Show I Pork Roasts I t By nJ N C Director Bureau ot If flom nome Dome Economics of ol American nn Meat lent lo Pork roast Is la an 1 dIsh hen 1011 ou 1 consider the in 11 selection of ot cute and In the method of preparation and s r which bleh It offers 8 The cite c lest best 1 to roasting Include the lg lpg tIme the loin the shoulder an antI and the Boston butt LuU The apart are aro alio alo batted baked In Inthe Inthe Inthe the same came though not usually usually usually ally designated as t I roast C The Tha shoulder cut may my bo ho boned bonol and stuffed or rolled A roast st that Is especially attractive but which coats conti coot mar morn more than others othera Is mide front lb part of at o the loin and d Is called a I crown roast PI OLe both sides eldes of the tha rib parts are used the rIbs bring trimmed as aa fat far as aa tie tre lean Iran I n part nn and 1 tied tl d te together eth r In Iho the shape or of ota a crown The Tho shoulder I Is initially the tho 10 lowest est priced cut but th the fig fig- la or Is just as delicate as that bitt ot of the tho other othor oth r cuts As Aa a n I lule ule the skin his tl been bean r ro- ro ro moved from the molt before It the tIme but It If the III skin his hil not been removed It should be bo scored to I-to about ono one inch squares BO an a as to permit this heat to penetrate the toast Scant Pork should always alway alwa Le be Liked through thoroughly and R served nerved ns as rare as is la III beet roast If It the tho pork is 18 our oer o Jr fat tat fat It Is wlas to rom 0 e some of at the tha superfluous fat ACte After scoring the th inset nuat i w Ipe It and rub the surface with salt and popper r Place It on a lack In a roasting pan PAil and POUt over It at least one cup of hot water Sot In Ina Ina Ina a fairly hot liot ovon SOD degrees for half palt an he hour ur or until the tho th tat fat has hl begun to Jn lt well w ll on In the surface Baste once or twice It Is s not necessary nt to Ie sear Eor r pork In order to retain juices as aa with II h other mM ir ala t such uch a 0 ns betot and nd lambl lamb In fAct pork will cook cool through batter better It if It Is la not seared feared too much Reduce the heat hat li at and continue baking In Inu moderate oven ovon 4 5 until the tho meat Is la done from 25 5 to 10 30 50 minutes a pound A little leg Jes time may b be allowed for tor a aloIn aloin aloin loIn or rib I io toast t Bunt the tho meat throe three or four tour times with Ith the tho fat fatIn fatin fatIn In tb the pan unless a self felt basting pan III I used When the rout roast Is 1 done S e eIt Sit It Jt front fron the tIme pan arid and pour oft off moat malt maltot ot of the tha fat tat le three or four Caul tablespoons for IOl y Make ke It the th gravy by Ay adding thre tablespoons of flour stirring to II a paste and noS then adding adlIng 2 P or 2 a ups cups of ot water and cooking until thickened The Tho amount of liquid 1 I is waited to make moko gravy of o the consistency desired Owing to amount of fat In I por pork a tart or 01 rId arid rUsh relish r or vego- vego vegetable Vega table table should shoud be bo served with It This as its an find and Is RI also an aid aloS to digestion Apples In Inmany Inmany Inmany many forms are lUG much favored They Th Y may be naked halted with the pork wholE or In dices aut I cooked as BB sauce UP SI or pickled Tart riy jell pickled peaches pepper p ppe or 01 tomato relish I onion pIckles mustard c sauie or mustard n lid horseradish er dl u I sauce sauco are eoma some of th ment mos most often ollen served The bist st adapt 1 to Ing with Include d 8 sweet pota potatoes toes glazed onions d b tomatoes I an sed dr with If It th the roast H is I to be stuffed any good recipe tor for bread stuffing may mayI maybe I be used Some Somo PI pieter elor to flavor vor It ItI with onion an al 1 I a lery aery or little bit hit ot of I garlic rile |