| OCR Text |
Show A pork loin roast can grace the most socially elite tables Dissertation Orr Roast Pig 0 r especially when garmHed with skewered goodies as explained below. IT WILL ROGERS who said, I edj., know what I read In the papers?" Well, I was reading . . . where someone observed that "a pip resembles a saint in that he is more honored after death titan during his lifetime. A magnificent pork roast, for instance, is quite socially accepted for the most elegant dinners . . . but if it's just pork and sauerkraut" or pickled pigs feet no one says much about it But the good pork flavor is there . . . and most everyone admits it's delicious. ..." THE PORK LOIN Roast featured in todays dinner is a tag one. Its not only more impressive on the platter, but a big roast gives you the makings of a bonus meal as well. Tour next days meat is all cooked and ready for quick, second-datouches. The best garnish for a roast like this is one that can be eaten. For example, skewer assortments of contrasting accompaniments . . . like candied kumquats, ripe olives, melon pickles, mushrooms, cherry pickles or cocktail onions, forming bright kabobs. Choose vegetables that belong to the springtime new peas and potatoes asparagus . . . tiny whole carrots . . . and a lovely green salad spiked with tiny green onions y Not Charles Lamb's essay , but some ideas on how to transform "hawg meat" into a tasty treat ... and radishes. IF YOUR MEAT dealer has removed the backbone from the loin, the roast will be easier to carve after it is cooked. markets may already have done this for you. Roasting a pork loin is quite simple. AH you do is place the meat, fat side up, on a rack in an open roasting pan. Insert a meat thermometer so the bulb reaches the center of the thickest part, making sure the bulb does not rest in fat or on bone. There is no need to cover the meat or to add water. Place the roast in a moderate oven (325 F. to 350 F.) and roast until the therSelf-servi- by Bonnie Lake mometer registers 14, , 185 F. For a pork loin half that weighs 5 to 7 pounds, 5 allow about minutes per pound. For a end roast, allow 45 to 50 minutes per center-cu- t roast allow pound. For a 3- - to to 40 minutes per poind. IF A ROAST stands 15 to 20 minutes before serving, it will be easier to carve. Remember if 34 you are cooking a frozen roast to add 34 again as much time as compared to a roast that is not frozen. 2-- to 40-4- AS A CLIMAX to your meal usher in a heavenly frostlayer cake gilded with Duffy ing, or your favorite frosting mix, and shaved chocolate. The cake is made from a recipe called Easy Cake. It's almost as simple as preparing a cake mix, yet you've made it all yourself. Its also particular adaptable to mixing in ad electric mixer. A tip here is: Too who know the advantages of using lard in tender pie pastry, should try it in cakes. It gives the cake a fight, tender crumb. seven-minut- e Easy Cake cake flour cup lard 34 cup plus 2 tablespoons sugar 2 teaspoons baking powder 34 teaspoon salt 1 teaspoon vanilla 34 cup milk 2 eggs Line bottom of two round layer cake pans with waxed paper. Cream 34 enp Dour and lard and beat thoroughly. Add remaining dry ingredients, vanilla and 34 cup milk. Bent vigorously until smooth and Duffy. Add remaining milk. Beat again until thoroughly mixed. Add eggs, one at a time, beating well after each addition. Pour batter into cake pans. Bake in moderate oven (375 F.) 20 to 25 minutes, or until done. CboL Spread with frosting. 13t cups sifted 34 The Salt Lake Tribune Home Magazine |
