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Cedar Rapids Gazette (Newspaper) - December 11, 1974, Cedar Rapids, Iowa The Cedar Rapids Gazelle: Wed., Dec. 11. Back In the days when I was a boy (and long this time of year when it was so cold in the morning you took your clothes to the kitchen to get dressed behind the wood stove, when you had to heat water to prime the pump, when you didn't have to wear overshoes because the mud in the road was frozen solid this time of year was "comin1 up on hog killin' time." In those days, every farm family put down some meat for the winter, and that usually meant butchering a pig, smoking the hams and bacon, canning some, salting some and pickling some. Then with whatever was left, making sausage and scrapple and head cheese and souse. It was a lot of work, and even though I was too young to help U. N. Wants To Hear from Armed Unit in Korea UNITED NATIONS (AP) The American military com- mand in South Korea'still calls the U. N. command in many of its press an- nouncements. But the U. N. secretariat says it hasn't heard from that agency in four years. P. K. Banerjee, a secretariat official, told the general as- sembly's political com- mittee that the last report from the command to the security 'council was dated November, 1970. He said it did not include such information as the names of commanders, the troop strength or the nationalities of the troops. Cuba and Tunisia demanded the information during debate on the future of the N. com- mand, which was created at the outbreak of the Korean war in 1950. much, I knew it was worth the effort. I could taste it was. Nobody "puts down" meat like that anymore. About as close to a pig most of us get is peering at a portion of one through a plastic package at the meat counter. It is possible, however, to savor some of those good old- fashioned goodies and possibly even save a little money in the process if you will pick out the appropriate plastic- packaged portion of the pig and do a bit of boning-out in the kitchen. AGMdBny The Boston shoulder or pork butt often is one of the best fresh pork buys in the butcher's meat case and one that offers all sorts of pos- sibilities for "putting down" (these days, that means freez- ing) some pork for the winter. The shoulder comes off the pig just forward of the loin. In most meat markets across the country, it is sold whole or half or sliced into steaks. The best buy usually is the whole shoulder rather than the boneless half, even though you are paying for a bit of bone. Some of the most tender tidbits are around the bone. Bcnlng a Snap Boning out a Boston butt is a snap. The only bone is a por- tion of the shoulder blade and you don't have to be a master butcher to take it out. The shape makes it easy. 1) The bone is flat on one side and only extends approximately half way through the butt, so by simply following around it with the blade of your knife you can easily remove the bone en- tirely. Once the bone has been removed, the possibilities for putting down some good pork meals are many and varied. 2) The whole butt may be rolled and tied lo make an out- standing roast for }he oven or rotisserie. 3) Slices from the butt may Czech Communists Seek To Downplay Masaryk Role be fried, braised, baked or barbecued. Any recipe that calls for pork chops may be used with pork steaks from the butt. The nice lean solid piece just above the blade is great sliced thin and used with vegetables in any number of Chinese stir fry recipes. 4) Or, they may be cubed and strung on a skewer for teriyaki or sate. The Boston butt has a good ratio of fat to lean, just right for making your homemade sausage, if that appeals to you. In any case, do not worry over and be sure not to discard any bits and pieces of meat and fat that are a result of your "cut- ting These can provide one of the most memorable morning meals of any kid who ever warmed his hands over the Scalding trough when it was "hog killin' time" on the farm. Scrapple Put 1% or 2 pounds of pork scraps and the bone in 3 quarts of water and simmer gently until the meat is tender (about 2 Strain off and reserve the broth; there should be about 2 quarts. Chop the meat fine. Return the broth to the heat, bring to boiling and slowly add 2 cups of yellow corn meal. Cook, stirring constantly until thick. Add the chopped meat and season to taste with salt, pepper and a little sage or thyme, if you like. Pour into 3x5-inch loaf pans and refrigerate until firm. For a great old country-style breakfast, slice the scrapple into 14-inch thick slices, brown them in butter and serve with real maple syrup. 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