The relible cook book

PART I. Brown Bread, Muffins, Gems, Rolls, etc

Raised Sour Milk Bread.— Three cups of thick sour milk; dissolve one heaping teaspoon ful soda in a little warm water, add a teaspoonf ul salt, and flour enough to mould like biscuit. Fill the pan two-thirds full. When fully risen hake about half an hour.

Butter-Milk Biscuit.— Add to one quart sifted flour, one teaspoonf ul soda, some salt and mix well. Then rub a tablespoonful of lard into the flour and pour in slowly two tea-cups moderately sour buttermilk. Do not make too stiff; bake in a quick oven.

Breakfast Cake. — Two eggs, two cups of sugar, two dessertspoonfuls of butter; beat well; add one cup of sweet milk, four teaspoonf uls cream tartar and two teaspoonf uls soda mixed with five cups of flour and a little salt.

Rye MuflB.ns. — Two eggs, two cups milk, one-half cup molasses, four cups rye meal, one teaspoouful soda, salt.

Oatmeal Muffins. — One cup of oatmeal, one and one-half pints of flour, one teaspoonful salt, two of baking powder, one tablespoonful of lard, two eggs, one pint of milk. Sift together meal, flour, salt and baking powder; rub the lard in cold; and then add beaten eggs and milk.

Breakfast Gems. — One pint of sweet milk, one cup wheat flour, one cup graham flour, one egg, a little salt and sugar. Heat and grease tins before putting in the dough.

Buckwheat Pancakes.'— For a family of four take one quart sour buttermilk, two- thirds teaspoon soda in buttermilk and beat well, a little salt, then stir in flour and not too stiff, and they will be splendid.

6 THE feifiLlABLfi t06^ SodK.

French Rolls.— Work one pound of butter into a pound of flour, put to it one beaten egg, two tablespoons of yeast, one teaspoon of salt and as much warm milk as will make a soft dough, strew flour over it, cover with a cloth and set in a warm place for an hour or more until light, flour your hands well, make in small rolls, bake in a quick oven.

Parker House Rolls.— Rub one tablespoon of lard into two quarts of flour. Scald one pint of milk; let it cool. Then add half a cup of yeast, and a very little sugar, and pour into the middle of the flour without stirring. Let it stand over night. In the morning knead well, and set in a warm place. Knead again, and roll out half an inch thick. Cut with biscuit cutter.

MuflB.ns. — One quart of milk, two eggs, melt butter size of egg in the milk, one pound of flour and two teaspoonfuls of baking powder. Bake in gem irons in a hot oven.

Graham Bread. — Two and one-half cups of sour milk, four cups of graham flour, one-half cup of sugar, two tablespoonfuls of Orleans molasses, one teaspoon of soda, one teaspoon of salt, set in a warm place to rise three-fourths of an hour, then bake three-fourths of an hour. I hope some of the readers will try this and report.

Federal Bread. — To one pint of cream, or new milk warm, ed, add a large spoonful of good butter. Then take a large dining plate of sifted flour, and stir in with a knife. Add two eggs well beaten, a little salt, and two tablespoons of good yeast. Stir these w^ell together, then put into the tins to rise. Do not disturb it after it has risen. Bake in the same tins three-fourths of an hour. When done cut off the top of each loaf. Spread thickly with butter, and serve immediately.

Corn Bread. — One large teacup Indian meal, one large teacup of flour, three eggs well beaten, one teaspoon of salt, one heaping tablespoon of butter melted but not hot, one heaping tablespoon of white sugar, one teaspoon of soda, two and one-half cups of milk, two teaspoons of cream tartar. Mix meal, flour, salt and cream tartar thoroughly. Stir the melted butter into the milk, also the sugar and soda. Add this mixture to the flour, meal, etc., then stir in the well-beaten eggs. Bake in a deep pan nearly an hour.

Brown Bread. — One cup of white meal, one cup of rye, one cup of flour, one of molasses, two teaspoons soda, one teaspoon salt, mix with cold water, quite thin. Steam three hours.

Steamed Indian Loaf. — One cup flour, two cups corn meal, three-fourths cup molasses or brown sugar, one pint of milk, sour or sweet, a little salt, one-half teaspoonful soda; takes two hours to steam.

Brown Bread. — One and one-half cups of graham, two cups of corn meal, one cup of molasses, one teaspoonful each of salt and saleratus, add enough sour milk to mix stiffly, put in a covered pail and set in a kettle of boiling water and let it boil one and one-half hours.

Com Bread. — Three cups sour milk, one cup of flour, one-half cup sugar, one scant teaspoonful of soda, a little salt, and corn meal enough to make a batter.

Brown Bread. —Four cups sifted Indian meal, two cups flour, one cup molasses, one teaspoon soda, salt, sweet milk enough to make a thin batter. Steam three hours, then set in the oven to dry.

Milk Teast Bread. — Take one pint of wheat flour or middlings, stir into it one tablespoonf ul of sugar, salt and ginger, and one teaspoonful of saleratus, mix well and sift, then put this dry mixture in a glass jar and keep air tight. The day before you want to bake, take two tablespoonf uls of this mixture and pour on three-fourths of a cup of boiling water, stir well, then set in a warm place until the next morning, then take one pint of new milk and same of boiling water, and a half teaspoon of salt, add the yeast and stir in flour until quite thick, then keep this quite warm and in a few hours it will be a light foam, then dissolve one half teaspoonful saleratus in a little hot water and stir it into the sponge, stir in more flour and mould into loaves as soft as can be handled and rise again and bake.

Graham Bread. — One gill of yeast, one gill molasses, three quarts graham flour, one teaspoon soda, pinch of salt, one quart of warm water; stir together and let rise, then steam two hours and bake in a moderate oven thirty minutes.

Brown Bread (Raised). — One pint of Indian meal scalded in one pint of water, one pint of wheat meal, one-half cup of molasses, one-half teaspoonful of soda dissolved in it, one-half cup of yeast, a little salt. When risen, steam three hours.

Brown Bread. — Four large cups sweet skimmed milk (scalding improves it), one cup sour milk, one teaspoonful soda, one teaspoonful salt, equal quantities Indian and rye meal; bake one hour and a-half in a stove oven, then steam two hours.

Cinnamon Rolls. — Make a biscuit dough of one pint of flour, one and a-half teaspoonf uls of baking powder, half a teaspoonful of salt, and a full tablespoonf ul each of butter and lard. Rub the shortening into the flour, having first thoroughly mixed in the salt and baking powder. Use enough new milk to make into a soft dough. Roll it out very thin and sprinkle on a cup of coffee crushed sugar, well mixed with a small teaspoonful of cinnamon. Then roll it \ip tightly, and cut across in slices from three-quarters to an inch thick. Lay them upon a biscuit pan and bake quickly.

Noodles.— Mix a very stiff dough out of three eggs, a little salt and flour, roll into very thin sheets, allow to lay a few moments, then roll all up together and cut into shreds with a sharp knife, shake apart and allow to dry, (one can dry thoroughly, put away in a paper poke and use at any time). These can then be added to beef broth, chicken soup or may be cooked about fifteen minutes in salt water, dipped from the water and browned, butter poured over for seasoning, or they are very good seasoned with plenty of milk, butter and cream with a little thickening.

French Toast. — Take three eggs, beat well, and add oneteacupful milk, dip the slices of bread in this batter and fry in butter till a good brown, eat while hot.

Nice Light Dumplings, — One cup flour, one tablespoon baking powder, a little salt, mix this well with the flour and then add sweet milk enough to make a stiff batter; drop in small spoonfuls into boiling soup and boil twenty minutes.

Cold Short- Cake. — Make a nice short-cake, and after it is cool or cold, split and spread with butter, then spread thickly with fruit, if peaches cut them up in rather small pieces and sprinkle plenty of sugar over them, then spread the fruit thickly with whipped cream. The two layers of short-cake can be used separately or piled one over the other as desired. This way of preparing short-cake is considered more digestible than to be eaten warm. Of course any fruit can be used.

Best Oatmeal Gems. — One cup raw oatmeal soaked over night in two cups sour milk. In the morning add two eggs, sufficient soda, a little salt, and enough graham flour to make a pretty stiff batter. Have gem pans on the stove, and when filled bake in a very hot oven about fifteen minutes.

Delicate Breakfast Rolls. — Take one quart sifted flour, two teaspoonfuls Horsford's baking powder, one teaspoonful salt, three and a-half gills sweet milk and water, or milk alone; drop with a spoon into the " Gem " baking pan. Before mixing the above, set the " Gem" pan on the stove, and let it get very hot before filling, so that the rolls will begin to bake as soon as they touch the pan.

Com Cake. — One cup of corn meal, one cup of milk, one-fourth cup of sugar, two eggs, one and one-fourth cup of flour, one teaspoonful of soda, and two of cream of tartar, three tablespoonfuls of melted butter. Beat up the eggs and sugar, dissolve the soda in the milk and add it, then stir in the corn meal. Mix the cream of tartar and flour together, and add. Put in the melted butter last. Bake in a flat pan.

Buckwheat Johnny Cake. — Take one pint buttermilk, or sour milk, break in an egg, add a little salt, but not thicken to a stiff batter, put in a large spoonful of melted lard or butter, and last thing put in half teaspoon soda, or more according to sourness of milk. This is very nice for breakfast or tea, with maple syrup.

Breakfast Cakes.— One cup sour milk, one cup sour cream, one-half cup sugar, two small teaspoonsful soda, one-half cup currants, well washed, a little salt, flour enough to roll thin. Cut with the biscuit-cutter, and bake in a quick oven. To be eaten cold.

English MuflB.ns.— Take yeast-bread dough that has risen over night, roll into thin, round cakes, as large as a small breakfast plate. Bake oh a hot griddle, turning them over once. When done split them open and butter.

10 THE EELIABLE COOK BOOK.

Cakes for Breakfast.— One cup of Indian meal, one teaspoonful of salt, one tablespoon of sugar, scald the meal, then add two tablespoonf uls of milk or water, one egg, and one tablespoonful of flour, stir well, butter your griddle, put on large spoonfuls of the batter and fry a light brown.

Graham Gems. — Two cups graham, one cup milk, one-half cup sugar, one egg, two teaspoons Congress yeast powder or any other baking powder. Have gem pans heating while mixing above.

Sour Cream Biscuit. — One pint sour cream, one teaspoon soda, one of salt, flour to make a soft dough. Roll to half inch thick, put in a pan not allowing to touch each other. Bake them in three minutes' oven. Try them, they are delicious.

Sugar Biscuits. — Three eggs, two cups sugar, one sour cream, half pound butter, half teaspoon soda, one teaspoon cream tartar, nutmeg. Bake as soft as you can handle.

Sour Cream Biscuit.— One teacup sour cream, one-half teacup buttermilk mixed together, one teaspoon saleratus dissolved in a teaspoon of hot water and beaten into the cream, one-half teaspoonful of salt, flour enough to knead soft. Bake quickly. This will make twelve biscuits.

Flannel Cakes.— Cut dry, light bread in pieces, put over it enough sour milk to cover, let it stand over night, in the morning wash it well, and to every quart of bread add one egg well beaten, a teaspoonful of soda, a pinch of salt and flour to make a moderately thin batter ; bake on a griddle.

Rice MuflB.ns. — Two cups of milk, one cup of boiled rice, one-quarter cup of sugar, one-half cup of yeast, a small piece of butter, flour to make stiff batter. Rise over night. In the morning drop into muftin rings without stirring.

Rye Gems. — One egg, one cup sweet milk, one-fourth cup of sugar, one heaping teaspoon cream tartar, one-half teaspoon soda, one cup flour, one cup rye meal.

Graham Gems. — Three eggs, three cups of milk, three cups of graham flour, and some salt. Beat thoroughly.

Parker Rolls. — One quart of new milk, scalded, one cup of sugar, stirred in while hot, when cool stir in one-half cup of yeast, make a hole in a pan of flour, put in two tablespoons of lard, one-half teaspoon of saleratus and a little salt, then pour in the milk and let it rise without stirring. When light make into dough and let rise again, then work well and roll out thin and spread with butter ; cut out with cake cutter and lap together and rise and bake.

Potato Biscuits. — Two cups of mashed potato, one teaspoon of salt, one half pint of warm water, one quart of flour, a small piece of lard, one cup of yeast ; knead all together and let rise over night. In the morning roll out and cut same as biscuits, rise and bake for breakfast.

Mush Biscuit — One and one-half cups of (corn) mush, one cup of yeast, a little salt, flour to knead thoroughly. Let rise over night, in the morning make into biscuits for breakfast.

Waflies. — One quart of sour cream, four eggs, one-half teaspoonful of soda and flour enough to be as thick as batter cakes. Sour milk can be used if cream is scarce by putting in a piece of butter the size of an egg.

Fried Cakes. — Two-thirds cup sugar, one-half cup buttermilk, three tablespoons lard, one egg, one-half teaspoonf ul soda. Mix soft.

Sally Lunn. — One quart flour, two eggs, one pint milk, two tablespoons of sugar, piece of butter size of two large sized eggs, one-half teaspoonful salt, two teaspoons cream of tartar, one teaspoon of soda. Beat butter and sugar together. Add eggs, well beaten. Mix the soda with the milk, and the cream of tartar with the flour.

Nice Corn Cake. — One cup of flour, one half cup of corn meal, one cup of sour milk, one-half teaspoon of soda, one tablespoon of sugar, a little melted butter, and a very little salt. Bake in a quick oven.

Breakfast Gems. — Two cups of rolled oats soaked over night in one and a-half cups of sour milk, then add a-half cup of molasses, one cup wheat flour, one teaspoon of soda, one of salt, two eggs. Mix thoroughly and bake quick.

A Good Breakfast Dish. — Toast slices of bread, as manj as you need. For two persons take two eggs,' a good half cup of milk, butter half as big as an egg, salt to taste ; let the milk come to a boil, beat the eggs in and cook until it thickens ; butter the bread, turn the egg upon it while hot.

Flour Gems. — One egg, tablespoonf ul of sugar, two of butter, one and a-half cups of sweet milk, two and one-half cups of flour, three teaspoonfuls of baking powder, beat well. Have the gem tins buttered and hot, put in and bake quick.

Spanish Buns. — One pint sugar, one cup milk, one pint flour, one pint butter, four eggs, one tablespoonf ul cloves and one of cinnamon, three teaspoons baking powder. Bake in square tins and ice thinly.

Muffins. — Beat two eggs into a quart of buttermilk, stir in flour to make a thick batter, one teaspoonful salt, and the same of soda, bake in a hot oven in well-greased tins. Muffins of all kinds should only be cut just around the edge, then pulled apart with the fingers.

Sally Lunn. — One cup each of milk and sugar, two eggs, tablespoon butter, two teaspoons cream tartar, one of soda (or two heaping teaspoons baking powder instead of cream tartar and soda), flour for thick batter. Bake quickly.

Virginia Muffins. — One and one-half cups of milk, one-half cup of sugar, one egg, three cups of flour, two teaspoonfuls of bakiug powder, butter the size of a hen's egg ; beat until very light and bake in a quick oven.

Mrs. Brooks' Nice Rye Biscuit. — Take a cupful of molasses, and a cupful and a half of milk, a teaspoonful of soda^ stir about as stiff as gingerbread, with rye meal three parts and flour a fourth part. Bake in hot gem pans and serve with butter for breakfast.

Best Jolinny Cake. — One cup sour milk, one cup sweet, one good egg well beaten, three cups Indian, one cup wheat^ half cup molasses, add thereto, half cup of sugar with one spoon of butter, now, salt and soda each a spoon, mix up quickly and bake it soon.

Buttermilk Muffins. — Beat well two eggs, into one pint and three gills of buttermilk, stir in flour to make a thick batter, add a teaspoonful of salt, and the same of soda, bake in a hoi oven, in well greased tins. Nice for breakfast.

Drop Biscuits.— For a family of three, take two cups flour, two large teaspoon fuls baking powder, small pinch salt. Sift all together and stir in as much sweet milk, cream and all, as will make it as stiff as can be stirred. Drop on greased tins and bake in a quick oven.

Fried Cakes. — One cup sour milk, three big spoons cream or lard, three teaspoons cloves, one and one-half teaspoons ginger, one teaspoon soda, flour enough to make a soft paste and fry in hot lard.

CornMuffins.— Three cups of corn meal, one-half cup of sifted wheat flour, three eggs well beaten, two tablespoons of butter, one teaspoon of soda, dissolved in one pint o*" buttermilk, and a little salt. Beat them well together, pour into rings, and bake a nice brown in the oven.

14 THE BELIABLE COOK BOOK.

PART II. Meats, Fowl, Soups, Etc

Chicken Pie. — Two young chickens boiled tender, line the sides of baking dish with puff paste, put a layer of chicken, place strips of pastry over with lumps of fresh butter, pepper and salt sprinkled over, then cover the top with rich puff paste, bake in slow oven, don't let it get dry, keep juicy with soup from chicken.

Southern Chicken Pie. — Boil a chicken until it is tender, then take a deep earthen dish and put into it a layer of the chicken, well seasoned with butter, pepper and salt, then put a layer of cold boiled rice on this, and so on until you have exhausted your resources, taking care to have a layer of rice on top. Put this into the oven and let it remain there until it is very hot and then serve.

Chicken Pie. — Crust, one quart of flour, three heaping teaspoons of baking powder, one small teaspoon of salt. Mix these well together with the hand. Rub into this mixture one tablespoon of butter, and one tablespoon of lard. When thoroughly mixed, add just enough milk to make a soft dough. Stir with hand quickly, without much kneading. Then roll out about three-fourths of an inch thick. Inside, take a chicken. Clean and cut up. Cut thin slices of salt fat pork. Put a thick layer of pork slices in the bottom of a stew pan. On these lay the fowl. Add a very little salt and pepper. Just cover the chicken with water and close the pan tightly. Let it stew very slowly for half an hour. Then take out the pieces of chicken and place into a pie dish. Take some of the gravy and stir in a large spoonful of flour. Season, and pour over the chicken. Cut a piece of butter in thin slices and lay on top of the fowl. Cover with the crust. Bake half an hour and serve hot.

Chicken Stew. — Cut up two fo\^ Is, fry out three slices of pork, add a small onion, sliced, and cook until done. Lay in the chicken, and season each layer with salt and a little pepper, cover with water. When nearly tender add five or six potatoes,

1:aE llELlABLfi cooK BOOK. 15

sliced. Cover with dumplings. When the chicken is taken iip, there should be just liquid enough left to thicken for a gravy.

Fricasseed Chicken. — Put the chicken, cut up, into a saucepan with barely enough water to cover it, and stew gently till tender. Have a frying pan with a few slices of salt pork in it; drain the chicken and fry with the pork until of a rich brown; then remove from the pan, and put in the broth in which the chicken was stewed ; thicken with browned flour mixed smooth in a little water, and season with pepper. Put the chicken and pork back into the gravy, let it simmer a few minutes and serve hot.

Chicken Pie. — Boil chickens in water, barely to cover them, forty minutes. Skim the water carefully. Take them out in a dish, and cut them up as they should be carved if placed upon the table. If the skin is very thick, remove it. Have ready, lined with a thick paste, a deep dish of a size proportionate to the number of chickens you wish to use; put in the pieces, with the hearts and livers, in layers; sprinkle each layer with flour, salt and pepper, and put on each piece of chicken a thin layer of butter; do this until you have laid in all the pieces; put rather more of the spice, flour and butter over the top layer than on the previous ones, and pour in as much of the liquor in which the chickens were boiled as j'ou can without danger of its boiling over. Lay on the upper crust, and close the edges very carefully with flour and water; prick the top with a knife; cut leaves of crust and ornament it. Bake two hours. The crust for chicken pie should be twice as thick as for fruit pies. Use mace and nutmeg if you wish.

Chicken Salad. — Take the chicken off of the bones. Cut it into dice like pieces. Wash a head of celery, and, also, cut into dice like pieces. Mix with the chicken. Pour over it Mayonnaise dressing. Garnish with olives and cold boiled eggs, and serve.

Salmi of Duck. — Cut up cola duck, as for fricassee. Put it in a pan with one ounce of butter. Fry brown quickly. When done add a pint of onions. Just cover with boiling water. Season with salt and pepper. Take some stale bread. Cut in heart shaped pieces. Brown them in a quick oven. When the salmi

16 ^fta ilELlABLfi COOK Boolt.

is done, pour it upon a hot dish. Garnisli it with the bread, and serve.

Broiled Bacon. — Dip slices of thin bacon in bread crumbs, fry on a hot gridiron, turn when done. Serve with gravy made of sweet cream, parsley, season with pepper and salt.

Fried Apples and Bacon. — Core and slice round, without paring, some tart, well-flavored apples. Cut into thin slices some middlings of excellent bacon or pork, and fry in their own fat almost to crispness. Take out the meat and keep hot while you fry the apples in the fat left in the pan ; add a little sugar to taste. Drain, and lay upon the slices of meat.

Cold Beef.— One cup of cold beef, chopped fine, one egg, one-third cup bread crumbs ; season with pepper, salt and sage and make into balls and fry in butter or lard.

Beef Cakes. — Chop up some beef that is partly cooked with a little smoked pork fat and season with salt, pepper and onions; mix well and form into small cakes. Fry them light brown and serve with a good gravy made of soup stock thickened with brown flour.

Beef Fritters. — Good for breakfast. Chop pieces of steak or cold roast beef very fine. Make a batter of milk, flour and an egg, and mix the meat with it. Season with pepper, salt and a little parsley. Put a lump of butter into a saucepan, let it melt, then drop the batter into it from a large spoon. Fry until brown.

Cold Beef. — Mince it fine, with pepper, salt and onions, some rich gravy, and put it into tins three parts full, fill them up with mashed potatoes and brown in oven.

A Breakfast Dish. — Take cold beef, pork or veal, the more variety the better, and hash it fine, mix with two eggs, and a little grated onion (or not as preferred), a little melted butter, two pounded crackers and pepper and salt to taste; roll in balls, and fry in butter flavored with lemon juice.

Breakfast Dish No. 2. — Take some cold boiled or baked meat, chop it fine, then put in about the same amount of tomatoes, either canned or fresh, and chop them fine and mix well together. Put a layer of bread crumbs in a buttered pan, put the meat and tomatoes in, seasoned with salt and pepper, then another layer of bread crumbs. Pour a cup of water, or the water ill which meat has been boiled is better, over the top and bake one hour in a moderate oven.

Ham Balls.— Take two well-beaten eggs and half a cup of bread crumbs, mix well together and add some tine chopped ham. Make into cakes and fry in hot fat.

Rissoles. — To make rissoles take any kind of nice cold roast meat, chop it fine, salt and spice it to taste. Roll a tablespoon - ful in very thin pastry crust, and fry quickly in butter or lard.

Spiced Beef. — Five pounds of the shank boiled five hours with celery seed. Drain off the gelatine and then chop the meat very fine, and pepper and salt to taste, and put it into a cloth on a platter. Cover with a cloth and press.

Spiced Beef.— Boil a piece of beef in a quart of water until very tender, take from the water, chop fine, season with salt, pepper, a half teaspoonful of cloves; add water in which the meat was boiled, place in a mould, place weight on and press. When well pressed together, cut it into slices. Any piece of beef will answer for spiced beef, unless too fat.

Beef Shank. — Boil till the meat will slip off the bones readily, take out bones, chop up meat and season to taste; we generally only use salt and pepper; put back the liquid in which it was boiled, let it boil, and then turn out in a deep dish to cool; when cold slice and serve.

Beef Tea. — Chop a piece of lean beef, put in an earthern jar, cover close and set in a kettle of water; boil four or five hours, or until juice is all extracted; salt and strain.

Stewed Beef with Onions. — Cover the bottom of a frying pan with thinly shaved slices of fat pork. When the fat is all tried out, lay in a thick steak cut from the round, and let it brown upon both sides; then take it off and add one tablespoonful of flour to the pork; stir it till it is smooth, then put in a pint of water, a tablespoonful of catsup, a teaspoonful of currant jelly and a large onion, chopped fine. Add salt and pepper to the taste, and put the^ steak back in the gravy to boil slowly for two hours and a-half, covering closely and adding more water

IS I'HE KELiABLE COO^ BOOK.

from the teakettle if necessary. When done lay the steak upoH a dish, put a piece of butter upon it, and pour the gravy over.

Roast of Calf s Liver. — Wash thoroughly and wipe dry; cut a long, deep hole in the side, stuff with crumbs, onion and bacon, chopped; salt and pepper to taste, a bit of butter and one egg; sew or tie together the liver, lard it over and bake in the oven, basting often; serve with gravy and currant jelly.

Dried Beef in Cream. — Shave the beef very fine, pour over it boiling water and let stand a little while. Pour off the water and pour off good rich cream and let come to a boil. If you have not cream use milk and butter thickened with a little flour, season with pepper and serve on toast.

Fresh Pork and Potatoes.— Take a roast of ^ork, sprinkle it with sage and salt, and put into the oven to roast. Two hours before dinner have prepared enough potatoes for the family; put them in the dripping-pan under the pork; when done they should be nicely browned.