Show br i fy iY J r i jy v i Yr jl ii c u t 1 M I y r ni 1 r J n t oi v i 5 v d a n i r i 4 rY l E j y f t fJ r J J l t t i ii f j You Can Still Feed Your Family Family Well a i A family of four c can n be fed adequately and well nutritionally nutritional nutritional- ly speaking under the new system system tem tam of rationing meats fats oils and cheese It will take more thought and careful planning to manage the use of the red stamps than the blue ones because more can be bought with them them and and what they buy is more important inthe in inthe inthe the total balance of our meals Seldom will a family of less than six be able to buy a roast of meat On the thc other hand a family of four fur with 64 points to spend each eath week will find it perfectly possible to have meat four times which is as often as many of us have been able to afford it anyway Below Belo you will find a plan pion for fora a weeks week's marketing using both blue and red stamps If IP you plan each week to have a few red points left over over you will then be able to buy the shortenings and oils you need and which this list does not take into con con- A pound pound- of these every thre or so should prove adequate Pr Prewar e w ar stan standards d a for a family of four weekly offering a liberal diet suggested the tho ruse use of three and a a. quarter pounds of fat clevn pounds of lean meat poultry poultry poultry poul poul- try or fish and a half pound o of dried beans peas nuts or peanut butter The list offered here meets that fat requirement amply amply amply am am- ply if you use some shortening and oil and any any- drippings you may save It will be difficult to come quite up to 11 pounds of lean meat poultry or fish but we can come close lose enough so that if we increase the proportion proportion proportion tion of dried vegetables and other protein foods food as as s meat substitutes substitutes substitutes' sub sub- statutes we will meet ad adequately the nutrition standards we wish to maintain The it ms listed below are all fresh fresh- or or rationed foods You will nave nave to check staples like flour sugar and seasonings and add what you need to the list Also this list does not include sweet desserts which are pleasant pleasnt pleas pleas- pleasant ant nt but unimportant Blue Stamps Points 1 quick quick frozen corn 7 T 1 p g. g q quick frozen ick-fr ick zen peaches 13 13 1 No 2 can tomatoes 16 1 lb lentils t 4 40 Red Stamps Points 5 lb chuck roast bone in 30 4 lbs Ibs bs pigs pig's feet 4 2 oz 2 1 lb Ib butter 8 2 Ibs lbs margarine 10 1 lib lb cheese 8 62 62 62 Fish and Poultry 2 Ibs shad or other broiling fish 23 2 3 lb frying chicken Fruits 2 dozen oranges 3 grapefruit fr it 8 tangerines 3 lbs Ibs apples Other lood l 21 quarts milk 2 dozen eggs 6 loaves whole grain or enriched bread 1 l whole grain grain cereal 1 jar peanut butter Vegetables 8 8 lbs Ibs potatoes 3 2 heads let heads lettuce lettuce let let- tuce tuce other salad greens 4 lbs Ibs onions 1 lb sauerkraut soup greens 4 bunches carrots 2 lbs Ibs red cabbage 2 lbs Ibs white cabbage cabbage cabbage cab cab- bage 2 bunches beets 3 Ibs lbs spinach or kale 1 l bunch celery You will wil get four meals out of the chunk chuck which will be pot- pot roasted If you plan carefully Serve it first as it comes from the pot second sliced and warmed in gravy and third grind up what's what s left for a casserole casserole casserole cas cas- serole dish Be Bo sure to ask ask- the butcher to bone your roast and take the bone home with you to make soup for a a. fourth meal The pigs pig's feet of course are areto areto areto to be cooked with the sauer sauer- kraut Two ounces of should provide two or or three which is ample t to slice and float in lentil soup You might use half halt to three-quarters three of your cheese to make mak Welsh rarebit one night and the rest grated as topping for a casserole dish or to sprinkle over spaghetti By the way if you find potatoes hard to obtain use spaghetti and other pastes or cereals rice or cornmeal as They'll add variety to ft menus too y The names of all retail of meat have been stands standa standard cm t Those used on point paint vai alii u charts are the ones in n common use throughout the a We must learn what th 1 retail cuts are It always if lit important for a housekeeper know Now its it's 1 ow essential v t cannot plan with without ut that know edge and planning ahead is I the essence in feeding V families under point rationing |