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page 127
the broth left from the meat would make a nice soup served with it, adding
vegetables and spices.
CROQUETTES OF ODDS AND ENDS.
These are made of any scraps or bits of good food that happen to be left from
one or more meals, and in such small quantities that they cannot be warmed up
separately. As, for example, a couple of spoonfuls of frizzled beef and cream,
the lean meat of one mutton chop, one spoonful of minced beef, two cold
hard-boiled eggs, a little cold chopped potato, a little mashed potato, a
chick's leg, all the gristle and hard outside taken from the meat. These things
well chopped and seasoned, mixed with one raw egg, a little flour and butter,
and boiling water; then made into round cakes, thick like fish-balls, and
browned well with butter in a frying-pan or on a griddle.
Scraps of hash, cold rice, boiled oatmeal left from breakfast, every kind of
fresh meat, bits of salt tongue, bacon, pork or ham, bits of poultry, and crumbs
of bread, may be used. They should be put together with care, so as not to have
them too dry to be palatable, or too moist to cook in shape. Most housekeepers
would be surprised at the result, making an addition to the breakfast or lunch
table. Serve on small squares of buttered toast, and with cold celery if in
season.
PORK.
The best parts and those usually used for roasting are the loin, the leg, the
shoulder, the spare-rib and chine. The hams, shoulders and middlings are usually
salted, pickled and smoked. Pork requires more thorough cooking than most meats;
if the least underdone it is unwholesome.
To choose pork: if the rind is thick and tough, and cannot be easily impressed
with the finger, it is old; when fresh, it will look cool and smooth, and only
corn-fed pork is good; swill or still-fed pork is unfit to cure. Fresh pork is
in season from October to April. When dressing or stuffing is used, there are
more or less herbs used for seasoining,--sage, summer savory, thyme, and sweet
marjoram; these can be found (in the dried, pulverized form, put up in small,
light packages) at most of the best druggists; still those raised and gathered
at home are considered more fresh.
ROAST PIG.
Prepare your dressing as for "Dressing for Fowls," adding half an onion, chopped
fine; set it inside. Take a young pig about six weeks old, wash it
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