The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-12-04
AN EARLY WINTER DINNER
BY CORNELIA c. BEDFORD.

ON1A SASNs
Beginning early in November the
market offers us Trash pork and sau-
sage. In large cities, where cold stor-
age facilities are unlimited pork, can,
of course, be had al any time Of year,
but it should be taken into considera-
ton that at best it is less easily di-
gested than other meats, owing TO the
fact that it's fibre is not striaed as We
find it in beef and mutton. 1t is also
greasy meat, hence better adapted to
cold than hot weather.. Al the same
time, when properly ~ carefully
cooked, it has a delightful flavor of
its own, hence its popularity. A lew
years ago We would have added that
another of It's merits was It's cheap
ness; but when a fresh loin costs from
eighteen to TWENTY-FIVE cents o pound,
as we recently priced it in one Of our
large eastern cities, it must be classed
as a luxury rather than a necessity.
However, we all relish an occasional
roast of this kind and such a dinner
as the following gives II: IL we'll plan
ned and enjoyable meal.
PURGE Df Onious
Roast Loin Pork Apple Croquettes
Spiced Currant Molds Brown Gravy
Whipped Potatoes Dreamed
Turnips
Celery and Nut Salad
White Cheese Balls Waters
Hot Apple Pie With Ice Cream
Coffee.
In planning the meal for eight per-
sons take for the soup four large
white onions. Peel and slice them,
cover with n pint Of Boiling water
add a half teaspoonful of salt and sim
mer slowly until very soft, then press
through a sieve, rubb ng through as
much pulp as possible. In a double
boiler scald three cupfuls and a half
Of milk. Rub together one heaping
tablespoonful of butter and two
tablespoonful of -four. Dilute with
some of the hot milk Their turn into
the double boiler ana stir until
the onion pulp, add salt and cayenne
to season well and simmer for ten
minutes before serv ng.. A pleasant
addition is made by cutting sliced
stale bread free from crust) into tiny
dice and frying g id2n hioHE in Il liz
tie hot butter. Pass these in a sep
aTate dish.
In purchasing the rcast be sure that
the butcher hicks the pIck bone--a
necessity IN cary No, ans. emOves the
tough skin. When ready to use wipe
the outside of the mat with a damp
cloth, then dredge lightly all over with
salt and pepper; some Ike to use also
a lite powdered SAGE urt this seems
out of place where there is-no stuffing
Place on a rack in a cropping pan and
have the oven very no. at first Allow
twenty-five minutes to pound. AS soon
as the upper side is well scared pour
q half cupful Of boiling watac in the
pan aud with this ami the fat miXad
with it paste the meat at least every
fifteen minutes. Should the loin be
unusually thick an extra allowance of
five minutes per pound NAV be added
as it must be thoroughly cooked.
When done transfer to a hot platter,
carefully pour off nearly al The fat
in the pan; to the remainder add a
tablespoonful of -four and rub it we'll
in until a smooth paste. fiace the
pan directly over the fire and stir until
Drowned, then gradually add boiling
waiter to thin for a gravy. Taste to
| see that it is we'll seasoned and tsrain
into a gravy boat.
Pare. quarter and core six large
Jul apples; steam them until tender,
hen turn into a saucepan, add one
| third of a cupful Of sugar and one
quarter of the grated rnd Of a lemon
Place at the side of the fire and stil
occasionally until as dry as possible
without burning. Set off for a mo.
ment, then add one tablespoonful o.
butter which has been rubbed TO {
paste with one tablespoonful Of corr
starch and a pinch OF salt. Wher
smoothly Blended ada the slight!