low, that it will always be used for made dishes and soups.


PORK.

Pork, although not so much used in the fresh state as beef, mutton,
lamb, etc., is extensively employed in the preparation of food. It is
cut somewhat like mutton, but into more parts. Fresh young pork should
be firm; the fat white, the lean a pale reddish color and the skin
white and clear. When the fat is yellow and soft the pork is not of
the best quality. After pork has been salted, if it is corn-fed, the
fat will be of a delicate pinkish shade. When hogs weighing three and
four hundred pounds are killed, the fat will not be very firm,
particularly if they are not fed on corn. The amount of salt pork
purchased at a time depends upon the mode of cooking in each family.
If bought in small quantities it should be kept in a small jar or tub,
half filled with brine, and a plate, smaller round than the tub,
should be placed on top of the meat to press it under the brine.

The parts into which the hog is cut are called leg, loin, rib piece,
shoulder, neck, flank, brisket, head and feet. The legs and shoulders
are usually salted and smoked. The loin of a large hog has about two
or three inches of the fat cut with the rind. This is used for
salting, and the loin fresh for roasting. When, however, the hog is
small, the loin is simply scored and roasted. The ribs are treated the
same as the loin, and when the rind and fat are cut off are called
spare-ribs. This piece makes a sweet roast. Having much more bone and
less meat than the loin, it is not really any cheaper, although sold
for less. The loin and ribs are both used for chops and steaks. The
flank and brisket are corned. The head is sold while fresh for head-