Evening star., 1944-01-27

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that are unfamiliar to most home.
makers have few or no points and
make wonderful eating. Cuts that
are bound to win your familys favor
are tender back ribs when you pre-
pare them as an attractive crown
roast. with bread stuff1ng pork
hooks, another less widely used cut
full Of tender, flavorful meat which
Is so good cooked with navy beans
-. and salt pork hitting a new high
in popularity when you dip it in
cornmeal, fry it, then make good
cream gravy to serve over it! And
don't forget delicious back and neck
bones both of the finest, deli
cious pork meat.
Steaks cut from pork shoulder are
excellent eating. Buy either blade
bone steaks or arm steaks and pre-
pare them with thick creole sauce
or fry them slowly and serve with
good pork cream gravy which moth
ing quite equals! Crispily roasted
pork loin with tasty cinnamon ap-
Piles or savory pork shoulder roast
-. whether cushion style. picnic
or boston butt :. will allow for good
Leftover meat even after choice slices
have been served to every one. Left
over pork makes wonder combina-
tions and is so camouf1aged in chop
suey, pork salad or pork pie that
the family will think it Is a new
meat.
Grand standbys are spareribs
which become everybodys favorite
when served with barbecue sauce,
sauerkraut. or stuffed with good
celery dressing: sizzling pork sau-
sage patties and bacon-both so ver-
satile they can be used for any meal
=. especially hot breakfasts, and
good pork lver-the meat highest
in vitamin B-which becomes new
when altered from the liver n onion
setting and ground for liver patties
or pork liver loaf!
Ham shank ends lead the way to
many dishes. For instance, after
serving the choice slices, use the
leftovers for about four more meals
for four people! Cream some with
green pepper and onion and serve
between hot biscuits to make a
short cake" 60 long way. Ham on
toasted buns with rarebit or barbe-
cue sauce, ham added to scalloped
potatoes, ham split pea soup so you
can use the bone are all delicious
leftover ham dishes.
BAKED STUFFED SPARERIBs.
] side spareribs 11a pounds.
2 tablespoons butter or drippings
u cup chopped onion.
n cup chopped celery.
quart soft bread cubes.
u teaspoon salt
u teaspoon pepper.
Brown onions in fat. Add celery,
bread cubes, salt, pepper and one
half cup water. Place seasoned
spareribs over dressing. Bake un-
covered in 350-degree F. oven for
hours. Serve with picked peaches.
Four servings.
PORK STEAKS IN
CREOLE SAUCE.
1 pork shoulder steaks (blade
bone or arm steaks cut three-fourths
inch thick about 2 pounds.
]. tablespoon drippings.
~ teaspoons salt.
Il teaspoon pepper.
teaspoon Worcestershire sauce.
M cup water.
Creole Sauce:
3 tablespoons pork drippings.
Il cup chopped onion
u cup chopped green pepper.
tablespoons flour.
"a teaspoon salt.
y teaspoon pepper.
2 cups tomatoes.
Dust pork steaks with flour and
brown in drippings. Add season.
ings. Pour water over steaks and
let cook over low heat until tender
(about 80 minutes. The steaks
may be cooked in creole sauce for
the last Is minutes OF the cooking
time or may be arranged on the
E creole sauce, which has been
poured onto a platter. Four
servings. To make the creole
sauce, lightly brown the onions and
green pepper in the pork drippings.
Blend in -four salt and pepper