2—Lancaster Farming, Saturday, Jul; l: For' tl Farm Wife and Family By Mrs. Richard C. Spence, Food Editor For The Outdoor Chef You can cook a different cut of beef over charcoal every Sunday all summer and still ha\e some left over when you choose from a display of the tenderized meats at your meat Ne\er before was there so much counter variety in roasts and steaks tender enough for charcoal cookery A good outdoor chef who appreciates the fine art of meat cookery practices lazy char- He knows that all kinds of coal cookerv meat have greater tenderness, juiciness and good meat flavor if cooked over low heat so that the surfaces cook and brown rather than char Charred meat becomes bitter. Steaks and i oasts may be cooked to rare, medium, or well-done even though the flames have died down before the cooking be gins ommended for these methods. You can cook a different cut roas^s should be tender, of beef over charcoal every flavorful, and juicy when cook- Sunday all summer and still e d on a s Pit. by direct heat, h. ve some left over when you Boneless, uniformly shaped choose from a display of the roasts, five to six inches in di tenderized meats at your meat ameter, are easy to balance on counter Never before was there a S P an( t cook evenly. The so much variety in roasts and boneless pork loin roast has steaks tendei enough for char- °t these desirable charac coal cookerv teristics and is a breeze to A good outdoor chef who ap- slice and serve ' preciates the fine art of meat Care should be taken not to cookeiy proctices lazy charcoal overcook the pork roast If cookery He knows that all the cooking is done over char kinds of meat have greater coa t the heat should be low so tenderness, juiciness and good the roast does not char on the meat flavor if cooked over low outside before it is cooked to heat so that the surfaces cook the center The roast will take and brown rather than char. a bout one-third less time on Charred meat becomes bitter, the spit than in an open pan in Steaks and roasts may be cook- the oven. It has been found in ed to i are medium or well- test kitchens that boneless pork done even'though the flames loin roasts weighing _2% to 3 have died down before the pounds were rotisserie cooked cookin" begins to 165 degrees F. in IVz to 2 The “rotisserie has brought a + hours „ t The . temperature non new dimension to meat cookery. £ m ' ed to rise to 170 degrees Keeping in step with the varei- f- (the recommended internal tv in eauioment is a wide temperature for pork roasts) choice of new roasts just right after . th f y were removed from for spit cooking. the heat - There are a few easy guides short ribs are newcomers to o use when deciding on a the outdoor gnlL They should roast for the spit Rotissene , cooking is dry heat cookery be cooked slowl y to devel °P the just as ovenroasting is Only full flavor and tenderness With tender cuts of meat are rec- the ribs placed on skewers, it Two important things when borrowing money You need a sharp pencil plus the specialized financial advice of Farm Credit to determine how your financial needs can best be served. Farm production must be maintained, even Increased if possible. Providing the financing to insure this is Farm Credit’s job. Farm Credit loans are available nowforany sound farm need. And, at realistic rates. Farm - Credit interest is based on the unpaid balance of the loan. That saves you money.