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Pork Chops

The best chops are those which are taken from the kidney end of the loin, and a little slice of kidney may be advantageously cut with each chop. In whatever way pork chops are cooked, whether they are fried, broiled, or stewed, care should be taken that they are done through. Every particle of meat should be raised to, and kept for a few minutes at, a temperature at least a trifle above that of boiling water. If thoroughly cooked without being dried up, few viands are more grateful than pork chops for taste in dishing, and for whatever pleasant adjuncts may be bestowed upon them. These may be considerably varied. Pork chops may be sent to table surrounding mashed potatoes which have been turned out of a mould after browning in the oven. They may be served on a puree of sorrel or a layer of spinach; they may encircle a mound of Brussels sprouts, with a suitable sauce poured over the sprout; they may be served on stewed red cabbage or chopped savoy; or they may be simply dished in a circle, with tomato sauce, thick brown sauce, apple sauce, piquant sauce, cucumber sauce, Robert sauce, provencale sauce, or shallot gravy, in a tureen. Probable cost of trimmed chops, 1s. per pound.