on
fairly sat down to the mess, and never left off till they had dispatched
all that remained of the litter.

CHAPTER XVII.

COOKING AND SERVING PORK.

FIRST PRIZE WINNERS IN THE AMERICAN AGRICULTURIST CONTEST FOR BEST RECIPES
FOR COOKING AND SERVING PORK.

PORK PIE.

Unless you have a brick oven do not attempt this dish, as it requires a
long and even baking, which no stove oven can give. Make a good pie crust
and line a large pan, one holding about 6 quarts; in the bottom put a
layer of thin slices of onions, then a layer of lean salt pork, which has
been previously browned in the frying pan, next place a layer of peeled
apples, which sprinkle with a little brown sugar, using 1/2 lb. sugar to 3
lbs. apples; then begin with onions, which sprinkle with pepper, pork and
apples again, and so on until the dish is full. Wet the edges of the
crust, put on the top crust, well perforated, and bake at least four
hours, longer if possible. These pies are eaten hot or cold and are a
great favorite with the English people. Potatoes may be used in place of
apples, but they do not give the meat so fine a flavor.

PORK POTPIE.

Three pounds pork (if salt pork is used, freshen it well), cut into inch
cubes. Fry brown, add a large onion sliced, and a teaspoon each of chopped
sage, thyme and parsley. Cover with 5 pints of water and boil for two
hours, add a large pepper cut small or a pinch of cayenne, and a
tablespoon of salt if fresh pork has been used. Add also 3 pints
vegetables, carrots, turnips and parsnips cut small, boil half an hour
longer, when add a pint of potatoes cut into small pieces, and some
dumplings. Cover closely, boil twenty minutes, when pour out into a large
platter and serve. The dumplings are made of 1 pint of flour, 1 teaspoon
salt, and 1 teaspoon baking powder, sifted together. Add 2 eggs, well
beaten and 1 cup of milk. Mix out all the lumps and drop by spoonfuls into
the stew. Serve this potpie with a salad of dandelion leaves, dressed with
olive oil, vinegar, salt and pepper.

PORK GUMBO.

Cut into small dice 2 lbs. lean pork. (In these recipes where the pork is
stewed or baked in tomatoes or water, salt pork may be used, provided it
is well freshened.) Fry the pork a pale brown, add 2 sliced onions, and
when these are brown add 3 bell peppers sliced, and 2 quarts peeled
tomatoes, with 2 teaspoons salt. Let boil gently, stirring frequently, for
1-1/2 hours. Peel and cut small 1 pint o