Scientific cooking with scientific methods

Use the entire rib. Season with salt and pepper, and have one quart of tart apples pared, cored, and cut into quarters. Sprinkle with one-half cup of sugar, stirring the sugar thoroughly through them, and pile them in the center of the ribs, then roll the ribs and. tie them so as to hold the apples. Place in drippingpan, and cook for thirty-five or forty minutes. This is very delicious, as the apple imparts a fine flavor to the pork and the pork to the apple. Pork Chops with Apple Sauce. Cook tart apples to make a mound in center of dish. Sweeten to taste and have them rather dry. Keep hot on back of stove. Wipe the chops and season with salt, pepper and a little thyme, if liked. Place in hot fryingpan and cook slowly until they are tender and well browned on both sides. Serve with leaf of lettuce under each chop round edge of hot platter, with apple sauce piled in center. This presents a very sightly dish. Pork Tenderloins. Remove any gristle from the tenderloin, wipe, put into hot oven, and brown quickly, then season with salt and pepper and bake three-quarters of an hour. The last twenty minutes add one cup of thin cream, and baste often with, it. Serve with sweet potatoes, browned in the oven, sprinkling them with sugar. Breakfast Bacon. Have the bacon cut very thin and very cold. Fry in hot frying-pan. Lift each piece and let all the fat drip off, and rest it on a hot plate with brown paper to absorb the fat, or you can broil on the broiler, then all the fat is in the pan under the broiler. This fat is good for frying fish, etc., if you use care not to burn it. Broiled Ham. Soak thin slices of ham in milk for one hour, Avipe, and broil for a few moments, until well browned. Potatoes that have been boiled in their jackets, and sliced rather thick, and sprinkled with salt and pepper, and broiled by dipping the ham fat on them as they broil, may be served as a garnish with the ham. Ham and Eggs. Trim ham and place in frying-pan; brown quickly on both sides, but do not let the fat burn. Ham must not be cooked enough to make it hard. Pour off the ham fat and rinse salt from frying-pan. Return fat and cook the eggs in it. Place the ham in the center of a hot platter, and put the eggs around, and garnish with parsley and small red radishes. PORK. 119 Boiled Ham. Soak ham overnight in cold water to cover. Wash well and trim. Put into ham boiler or kettle large enough to hold it, and cover with cold water. Heat to the boiling-point and cook slowly until tender. A cup of vinegar added to the water the last half hmir of the cooking is a great addition to the flavor, and it also tenders the meat and makes it cut nicely. Let ham partially cool in the water in which it was boiled, then lift to a dripping-pan and remove outside skin and trim into shape : then sprinkle with cracker crumbs and sugar, and stick with cloves. Bake in slow oven about forty-five minutes, until well browned. Serve hot with a champagne sauce. Fried Pig's Feet. Split the feet, and sprinkle with salt and pepper-. Crumb and egg, and fry in deep fat ; drain and serve with lemon cut into quarters. Sausages.