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
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Advice on your Farm Problems
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Managei of our Agiicultural Depart
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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
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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?
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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
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