6—Lancaster Farming, Friday, Feb. ?1, 1958 For the Farm Wife and Fresh Pork, Now Plentiful, Rates High in Taste, Nutrition Value Fresh pork, now in plentiful supply, usually is tender meat. To make the most of it while the supply lasts, the U. S. Department of Agriculture suggests cooking aimed at fine flavor, the least shrinkage, and saving all possible nutritive value. That mqludes especially the important B-vita mins in which pork rates high. Fresh pork needs to be cooked “done” all the way through to bring out its rich flavor and as a safety measure. But specialists HEAR The Mennonite Hour Each Sunday Lancaster WLAN 12:30 P. 1L Norristown WNAB 8:00 A. M. Hanover WHVR 1:00 P. M. BECAUSE OF BAD WEATHER MAYTAG CARLOAD SALE CONTINUES! All Are Priced To Go Quick! We Have No Storage Room! Maytag Automatic Washers Maytag Driers Maytag Wringer Washers Free Refreshments Free Gifts For Kiddies FREE Register For Free MAYTAG Drier Drawing Mar. 1 Family e> plain that thorough cooking doesn’t mean overcooking or cooking at such high heat that the meat is dry and hard. Low cooking temperatures are recom mended to help save nutrients and the juiciness that make this meat such good eating. Important to remember is that pork is safely done when all traces of pink color have disappeared. One check on doneness is to insert a fork deep into the thickest part of the piece and make sure that the juice it draws out has no trace of pink. For roasting an oven tempera ture of 325 degrees is recommend ed. Place the roast on a rack in an uncovered shallow pan, fat side up for self-basting. Add no water. Season either before or after cooking. Here’s how long to allow for doneness; n an oven at 325 degrees a small pork loin of two to three pounds takes about PLUS...other MayUf Models for every mid . every budgetl Maytag Gasoline Engine Washers. All Models Now On Sale! Open Daily 7:30 A. M. To 9 P. M. ALLEN G. MUSSER Bowmansville South End Ph. Terre Hill HI 5-4161 IwJiHti OR CKS Leghorns ■Housed Basis ;ord made by 1800 /m of L. M. Garrette. with low losses and ied on carefully-kept same high quality ghorns nearby -from ised to produce them :k this year? tw Hamps, Sex Links, iion for Quality Chicks. F, Oxford, Pa. 286 Collect tfAYTAS MASTtH ” Best tt <il arwentional washers 1 Gyri i(,m action Sif double wail • mnum tub Ad *** ■D»»ablc l“(S IVz to 2 hours; a five to seven pound loin takes three to four hours; a six to eight-pound fresh ham, 4% to 5Vz hours. If these cuts are boned and rolled, allow 10 minutes more a pound Also al low more time if the meat is very cold. Look for specials on pork roasts , at jour market m February and March. Most popular for roasting is the pork loin. The center loin cut, which corresponds to the T bone section in beef, is the prize roast. It is carved easily into generous, meaty chop-shape por tions Other loin roasts nb or loin end contain more bone in proportion to meat and generally arc lower priced. Some homemakers like to add special flavor to these roasts. A mixture of brown sugar, mustard and vinegar can be spread over the top before roasting. HOW TO ROAST PORK SHOULDER BUTT Containing all the rich flavor and good nutrition of the pork loin roast and the new lean look, too fresh pork shoulder butt often is a more economical bay. It is juicy, tender, and easy to cook. It’s roasted the same as pork loin, but requires more cook ing time because of its chunkiness and small amount of bone. To roast a pork shoulder butt, sprinkle it with salt and pepper (allowing about one teaspoon salt and one-eighth teaspoon peppeer per pound of meat). Place the meat, fat side up, on a rack in a, shallow baking pan. Roast the meat at 325 degrees allowing 45 tc 50 minutes per pound. Like all fresh pork, the shoulder should be cooked until well done for best flavor. Fresh pork is cooked well done when no trace of pink re mains, or when a meat thermo meter, inserted into the meat be fore cooking, registers an inter nal temperature of 185 degrees. STORM or NO STORM, Power Blackouts are NO EXCUSE... SUBURBAN ATLANTIC STATES GAS CO. Route 230 Harrisburg Pike & Colebrook Rd. 4 miles west of Lancaster Here’s a recipe for Pickled poik roast, that is prepared m much the same way as the lavor ite German beef dish, Saucrbra ten. PICKLED PORK ROAST 5 pounds pork shoulder butt 2 cups white vinegar 2 tablespoons each, salt and sugar 8 Peppercorns 1 teaspoon celery seed 2 bay leaves 2 cloves garlic, cut in halves 1 onion, sliced 10 cloves Place pork in deep crock. Mix vinegar, salt and sugar and stir in peppercorns, celerey seed, bay leaves, garlic, onions, and cloves; pour over pork. Cover and refrig erate 24 hours, turning several times. Dram meat, reserving marinade, and place on rack in a shallow baking pan. nsert meat thermometer, and roast at 325 de grees until thermometer regis ters an internal temperature of 185 degrees, about 3 to 3 Vz -hours. Half an hour before meat is cook ed, remove itf rom the oven, score fat and stud with cloves. Pour over the meat one-half cup l of the reserved marinade and re turn to oven to finish cooking. Baste with more of the marinade at 10 minute intervals during the remainder of cooking. A roast pork shoulder tastes wonderful when given a fruity coating during the cooking period such as in the following recipe; * PINEAPPLE-SAUCED PORK ROAST 4 to 5 pounds pork shoulder roast 3 tablespoons brown sugar Vz teaspoon salt V* cup vinegar 14 cup water Vz cup catsup HER FAMILY STILL WANTS HOT MEALS sr 1.13 r '/Hllllllll THE GAS COMPANY BEYOND THE GAS MAINS Landisville, Pa. Phone: TW 8-3371 1 can crushed pineapple (8% ounces) 1 tablespoon soy saucee Place roast, iat side up, on a rack m a shallow roasting pan, Koast uncovered, m a 325 degieo oven 45 to 50 minutes per pound, or until the internal tempera ture as measured by a meat thermometer registers 185 de grees F Meanwhile, combine salt and sugar, and stir in vinegar, dater, catsup, pineapple and soy sauce. Cook five minutes, stirring constantly. About an hour before end of roasting time, pour sauce over the meat, and baste every 20 minutes by spooning sauce from bottom of pan. Skim off fat from sauce in pan, and serve with cook ed meat. (Continued on page seven) She’s lucky she has a fire place ... or is she? Cooking in this medieval manner is no picnic. Of course, if she had Suburban Atlantic States Gas Service she wouldn’t be in this predicament. Storms don’t knock out gas service, that’s why more and. more people wno live beyond the gas mains are turning to Suburban Atlantic States Gas Service and Modern Gas Ap pliances.
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