The 1918 Fanny Farmer Cookbook

Broiled Pigs’ Feet

Wipe, sprinkle with salt and pepper, and broil six to eight minutes. Serve with Maître d’Hôtel

Butter or Sauce Piquante.

Fried Pigs’ Feet

Wipe, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and

drain.

Sausages

Cut apart a string of sausages. Pierce each sausage several times with a carving fork. Put in

frying−pan, cover with boiling water, and cook fifteen minutes; drain, return to frying−pan,

and fry

until well browned. Serve with fried apples. Sausages are often broiled same as bacon and

apples baked in pan under them.

Boston Baked Beans

Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain,

cover with fresh water, heat slowly (keeping water below boiling−point), and cook until skins

will

burst,−which is best determined by taking a few beans on the tip of a spoon and blowing on

them, when skins will burst if sufficiently cooked. Beans thus tested must, of course, be

thrown

away. Drain beans, throwing bean−water out of doors, not in sink. Scald rind of three−fourths

pound fat salt pork, scrape, remove one−fourth inch slice and put in bottom of bean−pot. Cut

through rind of remaining pork every one−half inch, making cuts one inch deep. Put beans in

pot

and bury pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon

molasses, and three tablespoons sugar; add one cup boiling water, and pour over beans; then

add enough more boiling water to cover beans. Cover bean−pot, put in oven, and bake slowly

six or eight hours, uncovering the last hour of cooking, that rind may become brown and

crisp.

Add water as needed. Many feel sure that by adding with seasonings one−half tablespoon

mustard, the beans are more easily digested. If pork mixed with lean is preferred, use less salt.

The fine reputation which Boston Baked Beans have gained has been attributed to the

earthen

bean−pot with small top and bulging sides in which they are supposed to be cooked. Equally

good beans have often been eaten where a five−pound lard pail was substituted for the broken

Chapter XVI − PORK

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