SWEET AND SOUR PORK (Continued)

Mix flour, eggs and salt and make a batter. Dip cubed
pork into batter. Deep fry in oil 10 minutes. Remove and drain.
Put pork cubes in fry pan, add pineapple, sweet pickle, green pep-
per, garlic and 1/2 cup water. Cook 10 minutes, covered. Com-
bine vinegar, sugar, molasses, cornstarch and 1/2 cup water.
Blend well. Add this to meat and cook 5 minutes.

Leona Keonig

SWEET AND SOUR

1 Ib. pork spareribs 1/4 c. sugar

1/3 tsp. salt 1/4 c. vinegar

few grains black pepper 1/4 c. ketchup

1 egg 1/4 tsp. ajinomoto

1 Tbsp. cornstarch (monosodium glutamate)

Cut spareribs into l inch pieces. Put ina bowl. Add egg,
salt, black pepper and cornstarch and mix well. Deep fry in
Mazola oil until slightly browned; drain oil. Place this in a deep

saucepan, add sugar, vinegar and ketchup and cook for 15 minutes.

Add ajinomoto just before removing from heat.

“* EXTRAcRECIPE * *

-24- Lumby, B. C.