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Cooking cured pork

[by Lucy M. Alexander and Fanny Walker Yeatman]
Resource Type:
Book (Print/Paper)
Publication:
Washington, D.C. : U.S. Dept. of Agriculture, [1931]
Related Series:
Leaflet (United States. Department of Agriculture); no. 81
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More Details

Table of Contents:
  • Baked ham
  • Boiled ham
  • Ham cooked under steam pressure
  • Smoked, boneless shoulder butt
  • Broiled canned peaches
  • Cider and raisin sauce
  • Broiled ham
  • Baked ham slice with pineapple
  • Fried ham
  • Roast stuffed cured shoulder
  • Raisin stuffing
  • Salt pork as a savory seasoning
  • Canadian-style bacon
  • Broiled bacon
  • Fried bacon and apple rings
  • Creamed ham
  • Ham with noodles
  • Ham and potato cakes
  • Ham, cheese and green pepper salad
  • Savory sandwich fillings.
Author/Creator:
Alexander, Lucy M. Lucy Maclay), 1888-
Contributors:
Yeatman, Fanny Walker, 1876-1962
United States Department of Agriculture
Languages:
English
Language Notes:
Item content: English
Main Work:
Cooking cured pork [by Alexander, L.M.]
Related Series:
Leaflet (United States. Department of Agriculture); no. 81
Subjects:
Cooking (Pork)
Genres:
Cookbooks
General Notes:
Federal Information Preservation Network copy of this title. Do not discard.
Also available via the Internet.
Cover title.
Includes recipes.
Physical Description:
8 pages : illustrations ; 23 cm.
Call Numbers:
A 1.35:81
SuDocs Numbers:
A 1.35:81
OCLC Numbers:
65402834
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