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Pork Chops, Limburg

Neatly flatten six pared, fresh pork chops. Season with a half teaspoon salt and two saltspoons pepper. Place two sound, finely minced onions in an earthen baking dish and place the chops over them. Finely slice two medium, raw, peeled potatoes and lay them on top of the chops. Season with two saltspoons each salt and pepper, sprinkle over one teaspoon freshly chopped parsley and a half bean finely chopped garlic. Arrange six thin slices raw ham on top of all, moisten with half pint white wine or cider, tightly cover the pan and set in the oven for fiftyfive minutes. Remove and send to the table in the same dish.

FLAN (CUSTARD) AND APRICOTS Roll out on a lightly floured table a half-pound pie paste and with it line a deep pie plate; trim all around the edges, line the inside with a piece of paper, fill up with dried beans and set in the oven for fifteen minutes. Remove, take up the beans and paper. Open a pint can apricots, place on a plate and the syrup in a small saucepan. Sprinkle two ounces sugar over the apricots, pour in two tablespoons maraschino, turn the apricots into the seasoning, then place in the flan (custard) cut side downward and set in the oven for ten minutes. Remove, add three tablespoons currant jelly to the syrup in the pan, with two tablespoons kirsch. Mix well, let reduce on the fire until well thickened, pour over the apricots, let get cold and serve.