The Waterbury Democrat., 1935-01-25
PORK GOOD IN
 GOLD WEATHER
How to Judge the Quality of Best Pork
 Cuts
By MARIE CLIFFORD

By MARIE CLIFFORD
 At no time during the year dc pork chops or a brown loin roasl of pork taste as good as righi now. when there's snap to thu weather and a yeonsistently unsat' pEied appetite Ngnawing at us.
 The extra fat, for which pork IL sometimes given an unfavorablt pIAoo in our choice, Is really ar added advantage during these pnonths. Higher food value pei 7nound, higher heat producine qualities make it Q typical winter a1eat.
 It has always been apparent that pork is in the preferred lisi Of 6 good many people when II comes to flavor and eating quail fly. This was satisfactorily ex- plained recently when scientific ex. periments showed that the lean oi pork contains a surprising amount of Vitamin B, that appetite pro- voking vitamin that helps regulate intestinal tone and nerve stability
 Good quality pork has a clear pinkish color with good amounts of creamy white fat. Be careful to select chops or roasts which have not been trimmed too close ot their fat if you expect the very best flavor in the cooked meat. Pork fat is most appetizing If nice- ly Drowned and seasoned in the cooking.
 Pork cuts have a big advantage for the average family in the size of cuts they yield. Loin or rios cut into thick chops make good individual servings. For families of 4 to 6. a side of spare ribs, a boned shoulder or Boston butt or a half of a pork loin makes just the right size roast. Whole fresh hams make the choicest possible roast for a larger family group, as does loin roast including 10 or lZ ribs instead of 6 or 8.
 The biggest recommendation TOT pork cuts so far as the cook goes, is the fact that pork is always tender. The fat, which penetrates every part of the lean melts as the meat cooks, and keeps 1t juicy, tender and fiavorful.
 But even with tender prod- uct to start with. it is perfectly possible to ruin a pork roast or chops. Never cook them too fast or at too high temperature. A roast, whether shoulder, fresh ham, stuffed spare ribs or loin, should be cooked uncovered in $50 dcfrees r, oven. At this tenn perature 1t browns nicely and does not cook too fast. Thirty minutes to the pound is a good general ai- lowance for time.
 Try some of these recipes:
 Pork Apples
 Cut red applies in half and re- move. core. Make thick syrup of l cub susas, # cup water anu place the half apples In the syr- up. cut side down. Cover and let simmer slowly until apples are tender. Serve skin side up on top of pork chops.
 Celery Stuffed Pork Chops with
 Apples
 Have the rib pork chops cut double thick, split them on the bone side to form a pocket Ill each. Stuff with celery stuffing made by mixing 1h cups mois- tened dry bread with k cup chopped celery, tablespoon chopped parsley, 1 teaspoon salt, F. teaspoon peper, and 2 table spoons melted butter. Stuff chops and skewer the opening together with toothpicks. Place on a rack in an open roasting pan and bake For 1 hour in a $50 degree k. oven. Paste once or twice with the fat in the pan. Serve With not steamed apples.
 BAKED SPARE RIBS WITH
 DRESSING
 2 sections spare ribs
 cup fine bread crumbs
 H cup diced salt pork
 1a cup chopped onions
 v teaspoon salt
 H teaspoon pepper
 . Fry the salt pork until crisp, then remove the pieces. Cook the onions in the fat for a few min utes, then add the crisp salt pork and bread crumbs. Season with salt and pepper. Spread one sec- tion of the spare ribs with the dressing. Cover with the other section and sew or tie in place. Sprinkle the outside with salt and pepper and rub with flour. Lay the StuHed r1DS on a rack In an open roasting pan and scar in a hot oven for 20 minutes. Then cook slowly until the meat :s tender.
 Frenched I,oin Roast
 Select center loin roast of pork and remove the meat from the ends of tho rib bones about 3. inch so as to form frenched rib ends. Season with salt and pepper and place in an open pan, fat side up and with rib ends touching the pan. Fill the space under the ribs with a well seasoned onion and sage dressing and bake in a $50 degree F., oven for 30 minutes to the pound. Serve with rib ends upright on the platter, the dress ing on one end of the platter and a crisp green garnish on the other.