Show AND EASILY COOKED CHOPS ARE QUICKLY nO v S I 42 y pr I ff S V ty S i N. N v JL 4 Juiciness and Tenderness Be Carefully Cool Cooked C f to Retain Their Chaps Ch cs Must United States Department the by of or Agriculture Serve chops for dinner once In a awhile the days S when while especially ou au something that Is quickly you ou want minute I easily cooked cooled at the last lamb Iamb veal You can choo choose e mutton or york pork chops whichever choPs whichever you rou can cnn and you will vIll have hav havea hava get most easily of choice since veal a further range mutton and Iamb lamb chops may he be cut from Irom either the ribs or the loin and many butchers cut lamb iamb and mutton Into nto shoulder and ind leg chops also ulso be either Any Any of these chops may broiled or pan They must be their juiciness cooked carefully to retain ness and tenderness Select chops personally from a good grade of meat went thin or they o not have them cut too will toughen and dry out In cooking Chops three fourths of an nn Inch thick thiel are best when cool cooked d So Sometimes ItIs ItIs It Its Is s necessary to cut chops according to o the width wi th of the rib or loin hones bones but nit If this results In thin chops chOIS al alow nilow nl- nl low ow two bones to each ea h chop Start Dinner at Once Dinner should be served the moment the he chops are done whichever er wu way they hey are cooked cooled If tf you try to keep chops hops warm after they are done toa to toa toa a turn they will be overcooked overcooled or greasy reasy All vegetables and other dishes should be timed sll ahead arl arlof of f the chops Plates and the chop platter should be beery very ery hot Serve current or other tart jelly or mint I jelly Jelly elly with Ith lamb or mutton chops Peas fresh or canned are UIe often served with lamb iamb chops but there is no Iron Iron- lad dad rule requiring this combination nd many other vegetables In season will be equally enjoyed ed Tradition alls aUs for applesauce with ith pork dishes pork ch chops ps but a baked bal tomato tart Jelly or any an other lightly acid food that offsets the rich rich- Catsup Cat Cat- ness of ne me pork may ma be served sup SUI or sweet pickle or tomato or onion gravy something gravy something with a n pro pro- pronounced pronounced well with flavor combines flavor combines the tle mild flavor of veal chops The chief point about any method the outside outside outside out out- of ot cooking chops Is to sear I side at ot once at a high temperature to prevent the juices from escaping until cooked Then Thien If It they are to be chops must be the well done as pork temperature should he be reduced and Chops allowed to cook slowly To 10 broil chops in a gas oven put them on the rack In the pan that slides under the flame flume and turn them several se times lan l Many people think that thata a chop broiled over live coals or a 8 awood awood wood fire lire has no equal For this a 8 greased wire broiler Is used Pan Pan- broiling Is done In a heavy henvy Iron let i heated hissing hot The chops are I put riot In turned as us soon as the under undersurface undersurface surface Is seared and seared on the theother theother theother other side Then turn them often lifting lift ing In them between two forks to avoid piercing the surface and losing the meat juice The They will be well done in 10 or 12 minutes I Prevent Drying Out I Tender veal chops are often protected pro pro- from drying dr out by a coating of ot ote egg e g and bread crumbs They are then fried filed In deep or shallow fat If It veal Is dry or tough It must be cooked cooled a little differently to develop tenderness Dip the chops In flour and cook In InI shallow hallow fat until a crust Is formed on both bath sides Then add hot water and simmer the meat ment slowly until tender containing aUthe all aU A rich Ich brown gravy grav the goodness that cooks coo Its out of the meat Is formed and should be served with the chops c slightly thickened If It necessary Veal chops may be seasoned seasoned sea sea- ea- ea with lemon and Worcestershire sauce before cooking to give a more mor zestful flavor or |