TO CORRESPONDENTS.

Dominion, Volume 1, Issue 21, 19 October 1907, Page 3

TO CORRESPONDENTS.

" Dinner to Cook " writes asking how she can cook-pork so as to ensure the crackling being crisp and palatable. a If ''Dinner to Cook" has not tried the following way of roasting pork, she will probably find that it will remedy the fault. Pork like all joints, should be basted frequently— that is, the dripping that runs off it should be poured over it at • least every fifteen minutes; this is more important in the caso pf pork, and if neglected the crackling will bo spoilt. Unliko other-joints the oven for pork should not be too hot, as tho heat will not penetrate the pork if the outside is cooked too quickly at first. The oven must on the i other hand bohbt enough to keep it cooking all the time. When the porlc is put in tho oyon it is 'generally brushed over with salad oil to improvo the crackling. Another excellent plan io to cover it with a buttered paper and loavo this on to prevent the crackling, ba'cgmlus burnt. Tho fat is poured over ancT under tlio papor when hasting;, Some peoplo find it an advantage to rub flour and a cut onion over the pork beforo roasting it ; but careful cooking mid frequent basting are the secrota 'of a,; successful joint.' Tho paper is removed from tho joint a little while before it is cooked-|f tho ijoint doos not soom to bo browning quickly enough, Fresh paper may bo added if nocossary.. If "Dinner to Cook" haq a great deal of. work to do sho would do well not to fargefc te brush the joints with oil before putting it in tho oven, as it will then require less attontian.'