Show I AN EAR EARLY WINTER DINNER BY CORNELIA C BEDFORD Beginning early in November the market offers us fresh pork p rk and sau sausage sausage li sage In large cities clUes where cold stor storage storage age ago facilities are unlimited pork can of courso course be had at any time of year but it Jt should be taken into consideration tion that at best it is I less easily digested di digested digested than other meats owing to the fact that its fiber is not striated as ive we C find in beef and mutton It is also a greasy meat hence better adapted to cold old than hot weather At the same i time when properly and carefully cooked it has a delightful flavor of ot its own hence Its popularity A few years ago we would have added that another of its merits was its cheapness but when a fresh loin costs from eighteen n nto to cents a pound as we recently priced it in one of our large eastern cities it must be classed as a luxury rather than as a necessity I However we all aU relish an occasional I roast of ot this kind and such a dinner as the following gives us a well planned and enjoyable meal Puree Pur e of Onions Roast Loin of Pork Apple Croquettes Spiced Currant Molds Brown Gravy Whipped Potatoes Creamed Turnips Celery Cele and Nut Salad White Cheese Balls Wafers Hot Apple Pie and Ice Cream Coffee In planning the meal for eight per persons persons sons take for the soup four large white onions Peel and slice them cover with one pint of boiling water add a half teaspoonful of salt and sim simmer simmer simmer mer slowly until very soft then press through a sieve rubbing through as much pulp as possible In a double boiler scald three cupfuls and a half of milk rub together one heaping table s of o butter and two table of flour Dilute with some of the hot milk mUk then turn into the double and stir sUr until smoothly thicken thickened ed Blend this with the onion pulp add salt and cayenne to season well welland welland and simmer for ten minutes before serving A pleasant addition is made by cutting cuttin sliced stale bread free from crust rust Into tiny dice and frying golden I brown in a little hot butter Pass these in a separate dish In purchasing i the roast be sure that the butcher nicks the back bone bonea a ne necessity necessity necessity in carving and removes the tough skin When ready to use wipe the outside of the meat with a damp cloth then dredge lightly light all over oyer with salt saIt and pepper some like to use also a little powdered po sage but this seems out of place where there Is no stuffing i Place on a rack In a dripping pan and have the oven very Y ry Wot liot at first Allow Alt w minutes to a pound As soon as the upper side Is well seared pour a half cupful of boiling bolling water in inthe Inthe inthe the pan pm and loud with this and the fat mixed with it baste the meat in eat at least every fifteen minutes Should the loin be un unusually unusually usually thick an extra allowance of five minutes per pound may maye be added add d as it must be thoroughly cooked When done transfer to a 0 hot platter latter carefully pour ort oft nearly all the fat In the pan Dan to I the remainder add a tablespoonful table of flour and rub it well vell In until a smooth paste Place the pan parr directly over oyer the fire and stir sUr until browned then grad gradually gradually gradually add boiling water to thin to a gravy Taste to tos see o that it id is 1 well sea seasoned seasoned seasoned and strain into a gravy boat Pare quarter and core six large sour apples steam them th m until tender then turn into a saucepan add of or ofa ora ofa a cupful of sugar and of or ortho the tho grated rind of a lemon Place at atthe atthe atthe the side of the fire firo and stir occasion occasionally occasionally occasionally ally until as dry dr as possible without burning Set off for a moment then add cne ne tablespoonful of butter which has been rubbed to a paste ste with one tablespoonful of corn starch and a pinch pinh of salt alt Wh When n smoothly blended add the slightly beaten yolks of three eggs and stir sUr over oer hot water wat r until very thick thickSet thickSet thickSet Set aside until quite cold then gently form into small croquettes s Dip each into slightly beaten eggs they then th n roll In Infine Infine infine fine dry IrY bread crumbs Just before din dinner dinner dinner ner fry them three thres at a time in a Met ket kettle Mettle tle tie half filled with smoking hot fat It will take but hut a moment to heat and nd color them Drain for far a moment on soft oft paper and use as a r garnish round the roast Early In the day soak oak of ofa G Ga ofa a package of granulated gelatine in of or a cupful of or cold water Stand a tumbler of ot spIed spiced currants where here the contents will warm through throughPut Put the soaked gelatine over hot water until melted then stir surd mId blend It thoroughly with tha tho spiced currants Fill small fancy molds which have been wet In cold water and put aside until cold and firm Serve these with the roast A generous quart of or mashed potatoes will be needed Put through the rIcer while hot add salt saIl and white pepper r to taste one tablespoonful of butter and a third of a cupful of hot ho milk and whip until light anI whit Pile in a ahot ahot ahot hot dish Dice sufficient white or yellow as preferred turnips ana aria boil boll until tender In unsalted water Make lake a white sauce with one heaping tablespoonful each of butter and flour of a tea teaspoonful teaspoonful teaspoonful spoonful of salt saIt and a cupful and a aquart aquart aquart quart of milk Add the drained turnips end nd a dash of pepper r and 2nd simmer very ver gently for five tIve minutes To a half hall pound of pot cheese add two wo tablespoonfuls of melted butter salt to taste end and sufficient thick sweet cream to make it Just soft enough to mold nicely Form Forni Into tiny balls bans and arrange on In a plate garnished with cel celery celery celery ery tips For the salad mix equal quan quantities of diced celery and walnut meats i add i t 1 mayonnaise slightly thinned with i whipped whopped cream and serve in a salad bowl garnished with celery leaves Use U e tart apples in making the pie and a rather rich crust Heap the thin thinly thinly thinly ly sliced apples in the center of the pie sprinkle liberally with agar tugar and very cry slightly with cinnamon or nutmeg as preferred then dot with a It table tablespoonful tablespoonful spoonful of butter cut In bits bita Adjust the top crust and bake in a moderately hot oven Serve hot with a thin slice of ice cream laid on top of each piece |