White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1933-04-20
Meat Absolutely Must Be
Well Done, and Then
It Is Delicious.

Pork Is a term which actualiy
covers all the meat which comes
from the pig. We usually. however,
think of it as the incurred and I'M
sailed products of this animal. Ba-
con and ham are usually thought OF
as a different sort of meat, although
q century or two ago the term "ba'
con" was used to cover all pork
products. l have often heard per
sons say we never eat pork in our
household" Perhaps at that very mo-
ment we would be eating bacon at
breakfast.
or course, the term "ham" was
originally applied to the hind portion
of the pig, but it has come to mean
either the ham or the shoulder.
sometimes known as "picnic' ham
after II Is cured "Fresh ham," on
the contrary, actually refers to this
cut.
Fresh pork is delicious mea:
when properly cooked. 1t should al
ways be thoroughly cooked. and
even the thin cuts such as chops
and steak need comparatively long
cooking. You may choose your beef
or your lamb we'll done or rare, but
pork must be well done. 1t will he
perfectly wholesome as we'll as de-
licious under this treatment. PORK
digests more slowly than other
meats because of the streaks OF rat
which are found between the f1bers.
and for this reason it is excluded
from the diet of little children and
of persons who have digestive dis
turbance. Bacon. however. is usually
" to be found on the diet list of chill
tlren and invalids.
In some household the spare ribs
are considered one of the choicest
delicacies among meats. There is
nothing more appetiZing than this
cut. which takes. however. good
deal of effort in getting the dainty
crisp morsels from the bone Fingers
rather than forks are in order when
eating spare ribs in epicurean fash
ion.
Pork Tenderloin, Mushroom Stuffng.
Have two large tenderloins OF
pork split lengthwise so that they
may be hattened out. Dredge in
flour, salt and pepper. Cut fresh
mushrooms in thin slices. Sante in
butter and spread over one tender
loin, lay the other one on top and
sew all around the edges. Brown on
both sides, then add two tablespoons
water. cover and cook slowly for nj
least one hour. Serve with thin
cream gravy
Stuffed Pork Steak
Select six pork steaks cut one anc
one-half to two inches thick. From
the side cut slit in the middle tt
| form pocket Fill this with :
bread dressing, using the following
| proportions:
IL cups soft bread crumbs
| " cup chopped celery
| n cup chopped olives
teaspoon salt
| II teaspoon pepper
~ teaspoon paprika
small onion. chopped
2 tablespoons bacon fat
| n to " cup water
Brown the onion lightly In the ia
con fat. Add to the bread crumbs
| celery, olives. salt. pepper and pap
rika. Mosten with meat stock o.
water If necessary, and mix thor
oughIy. Skewer the steaks will
small slzewers or toothpicks afte
the stufiing has been placed In thu
rockets Rub meat with salt and pep
per. brown it on both sides. cove
and cook slowly until tender. Turf
two or three times during the cook
ing, which will take approximate
one hour. Make a gravy of the ia
in the pan. allowing two tablespoon
fat and two tablespoons -four t.
each cup of liquid. Season with on
ion juice, worcestershire sauce, sal
and pepper.
Quick Meal.
| Broiled Ham
| Baked Sweet Potatoes
Asparagus With Brown Butter
Cabbage and Pepper Salad
| Grapefruit
| Coffee
For the quick meal tonight an
suggesting that combination o
broiled ham and baked sweet pota
toes. which is such good one. A
Sleep in a