PORK.—Pork is meat obtained from the pig. In all meats, much fat is entangled in the network of connective tissue that binds the muscle fibers. Pork, however, contains more fat than does any other meat. The fat is most intimately mingled with the lean. For this reason it is digested slowly. Fresh pork should be used sparingly. Its use should be confined to the winter months. Pork should be thoroughly cooked. It sometimes contains organisms which may produce serious results, if not destroyed in the cooking. Pork is made more wholesome by curing, salting, and smoking. The fat of bacon is readily digested.

[Illustration: FIGURE 69.—CUTS OF PORK.]

CUTS OF PORK (see Figure 69). =================================================================== " NAME OF CUT " FORM OF CUT " METHOD OF COOKING " =================================================================== " A. Loin. " Chops—rib and loin " Sauteing. " " " chops (freed from fat" Roasting. " " " called "spare ribs") " " " " —cut into chops or " " " " thick pieces. " " " " " " " B. Ham " Slices. " Sauteing. " " (usually smoked). " Whole. " "Boiling." " " " " Roasting. " " " " " " C. Back (all fat). " Strips. " "Tried out" (its " " " Slices. " fat used for " " " " sauteing, frying, " " " " and flavoring), " " " " Larding. " " " " " " D. Shoulder " Slices. " Sauteing. " " (smoked or fresh). " Whole. " "Boiling." " " " " Roasting. " " " " " " E. Bacon (smoked) " Thin or thick slices. " Sauteing. " " or Salt Pork. " " Broiling. " ===================================================================

PORK CHOPS WITH SWEET POTATOES

Pare sweet potatoes, and place them in the bottom of a roasting pan. Wipe the pork chops, and place them on top of the potatoes. Place the roasting pan on the top shelf of a hot oven, in order to brown the chops. Brown on one side; turn the chops with a fork, and brown on the other side. Then remove the roasting pan from the oven, sprinkle the chops with salt, pepper, and powdered sage. Add a little boiling water. Return to the oven.

[Illustration: FIGURE 70.—THE COMPOSITION OF FRESH AND DRIED FRUITS.
(Revised edition)]

Cover and bake 1 hour, or until the potatoes are tender. Baste the potatoes and meat occasionally.

Remove the chops to the center of a hot platter, and surround them with the potatoes. Serve at once with Apple Sauce (for preparation of Apple Sauce, see Fruit Sauces).

TURNIPS WITH FRESH PORK

1 1/2 pounds fresh pork (shoulder) 3 medium sized turnips 1 tablespoonful salt 2 tablespoonfuls flour Pepper

Clean the meat, put it in a saucepan, and add enough boiling water to cover. Cook at simmering temperature for 1 1/2 hours.

Pare the turnips, cut them into cubes. When the meat has cooked 1/2 hour, add the turnips and salt and continue cooking for 1 hour or until the meat and vegetables are tender. Mix the flour with enough cold water (about 2 tablespoonfuls) to make a thin batter. Add it to the meat and turnips. Stir and cook for at least 10 minutes. Add a dash of pepper. Serve hot.

BROILED HAM

Parboil in boiling water for 10 minutes a slice of ham about 1/2 inch thick. Place in a broiler and broil, or place in a "frying" pan and pan- broil, turning often. Garnish with parsley and serve at once.

BACON

Place thin slices of bacon (from which the rind has been removed) in a hot frying-pan. As the fat tries out, drain it from the bacon. Scorching of the fat is thus prevented. Cook the bacon until it is brown and crisp, turning once.

Bacon fat should be saved. It can be used in cooking.

SCALLOPED POTATOES WITH BACON

4 medium potatoes 1/4 pound sliced bacon Flour Salt, used sparingly Pepper Milk

Pare the potatoes and cut them into thin slices. Cook the bacon until brown; cut each slice of bacon into several pieces. Oil a baking-dish and place a layer of potatoes in it, then a layer of bacon and some of the tried-out bacon fat. Sprinkle with flour, salt, and pepper. Repeat, until all the ingredients are used; the top layer should be of bacon. Add milk until it reaches the top layer. Bake in a moderate oven for one hour, or until much of the milk has evaporated and the potatoes are tender. Serve hot.

1/4 cupful of bacon drippings may be used instead of sliced bacon.

QUESTIONS

Why should fresh pork be used in winter rather than in summer?

Why is pork slow in digesting?

Explain why vegetables and Apple Sauce are desirable foods to serve with pork (see Figure 62, Figure 68, and Figure 70).

For what reason should pork be cooked thoroughly?

What is the purpose of parboiling ham before broiling it?

What ingredient, invariably used in Scalloped Potatoes, is omitted in
Scalloped Potatoes with Bacon? What is substituted for this material?

Why should salt be added sparingly to potatoes cooked with bacon?

How many persons does the given quantity of Scalloped Potatoes with Bacon and of Turnips with Fresh Pork serve?

To what cut of beef does ham correspond?

From U.S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of fresh and salted ham. Compare it with the composition of beef steak (see Figure 68).

Obtain the price per pound of each cut of pork. Arrange in tabulated form and record date.