Show APPETIZING USES USE S FOR VARIOUS I CUTS OF 0 F PORK PO RK TO ADD A DD VAR VARIETY I x r 1 t 0 I. I Girt Club Members Witnessing Demonstration In Cutting Up Pori at the Beltsville Government Farm Fm Prepared by the United States Department of or Agriculture Pork Pori is one of the most widely used meats In China for example pork I Ithe Is is the staple flesh food In in- inthis this country It constitutes a n large part of the meat used in the farming districts Naturally Naturally Natu Natu- rally where hogs are slaughtered on the farm aria use is made of ot all cuts othe o 0 of the pork but pe persons ons who purchase meat front from the time markets are likely meely to limit their selection to chops roasts ham barn and bacon The following suggestions made madee b bythe by bythe the United States Department of ot AgrIculture Agriculture Agriculture Ag Ag- may be bc or of help both to those who buy their pork at atthe the market and to the farmers who may be glad to secure greater variety In lu the use of their home pro product There Is no marked difference Inthe inthe In Inthe the ten tenderness erness of the different cuts of pork but ut the meat from the fore forequarter forequarter ole quarter quartel- Is somewhat coarser grained than that of the loin and hams and the time proportion of fat to lean lenn Is greater Shoulders ers well trimmed an and smoked ed 1 are ore s satisfactory to use in place of ham If offered at n a price low enough to offset the larger amount amount- of bone which they contain The Time thick end of the shoulder Is 15 known knoWD as the Boston Boston Bos nos- ton butt Shoulders are sometimes boned tolled rolled d and smoked Since there Is practically no waste to this cut the thereal thereal thereal real cost can cnn readily be estimated Smoked hams horns and shoulders are commonly commonly commonly com com- boiled but both are are excellent when baked fried or broiled No matter what the method of ot preparation preparation prep prep- all oil pork should be thoroughly cooked baked aked Smoked Ham or Shoulder Wash the ham or shoulder well cover with cold water and ond simmer for about three hours for sized medium ham about 15 minutes per pound when followed b by baking Allow It to cool In the time broth or remove at once trim off the brown crust and ond remove the skin Smear the surface ace well with brown sugar stick It liberally with cloves using perhaps one to each square Inch Bake for two hours In a n covered roaster Remove cover and brown the fat side well Serve either hot or cold raid If slices for broiling have been cut from the time center of a ham hom main the remainIng remainIng remaining remain- remain Ing hock and ond butt ends may be placed together tied securely and treated as asa n a whole ham Chops Steaks and Roasts For broiling and fr frying Ing chops and steaks steal are ure cut from the ribs the loin or from fresh hams hums If preferred while larger portions of ot these cuts are used as roasts On the farm the backbone and spareribs are cut with large allowances allowances al nl I f tender meat ment attached quite different from the closely trimmed bones offered for tor sale sule under these unities names In some markets especially espe espe- daily at the time holiday season the carcasses carcasses car car- casses u of very young oung pigs are offered for sale These are to be roasted whole French fried onions are excellent with pl pork rl chops They are male made b by slicing onions acro across s the grain lust lust- dusting lusting lusting ing them lightly with flour then fryIng fryIng frying fry- fry Ing the rings like Saratoga chips In In deep fat until they are golden brown Apple sauce or stewed dried apples are also good accompaniments for pork porle Soup There Is no reo reason son why the liquor from fresh boiled pork should not be good stock for soup If It carefully freed from fat A few drops of ot lemon Juice Improves the time flavor Saus Sausage Pork sausage Ba sausage sage n a favorite dish with many people is sometimes hard to obtain ob oh thin tain on the market marlet the usual l o offerings offerIngs offer offer- ere 1 Ings being made of ot mixed pork and beef beet Small quantities of sausage may be made at ot home with very little trouble Pork Sausage 2 pounds of or pork A few grains of one third one fat Cat cayenne pepper 1 I teaspoonful black teaspoonful of pepper fine 8 sage a E e o 0 of t I 2 teaspoonfuls salt Bait thyme Cut the meat Into small smaIl pieces and add the seasonings Mix well and put through th the meat ment grinder using the fine flume blade Make Into small cakes and fry until well done and ond browned Sausage Pie Pic and Turnovers Fry cakes cokes of ot sausage until brown brO and about half holf done Arrange in a baking dish add the drippings with enough hot w water uter to form a n good gravy y Give this last Jast a n little extra seasoning Cover Corer with a n crust made as for biscuit and bake for tor one half hour Each sausage cake may be laid on a u round of pastry which Is then then doubled bullied over It to make maJe a turnover and baked Sausage turnovers are Ire ex cement cold for lunches suppers and I picnics Scalloped Pork Cut cold cooked pork Into small pieces removing any excess fat tnt ind nd place In a baking dish Add a n cream ream gravy and cover with a 0 thick layer laer of mashed potatoes or boiled h hominy Heat thoroughly In the oven browning the top I |