Evening star., 1919-11-21
Food, Health and Thrift
Turkey Substitutes
For Thanksgiving

4 AAN%A AAAoSA .
much thin glaze as it will hold. Re
! turn the lid to its place, and When
the pie 10 cold place it upon q platter
and garnish with crisp lettuce leaves.
Baked Sweetbreads.
One pound Of sweetbreads. two ta'
blespoonfuls of fat and salt and pep
water for fifteen minutes to extract
| the blood. Remove the pipes and men,
| brane, parboil in Salted water and
drain. Put them in a baking dish
and pour over them the fat which
has been heated. Bake until brown
| and serve with tomato sauce.
.. Braised Fresh Beef Tongue.
Wash the tongue well Put 1t in a
water to a toil and. counting from
| the time 1t begins to bubble, simmer
| until 1t is tender enough to be
| pierced with a fork. Remove the
skin carefully, stripping it from the
tip backward, then lay the tongue in
deep roasting pan on a layer of
chopped vegetables consisting of a
carrot. an onion and a stalk or two
OF celery. Cover all with the liquor
in which the tongue was boiled,
cover closely and simmer or bake for
an hour. Take out the tongue and
put 1t on q hot platter. Rub the
vegetables through colander, keep
ing the gravy. which should be mixed
with them after they are put through
Season with pepper, salt and a little
table sauce, pour over the tongue and
brown slightly.
Delicious Pork Dishes.
Pork should ALWAYS he we'll cool<ed
to remove the danger. of disease
germs. The meat should be carefully
examined for any sign of taint; the
ffesh fat meat should be firm, clear
should be pink. Pork which has a
dull appearance and yellowish Jumps
should never be used.
How to Cook Spareribs.
Roast Fpareribs!' The very words
have something appealing about
them. If they are of the kind from
which most of the meat has been cut
they must be cut across the middle
RUBBED on both sides with powdered
sage, well seasoned with salt and
pepper and baked in q hot oven until
the ends Of the bones begin to brown
and the meat remaining on the bones
begins to brown as we'll. They must
be very crisp.
| Another sparerib roast is a roast
cut from the ribs with all the mear
left on. The ribs should be cut through
from the thick side. Wipe the roast
with clean cloth, then take hand
full of sage seasoned with pepper and
salt and rub In all the meat will take
and sprinkle over all a little flour.
Place in dripping pan, with half a
cup of boiling water. Bake in a hot
oven until the inner meat is perfectly
white and there is rich brown crust
over all. Baste frequently with the
dripp1ngs in the pan. After taking
the meat out of the pan add a little
more hot water and stir in mixed
flour until you have a smooth, rich
gravy. Twenty minutes to the pound
is the rule for the time of cooking,
tell you II that 10 time enough. Good
| sour apple sauce, boiled onions and
potatoes go we'll with this roast.
! Mock 'Possum.
The cheaper cuts of good fresh pork.
not too lean, may be used for this.
Run three pounds of the pork through
the meat chopper, adding a teaspoon
full each Of minced parsley, onion.
three cups Of bread crumbs by COW
ering them with hot milk, then
squeeze them dry and mix with the
rest, adding to hold all together two
we'll beaten eggs. Shape the mixture
in loaf form in the middle of well
creased baking pan. sprinkle the top
with flour and add a very little boil
ing water. Bake for half an hour in a
medium oven, then put around the
loaf half a dozen small sour apples
which have been halved and cored.
but not peeled; outside Of these put
halved and parboiled sweet potatoes.
4 Haste these with the pork gravy and
continue baking for three-quarters of
an hour longer or until well Drowned.
There will not be much gravy. What
is should Be tha es ans ase
whole served attractively arranged on
one large platter.
Pork Tendesloin Roast.
Two tenderloins are required for
this roast. Split them down one side.
fatten with a potato masher, put a
dressing, such as is made for fowl,
between the two pieces, and fasten
retain the shape. Put into the baking
pan and roast until tender. basting
frequently. Serve with perforated
potatoes which are made by pairing
the POTATOES and running them across
the potato ricer, then trying the per-
| forated slices in hot lard.
Baked Ham in Cider.
Wash thoroughly ten-pound ham.
Drain the ham dry and over the
fieshy side sprinkle a little Glove. a
teaspoonful of cinnamon and half a
teaspoonful of ginger. Cover the ham
with a very thick paste Of flour and
water. Put skin side down In roast
ing nan and I'LL the pan with cider.
Cook slowly for three hours. basting
often. Remove the paste and rind. An
hour before it is served return the
ham to the baking pan. flesh side
down. Brush the fat portion with
beaten egg, sprinkled generously with
chopped parsley and bread crumbs.
and let it heat through. Make q gravy