B—Lancaster Farming, Saturday, November 24, 1962 For the 7 r “—““T Farm Wife and Family This and That By Mrs. Richard C. Spence If you are a housewife who has to prepare and cook the small animals and waterfowl your hunter husband kills, here are a few tips for jou. All game should be field dressed immediately to prevent bacterial action This is the job of the hunter and usually means remoMiig the \isceia Doing this not on 1> prevents bacterial growth but opens the body canty to the air so the carcass can cool moie lapidly When the huntei gets home, ho should remme the akin of lab bits and squiu els and the featheis of birds as well as then feet, head and tail. Now it’s up to the homemak er to either cook the game im mediately or store it If it’s to be stoied, freezing is easiest Game is frozen the same as other meats It should not, howevei, be kept more than 4 months Since fieezing does not improve the quality of any food, it is best to fieeze only high quality game Use moistuie-iapor-iesistant pack aging matenals Label all packages with the name of the item, the date fiozen and the number of sen mgs oi weight. The best way to coon sma'l ;ame animals is accoidmg to 1 LANCASTER ff \ QUARRVVILLE f YOU ARE WELCOME At THE LANCASTER COUNTY NATIONAL BANK Where there is a special department for your every need be it A Savings Account A Checking Account A Safe Deposit Box A Trust Service A Loan or Advice on your Farm Problems REMEMBER: MR. STANLEY MUSSELMAN, Managei of our Agiicultural Depart ment, is anxious to talk with jou. • 7 Convenient Offices LANCASTER 9 East Kins Street (temporary address) 138 Noith Queen Street (Dmc-in Window) I’rinre and James Streets (Dn\e-in Window) 1043 Lincoln Hwj. East MOUNT JOY One AAe-J Alain Street (Dm e-in AA'indow) QU VKKA A IDLE FLORIN State and Chuitli Sticets 801 Main Street Established 1841 Member Federal Deposit Insurance Corporation A n their age This may be diffi cult to judge, but you can li guie SO percent of the sma'l game taken in season is .ess than 1 year old. This game is tender and may be cooked by o\en-i casting, hi oiler, or pan broiling methods. Because small animals aie always skinned, the meat may easily become dry and tough To a\ oid this, cover with an oil oi tat-soaked cheesecloth dining icasting. As this dries, baste with more oil or fat. Bacon fat is especially good because it masks the game flavor. It takes about an hour to biaise, least or pot-roa,t squurels and rabbits Rabbits, however, caif also be broiled. This takes only 30 to 40 minutes For every y 2 to 3 A pound - of ieady-to-cook squurel or labbit, you will get 1 to 2 sen mgs The i ules for cooking wild ducks and geese aie much the same as for small animals Figuie IV2 pounds dressed m eight to seive 2 to 3 per- sons. Most people prefer to oven-i oast ducks and Without dressing, tins wifi take about 45 minuter at .’.OO degiees; with dressing, IVt to IVs hours Apple chunks may be used as a stuffing The apples will absorb some of the game fla vor. They should be diocaidod after roasting is completed. - To add special zest to water fowl, use spices and herbs but with discretion. Try basil, oiegano, marjoram, sage, thy me, savory, or rosemary. COOK PORK THOROUGHLY Well done fresh pork is a must if you vv ant to make sure this meat is entirely free of dangei fiom trichinosis. Raw or underdone pork can cause this serious disease Thorough cooking develops the uch, appetizing tlavor of poik and is impoitaut tor all tonus of fresh pork including i oasts, chops, sparenbs, fresh sausage, bacon, giound meat patties and meat loaf or other mixtures that include fresh poik Cooking cured poik is another story. The cm mg pio cess acts as a sateguaid. Fresh pork is done -when all tiaces of pink color have disappeared. You can check chops and patties by inseitmg a knite into the thickest part to see the color. But in cook ing roasts, follow a tune-temp eiature table or use a meat thermometer. If you use a meat thermometer, nisei t it in the middle of the thickest part of the roast without the bulb touching the bone or fat i *2» *l* *v* *♦* *♦* *** *2* v* *l* *•* *»' *♦* *1 Quality Feeds at Low Cost ... FLORIN FEEDS .f :i: ★ LABOR SAVING BULK I From Our Modern Manufacturing Facilities to We Can Serve Your Individual Needs WOLGEMUTH BROS., INC. Cook the meat until the ther mometer registers 185 degrees. This will insure that all the meat has reached a safe tem perature. The oven temperature re commended for roasting is 325 degiees But this, cooking time vanes according to the size, shape, and composition of the cut. A very tat roast, for example, takes longer to cook than a lean cut. Heat penetrates fat more slowly than lean. How cold the roast is and whether it is shoit and thica or a long slender cut will matte a difference in the length of cooking time A meat the* mo meter is the only sure way to take the guess work out of the cooking tune required foi your roast A “mle or tnumb” guide to use in satisfactory cooking is 30-45 minutes per pound H \T M \KKS A GOOD PORK CHOP? I SUPER I Lane. Co.’s Largest Shoe Store All Ist Quality Super Low Prices Service Call Mt. Joy 653-2411 Today! Florin, Penna. Self Service SHOES 220 W. King St. ULK ★ EASY HANDLING 50'$ Our Excellent What makes one pork chop better than another? The weight of the pig, its age, and the amount of marbling- in the chop are the three most important factors. Marbling help the juiciness of meat. During the cooking process, it liquifies and serves as a bast ing for the meat. This juici ness keeps the meat more tender and brings out the fine natural flavor. Cuts without marbling tend to become dry, thus losing some of the good quality. Cuts from younger and light-weight pigs have to their advantage flavor, tender ness and juiciness. In selecting pork, a good guide to quality is its color. Dark meat is less acidic, juicier and loses less weight in cooking. REUSING COOKING FATS Do you save the tat from (Continued on Page 9) FOR ANY FARM PURPOSE MADE THE FARMER’S WAY I LANCASTER Lk PRODUCTION pi CREDIT ASS’N f<||4 411 West W | Roseville Rd. N | rjm Lancaster, P». Ph. Lane. f 303-3921 BAGS •■'■“■wMCvf-'. ’ »JU' J * -rfj 2 i •*? * W/ fy ** H l < <“ i
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