The Republican. [volume] (Oakland, Md.) 1877-current, 1932-10-06
Homemakers' Column
By Miss Margaret Kirby Burtis
Home Demonstration Agent
PORK RECIPES


ponds on regulating the heat so as to
cook the meat well done to the center
of the piece and at the same time to
keep the outside from becoming hard
and dry. Moderate cooking tempera-
ture is best after the surface has been
scared to develop rich flavor. 1t is
neither necessary nor desirable to add
water to pork during cooking. Hams,
shoulders and loins have sufficient fat
on the outside to haste the lean meat
and so do not dry out when roasted
fat side up at moderate temperature
in open pans without added water.
To prevent chops from becoming hard
and dry it is necessary to cover them
closely after browning and finish the
cooking in moderate heat. Broiling
and pan-broiling are not successful
methods of cooking pork chops.
Dreaded Pork Fillets
Cut two pork tenderloin strips
crosswise to make six fillets 11A to 2
inches thick. Pound each fillet down
to about one-half inch In thickness.
Beat one egg with tablespoon of wa
ter. Mix three-fourths cup of dry
sifted bread crumbs with three
fourths teaspoon of salt and a dash
of pepper. Dip the fllets into the
egg mixture, coat them with the bread
crumbs and let the coating dry about
thirty minutes. Brown the fillets
lightly in 2 tablespoons of fat in a
heavy skillet, pour off excess fat,
cover the skillet closely and continue
to cook at moderate heat for 20 min
utes, or until the meat is tender. Serve
hot with garnish of watercress and
thin slices of lemon.
Planned Pork Chops
Wipe pork chops with damp cloth.
Sprinkle them with salt and pepper
and dust them lightly with flour.
Place the chops in a heavy hot skillet
with the fat edge down, so as to
brown the fat and at the same time
grease the skillet. Turn the chops
and brown them lightly on both sides.
Pour off the fat that has cooked out,
cover the skillet closely and continue
to cook at very moderate heat until
the meat is tender. Turn the chops
occasionally to cook them uniformly.
Chops of ordinary thickness (about
one-half inch thick) will require about
20 minutes to cook after they have
been lightly Drowned.
Pork chops shrink considerably
while cooking, and it is better to have
them cut fairly thick. Three-quarters
to one inch is not too much. Chops of
this thickness will require longer
cooking than thin chops, but they
will be more juicy when done.
Southern Pot Roast
One small pork shoulder, 1 medium
onion, sliced; two cups canned toma-
toes, salt and pepper, 2 tablespoons
flour. Fry out the trimmings in pan
suitable for the roast. Remove crack
lings and all fat, leaving but one ia
blespoon; add flour; brown slowly;
add onion; brown slightly, then add
tomatoes; season the meat and add.
Cook in fireless cooker four hours.
Ham en- Casserole
Wash and pare potatoes; cut into
slices; place in casserole in layers,
dredge each layer we'll with floor
and seasoning with pepper. Add just
enough milk to cover. Place ham slice
(cut about inches thick and with
rind removed) on top, and place in
moderate oven. Cook l hour uncov-
cred and one hoor more covered. Serve
in casserole.
H. D. A. Schedule
October II, Bray All Club at 800
p. m.
October IL, Oakland Homemakers'
Club at 200 p. M, at home of Mrs.
D. E. Orendorf.
October ~, Sunnyside Grange at
7:30 p. m.
October Is, Sunnyside Homemakers'
Club at 200 p. M, at Grange Hall.
October IA, Kempton Homemakers'
Club at 7:30 p. M, at the school build
ing.