PORK BAKED WHOLE OR HALF HAM Whole or half ham 1 tablespoon prepared 1 cup brown sugar mustard Whole cloves 2 tablespoons vinegar Wash ham and place fat side up in an open roasting pan. Place in a slow oven of 300 to 350 degrees F. and bake without adding water and without covering. Allow 25 minutes per pound for whole ham and 30 to 35 minutes per pound for half ham. If meat thermometer is used, cook to an interior temperature of 160 degrees F. Forty-five minutes before ham is done, remove rind, and score fat over the outside in diagonal lines to . form diamonds. Spread with mustard, then with brown sugar, and stick with whole cloves. Add vinegar to juices in pan, and return ham to oven rocontinue baking until done. Instead of adding vinegar, pickled peaches or pears may be placed around ham during last 30 minutes of baking, and ham may be basted with juice from the fruit. Serve fruit as a garnish around ham. CHRISTMAS BAKED HAM 1 ham 1 cup (about) blanched 1 to 2 cups light brown almonds sugar 1 cup water 2 cups cranberries 1 cup granulated sugar Bake ham as in above recipe. An hour before done, remove rind, coat with brown sugar and at regular intervals in the fat stick in strips of blanched almonds. Have cranberry sauce made by cooking cranberries with water until tender, about 20 minutes, then straining and adding sugar, and heating just enough to dissolve sugar. Return ham to oven and continue roasting in a slow oven of 325 degrees F. for 1 hour or until very tender, basting frequently with the cranberry sauce. When serving, serve additional cranberry sauce or jelly separately. ROAST PORK Pork loin, shoulder Salt and pepper or fresh ham Place roast fat side up on a rack in an open roasting pan. Pork loin should be placed rib side down, so that bone ends are down to prevent them from becoming too brown. Season meat with salt and pepper. Place in a slow oven of 300 to 350 degrees F. and roast until done without adding water and without covering. This requires 35 to 40 minutes per pound. If meat thermometer is used it should register 185 degrees F. During last hour of baking, potatoes may be browned around roast. CROWN ROAST OF PORK ... Have the crown prepared in market. Wipe with damp cloth and rub thoroughly with salt and pepper. Arrange roast on a rack so that rib ends are down. As the meat cooks, the fat and liquid will baste bones so they will not become too brown. Roast in a mod-
erate oven of 350 degrees F., allowing about 35 minutes per pound. Do not baste and do not cover. If meat thermometer is used, it should be 185 degrees F. when meat is done. When serving place roast, rib ends up, on platter and place paper frill on each. Fill center of roast with a cooked vegetable such as green beans with mushrooms or buttered onions or spinach. Surround outside with apple rings and candied sweet potatoes. Make gravy from liquid in pan. BAKED COTTAGE HAM 1 cottage ham 1 tablespoon vinegar Y2 cup granulated \--4 cup water sugar 1 dozen whole cloves 1 teaspoon prepared Bread crumbs mustard Soak ham in cold water overnight. Pour off water, cover with fresh water and simmer slowly until ham is tender, about 30 minutes per pound. Allow to cool in liquid in which boiled. Remove excess fat and skin from ham. Combine sugar, mustard, vinegar and water. Stick cloves in ham, pour sauce over it, cover side of ham with crumbs and bake, basting with sauce, until delicately brown and tender in a hot oven of 400 degrees F. About 45 minutes will be required for baking. BAKED STUFFED PORK TENDERLOIN 3 pork tenderloins Y2 small onion, minced 6 tablespoons melted Y2 teaspoon salt butter Small amount minced 2 cups toasted bread parsley and celery salt crumbs Dash of pepper 1 egg, slightly beaten Wipe tenderloins with a damp cloth, then split and lay opened flat.Rub with 2 tablespoons melted butter. Meanwhile prepare stuffing as follows: Combine toasted bread crumbs, egg, minced onion, seasonings, and 4 tablespoons melted butter. Mix well and spread on pork. Fold up tenderloins and tie with string, if necessary.Arrange in baking pan, sprinkle lightly with salt, put ¥l cup boiling water in bottom of pan, and bake in a moderate oven of 375 degrees F. for 1 Y2 hours, or until tender. Cut and remove strings. Make gravy from drippings in pan. Serve with mashed sweet potatoes, carrots and peas, cucumber relish and lemon pie. CASSEROLE OF PORK CHOPS WITH BAKED BEANS 6 pork chops 1 teaspoon sugar 1 large can baked beans \--4 cup tomato ketchup. Fry chops until nicely brown on both sides. Sprinkle them very lightly with salt and pepper. Pour baked beans over chops, add sugar and ketchup and 2 tablespoons water. Mix lightly and bake in a moderate oven of 350 degrees F. for 20 to 30 minutes. Serve with buttered cauliflower or broccoli.
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