The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-03-31
ROAST PORK.
When Properly Selected and Cook
ed Is Fit for King.


There are persons who turn up their
patflcian noses at the suggestion of
roast loin of pork. That is because they
know nothing of it's delicious qualities,
when Aoperly cooked and attractively
served, says julie de Ryther i'm the New
York Press. To cook a ioin n young
Fork well, and to serve it with its
proper accompaniments-a perfectly
MADE apple sauce, mashed potatoes and
Dreamed onions followed by a salad of
lettuce. tomatoes and green peppers-is
a triumph of culinary art, and thus cook
cd and served it forms dinner fit for
king, even, for King Edward VII, who
is said to be exceedingly fond of the
loln or a. young Berkshire porker
Now, we can't get Bershire pork here,
put we can get the corn-fed Jersey pork,
and 1T has no superior. For dinner for
i've persons go to {. reliable market and
get four or four and a half pounds Of
the 'loin of young Jersey pork. with
the craeJ1le on. and be sure 1t is nice and
TAT Rave the marketman cut the
cracklo In diamond squares all across the
top About two hours before dinner put
the ION IN patent rooster. Cut an
onion of medium size in thin slices cut
half lemon in slices. removing the
seeds, and cut & Glove of garlic in little
bits Rub the top of the loin well with
powdered sage, then season it well with
black pepper. Next slip the bits of gar
nc between the siashes in the cfacllle,
then lay the slices of lemon and onion
ever the top. Put the cover of the roas
ter on, stand the rooster on quick
oven, and when the pork has roasted
hfteen minutes season the loin Wen with
salt and return it to the oven When it
has roasted half an hour longer, dash
over it half a pint or a little more of
boiling water from the tea kettle. and
return 1t to the oven. Do this twice
before the loin is roasted. Be sure it is
done thoroughly You can test it by
pressing it with a heavy spoon If it
is done enough it Will be soft and
weld easily to the pressure. DO not
pierce it With a fork, as it's hest juices
are lost in this way. Two hours Is none
too long to roast it we'll
Serve it on hot platter garnished with
sprigS OF parsley. Pour the gravy from
the rooster over it after pouring off part
OF the fat. Dc not serve made gravy
Now for the apple sauce This Is the
Greenlng or Baldwin apples. peel them,
cut them III quarters or eighthS and
core them Put the peelS and cores in a
saucepan, cover then with cold water,
stand them ever quick fire. cover them
tightly and let them come to a boil. Then
turn down the heat and let them simmer
for half an hour. Take them from
the stove and strain them through CO.
lander into another saucepan. Put the
CHARTERED apples in the saucepan WITH
the strained liquor from the apple peeis.
Stand it over q slow fire. Add ltttle
more water. To two quarts of apples
add the Juice of 0ne large lemon and
teaspoonful of salt Let the apples
cook slowly till perfectly soft, but do not
stir them. When they are.d done sweeten
to taste with graduated sugar. Sprinkle
1t over the top and let the apples simmer
about five minutes after the sugar is aCl-
oed. Be careful not to Use too much
sugar. Then remove the pan from the
stove. When it is cold pour the apple
sauce into a glass dish Made in This
way apple sauce is perfect.