B—Lancaster Farming. Saturday. October 17. 1959
For the
Farm Wife and
A Good Time For Pork
By Mrs. Richard C. Spenc#
Fresh pork, which is rich in nutritional value, is an es
pecially good buy this fall. Pork ranks high in thiamine
and is a good source of other B vitamins (riboflavin and nia
cin). Like other meats it rates high for protein and iron.
Compared to other meats,
fresh pork has a relatively p i eces to cook as pork roasts,
short storage life a few The re tailer will cut the
days in the refrigerator and c h o ps for you, too; but this
3to 6 months in the freezer. is eas ii y done after the back-
When refrigerated it should bones are loosened and you
be loosely wrapped and plac- may get a better price by de
ed in the coldest part of the ing it yourse lf
refrigerator
__ , . If you have room in your
Now is a good tune to buy buying a o£
pork in quantity for the whole pork carcass
ireezer. Buying a ful pork £ economicaL F rom 150
loin gives considerable sav- p(m ds of pork carcass you
mg over individual cuts from P ab out U 2 pounds
the loin. Ask your meat man ™ and about 30
to remove the backbones by - , , , H
Sawing through the ribs high P buying a quantity of
“yer of mea7L the M b“c°k- pork ’ have lt frozen ? uickly
layer of meat on the back , retailer or locker op
bones Have these chopped > * slow freezing at
•'country-style into serving- result in
size pieces and cook as you aua m v
would spareribs. Before freezing, excess fat
Cut as many chops as you should be carefully trimmec
want from the remaining from the meat. The meal
HERE
IN YOUR
Are you interested in setting up a savings pro
gram that will provide for your future security?
Then you’ll find it worthwhile to pay us a visit.
We’ll be glad to talk over the best savings plan
for you. A convenient amount opens an account.
Why not join the people who regularly enjoy the
benefits of saving here?
m ;
ACCOUNTS INSURED TO $lO,OOO
([first federal^
® QJavings and /oftn •
AStOOIASON 0 9 LANeAfTIM
w
25 North Duke St.
Phone EX 7-2818
Gilbert H. Hartley Emlen H. Zellers
Treasurer Secretary
Geo. L. Diehl James N* Esbenshada
Asst. Treasurer Asst. Secretary
m
Family
TO SERVE YOU
SAVING PROGRAM
CURRENT DIVIDEND
PER ANNUM
Paid On Savings
should then be packaged in
moisture-and-vapor - ‘resistant
wrappings to prevent “freez
er burn” and rancidity. Wrap
the meat tightly, getting out
as much air as possible and
seal any edges with tape.
Separate chops with layers
of freezer paper so you can
get them apart for thawing.
Cooked pork can be frozen
satisfaclorly but is not as de
sirable as pork irozen un
cooked
Frta.i pork sausage, like
most ground meats, is highly
perishable and loses quality
when kept In Ihr rcfr.gerat
ci for longoi than a d»y or
two. It will keep well in a
freezer at zero for a few
weeks, however.
Uncooked cured pork can
not be frozen as successfully
as fresh pork but can be kept
somewhat longer in a refrig
erator, Half hams have the
best eating quality if used
within 5 days and whole
hams are best when eaten
within 2 weeks.
Pork shoulder, both fresh
and cured, can be used in
many thrifty ways. The two
shoulder cuts commonly sold
at meat counters are'the pic
nic and the Boston butt. A
shoulder containing bone fur
nishes 2to 3 servings per
pound, and one with the
bone removed furnishes 3 to
4 servings per pound. Either
can be roasted whole or cut
in slices for pan frying or
braising.
Fresh pork shoulder.—eith
er butt or picnic—with bones
removed can be roasted and
stuffed for an attractive and
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SUNDAY 9 TO 9. PARKING J
flavorful main dish.
Boast Fraih Pork Should
er with savory stuffing.
Select a 5- to 6-pound fresh
pork shoulder, skin it, and
remove the bones. Make Sav»
ory Stuffing as directed be
low. Sprinkle the meat on
the inside with salt and pep
per, and pile in some of the
stuffing. Begin to sew the
edges of the shoulder togeth
er to form a pocket, and
gradually work in the rest
of the stuffing, but do not
pack tightly.
Sprinkle the outside of the
stuffed shoulder with salt
and pepper, and if desired
with flour also. Place the
roast, fat side up, on a rack
in a shallow pan. Do not add
water and do not cover.
Cook until tender at 325 de
grees (slow oven). Allow a
bout four hours for a 5 pound
picnic shoulder of pork.
Turn the roast occasionally
for even cooking. Make gra
vy with the pan drippings.
.Remove the strings before
serving.
Savory Stuffing
14 cup chopped celery and
leaves
1 tablespoon chopped on
ion
1 tablespoon chopped par
sley
2 tablespoons fat
2 cups soft breadcrumbs
M. teaspoon savory season
ing
Salt and pepper to taste
Cook the celery, onion,
and parsley in the fat for a
few minutes. Then add the
breadcrumbs and other seas
onings and stir until well
10 in. Top
*4*9B
$9.95
LANCASTER
mixed and hot
A "Boiled" dj
2 pounds spare™:,
IV2 cups hot wat e
4 medium-size Pol !
pared and halved
IV4 cups canned 0 ,
green beans and i IQ
Salt and pepp er 4
Brown spareribs
pan without added f
water and simmer a J
hour. Add potatoes
and cook until tend ei
25 minutes Add bea
liquid the last 10 mi|
cooking. If raw bea
used, add with p o t at(
son with salt and
Skim off excess f at
serving. Makes 4 Sei
For variety, mea|
hock or ham bone 1
used in place of the
ribs. Cover with Wa
simmer above 3 hom
til tender. Omit salt
tinue as above. ’
A variety of v«
may be used m a
dinner. In addition
toes, use onions, larg
of carrots, and we
cabbage. Add cabbai
20 minutes before sej
it- cooks more quick
the other vegetables.
Sausage With Swee
and Apple
Vi pound sausage
2 medium-size swei
potatoes
3 medium size app
Vi teaspoon salt
1 tablespoon flour
2 tablespoons suga
Vt cup cold water
1 tablespoon sausaj
drippings
Cut link sausage 1
inch pieces. Fry uri
done. If bulk sausage
shape it into small 1
fore frying or break
it cooks Pare an
sweetpotatoes and
Mix salt, flour, and s
gether and blend wi
water.
Arrange layers of
potatoes, apples, and
n a baking dish,
flour-sugar" mixture o'
layer. Top with appl
sausage, and add di
Garden Tract
Snavely's Farm S
NEW HOLLAND EL
Lace
NEW HOLL
better tbn
HOW!
L H. BRUBA
SIMPLICITY
Steel Roller
Drive Ctiam,
Phone vs for inform 1
350 Strosbun?
Lititz, R. Dl
Ph. Lane. EX
Lililz MA 6-7