The Washington times., 1906-11-28

Beginning early in November the mar
Eet offers us fresh pork and sausage
In large cities, where cold storage ia
ciIties are unlimited pork can, Of
course be had at any time of the year.
but IL should be taken into CunsideTa-
tiOn that at best IL Is less easily di-
Festcd than other meats, owing TO the
TACT that lis nber is not strated as We
tIRd il in beef and mutton. IL is also a
greasy meat. hence better adapted 10
cold than hot weather Al the same
time, when properly and carefully
cooked, AZ has delightful flavor of its
own, hence its popularity. A few years
ago We would have added that another
&C its merits was its cheapness, but
when fresh lOlH costs from Is
10 % cents pound. as we re-
Gently priced IL in one OF our large
eastern cities. it must be classed as a
luxury rather than necessity. How
ever we all relish an occasional roast
of this kind and such dinner as the fol-
lowing gives us well-planned ard en-
Iuyable meal.
Puree of Onion
Roast Loin of Pork Apple Croquettes
Spiced Currant Molds Brown Gravy
Celery and Nut Salad
White Cheese Balls Waters
Hot Apple Pie with Ice Cream
Coffee
In planning the meal for eight persons
take for the soup. four lasge white
onions. Peel and slice them, cover with
one pint of boiling water, add half
teaspoonful of salt and simmer slowly
until very soft, then press through a
sieve, rubbing through az much pulp as
possible. In a double boiler scald three
cupfuls and a half of milk Rub to-
gether one heaping tablespoonful OF
butter and two JdblespOOnfUls of flour
Dilute with some OF the hot milk, then
turn into the double boiler and STIR un-
III smoothly rhIckened- Blend with this
sne onion pulp, and salt and cayenne TO
season well and simmer for ten minutes
before serving. A pleasant addition is
made by cutting sliced stale bread Gree
from crusD into tiny dice and frying
golden brown in a little hot butter. Pass
these in a separate dish.
In purchasing the roast be sure the
butcher hicks the backbone necessity
IN carving-and removes the tough skin.
When ready 70 use wipe the outside OF
the meat with damp cloth, then dredge
lightly all over with salt and pepper;
some Ike 70 use also little powdered
sage. but this seems out Of place where
there IS no stuftting. Place on a rack
IN a dripping pan and have the oven
very hot at nrSJ. Allow twenty-five
minutes TO a pound AS soon as the
upper side is we'll scared pour a half
cupful of boiling water I'm the pan. and
with This and the Rat mixed with Il baste
the meat at least every nfJcen minutes
Should the lOin be unusually thick an
extra allowance OF five minutes per
pound may be added, as IL must be thor
oughly cooked. When done transfer 20
hot platter; carefully pour or all the
faJ in the pan: to the remainder add a
tablespoonful of -four and rub IL well
in until smooth paste. Place the pan
directly over the fire and stir until
Drowned. tRCn gradually add boiling
water, 10 thin 10 a gravy. Taste 10 see
that II is we'll seasoned. and strain into
q gravy boat.
Pare, quarter and core six large sour
apples; steam them until tender then
turn into a saucepan, add One-thi OF
Cunful OF sugar and One-quarter of the
grated rtnd OF a lemon. Place at the
side OF the nre and stir Occa asiOnally
until as dry as possible without burning.
Set on for a moment. then add one ia
blespoonful Of butter which has been
rubbed 70 paste with one tablesDOOn-
ful OF corn starch and a pinch of salt
When smoothly blended add the Slightly
beaten yOlks OF three eggs and stir over
hot water until very thick. Set aside
until quite cold then gently form into
small crOquettes, Dip each into slightly
beaten egg then roll in fine dry bread
crumbs. Just before dinner fry them
three at a time. in a kettle half filled
a moment 20 heat and color them Drain
as a garnish round the roast
Early IN the day soak one-uuarter Of
a package OF granulated gelatine In one