Evening star., 1942-10-26

WnaL you prepared. But IN the
meantime, let me tell you of the
dinner prepared by Sam and served
by Rita in the original club.
Last Thursday night Sam, as the
saying goes, got hot" Ladies and
gentlemen" he announced, as with
cap and apron duly adjusted and be-
spattered, he stepped from the
kitchen and welcomed the three
couples who complete the member
ship of the Club de Jeudi: Last
Thursday I promised you I'd go off
the deep end-and tonight the
promise is fulfilled We bring you
roast sucking pig with sauce OF
oranges
The squeals of delight from the
membership did full credit to the
ghost Of the late alive and kicking
piglet, and here follows the menu
plain, mannish, and very, very
good to eat:
Roast Sucking Pig
Sauce of Oranges in the
South American style
Mncedoine of Vegetables
Salad OF Celery Root
Almond Sou11e Pudding
Coffee
Now. this Is no dinner for the
average amateur to undertake, but
here is ample opportunity for any
chef in the world to demonstrate
skill and finesse. 1t so happens that
Sam is an amateur, but good one
What he accomplished can be done
and done well, by many amateur
chefs, and so we give the precise
directions as a challenge to other
Jeudi clubs.
First, the sucking pig. This was
prepared by Sam in the South
American manner. The pig itself
Is dressed by the meat dealer and
delivered ready to cook. One merely
wipes it inside and out with a wet
cloth and dries it carefully. Then
1t Is ready to be stuffed.
The approved South American
stuffng is most interesting. First,
the heart, liver and gizzard are
boiled and chopped fine. Then four
or five cupfuls of stale bread are
soaked In water, squeezed out and
added to the chopped liver, etc.
To this mixture, one adds cup of
solid pack canned tomatoes. half a
cup of soaked raisins, some chopped
parsley, couple of pinches of
thyme, a handful of almonds,
81, Ior,If,11 ~ r,iftnI
green olives, chopped fine; half a
cup of chopped canned mushrooms,
salt and pepper, including a pinch
of cayenne, and, finally, two or
three weu-beaten eggs, to serve as
the final touch. All this is we'll
mixed and the pig stuffed with it.
Sew up the pig and truss the legs
to keep the pig from sprawling all
over the pan. Keep it in neat,
compact shape. Season the outside
of the pig with salt and pepper and
roast for about three hours in an
oven, starting at about $50 degrees
and then lowering to 300. Baste
often. using butter to start and
then depending on the drippings in
the pan. Of the pig is very fat
for it's age and size, little hot
water may be added to the basting.0
Make sure that the skin is in good
cracking condition. Many regard
this as the best part.
SOUTH AMERICAN ORANGE
SAUCE FOR Sucking PIG.
In a saucepan heat cup of wa
ter, stir in tablespoonful of sugar,
the juice of two small oranges and
two lemons, one tablespoonful of
butter, a teaspoonful of salt and
speck of white pepper. When just
below the boiling point, thicken with
a mixture of an egg, a bit of water
and teaspoonful of corn starch,
which have been well blended. Cook
and stir until sauce is of the desired
thickness.
The Macedoine of vegetables is a
pretty dish and requires no effort
at ALL since for our purpose, we
resort to the good old tin can and
can opener. For eight persons use
No. l cans of little lima beans
peas, string beans and carrots (cut
in small pieces. Heat separately
drain off surplus broth, mix just
before serving and add lump of
butter. pepper and salt. And that S
all there is to it.
Celery root salad is intriguing