The Alaska citizen., 1917-01-01
PORK AND ITS ACCOMPANIMENTS

otAN FNlND o Pork Is distinctly winter meat ] Its richness in fat makes 1t rank among the highest in food value. There are numberless methods iu which it can be prepared. served. and preserved. Custom in some cases and The hygiene ot digestion seem to have fixed certain dishes as suitable acgompanimrnts 10 fresh and pre- served pork. T. is well to know these combinations and to Use them with judgment regarding the tastes of those served
 APPLE SAUCE FOR FRESH ROAST
 PORK.
 Serve apple sauce, but not as if is prepared for dessert or as q fruit dish. with roast Ioin, fresh roasted shoulder or ham Slice the apples thin and cook without sugar until very soft. Put the pulp through sieve. add a small amount of sugar and little butter and lemon juice to give tartness and flavor. Cinna mon or nutmeg may be added if de sired. and a few pieces Of lemon peel cooked with the apples.
 EscALLoPEO APPLES
 EscalloDed apples are also an eN cerlent accompaniment for fresh roasted pork. Arrange alternate layers of stale bread crumbs and apples sliced very thin in a greased pudding dish. Dot each layer gener ousIy with bits of butter, sprinkle lightly with brown sugar and grated nutmeg. Cover and bake forty-fiye minutes. adding water if necessary Remove the cover. sprinkle with buttered bread crumbs and brown Serve hot The grated rind and juice of the lemon is often added,
 Dreamed onions, cauliflower Brus sels sprouts. cabbage and sweet DO tatoes are suitable vegetables to serve with pork roasts or chops. 1T is not hygienic to serve fried yeee- tables. for the pork itself supplies the fat,
 ROAST sPARERlBs DRESSING.
 Stuffs the rlbs with a dressing made Of one small stale loaf of bread, one quart thinly sliced apples, one cupjuI seeded and chopped raisinz, one-quarer cupfm butter or pork fat. one-nalf ruptul chopped nuts and the grated rind and juice of half a lemon
 GROWN ROAST OF PORK.
 The ribs may be made into a crown the same as a crown roast of lamb. Fill the center with the stuff ing for roast spareubs, before roast ing. Arrange sweet potatoes which have been roasted and Drowned nice ly in the pan with the meat, around the edge of the platter
 FRIED APPLE RINGS FOR PORK
 CHOPS.
 Peel the apples and slice cross wise in one-inch slices. Remove the core from each slice with corer. Fry the rings in deep fat or in fat tried out from the chops, taking care not to break the rings. Drain on paper sprinkle with powdered sugar and arrange the rings, overlapping each other, around the chops.
 FRIED CORN MEAL MUsH FOR
 CHOPS.
 While the corn meal mush is warm, put into jelly glasses to mold. When cold, slice in rings and fry in pork fat. Arrange around the platter of pork chops.
 PORK TENDERLoINs.
 The tenderloins are lean, so it is necessary to cook them with fresh side pork sliced thinly or with bacon or salt pork to supply fat. They are often baked, covering or larding them with fat pork Sweet potatoes baked in the same pan form an eX- cellent accompanying vegetable. Hoe cake, spoon bread or old Virginia batter bread should also be served with pork tenderloins.
 SAUSAGE.
 Serve apples. fried, baked, or as sauce with sausage. The sausages may be broiled in the oven on a rack or toaster and apples baked in a pan under them. The drippings from the sausage give a delicious flavor to the apples.
 SAUSAGE cRooUETTEs.
 Two cupfuls hot potato, cold cook ed sausage, seasoning, two table spoonfuls butter, one egg, bread