The Swedish, French, American cook book

Select nice rib chops; cut about one inch thick, all even size; beat them down well; put on a broiler; rub over with a little butter; sprinkle with pepper and salt and broil until golden brown and well done. Put on a platter wfith some butter, and put in oven for a few minutes until the butter melts. Then arrange the chops in the form of a ring on a platter, with a paper frill on each bone and parsley in the centre; pour the melted butter all around with some chopped parsley. Garnish with small cooked glazed apples all around. Serve for lunch or supper with potatoes and green vegetables. Cutlets of Pork ( Cotelettes de Pore ) a la Dauphine Take small cutlets from loin of pork; remove most part of the fat and also the bone, leaving the cutlets in nice shapes; sprinkle with pepper and salt. Make a rich thick allemande sauce and spread the cutlets on both sides while the sauce is hot. Put on an oiled paper; leave until cold; dip in egg and bread crumbs and fry in hot fat until well done on both sides and golden brown. Arrange on a platter and put a paper frill on each cutlet. Serve with fresh peas, string beans, or asparagus tips all around, as a lunch or supper dish with apple sauce at the side. Roast Fillet of Pork with Mushrooms a la Lincoln Filet de Pore r6ti, aux Champignons, a la Lincoln Select nice fillets of pork; cut them about four inches in length; fry in fat and butter until brown; sprinkle with pepper and salt. When done, arrange on a hot platter with a rich mushroom sauce all around; garnish with parsley. Serve as an entree for luncheon or dinner. Loin of Pork ( Longe de Pore ) Can be roasted, broiled, and fried in the same way as chops. HAM ( Jamhon ) Boiled Roasted Virginia Ham a la New York Jambon de Virginie, bouilli et roti, a la New York Put the ham in water and let soak for about twelve hours, then change the water. Then put in a pot with sufficient water to cover it and let it come to a boil; draw the pot aside, or if the fire is very hot, put something underneath that preventsthe ham from boil¬ ing; let simmer slowly for eight hours. Then take it from the pot, put it in a roasting pan, remove the skin from the ham and put in oven with some Rhine wine, champagne, or sweet cider. Roast for about half an hour — until it becomes golden brown on top. This ham is served hot as an entree. Garnish with spinach tim¬ bales and serve with champagne sauce. It is also served as a joint with the garnishing of spinach and with potatoes and bordelaise sauce. Can also be served with the salad for luncheon or dinner, cold or hot. Boiled Roasted Smoked Ham a la Barnegat Jambon fume, bouilli et roti, H la Barnegat Soak the ham from four to five hours; then put in a pot with water enough to cover and let simmer from three to four hours (according to size of the ham). When the little bone at the end of the ham is loose, it is done. When done, remove from the pot, put in a roasting pan, take off the skin, sprinkle with sugar, stick it with whole cloves all over, put in oven and roast it until it is golden brown (take care not to let it burn). Serve with cooked spinach or green cabbage all around and potatoes, as a roast for dinner, with French mustard. Boiled Ham ( Jambon bouilli ) a 1’ Allemande