Show va economical cuts of meat are tasty if prepared right leftover meats are easily creamed and served in patty shells on a platter generously heaped with vegetables vegetable san an econ omy note for your budget budget wise homemakers are tak ing a second look at their budgets this season and most of them are keeping one eye on their purse strings while the other eye Is glued to prices one item that is getting extra consideration is meat there s hardly such a thing as a budget cut of meat anymore but naturally there are some 0 nil that are less ex pensive than oth ers breast of lamb is among those as well as some of the beef C cuts u t s including tongue if you like pork you 11 have to be satis fled with a suggestion of the flavor A roast is good economy if it is beef or iamb lamb because you can count on two or three meals as well as sliced slice meat for sandwiches if you plan on one roast per week careful ly cooked so as to avoid expensive shrinkage then it s easy to use the economy items ive I 1 ve already men tinned to fill 1111 up the other days nicely liver rice cakes makes 10 cakes I 1 pound sliced pork liver cup shortening 12 small onion iva 1 cups cooked rice I 1 teaspoon salt 14 4 teaspoon pepper I 1 egg 1 tablespoons milk va cup milk fry the liver in the cup of shortening until nicely browned and let cool put the liver and onion through the food chopper add the rice salt pepper egg milk and mix well shape into small cakes and brown in ya cup of shortening until brown on both sides barbecued lamb breast serves 1 4 2 pounds breast ot of iamb lamb 1 medium onion cup chill chili sauce I 1 teaspoon salt pepper teaspoon red pepper I 1 tablespoon vinegar I 1 cup water cut lamb into 5 pieces season with salt and pepper place in a hot skillet with the fatty sides of 01 the meat on the bottom so sm they will brown easily mix chiu chili sauce red red pepper vm ly S ear egar and an water i and pour over TUL lamb slice onion and place over meat cover sim mer for 1 hours then remove lid and cook tor for about 20 minutes or until most of the barbecue sauce Is absorbed A pot roast is very nice to have as the roast of the week and then it s easy to use as sliced meat for supper or ground and used tor for meat pies stuffing for peppers pin wheels with biscuit dough etc it if you make it creole style it will have plenty of flavor for other uses creole pot boast roast 5 pounds chuck ot of beet beef 14 cup salad oil juice of 1 lemon 2 bay leaves I 1 onion minced 2 teaspoons allspice 5 teaspoons salt pepper 2 tablespoons flour 2 tablespoons lard or drippings 2 cups tomatoes LYNN SAYS add beauty touches to vegetables curl your raw carrots by slicing them with a potato peeler and curl ing them around the finger slip off the curls and place them close together in a dish of very icy wa ter let stand for one halt half an hour and the curl will stay when you broil ham for dinner place corn com or green beans in the dripping pan and let the vegetables catch the delicious juices LYNN CHAMBERS MENU cream swiss steak browned potatoes Lyonn lyonnaise alse carrots pineapple cole slaw bran muffins floating island beverage recipe given mix oil lemon luice juice and season ings rub well into meat dredge meat with flour and brown slowly in fat add the tomatoes cover r closely and cook in a slow oven for about 4 hours or until meat is fork tender swiss steak is cheaper than some cuts of meat and the leftovers may be used as the meat from pot roast cream swiss steak VA 1 pounds round or arm steak iya vt teaspoons salt ya teaspoon pepper ya cup flour 2 tablespoons lard vt cup sliced onion cup water cup sour cream have steak cut 1 to 2 inches thick season with salt and pep per and pound flour well into steak brown steak on both sides in lard or drippings add remaining in gradients cover closely and simmer for about 3 hours or until ten der rice beef balls 1 pounds ground beef ya cup uncooked rice I 1 teaspoon salt I 1 tablespoon grated onion I 1 can tomato soup can water 2 tablespoons chopped onion 2 tablespoons chopped green pepper mix meat rice and seasonings shape into small balls and drop them into tomato soup to which the water onion and green pepper have been added cook very slowly for 40 minutes serve with tomato sauce poured over them k g L A few silvers of leftover meat are easily used in an attractive salad served in shells to make a substantial luncheon dish add eggs cottage cheese and vegetables if you are some what shy of meat itself here are two real economy dished which you like for the cooler weather breaded oxtails serves 4 2 oxtails 3 sprigs parsley chopped 3 sprigs thyme 1 bay leaf salt and pepper dash of cayenne I 1 egg beaten I 1 cup sifted dry bread crumbs wash oxtails and cut into 4 inch lengths cover with boiling water add parsley thyme bay leaves salt pepper and cayenne simmer tails until tender about 2 to 3 hours let cool in stock drain meat dip in egg and roll in crumbs fry in deep hot fat degrees until brown ham sweet potato puffs serves 5 I 1 cup ground cooked ham 2 cups mashed sweet potatoes I 1 egg beaten 14 t cup sifted flour I 1 teaspoon baking powder teaspoon salt combine ham sweet potatoes and egg sift flour baking powder a and n d salt together add to ham mixture drop by spoonfuls onto a hot greased griddle brown on each side released by western newspaper union for cooked carrots fleck them with chopped chives or parsley by adding the latter to the melted fat you use for far seasoning reasoning season chopped freshly cooked spinach with crumb crumbled e bacon acon an and a dash of nutmeg top with hard cooked egg white and yolk separated and put through a sieve scalloped or stewed tomatoes take on added color and flavor if you add a dash of herbs to them and also a suggestion of finely minced onion and chopped green pepper A |