The Omaha guide., 1932-12-10
Pork Is the Topic Of
Food Expert To-day
One Meat That Must
Be Thoroughly Cooked

BE Thoroughly Cooked
To have a roast well done In the
center of the piece without having
the outside overdone is something
OF a maneuver. The best method
calls for soaring in a hot oven to
hold in the rich meat juices and
then continue cooking at moderate
heat until done. A meat Their
mometer to be inserted in the meat
itself is the ideal safc-uard against
u~ndercooking.
Water should never be added in
pork cuts. Most cuts have Sufi-
cient fat on their exteriorS so
that when roasted fat side up
in a moderate heat the melting fat
may be used a. baster. In cook
ing chops it is different. In fact,
it is most satisfactory to brown
these in a hot skillet, then cover
them closely, and continue cook
ing in a moderate e
pleasantly with most foods, it has
While the pork flavor blends
some especial weaknesses which we
should hqmor. Celery, sweet pota-
toes, cabbage, apples, peppers,
form particularly pleasant taste
combinations with fresh and
smoked pork.
If you find yourself with pork
on hand and no new Scintillating
ideas up aloft, try these for in
spiration:
New England Pork Steak Pie
3 tablesr oons butter
1-3 cup flour
! teaspoon onion Juice
II small white onions. parboiled
IL balls cut : ON cooked carrots
2 cups rich milk
l blade a
IL teaspoon salt
Dash of pepper
IL teaspoon pepp~r sauce
2 cups small mushrooms
Pastry
Melt the fat and blend half the
-four with it. When smooth add
the milk, onion juice. and the mace
blade. L.dd the SeaSoningS and
then the mushrooms, which have
been cut in slices. Simmer slowly
for fifteen minutes, then cool.
Meanwhile hammer the remaining
flour all a generous favOring of
salt and pepper into the steak and
brOil over or under a flame until
tender and brown on both sides.
Now chop the steak into three
fourths inch sqLares and blend with
the sauce. While the mixture is
cooling, prepare a double recipe Of
pie paste Suf lent to give a thin
under and upper crust for six small
individual pie. Roll out the lower
crusts and put into the tins. Place
two c. rot balls and two small
onions in -ach and pour over them
the filling. Add the top crusts, first
moiStening the edges of the lower
crust in order that the upper and
lower NAV stick. Trim as for any
pie. Cut two diagonal "chimneys"
in the crust of each patty for the
escape of steam, and then brush
with beaten egg and bake in a
moderate oven $3.50 degrees F. I'M
til heated through and brown.
Stuffed Pork Chops with Apples
This dish requires six rib chops
and the following stuffing: One and
one quarter cups dried and ground
bread crumbs, two tablespoons
minced parsley, two tablespoons
melted butter, me tablespoon finely
chopped onion, one-third cur
:. chopped celery. one-third teaspoon
: salt, dash of pepper, and one
quarter teaspoon poultry seasoning
Blend the stuffing ingredients and
simmer together for ten minutes
silt each chop part way through
from the side, making a good sized
lpocket in each. Dust the chops with
seasoning and -four, then brown
QUICKLY in a hot skillet CT over
broiler.
Now stuff each pocket with dress
ling and fasten the openings witt
tooth picks. Arrange the stuffed
Ichops in a ! ing pan on a low
grill rack and on each place hal
"a tart cored apple which still keep
its skin. CT ier and bake in
moderately hot oven (375 degree
I'D until tender - about three