The Washington herald., 1912-02-17
WHAT ONE GAN DO
WITH FRESH PORK
Various Ways Of Preparing Apps-
thing Dishes.

Select thick. oblonE piece 10 pork
for roasting. Rinse in hot water, then
in cold. Score through the rind to with
in an inch OF the under side, making the
slices very thin. They will be held to-
gether by this lower layer, through
which you have not cut, and will fall
over each other. so exposing additlonal
surface TO the heat Of the oven-a very
desirable thing. To make 1t look attrac-
tive for the platter, the slices should be
turned in both directions from the CEN
ter. before putting in the oven, which
should be hot, as for bread. The fire may
be lowered when the pork has Well
started to roast
Cook until every bit OF fat has oozed
out that will. leaving the meat itself
handsome golden brown, of so crisp a
texture that Il will break at touch.
About twenty minutes for each pound 10
a fair allowance; but some larger ovens
heat OF which Is so intense may not re-
require so much time. while smaller
ones that do not retain heat so wei
may take q little more.
GarnIsh with Carrot PIumes.
Lift to a dry. hot platter, garnish with
green carrot plumes, or with the pale
green and deep yellow Of nasturtium
part of the fat for future use in pie
crust, cruIIers, or other cooking, and
make a milk gravy with the remainder
as follows: Stir two tablespoonfuls OF
flour into the hot fat, clubbing until
smooth Add a pint Of milk slowly STIR
ring all the time. Boil two minutes.
Serve stewed tomatoes, mashed pota-
toes, baked beans, and corn oread-rsls,
ed with yeast-with the roast pork ana
wholesome.
balanced dinner.
Fried.
Soak the slices, which should be very
thin, over night II for breakfast, through
the day II for dinner. in sweet milk
which can be used for the gravy later.
made as above. Have the frying pan
hot and cook over a slow fire until the
touch of knife or folk will score II into
fragments. Do not roll in meal, flour
or cracker crumbs. unless you want
TO eat all the fat. which so remains in
the slices. Garnish with carrot tops,
parsley, cress or pepper grass. and serve
with hard-boiled eggs. baked potatoes
and lettuce salad. which Is Just as good
for a breakfast dish as for dinner. Bread
or toast In the milk gravy Is a good
entree with this dish. ..s
Chowder.
Dice the pork, a small cupful for each
quart OF chowder wanted, and fry until
brown. Add for each cupful OF meat
a tablespoonful of minced onion and let
Il brown: then add one large raw tomato
or a cupful of stewed tomatoes. a cup
full OF diced potatoes, a slice OF carrot
cut into bits and a quart OF water. Put
all into a covered kettle and cook slowly,
so II will but Just bubble, for two hours.
Season with pepper. spice to taste and
celery salt. Serve in hot dishes.
Soup.
To a quart Of water add a cupful
each Of chopped salt pork and OF pota-
toes, with a bit Of minced onion. Put
where II will simmer slowly two and
one-half hours. Drain OF the liquid into
another kettle and stir a tablespoonful
! OF flour in a little cold milk. When
smooth, add IL to the liquid, and when
| IL boils add a pint OF sweet milk. Salt
and pepper TO taste. Serve with croutons,
hot crackers or buttered toast.
Baked with Eggs.
Into a shallow basin lay as many thin
slices Of salt pork as there are eggs to
be used. Set In the oven to bake. When
well Drowned on one side, turn; and
when Drowned on that side drain on
the fat, leaving the pork. Add the eggs,
breaking them carefully over the pork
Salt each one slightly and return the dish
to the hot oven to cook the eggs, three
to five minutes. Serve on hot toast,
| without butter