The 1918 Fanny Farmer Cookbook

fried in the fat remaining in pan.

Roast Pork

Wipe pork, sprinkle with salt and pepper, place on a rack in a dripping−pan, and dredge meat

and bottom of pan with flour. Bake in a moderate oven three or four hours, basting every

fifteen

minutes with fat in pan. Make a gravy as for other roasts.

Pork Tenderloins with Sweet Potatoes

Wipe tenderloins, put in a dripping−pan, and brown quickly in a hot oven; then sprinkle with

salt

and pepper, and bake forty−five minutes, basting every fifteen minutes.

Sweet Potatoes. Pare six potatoes and parboil ten minutes, drain, put in pan with meat, and

cook until soft, basting when basting meat.

Breakfast Bacon

See Liver and Bacon, page 207.

Fried Salt Pork with Codfish

Cut fat salt pork in one−fourth inch slices, cut gashes one−third inch apart in slices, nearly to

rind.

Try out in a hot frying−pan until brown and crisp, occasionally turning off fat from pan. Serve

around strips of codfish which have been soaked in pan of lukewarm water and allowed to

stand

on back of range until soft. Serve with Drawn Butter Sauce, boiled potatoes, and beets.

Broiled Ham

Soak thin slices of ham one hour in lukewarm water. Drain, wipe, and broil three minutes.

Fried Ham and Eggs

Wipe ham, remove one−half outside layer of fat, and place in frying−pan. Cover with tepid

Chapter XVI − PORK

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