The PURITY C@DKB@K

combining all thoroughly, and fill
pockets. Cut pork into long thin
strips and lay on top of tenderloins;
place in baking pan and bake in
moderate oven of 375 degrees for
45 minutes, basting frequently.

194 PORK CHOP OR STEAKS

Lay chops or steaks on hot frying
pan and fry slowly on both sides to
rich brown. Serve at once, or, if
thickened gravy is preferred, re-
move most of fat which fried out
of pork from pan; add 2 tablespoons
Purity Flour and pour in boiling
water, gradually; cook until thick,
season, pour over chops and serve.

195 PORK PIE

Line sides of deep pie dish with
pastry (not too rich). Place follow-
ing layers in rotation: bacon, pota-
toes, and onions thinly sliced, and
lean fresh pork cut into small
pieces. Season with pepper, salt and
sage. Fill dish with gravy left from
roasts, or with water thickened
with Purity Flour (21% tablespoons
flour to 1 cup water) with small
piece of butter added. Cover with
pastry and bake in moderate oven
of 325 degrees about 14% hours.
(Cover pie with thick brown paper
if it gets too brown.)

196 SPARERIBS AND
SAUERKRAUT

Place sauerkraut in bottom of
bake dish. Lay spareribs on top and
almost fill dish with water. Bake
about 3 or 4 hours. Place whole
apples on top, % hour before ribs
are cooked, to flavor. Shoulder cut
of pork may be used instead of ribs.

197 PORK CHOPS EN
CASSEROLE

Cut bone away from as many
pork chops as required. Dip them in
thin mixture of Purity Flour and
milk and fry until brown. Season,
place in casserole and pour over
them 1 can of peas, from which the
liquid has been drained, and 1 can
of tomato soup. Bake in a moderate
oven of 350 degrees for 45 minutes.

198 FRIED SALT PORK

Remove rind and cut pork in 4-
inch slices. Freshen if very salty and
fry slowly and evenly until dry. Use
as a garnish for fish, fish balls, or as
a lunch or breakfast dish with baked
potatoes and a white gravy made in
same manner as white sauce (see
Recipe No. 680), substituting fat
from the pork for butter.

199 SAVOURY BAKED HAM
1 10-lb. ham

| stick cinnamon

1 tablespoon cloves (whole)
Garlic (optional)

2 tablespoons vinegar

| cup white sugar

| cup brown sugar

4 teaspoons mustard

14 teaspoon cloves (ground)

14 teaspoon cinnamon (ground)
| cup crabapple jelly

Method:—Wash ham and cover
with boiling water in large kettle.
Add_ stick of cinnamon, cloves,
garlic (if used), vinegar and white
sugar. Boil until tender, remove
from heat and let ham stand in
water until nearly cold; removefrom
water and pull off rind. Sprinkle
over ham the following: brown
sugar, mustard, cloves and cinna-

PURITY FLOUR

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