Scald one pint of milk, one cup flour; stir constantly until thick. Let cool, then add beaten yolks of eight eggs. Beat thoroughly, add beaten whites, a little suet, one and one-half cups of chopped, boiled ham, and one-half cup butter. Set tin in pan of water, and bake three-fourths of an hour. Keep standing in water until served.
Two pounds of ham, ground; one pound of pork loin, ground; two eggs, beaten; one cupful rolled cracker crumbs; one cupful milk; pepper to taste. Mix all together, put in a baking tin and pour over it one cupful tomatoes and bake two hours.
One large slice of raw ham; one large onion; put through the grinder and fry. When thoroughly cooked add two cups boiled rice; one quart of tomatoes and half of a sweet green pepper, chopped fine. Serve hot on toast.
Place pork roast in dry self-basting or similar roaster. Place in oven for thirty minutes. In meantime put one cup of vinegar, one teaspoonful red pepper, one teaspoonful black pepper, one teaspoonful salt in saucepan and bring to a boil. Baste roast every fifteen or twenty minutes with this sauce at boiling point, draining off sauce after each basting and returning sauce to saucepan, which should be kept at the boiling point. Drain off sauce and serve in separate dish.
Have crown roast made of young pork ribs, same as of lamb; fill the center with medium sized potatoes, boiled and rolled in butter and minced parsley; surround with fried apples.
One and one-half or two pounds of well seasoned sausage meat mold it into a flat cake; place in a frying basket which, in turn, is put in a larger pan, to catch the drippings. Put under the blaze and let it broil slowly; when nicely browned on one side turn it over and brown that side. When done remove to hot platter and surround with fried apples.
In a casserole place a layer of sliced raw potatoes and over it sprinkle of flour. Put in a layer of chops and a layer of potatoes and repeat until casserole is full. Nearly cover with milk that is seasoned with salt and pepper. Sprinkle cheese over top and bake two hours.
One-half pound of salt pork, sliced; six medium onions; six medium potatoes; noodles. Boil salt pork until very nearly done. Add potatoes and onions. Cook until they are beginning to be tender. Have about two quarts of water left. Add noodles and finish cooking. This will make a thick stew.