The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-25
BY RUTH CHAMBERS

Have you ever wished to serve
some extra special dish for a gala
occasion, to entertain your choicest
guests, to celebrate an anniversary
or just because you felt an urge
to step out" in culinary way? Not
only do you want your dinner to
taste delicious, but you want it to
look especially nice, something a
little different from the kind of roast
Or steak you've served so many
! times.
This "dreSsy" appearance, as we'll
as new and delicious flavoring, may
be achieved by the use of fruit in
the main dish. Fruit may be COM
bined with meat in many ways, and
from dietetic, as we'll as dec
orative standpoint, the union is a
happy one. The Chinese learned
about that a great many years ago.
Oranges with roast pork, cranber-
ries with ribs of beef, apples and
pork chops, pears and leg of veal,
mint apples and leg of lamb,
bananas and steak, these are few
of the possible combinations, and
here are recipes.
Roast Pork with Sweet Potato
1 pork loin
oranges, uniform in size.
sweet potatoes.
6 marShmallows.
Butter.
Flour.
Salt.
Pepper
Have a loin pork prepared at
the market with the chine bone
sawed loose from the ribs Wipe the
meat with damp cloth, dredge
with flour and season with salt and
pepper. If you have meat ther-
mometer, insert it SO that the bulb
reaches the center of the roast.
Place roast on a rack in an I'M
covered roasting pan. Scar for fiji
teen minutes in hot oven (480
degrees Fahrenheit). Reduce the
temperature to 325 degrees Fahren-
heit and continue cooking until the
roast is done. when the meat Their
mometer registers 1875 degrees Fab
renheit the roast is done0 Allow
thirty minutes per pound for roast
ing.
Cut a slice off the top of the or
anges and scoop out the pulp. Seal
lop the edges with sharp knife.
Pare and boil sweet potatoes. Mash.
Mix with some of the orange pulp,
season with salt, pepper and butter.
Fill the orange cups with this mix
ture and place in the oven to heat.
Two or three minutes before serving
remove from the oven, top each
orange with a marshmallow and
put back in the oven to puff and
slightly brown the marshmallows.
Serve orange cups around roast
pork on large platter.
Roast Leg of Veal with Stuffed
Pears.
leg veal
pears. halved.
package cream cheese.
l teaspoon paprika.
Salt.
Pepper.
Wipe the veal carefully. Rub with
salt and pepper and place on rack
in roasting pan with the skin side
up. Insert meat thermometer so
that the bulb reaches the center of
the f1eshiest part of the muscle, TAX
ing care that it does not touch fat
or bone. Place in a very hot oven
previously heated to 500 degrees
Fahrenheit and scar without cover
ing for fifteen or twenty minutes.
At the end of this time reduce the
temperature rapidly to 260 degrees
Fahrenheit. Cover the rooster and
continue cooking until the roast is
done. When the meat thermometer
registers 100 degrees Fahrenheit the
roast is we'll done. Allow twenty
five minutes per pound. Do not
add water
Work paprika well into the cheese.
Form into balls and place in the
center of the pear halves. Place
around the roast a few minutes be-
fore it is done. When the cheese
melts, remove and serve around the
roast.
RroiIod cfaoL Will Douo~.or