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Show cooked slowly, at a low temperature, about 350" F. To roast pork, place the roll, fat side up, on a rack in an open roasting roast-ing pan. Season it with salt and pepper and placed uncovered in a moderately slow oven (350 F.) and roast until done. Basting by hand every few minutes It not necessary, because the fat on top as it melts runs down over the meat and does the basting. For roasting unboned pork cute, allow approximately 30 to 35 minutes per pound; for roasting roast-ing boned pork cuts, add ten to fifteen fif-teen minutes per pound to the cooking cook-ing time. All pork cuts are cooked well-done, because the long cooking cook-ing brings out to the full extent the delicious pork flavor. DESCRD3ES SUNDAY ROAST I THAT FITS LIMITED BUDGET Housewives, as a rule, make an occasion of the Sunday dinner and plan something extra-special for it. When the budget is limited, it often requires careful planning to do the shopping. . A roast is the usual choice for the Sunday dinner, because it makes a meat dish which everyone likes, one which can be used with no additional ad-ditional preparation for sandwiches at supper time. The pork shoulder roast pictured here fills all these requirements and yet it is not hard on the food budget, according to Inez S. Wilson, home economist. The picnic shoulder is boned and rolled, and can be cut into a roast of the size desired. Ideal Roast in Every Respect The rolled pork shoulder makes an ideal roast in every respect. It is easily prepared and easily carved, and when thoroughly cooked to the well-done stage, it is deliciously flavored fla-vored end tender. The pork shoulder, shoul-der, like all other cuts, should be |