Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-24
Some Timely Recipes


When properly prepared and served with
suitable vegetables there Is no meat quite
SO appetizng pork Severely tabooed
as its use has been by modern cooks, II
still has a place the household bill of
fare; and now that cool weather is about
due, the housewife can safely offer 1t once
a week. Not only will It be welcome to
the family but It will greatly help in re-
ducing the meat bills, which have crept
up so gradually the past year. Like many
other kinds of food, its dgestibility de-
ponds largely upon the care with which
IL is cooked and the discretion with which
ii is eaten.
A very tasty roast and one that makes
the finest cold meat lis a leg of pork
Choose one that is young. which can be
determined by pinching the lean part
smooth SO that It breaks. The skin should
also break and dent. Cut slit In the
knuckle with a sharp knife and fill the
grooves with sage and onion chopped, and
seasoning of pepper and salt. When half
roasted score the skin in strips, but do not
cut deeper than the outer rind. Serve with
the following sauce:
Put one pint of milk into double
boiler. Add one good-sized onion chopped
After removing every particle OF crust. rub
one-half pound of stale bread crumbs in
the hand until very fine and add them to
the milk. Allow the water in the lower
part of the boiler 10 steam five min
utes. Then add one saltspoonful of ground
mace, one-half saltspoonful of paprica and
one level teaspoonful of salt. Whip with
an eggbeater until quite smooth and stir
in one tablespoonful of butter. Baked
pumpkin, cold slaw caulihower should
be offered with roast pork.
Pork Tenderloins.-These> may be broiled
or fried. When broiled they should be well
buttered after placing on aeratter for serv-
ing. To fry them heat small bit of lard
and turn them constantly IN it until thor
oughly cooked. Serve with oyster sauce,
sweet potatoes and fried hornf11y.
Oyster Sauce-Drain and wash twenty
five oysters and stir in d saucepan until
the gilis curl Drain and save the liquor,
TO which add one-half cup of milk. Thicken
with one tablespoonful of butter rubbed to-
gether with one tablespoonful of flour and
add one teaspoonful Of onion juice. Stir
until boiling. Season with one sAltspoonful
of pepper and level teaspoonful of salt.
Pork Outlets With Celery Sauce.-Trim
the chops and sprinkle with salt and pep
per. Dip them first in beaten egg and then
in mixture of bread crumbs. minced onion
and sage. Fry twenty or thirty minutes in
hot lard and serve with apple sauce and
the following gravy: Wash bunch of cell
cry and cut green tops and all into pieces.
Cook in water or stock until tender. Pass
through colander. Rub one tablespoonful
of butter ana tablespoonful of -four
together. Add to the celery pulp with one
pint of water. Stir until 1t hoiis and season
with salt and pepper to taste. If the cream
is at hand, add six tablespoonfuls.
Pork Pot Pie.-Scald thoroughly with hot
water pieces of the rib of lean salt pork
and "A slice or two of the fat of salt pork.
Be careful that no briny taste Is left in the
meat. Cover with cold water. season with
pepper and boil for an hour. Then add six
potatoes cut into quarters. When all begin
to boil drop in dumplings made as follows:
One pint sour milk, two eggs well beaten
one teaspoonful of salt and a level tea
spoonful of soda. Make stiff batter with
bread flour. Drop this into the kettle Of
pork by spoonfuls and cook forty minutes
with the cover on.
Sausase--Chop one pound of lean pork
very fine, season with one teaspoonfuI of
sage, the same of salt and dash of pep
per. Shape into fiat cakes and cook quickly
in an Iron pam browning en- both sides
Then shove over TO the side of the stove,
where they can cook slowly for fifteen min
utes