Woman's Institute Library of Cookery Volume III Part 15

[Ill.u.s.tration: FIG. 22]

66. BACON.--The middle cut of pork, upon being cured by smoking, is regarded as bacon. It is sometimes used for larding purposes, but as it contains more lean than salt pork, has a very pleasing flavor, and is the most easily digested fat known, it is much used for food. A piece that contains the usual proportion of fat and lean is shown in Fig. 22.

The strip of fat that occurs between the rind, or outer coat, and the first layer of lean is the firmest and the best for larding. The fat that fries out of bacon is excellent for use in the cooking and seasoning of other foods, such as vegetables and meats. When bacon is cooked for the table, its flavor will be improved if it is broiled rather than fried in its own fat. The rind of bacon should, as a rule, be trimmed off, but it should never be wasted, for it may be used to grease a pancake griddle or any pan in which food is to be cooked, provided the bacon flavor will not be objectionable.

In purchasing bacon, it is usually more economical to buy the whole side, or the entire middle cut, but if smaller quant.i.ties are desired, any amount, either in one piece or in slices, may be bought. The commercially cut bacon, which is very thin and becomes very crisp in its preparation, may be bought with the rind retained or removed. In both of these forms, it is often put up in jars or packed neatly in flat pasteboard boxes. While such bacon is undoubtedly the most popular kind, it should be remembered that the more preparation that is put on such a food before it enters the home, the more expensive it becomes. Very satisfactory results can be obtained from bacon bought in the piece if care is used in cutting it. To secure very thin, even slices, a knife having a thin blade that is kept sharp and in good condition should always be used.

67. BACON AND EGGS.--There are many combinations in which bacon is one of the foods, but no more palatable one can be found than bacon and eggs. This is generally a breakfast dish; still there is no reason why it cannot be used at times for luncheon or supper to give variety.

To prepare this combination of foods, first pan-broil the desired number of slices of bacon in a hot frying pan until they are crisp and then remove them to a warm platter. Into the fat that has fried out of the bacon, put the required number of eggs, which have first been broken into a saucer. Fry them until they reach the desired degree of hardness, and then remove to the platter containing the bacon. Serve by placing a slice or two of bacon on the plate with each egg.

68. BACON COMBINED WITH OTHER FOODS.--Many other foods may be fried in the same way as eggs and served with bacon. For instance, sliced apples or sliced tomatoes fried in bacon fat until they become tender, but not mushy, are delicious when served with crisp pieces of bacon. Also, cold cereals, such as cream of wheat, oatmeal, corn-meal mush, etc., may be sliced and fried until crisp and then served with bacon.

69. HAM.--The hind leg of pork, when cured and smoked, is usually known as ham. Fig. 23 shows a ham from which the rind has not been removed. In such a ham, the proportion of fat and lean is about right, but when ham is bought with the rind removed, much of the fat is also taken off. The best hams weigh from 8 to 15 pounds, and have a thin skin, solid fat, and a small, short tapering leg or shank.

Several ways of cooking ham are in practice. Very often slices resembling slices of round steak are cut from the whole ham and then fried or broiled. If a larger quant.i.ty is desired, the entire ham or a thick cut may be purchased. This is boiled or baked and then served hot or cold. It is a good idea to purchase an entire ham and keep it in supply, cutting off slices as they are desired. In such an event, the ham should be kept carefully wrapped and should be hung in a cool, dry place. In cutting a ham, begin at the large end, as in Fig. 23, and cut off slices until the opposite end becomes too small to make good slices.

The piece that remains may be cooked with vegetables, may be boiled and served either hot or cold, or, if it is only a small piece, may be used for making soup.

[Ill.u.s.tration: FIG. 23]

70. BROILED HAM.--The methods of broiling and pan broiling are very satisfactory when applied to ham that is cut in slices. Ham is pan-broiled in the same way as other meats. To broil ham, place slices 1 inch thick on the hot broiler rack and sear quickly on both sides. Then reduce the temperature and broil for 15 to 18 minutes, turning the ham every few minutes until done. Remove to a hot platter. Add a little water to the drippings in the broiler pan, pour this over the meat, and serve at once.

71. HAM BAKED IN MILK.--A change from the usual ways of preparing slices of ham can be had by baking them in milk. A point to remember in carrying out this method is that the meat must bake slowly in order to be tender when it is done.

Secure a 2-inch slice of ham, place it in a dripping pan, and completely cover it with milk. Put in a moderate oven and cook for 2 or more hours.

When the ham is done, its surface should be brown and the milk should be almost entirely evaporated. If the liquid added in the beginning is not sufficient, more may be added during the baking.

72. BOILED HAM.--Sometimes it is desired to cook an entire ham, particularly when a large number of persons are to be served. The usual way to prepare a whole ham is to boil it. When it is sufficiently cooked, it may be served hot or kept until it is cold and then served in slices. Nothing is more appetizing for a light meal, as luncheon or supper, or for picnic lunches than cold sliced ham. Then, too, boiled ham is very delicious when it is fried until the edges are crisp.

To prepare boiled ham, first soak the ham in cold water for several hours and then remove it and scrub it. Place it in a large kettle with the fat side down and cover well with cold water. Put over a slow fire and allow to come to the boiling point very slowly. Boil for 15 minutes and skim off the sc.u.m that has risen. Simmer slowly for about 5 hours, or at least 25 minutes for each pound of ham. Take from the kettle and remove the skin about two-thirds of the way back. It will be found that the skin will peel off easily when the ham is cooked enough. Garnish in any desirable way and serve hot or cold.

73. BAKED HAM.--Another very appetizing way in which to cook an entire ham is to bake it. This involves both cooking in water on the top of the stove and baking in the oven. While this recipe, as well as those preceding, specifies ham, it should be remembered that shoulder may be cooked in the same ways.

For baked ham, proceed in the way just explained for boiled ham, but boil only 12 minutes for each pound. Take the ham from the kettle and allow it to cool enough to permit it to be handled. Remove the skin.

Then place the ham in a roasting pan and pour over it 1 cupful of water.

Bake 12 minutes for each pound and baste frequently while baking. Serve hot or cold.

PREPARATION OP LEFT-OVER PORK

74. COLD PORK WITH FRIED APPLES.--A combination that most persons find agreeable and that enables the housewife to use up left-over pork, is cold pork and fried apples. To prepare this dish, remove the cores from sour apples and cut the apples into 1/2-inch slices. Put these in a frying pan containing hot bacon fat and fry until soft and well browned.

Slice cold pork thin and place in the center of a platter. Arrange the apples around the pork in a border.

75. SCALLOPED PORK AND CABBAGE.--If not enough pork remains to serve alone, it can be combined with cabbage to make a most appetizing scalloped dish. The accompanying recipe shows just how to prepare such a dish.

SCALLOPED PORK AND CABBAGE (Sufficient to Serve Six)

2 c. small thin slices of pork 1-1/2 c. cooked chopped cabbage 1-1/2 c. thin white sauce 1/4 c. b.u.t.tered crumbs

Arrange the pork and cabbage in layers in a baking dish, having a layer of cabbage on top. Pour the white sauce over all and sprinkle the crumbs on top. Bake until the sauce boils and the crumbs are brown.

76. MOCK CHICKEN SALAD.--The similarity in appearance of pork to chicken makes it possible to prepare a salad of cold pork that is a very good subst.i.tute for chicken salad. A salad of this kind can be used as the main dish in such a meal as luncheon or supper.

MOCK CHICKEN SALAD (Sufficient to Serve Six)

4 Tb. vinegar 2 c. diced pork 1-1/2 c. diced celery Salad dressing

Heat the vinegar and pour it over the diced pork. Set aside to chill.

When ready to serve, add the diced celery and mix well. Pour the salad dressing over all and serve on crisp lettuce leaves.

SERVING AND CARVING OF MEAT

77. The manner of carving and serving meat in the home depends to some extent on the kind of meat that is to be served. A way that is favored by some is to carve the meat before it is placed on the table and then serve it according to the style of service used. However, the preferable way is to place the platter containing the meat on the table, together with the plates, in front of the person who is to do the carving and serving.

The carver should use considerable care in cutting and serving the meat so that the platter and the surrounding tablecloth will not become unsightly. To make each portion as attractive as possible, it should be cut off evenly and then placed on the plate with the best side up.

Furthermore, the carving should be done in an economical way in order that whatever remains after the first serving may be served later in the same meal, and what is not eaten at the first meal may be utilized to advantage for another. To obtain the best results in carving, a good carving knife should be secured and it should always be kept well sharpened.

78. With the general directions clear in mind, the methods of carving and serving particular kinds of meat may be taken up. Chops, of course, require no carving. By means of a large fork, one should be placed on each person's plate. Steaks and roasts, however, need proper cutting in order that equally good pieces may be served to each person dining. To carve a steak properly, cut it across from side to side so that each piece will contain a portion of the tender part, as well as a share of the tougher part. When cut, the pieces should be strips that are about as wide as the steak is thick. It is often advisable to remove the bone from some steaks before placing them on the table.

79. Roasts require somewhat more attention than steaks. Before they are placed on the table, any cord used for tying should be cut and removed and all skewers inserted to hold the meat in shape should be pulled out.

To carve a roast of any kind, run the fork into the meat deeply enough to hold it firmly and then cut the meat into thin slices across the grain. In the case of a roast leg that contains the bone, begin to carve the meat from the large end, cutting each slice down to the bone and then off so that the bone is left clean. Place round of beef and rolled roasts on the platter so that the tissue side, and not the skin side, is up, and then cut the slices off in a horizontal direction. To carve a rib roast properly, cut it parallel with the ribs and separate the pieces from the backbone.

SAUSAGES AND MEAT PREPARATIONS

80. In addition to the fresh, raw meats that the housewife can procure for her family, there are on the market numerous varieties of raw, smoked, cooked, and partly cooked meats, which are generally included under the term SAUSAGES. These meats are usually highly seasoned, so they keep better than do fresh meats. They should not be overlooked by the housewife, for they help to simplify her labor and at the same time serve to give variety to the family diet. Still, it should be remembered that when meats are made ready for use before they are put on the market, the cost of the labor involved in their manufacture is added to the price charged for them. For this reason, the housewife must be prepared to pay more for meats of this kind than she would pay if she could prepare them at home. However, she need not be concerned regarding their safety, for the government's inspection and regulations prevent any adulteration of them.

81. Among the numerous varieties of these meats, many of them are typical of certain localities, while others have a national or an international reputation. They also vary in the kind of meat used to make them. Some of them are made from beef, as _frankfurters_ and certain kinds of _bologna_, while others are made from pork and include the smoked and unsmoked sausages, _Liverwurst_ is made from the livers of certain animals, and may be purchased loose or in skins.

Some of these sausages are used so often in certain combinations of foods that they are usually thought of in connection with the foods that it is customary for them to accompany. Frankfurters and sauerkraut, pork sausage and mashed potatoes, liverwurst and fried corn-meal mush are well-known combinations of this kind.

82. Closely allied to these sausages, although not one of them, is a meat preparation much used in some localities and known as _sc.r.a.pple_, or _ponha.s.se_. This is prepared by cooking the head of pork, removing the meat from the bones, and chopping it very fine. The pieces of meat are then returned to the broth in which the head was cooked and enough corn meal to thicken the liquid is stirred in. After the whole has boiled sufficiently, it is turned into molds and allowed to harden. When it is cold and hard, it can be cut into slices, which are sauted in hot fat.

83. Besides sc.r.a.pple, numerous other meat preparations, such as _meat loaves_ of various kinds and _pickled pig's feet_, can usually be obtained in the market. While the thrifty housewife does not make a habit of purchasing meats of this kind regularly, there are times when they are a great convenience and also afford an opportunity to vary the diet.

PREPARATION OF FOODS BY DEEP-FAT FRYING

PRINCIPLES OF DEEP-FAT FRYING

84. Up to this point, all frying of foods has been done by sauteing them; that is, frying them quickly in a small amount of fat. The other method of frying, which involves cooking food quickly in deep fat at a temperature of 350 to 400 degrees Fahrenheit, is used so frequently in the preparation of many excellent meat dishes, particularly in the use of left-overs, that specific directions for it are here given, together with several recipes that afford practice in its use. No difficulty will be experienced in applying this method to these recipes or to other recipes if the underlying principles of deep-fat frying are thoroughly understood and the proper utensils for this work are secured.

85. In the first place, it should be remembered that if foods prepared in this way are properly done, they are not so indigestible as they are oftentimes supposed to be, but that incorrect preparation makes for indigestibility in the finished product. For instance, allowing the food to soak up quant.i.ties of fat during the frying is neither economical nor conducive to a digestible dish. To avoid such a condition, it is necessary that the mixture to be fried be made of the proper materials and be prepared in the right way. One of the chief requirements is that the surface of the mixture be properly coated with a protein material, such as egg or egg and milk, before it is put into the fat or that the mixture contain the correct proportion of egg so that its outside surface will accomplish the same purpose. The reason for this requirement is that the protein material is quickly coagulated by the hot fat and thus prevents the entrance of fat into the inside material of the fried food.

Care must be taken also in the selection of the fat that is used for deep-fat frying. This may be in the form of an oil or a solid fat and may be either a vegetable or an animal fat. However, a vegetable fat is usually preferred, as less smoke results from it and less flavor of the fat remains in the food after it is cooked.

[Ill.u.s.tration: Fig. 24]

86. The utensils required for deep-fat frying are shown in Fig. 24. They consist of a wire basket and a pan into which the basket will fit. As will be observed, the pan in which the fat is put has an upright metal piece on the side opposite the handle. Over this fits a piece of wire with which the basket is equipped and which is attached to the side opposite the handle of the basket. This arrangement makes it possible to drain the fat from whatever food has been fried without having to hold the basket over the pan.