. American cookery . he second piece of as before, and cover with a thicklayer of onion. Season and cover withcracker crumbs, using a little more thanbefore. Drop water very carefully onthis layer in order to moisten the crumbsthoroughly without displacing a few pieces of butter on top andpour a cup of water in the pan. Bake in drop in the meat. Turn it almost atonce in order to form a slight crust onboth sides. Lower the temperature andcontinue cooking slowly twenty off the fat, except about two table-spoonfuls, and drop into the pan threetablespoonful
. American cookery . he second piece of as before, and cover with a thicklayer of onion. Season and cover withcracker crumbs, using a little more thanbefore. Drop water very carefully onthis layer in order to moisten the crumbsthoroughly without displacing a few pieces of butter on top andpour a cup of water in the pan. Bake in drop in the meat. Turn it almost atonce in order to form a slight crust onboth sides. Lower the temperature andcontinue cooking slowly twenty off the fat, except about two table-spoonfuls, and drop into the pan threetablespoonfuls of flour with a pinch ofsalt. Lift the meat to a hot dish andstir the flour and fat well. As soon as theflour is a golden brown, add milk andstir vigorously to keep the gravy adding milk until the gravy is atrifle thin. Cook till reduced enough andthen pour around the meat. Stuffed Pork Tenderloin Split the tenderloin as directed forScalloped Tenderloin. Make a dressing SEASOXABLE-AXD-TESTED RECIPES 275. MACARONI-AND-CHICKEN PUDDING of dry bread, chopped rather fine, andseasoned with salt, pepper and otherseasoning liked. A tiny pinch of mar-jorum and summer savory with a fewdrops of onion juice, will give zest to thedressing. Pour water on the bread verycarefully, in order to moisten it veryslightly. The juice of the meat willmake the dressing just right, if it is notmade wet with the water. Some cookspour water on the bread and then squeezeit as dry as possible, but even this maymake the bread too wet. Spread thedressing on the split side of the meat,remembering that it swells in it in even thickness the entirelength. Place a second tenderloin, splitside down, directly over the the edges together with coarsethread. Place in a buttered pan with acup of warm water and bake in a moder- ate oven about three-quarters of an hour,lowering the heat after the first twentyminutes. Put a few bits of butter inthe pan, also salt and pepper and ba
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