Domestic science, principles and application

For this reason pork should be cooked very thoroughly to kill the trichinae. Pork requires 20 to 30 minutes per pound for cooking. Smoking does not kill trichinae. The frequent use of smoked ham without further cooking is liable to be very injurious. Cuts of Pork Cut Use Cost 1. Loin and ribs Chops, roast, broil. . . 2. Ham, whole or in halves Cured, salted, smoked, — boiled sauted, or baked 3. Back Spareribs 4. Shoulder Cooked as ham, but not as good. 5. Belly — bacon Cured, salted, smoked, — boiled, or sauted 6. Head Headcheese, sausage 7. Kidney fat Tried out to make "leaf-lard." Food Value. — Pork is usually so fat that it is difficult to digest. This is due to the large amount of fat between the fibers. It furnishes so much heat and energy to the body that, together with other foods in the diet, it may furnish an excess of heat, and for most persons must not be used as (170) PROTEIN— PORK Fig. 25. Cuts of pork: /, ham; 2, loin; 3, belly; 4, 5, 7, 9, shoulder, 6, jowl; 8, 9, fat back. (111. Bui. 147) regularly as beef. Bacon is not difficult to digest and can be eaten by persons to whom other fats are intolerable. What to Serve with Ham or Pork. — White or sweet potatoes, squash, beets, greens, cauliflower, cabbage, apple sauce, fried apples, fritters or croquettes, all go well with pork dishes. 1. Broiled Ham Method. — Soak thin slices of ham one hour in lukewarm water or milk. (Milk makes the ham more tender and Fig. 26. Pork: cuts of loin and bacon. juicy.) Drain and wipe dry and broil in a hot frying pan for 5 minutes. If cooked too long, ham is hard and dry. Boiled ham sliced about 3^ inch thick and broiled is very good, but more expensive. 2. Liver and Bacon Method. — Cover slices of liver cut 3^ inch thick with boiling water and let stand 5 minutes to draw out the blood ; drain, and remove the thin outside skin and veins. Cut in pieces for serving, sprinkle with salt and pepper, dredge PROTEIN— PORK 173 with flour and cook in bacon fat. Use thin sHces of bacon. Put in a hot frying pan and cook until bacon is crisp and brown, occasionally pouring off the fat from the pan. When crisp and an even brown, drain on paper and serve. Fried sliced apples are very good served with crisp bacon. {Basis, each a piece of liver and bacon.) 3. Mustard (to serve with ham) 2 hp. tsp. dry mustard Vinegar enough to thin 1 hp. tsp. flour 1 hp. tsp. sugar ^ hp. tsp. salt Method. — Mix thoroughly and pour boiling water on to it to make a paste; cover until cold, and then thin with vinegar. 4. Pork Chops Method. — Wipe chops, sprinkle with salt and pepper, place in a hot frying pan, and cook slowly until tender Fig. 27. Pork: cuts from loin and ribs. and well browned on each side. Pork chops require about 20 minutes for thorough cooking. A little freshly ground sage adds a nice flavor to pork. 6. Baked Ham