Recommend Cooking Time 

 Of One-Half Hour Per 

 Pound for all Pork Cuts 



PORK is plentiful these November 

 days and it is a good, nutritious 

 food. Whether your choice is roast, 

 steak, or chops, check the cooking time 

 carefully. 



Miss Grace Armstrong, nutritionist. 

 University of Illinois College of Agri- 

 culture, reminds us that all pork — 

 regardless of cut— should be cooked to 

 the well-done stage. A small percentage 

 of hogs contain the parasite which 

 causes trichinosis if the pork is not 

 cooked well. Thorough cooking makes 

 these parasites harmless — just as pas- 

 teurization kills harmful bacteria in 

 milk. 



One-half hour of cooking time per 

 pound of pork is a good allowance for 

 hams and other large cuts of pork. To 

 check for doneness. make a small in- 

 cision next to the bone and also in the 

 thicker part of the meat. Fresh pork 

 cooked to the well-done stage is grayish 

 in color — not pink. 



vj 



HAND-KNITS 



One pretti/y flared skirt, two teparate top- 

 pers, and your youngster 1% well ahead with 

 her wardrobe. This three-piece knitwear 

 features a candy-stripe /aclcet which but- 

 tons up the front to a pointed collar. All 

 three pieces knit up quickly In wonted 

 floss, for free instructions In size* 8, 10, 

 and 13, tend a telf-addret*ed stamped en- 

 velope to Women's Editor, The Record, Il- 

 linois Agricultural Association, 43 last Ohio 

 Street, Chicago If, Illinois. 



CROCHET GLOVES 



You can moke these attractive gloves your- 

 self with some pearl cotton and a crochet 

 hook. Choose a pretty pastel that will 

 complement your suits and dark d-esses. 

 for free instructions, send a self-addressed ' 

 stamped envelope to Women's Editor, The 

 Record, Illinois Agricultural Association, 43 

 Bast Ohio Street, Chicago II, Illinois. 



This is the Season 

 for Taffy Apples; 

 Here is Good Recipe 



EVER make taffy apples? They 

 rate high with the younger set, 

 and they are easy to make. Once the 

 taffy or syrup is ready, they can be 

 turned out by the dozen, and quickly. 

 Not-too-young children will enjoy lend- 

 ing a hand. 



Select firm ripe apples that are not 

 too large. Be sure they are free from 

 imperfections. Wash and stem and run 

 a wooden skewer into the center of each. 

 Metal skewers tend to discolor the apple 

 and give it an off-flavor. 



To prepare the syrup or taffy, com- 

 bine 1 cup granulated sugar, 1 cup 

 brown sugar, 1 tablespoon lemon juice 

 or vinegar, and 1/2 cup hot water. Mix 

 thoroughly and boil to 290° F., or until 

 it cracks when tested in cold water. 



Place the syrup over boiling water to 

 keep it hot and to prevent hardening. 

 A double boiler is a good utensil to 

 use. Dip the apples in the syrup, coat- 

 ing each one thoroughly. Stand them 

 on wax paper to cool. 



Now is Time to Check 

 Your Winter Coat 

 Says Extension Adviser 



CHECK your winter coat now to see 

 if the lining needs to be replaced. 

 It is easy ts reline it yourself if you 

 take time to*do careful work, say cloth- 

 ing specialists at the University of Illi- 

 nois College of Agriculture. 



Use the old lining as a pattern for 

 making the new one. Before you rip 

 out the old lining, use thread or chalk 

 to mark notches on sleeves and arm- 

 holes to be matched when setting in the 

 new lining. Also, mark points on the 

 sleeve lining where elbow fullness be- 

 gins and ends. 



Now you're set to rip out the old 

 lining. Be careful not to cut, tear or 

 stretch it at the seams. Mark all the 

 darts. Press the best sleeve and front, 

 and the whole back. 



Lay out the lining pieces in a space 

 39 inches wide to estimate the yardage 

 needed. Allow for a 1-inch pleat down 

 center back. Usually twice the coat 

 length plus the sleeve length is ample 

 for a straight coat. However, it is 

 safest to measure from the old lining 

 for exact yardage. 



Complete directions and illustrations 

 for doing the relining job are included 

 in the bulletin. "Put a New Lining in 

 Your Old Coat." Ask your home ad- 

 .viser for it. or write to the College of 

 Agriculture, University of Illinois, Ur- 

 bana. 



STORING APPLES 



store Apples Carefully, says Miss 

 Grace Armstrong, nutritionist. Univer- 

 sity of Illinois College of Agriculture. 

 They keep their crisp quality longer in 

 a cool, moist place. Too warm a tem- 

 perature will make them mealy and 

 soft. 



Keep small quantities in the refriger- 

 ator. Store boxes and baskets and 

 other wholesale-sized containers in a 

 cool, well-ventilated cellar or on a 

 sheltered back porch. The cooler the 

 storage place, the better, so long as the 

 temperature does not go below 32* F. 



NOVEMBER, 1949 



