JOINTS TO CHOOSE IN WAR TIME.

Observer, Volume XXXV, Issue 50, 21 August 1915, Page 9

JOINTS TO CHOOSE IN WAR TIME.

. A roast leg of pork is a very profitable joint for a large family, while for small households, the neck or the spare-rib should be chosen. Pork chops are very savoury, and are best cooked in a baking-tin in the oven. Stuffed aindi roasted pig's head makes a very nice dish; or it may be salted, boiled', and made into brawn. * * * Few dishes so well repay the housewife for the trouble of preparation! as Collared Head, which is made from the rougher parts of half a pig's head, costing 3d or 4d a pound, and the portion known as "trotters.". The "pig's cheek'| also makes a very good l meal in itself. The ear, nose, half tongue, trotters, etc., when thoroughly cooked', should be chopped up into small pieces and placed in a mould or baisiim with enough of the liquor in which the head has been boiled to cover it. Turn oxvt when cold. It makes a capital breakfast dish. * * * Trotters are very popular as a snipper repast, and when eked out with onion or parsley sauce, they will be found cheap, tasty and nourishing. With all joints of pork, however, the prime necessity is good cooking. They must' be thoroughly cooked, and to this end the oven must not be too hot. Pork should be baked or roasted, as boiling or stewing are only suitable for salted joints'. * * * Mustard, apple sauce, chutney, tomato seasoning and curry are all

served' as accompaniments, "with a view to aiding' tlie (Digestion by increasing the flow of the gastric juices. ' __ ©> © © MOCK CREAM SHAPE. Ingredients: 1 pint mi!U , 1 tablespoonful cornflour; 3 tabieapoonfuls si gar; 2 eggs; _ pint custard vanilla flavouring; packet lemon jelly. Method: Mix the cornflour free from lumps with a little cold milk. Boil the rest of the milk with the sugar and pour into the cornflour, stirring all the time. Return to the saaice- . pan and cook gently for five minutes,. Add the flavouring. Beat the whites stiffly and stir-into the mixture when cooled,. Turn the mixture into a wetted mould. When quite cold and set, turn out and serve with the custard made with the yolks of the eggs and half a pint of milk. . Garnish with the jelly chopped. © © © PEACH TRIFLES. Ingredients: 1 small tin peaches; % dozen sponge-cakes; 3d. cream; 1 tablesipoonful apricot jam. Method: Split the sponge calces and. spread each with a little apricot jam. Place these in a bowl. Soak the cakes slightly with the liquid from the peaches. Place a peach on each cake. Whip the cream lightly and spread it over the peaches. Garnish with a glace cherry.