April 25, 1956 Pork Blade End Loin Roast, Orange Chiffon Pie

Pork Blade End Loin Roast

3 to 5 pound pork blade and loin roast
Salt
Pepper

Have backbone loosened from pork loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometerso bulb reaches the center ot the thickest part. Be careful that the thermometer does not rest in fat or bone. Do not add water, do not cover. Roast at 350 degrees until meat thermometer registers 185 degrees, allow 35 to 40 minutes per pound for roasting.

Note: If you have a freezer you might like to purchase a whole pork loin. Have the blade cut off for a roast, then the rest of the loin can be frozen as either a roast or chops. Frozen pork keeps well 3 to 6 months.

Orange Chiffon Pie

Orange Pie Shell:

1/2 c. less 1 T. shortening
1 T. boiling water
2 T. frozen orange juice concentrate, thawed to room temperature
1 t. milk
1 1/4 c. flour
1/2 t. salt
4 T. chopped coconut

Put shortening in mixing bowl. Add boiling water, thawed orange juice concentrate and milk and whip with fork until liquid is absorbed and a thick smooth mixture is formed. Sift flour with salt into shortening, whip and stir quickly into a dough. Pick up and work until smooth and blended; shape into a flat round. Roll and fit into 9" pie pan, trim 1/2" beyond pan, turn back even with edge of pan, flute rim. Place another pie plate inside pastry lined pan. Bake 450 degrees 12 to 15 minutes.


Orange Chiffon Filling:

1 T. unflavored gelatin
1/2 c. cold water
1/4 t. salt
4 eggs, separated
1 can (5 oz.) frozen orange juice concentrate less 2 T. used in pie shell
1/2 c. sugar
1/2 c. heavy cream, whipped

Sprinkle gelatin on cold water in top of double boiler to soften. Add salt and egg yolks; mix well. Place over boiling water and cook, stirring constantly, until mixture thickens and gelatin dissolves (about 3 minutes). Remove from heat; add orange juice concentrate. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat egg whites well until stiff, but not dry. Fold in gelatin mixture, fild in whipped cream. Carefully pile into baked pie shell. (Mixture should be thick enough to hold its shape.) Chill until firm. If desired, garnish with whipped cream, coconut and slices of marachino cherry.