Perth Amboy evening news., 1923-12-11
Some Tasty Ways
To Prepare Pork
By Sister Mary

(Unless otherwise specified, these
recipes are planned for -four per-
sons).
Pork, if we'll cooked and carefully
combined with other foods, is not
as indigestible as we ordinarily be-
lieve.
Plan the meals thoughtfully when
pork is the meat and enjoy the de-
lieiousness of this much m%aligned
meat during the winter months.
The vegetables in this list COM
bine well with pork:
Irish or sweet potatoes, cabbage
or cauliflower, oyster plant, turnips
or stewed tomatoes. The Irish po-
tatoes should be mashed, plain
boiled or baked or roasted with the
roast. The sweet potatoes should be
baked or candied.
Apple-sauce is the time-honored
accompaniment for roast pork and is
most acceptable with pork in any
form. Apples can be used in the
salad IL sauce does not accompany
the meat.
The salads should be simple but
piquant. Pork is a fat meat, even
the lean of it, and a tart touch is
needed. Shredded cabbage, apple
c%elery-nut salad with a light dress
dressing, or a tomato jelly combine
well. The salad of IRIS depends
on the vegetable chosen. For in
stance, a tomato jelly should not be
used with stewed tomatoes, nor
shredded cabbage with cooked cab
bage or cauliflower.
The dessert should be light if the
pork was in the form of a roast, but
could be rather substantial If pork
chops were the meat. Steamed fruit
puddings, fruit whips or gelatin or
a fruit pie with one crust offer q
good choice.
This menu may suggest other com
biaations:
Tomato Bouillon
Stuffed Pork Chops
Candied Sweet Potatoes
Apple Sauce
Dreamed Caulilower
Combination Salad
Prune Whip Tea
The creamed caullflower brings
milk into the menu.
The salad is interesting and tart
enough for the pork without, hurting
the cream auce.
The dessert, being made with
white of egg, adds the needed pro-
tein to a menu lacking in 1t.
The soup and tea furnish the
necessary dissolvent.
Stuffed Pork Chops
Two cups stale coarse breal
crumbs, Il cup shelled chestnuts
II teaspoon salt, Bteaspoon pep
per, warm water to make moist,
Order chops cut at least one inch
thick. Allow n for each person tc
be served.
Chop nuts coarsely and mix with
bread crumbs, salt and pepper. Add
water and mix with a fork. Cut 9
pocket in each chop, from the outer
edge into the bone. Fill with dress
Ing and pin the edges together with
toothpicks. Sprinkle with salt ant
pepper and roll in flour. Put II
rooster and bake As minutes in 6
moderate ven
Combination Salad
One large head of lettuce or TIVE
small heads, l green pepper,
stalks celery, II teaspoon salt. 4
teaspoon pepper, 4 tablespoons oil
1 tablespoon vinegar, l Tablespoon
lemon juice or 2 tablespoons win
egar.
Cut lettuce in halves or quarters
Remove seeds and white fibers from
pepper and mince. Mince celery
Mix salt and pepper and slowly ado
the oil, stirring with a fork. Ado
vinegar and lemon juice slowly anC
beat until the mixture is thick. The
ingredients and bowl must be very
cold. When ready to serve add the
minced pepper and celery and pour
over the sections of lettuce. Serve
at once. The lettuce should be care
fully drained after washing an6
crisping. Any water clinging to the
leaves will spoil the dressing.
Copyright, 1923, NEA Service, Inc.)