The Waterbury Democrat., 1941-01-30
Pork Roast Ideal Dish
 OrCoId Days
BY MARIE GIFTORD Noted FoOa Economist

Hasn't this weather made you think how good a pork roast would taste for tomorrows dinner? Visions of green apple sauce, baked sweet po- tatoeS, squash and apple butter lit through my minds eye at the same time. Crisp days and mounting capacities demand bigger meals and greater variety and pork is one of the favorite meats.
 First choice of pork roastS would undoubtedly be a fresh ham or a loin roast of pork, but it's great to know that you can have 8 delicious roast at about half the price of these choicest cuts, and one which will have the identical delicate flavor and perfect tenderness.
 A shoulder of pork is moderately priced and makes perfect roast Because of the distribution of fat and the youngnesS of the meat, any cut of pork can be roasted just like the loin. The method of roasting either the loin or shoulder is as simple as frying chops. Just place it fat side up in any shallow pan, salt 1t, slip 1t into a 350o F. oven. Let 1t roast without further attention for 30 minutes to the pound. By no means cover the pan Or add any water if you want the choicest, brownest roast.
 Add sour glazed tart apples, or fried apple slices to the platter for both decoration and perfect flavor combination.
 Spare ribs, too make a handsome roast. Usually you think of boiling this inexpensive cut with cabbage or kraut, but here's how to make it into Sunday roast.
 Secure two small sides of spare ribs, preferably one right and one left, place one side in a wire rack in 8 baking pan, heap it with a well seasoned bread dressing, (onion and sage seasoning if you like iD and place the other side of ribs on top. You can secure the two pieces of meat together at the sides with a trussing or alarming needle and string. Bake this roast just exactly like a lotin or shoulder-figuring its weight after 1t is stuffed. This roast is sliced between the rib bones. |' ROAST FRESH HAM
 1 Fresh Ham (whole or half)
 10 to 12 lbs.
 1-2 cup brown sugar
 tablespoon salt
 1-2 teaspoon pepper
 Leave rind on ham. Place rind side up, on rack in open roasting pan and bake in a 350o F. oven ap- proximately 30 minutes to the lb. (35 minutes for half ham) or until meat thermometer register well done" for fresh pork. Split rind and remove. Rub surface with salt and pepper mixed. Sprinkle with brown sugar and return to oven for 15-20 minutes. If the ham is skinned at Purchase rub salt on before putting into roast Garnisn with pineapple slices or with mixed whole vege- tables.
 CELERY STUFFED SPARE RIBS
 2 sides spare ribs
 3 cups soft bread crumbs
 1-2 cup diced salt pork
 cup celery, chopped
 3-4 teaspoon salt
 l-8 teaspoon pepper
 medium size onion, chopped
 Fry the salt pork until crisp, then remove the pieces. Cook the onion in the fat for a few minutes, then add the crisp salt pork, celery and bread crumbs. Season with salt and pepper. Spread one section 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 offur. Lay the stuffed ribs on a rack in an open roasting pan and bake, uncovered, in a 359o F. oven for 30 minutes to the pound (about 2 hours).