Evening star., 1941-12-18

There will be geese. too, If you want
a truly Dickens" Christmas. and II
you think the Yuletide is only prop
erlv celebrated by serving young
sucking pig, or deliciously cooked
ham, those are also available. We
gave you such detailed directions for
preparing your turkey on Thanks
irving that we intend to devote space
today to the goose, porker and ham.
If YOU missed the turkey 1nstruc-
tions, and would like to have them,
write or phone us, and we'll be glad
to give them to you.
Well have more food news for
you on Monday and Tuesday, but
I'm the meantime we advise you to do
rs much buying as you can this week
and so that neither you nor the mar
ket will have so much to do just be-
fore the big day. Get your staples,
canned goods, stem raisins, figs, nuts,
candies and so on as soon as pos
.sible. To help you in the final rush,
lmost markets are featuring quickly
cooked meats, such as chops, steaks
and outlets at attractive prices. Take
advantage Of such offerings to cut
down overtime work Plan we'll in
advance, so that you can take each
task as 1t comes along, and get 1t out
Of the way as quickly as possible.
You might as we'll enjoy Christ
mas, along with the rest of the fam
lily.
Now for those recipes:
LITTLE ROAST PIG.
Have the butcher carefully clean
end draw the pig. The dressed
porker should weigh about II
pounds. Onion stuff1ng is the one
most frequently used. Wash the
| pig we'll. inside and out, rub the in
side with salt and stuff. Sew up the
cavity. Place block of wood in
the pigs mouth to keep it open. Pull
the forelegs forward and the hind
legs backward and skewer them into
position. Rub the pig all over with
a cut Glove of garlic and little
oil of soft butter. Dredge with
-four. 1t is well to cover the ears
with pieces of paper, secured with
paper clips. The paper should be
removed for the last 80 minutes OF
baking. Place the pig in roasting
pan in a hot oven for Is minutes,
then reduce the heat to moderate
and roast the pig until 1t IS tender
30 minutes to the pound. Baste ev-
cry IS minutes with oil or melted
butter to make surface crusty,
dredging 1t lightly with salt. pepper
and flour. When done, place the
pig on q platter. remove the wooden
block and put lemon or an apple
In his mouth. Place cranberries in
his eyes and wreath OF laurel
leaves around his neck. Garnish
the platter with cinnamon apples,
tomatoes baked and filled with
mince meat and more laurel leaves.
Carve at the table.
HONEY-BAKED HAM.
Smoked whole or half ham.
cup strained honey.
Maraschino cherries.
Place whole or half ham, fat side
MP, on a rack in an open roasting
pan. Make an 1ncision and insert
meat thermometer so that the Gen.
ter Of the bulb reaches the center
OF the largest muscle. Be sure that
the bulb does not rest on either fat
or bone. Do not cover and do not
add water. Place in slow oven
600 degrees FahrenheiD and bake
until done. Smoked ham is done
when the meat thermometer regis
ters ITO degrees Fahrenheit. AL
low about Is minutes per pound for
baking whole ham and about 30
minutes per pound for half ham.
Many of the hams now on the mar
ket are done at an internal tenn
perature lower than ITO degrees
Fahrenheit and require about one
fourth less cooking time than given
el1Ove Cpokipc directions are in