OCR Text |
Show IN THE KITCHEN A very tasty roast, and ono that makes the finest cold meat, Is a leg of pork. Chooso ono that Is young which cun bo determined by pinching pinch-ing tho lean part smooth so that it breaks. The skin should also break and dent. Cut a silt In tho knucklo with a sharp knifo and (111 the grooves with sngo and onion chop ped, nnd a seasoning of pepper and salt. When hair roasted, score the skin In strips, but do not cut deeper deep-er than tho outer rind. Servo with tho fallowing snuco: Put one pint or milk Into a doublo boiler. Add ono good sized onion chopped. After removing every par-tlclo par-tlclo of criiBt, rub one half pound of stale bread crumb3 In tho hand until un-til very flno and add them to tho milk. Allow tho water In tho low-or low-or part or tho bollor of steam far five mlnuteB. Then add one salt spoonlul or ground maco, ono half saltspoonful of paprika and ono level lev-el tenspoonful of salt. Whip with nn oggbcater until quite smooth and stir in ono tablcspoonful of butter, naked nak-ed pumpkin, cold slaw or cauliflower should bo offored with roast pork. Tho famous Scotch haggis la another an-other economical dish which Is ovolv-od ovolv-od from u sheep"s heart, tongue and liver. Tho meat Is carcrully wash or salt and a BaltBpoonMl or poppor. chopped very flno. or It tho house wlfo boasts or a sausage grinder sho should put tho meat through this. Mix In a deep bowl with a pint or bread crumbs, two sardines, tlio grat ed rind or ono lemon, a teaspoonful of salt and a saltsspoonrul or poppor. Two eggs nro beaten light with tho Juice or tho lemon nnd mixed thoroughly thor-oughly with tho materials already In tho bowl, fho haggis Is then packed pack-ed In a mold and boiled Btoadlly for two hours. Tho truo haggis Is boiled boil-ed In tho sheop's pouch, but modern cooks prefer tho regulation mold, which turns out moro ncntly on a platter. A good brown sauco and tart Jolly may bo passed with this dish. As n flavoring or garnish for somo slmplo mado dish, choeso Plays Hs most important pnrt In culinary eco nomlcs. With nn othorwlso cold supper on a winter's night molted checso on toast Is a weicomo hot dish. Lay squares or triangles or I buttered toast on n thick stonowarn plntter and cover ovnr thlcki with grated cheese. Havo tho oven very hot, slip tlie dish upon tho top rack and close the door. If tho choeso Is rich It will molt quickly. A3 soon ns it ia molted place the hot platter on another of larger slzo or on a tray and serve the toothsomo dainty directly Trom the platter on which It was cooked. |