EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Kernels of Pork

WIPE a spare rib of pork and remove lean meat in one piece.

Cut in three-fourth-inch slices crosswise, sprinkle with salt and sauté in a hot iron frying pan, rubbed over with pork fat.

Arrange down the centre of a hot platter and surround with nests made of Savory Potatoes filled with Creamed Silver Skins. Garnish with sprig of parsley.

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Roast Crown of Pork

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone.

Shape each piece in a semicircle, having ribs outside, and sew pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not left too long.

Sprinkle with salt, dredge with flour and place on rack in dripping pan (bones down) and bake in a hot oven two hours, basting every fifteen minutes with fat in pan, which comes from trimmings of pork fat placed in pan, as that which comes from crown is insufficient.

Remove to chop plate, surround with groups of Baked Potato Apples (see SaltOfAmerica article Potatoes . . . Fannie Farmer) at regular intervals, and between potato apples, halves of baked apples.

Garnish ends of bones with paper frills and put a large bunch of parsley in centre of crown.

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Fort Lincoln

Cut three slices fat salt pork (three inches by four inches) in small cubes and try out.

To two tablespoons pork fat add three tablespoons flour and stir until well blended.

Pour on gradually, while stirring constantly, one cup milk, bring to the boiling point and season with one-half teaspoon salt and a few grains pepper.

Add one and one-half cups cold roast pork, cut in cubes, and when thoroughly heated add pork scraps.

Make a border in fort shape of mashed potatoes, fill with mixture and garnish with fried potato balls and parsley.

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Little Roast Pig

Clean, stuff, truss and skewer a suckling pig. Make four parallel gashes, three inches long, through skin on each side of backbone.

Put on rack in dripping pan, brush entire surface with melted butter, sprinkle with salt, pour around two cups boiling water and cover with buttered paper.

Roast in a hot oven three hours, basting every fifteen minutes with liquor in pan. Remove paper after cooking two and one-half hours and brush over with heavy cream.

Remove to serving dish, put small red apple in mouth, cranberries in eye sockets and laurel wreath around neck. Garnish with nest-shaped hominy croquettes filled with Apple Ball Sauce, sections of red apples and watercress.

APPLE BALL SAUCE:

Wipe apples, pare and shape into balls, using a French vegetable cutter; there should be one and one-half cups.

Make a syrup by boiling one cup sugar, three-fourths cup water, six cloves and three or four thin shavings from the rind of a lemon, seven minutes.

Remove cloves and rind, add one-third of the balls and cook until soft: repeat twice.

Cook syrup until reduced one-half and pour over balls.

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Stuffing

• 6 onions
• 20 sage leaves
• 3 cups soft stale bread crumbs
• 1/2 cup soft butter
• 1 egg
• Salt and pepper

Peel onions, add boiling water to cover and parboil ten minutes. Add sage leaves and cook two minutes longer; then drain off water.

Finely chop onions and sage and add to bread crumbs, with butter and egg slightly beaten. Season with salt and pepper.

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Fried Salt Pork, Country Style

Cut fat salt pork in thin slices, and slices in halves crosswise (making pieces about three by two inches), and gash each rind edge four times.

Dip in a mixture of corn meal and flour, using two parts corn meal to one part flour; put in a hot iron frying pan and cook until crisp and well browned, turning frequently.

Remove from pan and strain fat through a double thickness of cheese-cloth placed over a fine strainer.

Put one and one-half tablespoons fat in saucepan, add two and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk.

Bring to the boiling point and add one-fourth teaspoon salt, a few grains pepper and one tablespoon butter, bit by bit; then add one and one-half cups boiled potato cubes.

Pile in centre of hot serving dish and surround with prepared pork. Garnish with sprigs of parsley.

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Bacon Curls

Cut bacon in as thin slices as possible and remove rind. Put in a hot iron frying pan and during the cooking shape in the form of curls, using a knife and fork.

Drain on brown paper and arrange on serving dish around a mound of Corn Oysters (see SaltOfAmerica article, Vegetables . . . Fannie Farmer.)

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Ham à la Van Voast

Wash and soak ham over night in cold water to cover. Put in kettle, cover with cold water and add:
• six slices carrot,
• six slices onion,
• two stalks celery,
• three sprigs parsley,
• one teaspoon whole cloves,
• one teaspoon allspice berries and
• one-half teaspoon peppercorns.

Bring to the boiling point and let simmer until meat is tender. Cool in water in which it has been cooked, take from water, remove skin and cover with the following paste:

Mix with vinegar to hold the mixture together:
• one cup soft stale bread crumbs,
• one cup brown sugar, and
• enough mustard mixed.

Pour over two cups cider and bake in a slow oven one hour, basting every ten minutes.

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Roast Ham, Cider Sauce

Soak a twelve-pound ham several hours, or over night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone.

Put in a kettle with:
• one-half cup sliced onion,
• one-half cup carrot,
• two sprigs parsley,
• one-half bay leaf,
• four cloves and
• five peppercorns.

Cover with cold water, bring slowly to boiling point and let simmer until tender, the time required being about four hours.

After two hours of the cooking, add one quart cider.

Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs.

Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash.

Bake one hour in a slow oven. Serve hot with Cider Sauce (see SaltOfAmerica article, Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes).

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Frosted Ham

Remove outside skin from a cold boiled ham and trim off most of the fat, leaving as smooth a surface as possible.

Rub over with cracker dust (made from hard crackers, rolled and put through a fine sieve) and spread with Ornamental Frosting.

Decorate with Ornamental Frosting (colored pink and green) forced through a pastry bag and tube.

Remove to platter, garnish bone with paper frill and bone end with silver skewer stuck with a large truffle between two pimolas. Arrange around ham a border of small lettuce leaves and watercress.

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Sausages a la Maître d’Hôtel

Cut apart a string of small sausages and pierce each several times with a fork. Put in a frying pan, cover with boiling water and cook ten minutes.

Drain, return to pan and fry until well browned, turning frequently.

Remove to hot platter, pour over Maitre d’Hôtel Butter (see The Boston Cooking-School Cook Book, p. 273) and garnish with watercress.

MAITRE D’HÔTEL BUTTER: (from Boston Cooking-School Cook Book.)

• 1/4 cup butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 tablespoon finely chopped parsley
• 3/4 tablespoon lemon juice

Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly.

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Miss Daniel’s Meat Loaf

• 1 pound fresh pork
• 1 pound veal
• 2 pounds beef
• 1 cup bread crumbs
• 1 cup milk
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 3 eggs, slightly beaten

Chop meat finely, mix and add remaining ingredients in order given.

Shape into a loaf, put in pan and lay across top six thin slices fat salt pork. Roast in a hot oven one and one-half hours, basting every ten minutes, at first with one-half cup hot water and after that has gone, with fat in pan.

Remove to platter, pour around tomato or brown sauce and garnish with parsley. Many think one small onion, peeled and finely chopped, an agreeable addition to this dish.

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German Loaf

• 1 pound ham
• 1 pound fresh pork
• 1 clove garlic
• 1 small onion
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 teaspoons curry powder
• 1 1/2 tablespoons sage
• White 1 egg
• 1/3 cup cream

Force ham, pork, garlic and onion through meat chopper.

Add seasonings and again force through meat chopper; then add egg white and cream and mix thoroughly.

Put four strips of uncooked ham fat on centre of square of cheese-cloth, press mixture into shape and place over fat.

Roll in cheese-cloth and tie. Place on trivet in kettle and add:
• three quarts boiling water,
• one-fourth cup vinegar and
• one teaspoon salt.

Cover and let simmer two and one-half hours. Drain, cool and put under a weight. Cut in thin slices for serving.