The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1933-04-27
Meat Absolutely Must Be
Well Done, and Then
Tt Is Delicious.

covers all the meat which comes
from the pig. We usually, however,
think of IL as the uncured and un-
sailed products of this animal. Ba-
con and ham are usually thought OF
as a different sort Of meat, although
a century or two ago the term "ba'
con" was used to cover all pork
products. have often heard per.
sons say I'VE never eat pork in our
household" Perhaps at that very mo.
ment we would be eating bacon at
breakfast.
OF course, the term 'ham" was
originally applied to the hind portion
of the pig. but II 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 a delicious meat
when properly cooked. II should al
ways be thoroughly cooked, and
even the thin cuts such as chops
and steak need a comparatively long
cooking. You may choose your beef
or your lamb well done or rare, but
pork must be well done. II will be
perfectly wholesome as well as de-
Iicious under this treatment. Pork
digests more slowly than other
meats because os the streaks Of Fat
which are found between the 6bers,
and for this reason II is excluded
from the diet of little children and
of persons who have digestive dis.
turbance. Bacon. however, is usually
ly to be found on the diet list Of chill
dren 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, q good
deal of effort in getting the dainty
crisp rnorsels from the bone. Fingers
rather than forks are In order when
eating spare ribs In epicurean fash
ion.
Pork TenderIoin, Mushroom Stuffing.
Have two large tenderloins OF
pork split lengthwise so that they
may be fattened out Dredge In
-four, salt and pepper. Cut fresh
mushrooms in thin slices. Saute 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 a thin
cream gravy.
Stuffed Pork Steak.
Select six pork steaks cut one and
one-half to two inches thick. From
the side cut a slit in the middle TO
form a pocket. Fill this with a
bread dressing, using the following
proportions:
IL cups soft bread crumbs
~ cup chopped celery
y cup chopped olives
] teaspoon salt
u teaspoon pepper
n teaspoon paprika
i small onion. chopped
2 tablespoons bacon fat
u to " cup water
Brown the onion lightly In the ba-
con fat. Add to the bread crumbs.
celery. olives. salt, pepper and pap
rika. Moisten with meat stock OF
water III necessary, and mix thor
oughly. Skewer the steaks with
small skewers or toothpicks after
the stuffing has been placed in the
pockets. Rub meat with salt and pep
per, brown II on both sides. cover
and cook slowly until tender. Turn
two or three times during the cook
ing, which will take approximately
one hour. Make a gravy Of the fat
In the pan. allowing two tablespoons
fat and two tablespoons -four to
each cup OF liquid. Season with on
ion Juice. worcestershire sauce. salt
and pepper.
Quick Meal.
Broiled Ham
Baked Sweet Potatoes
Asparagus with Brown Butter
Cabbage and Pepper Salad
Grapefruit
Coffee
For the quick meal tonight ! am
suggesting that combination of
broiled ham and baked sweet pota-
toes. which is such good one. AS