Pork
SELECT a piece of loin from a young pig, 3 pounds in weight; score the rind across one eighth of an inch apart, season with tablespoonful salt and teaspoonful pepper; lay the pork in a roasting pan, place it in a medium hot oven, roast till light brown, basting with its own gravy; then add cupful boiling water; continue to roast and baste till nearly done, turn the meat over, so the rind lies in the gravy, roast ten minutes, turn it again, so the rind is on the top; let it remain five minutes longer in the oven, transfer to a hot dish, free the gravy from fat, mix 1 teaspoonful cornstarch with gill cold water, add it to the gravy, stir two minutes, add sufficient boiling water to make creamy sauce, strain, and serve with the meat.
Pork Tenderloins with Sweet Potatoes.
Wipe tenderloins, put in a dripping pan and brown quickly in a hot oven; then sprinkle with salt and pepper, and bake forty-five minutes, basting every fifteen minutes.