Stick bits of butter here and there. Dust with browned flour. Strain and reheat the liquor in which the meat was cooked ; stir in a lump of butter rolled in browned flour, cook one minute ; add a teaspoonful of Worcestershire sauce; pour into the pie, and let it cool before covering with a good paste. Cut a slit in the middle of the crust; bake, covered, threequarters of an hour. Uncover, wash with white of egg, and brown. Send around apple sauce with it.