Evening star., 1925-11-23
FOOD AND HEALTH
BY WINIFRED STUART GIBBS.
Food Specialist.

Does the spirit of Mother Goose
ever roam our modern thorough
| fares? And if so does il not marvel
| at our advance in the matter of food
distribution, to mention but one
cause for wonderment?
When the dear old lady wrote: ITO
market, to market, to buy fat pig.
she could never have dreamed Of the
scientific system of perfection now
employed to get our particular slices
of fat pig" on to our dinner tables,
In fact. nothing short of the whole
hog" would have satisfied her, as the
days of kitchenetteS were not yet!
These be the crisp and golden days
when fat pig is particularly ap
pealing, both to wind-whetted appe-
tites and to wind-chilled bodies. and
provided we leave out the tiny
toddlers when offering this Winter
meat to our families. we shall do well
to serve 1t once or twice a week for
the next few months. The toddleIs,
by the way, have not yet reached the
pork-eating class. They must walk
delicately along dietary paths, limit
ing their animal foods to clear beef
juice and scraped and broiled beef
cakes, and these in tiny quantities.
but that Is another story!
SO to return to the fat pig. after
the housewife has come home again,
home again. jig, jig. jig" and has
brought with her, let us say. spare
ribs, to make toothsome dainty for
the CoZy dinner after an all-day toll
ing. Being a modern housewife. she is
careful to plan what she will serve
with the spareribs, selecting either
sauerkraut or plain boiled cabbage,
because of the base-forming or aka
line elements of these vegetables.
This is important since, in the
ordinary course of digestion, pork,
like other animal food, is acid-foim-
ing
Potatoes In Jackets are another
good side partner" for pork, as they,
too, are base-forming. If a green
salad appear at luncheon or supper,
and fruit for breakfast, the diet will
be safely balanced In this regard
While her mind is on the matter
Of pork, Mrs. Housewife will per-
haps like to think over other
varieties of this meat to serve at sub
sequent meals
The shoulder butt is also economical
and lends itself to a variety of
methods of preparation, and may be
served roasted or sliced and fried
after being Dreaded.
Why not cook pork chops in the
casserole. combined with potato balls?
They are much more satisfactory than
II served continuously fried
III the roast shoulder of pork is
boned and stuffed with a mixture of
bread crumbs, chopped apples and
celery, the dish will have several diet
balancing clements. Both the celery
and apples contain valuable mineral
salts that are especially In order as
accompanimentS Off such hearty meat
as pork.
Careful cooking after careful selec-
ton is necessary to insure wholesome
pork products. We are advised to
look for the label: ~. s Inspected
and Passed" on the wholesale cuts
of all pork we purchase. This will
insure US meat that is wholesome
and in good condition. Then we
must be careful to exercise such care
In the cooking as to convert the
meat. both fat and lean portions. into
food that is most easily digested and
assimilated by the body.
In cooking pork II is convenient to
have time table so as TO achieve
uniform results. Chops require from
10 to II minutes. loin for roasting
calls for 20 to % minutes to the
pound, a shoulder roast must have
from 80 to 35 minutes for each
pound. baked ham will be done if al
lowed 20 to % minutes per pound
and boiled ham varies in its require
ments from 90 to 80 minutes.
Copyright. 1921