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Show Jlatne Qnatd By Mrs. Julia Kiene Westinghouse Home Economist Stretching The Meat Budget "VU'HEN it comes to "stretching" T r the meat budget, you can't beat the cheaper cuts. Not only are thev kind tn tVi nnrk-pf VinnV but they will be easy on the ration ra-tion card when rationing comes. Flank steak, for example, is boneless, bone-less, which makes it an excellent buy. What if it is stringy T Just have the butcher "score" it that makes the meat 1 more tender and With the help of spaghetti, onions, green peppers and tomato juice, a pound of hamburger will stretch into a hearty dinner for five. But first, work a quarter cup of corn meal into the hamburger. ham-burger. For the duration at least, forget that you don't like liver. It is tops on the health ladder, is least expensive ex-pensive to buy, and probably won't be rationed. Cut off the tough membrane around the outer edge, it often accounts for pork liver's unpopularity. MENU Pork Liver Beef Loaf Baked Potatoes Harvard Beets Celery and Apple Salad Enriched White Bread Butter Baked Custard Pork Liver Beef Loaf Recipe 1 Pound ground H cup tomato soup beef H cup finely chop- Bacon strips ped celery 1 cup soft bread Vi cup finely crumbs minced onion 1 pound ground 1 tablespoon salt pork teaspoon pepper pound ground pork liver Beat egg slightly, add tomato soup, celery, onion and bread crumbs. Stir until bread is well soaked. Add salt and pepper, then meat, and mix well. Pack into greased loaf pan. Lay strips of bacon crosswise over loaf. A little tomato 6oup poured between be-tween the bacon strips gives a colorful effect. Bake for l-j hours in 875 oven (cold start.) Serves 8-9. NEXT WEEK: Meals at All Hours shortens the Mrs. Kiene cooking time. To hide the fact that flank is rather tasteless, try this: stuff it with bread dressing amply fortified with onion, sage and celery, roll it, then brown in hot fat on both sides; and simmer in tomato juice for an hour. Two and one half pounds of lamb neck make a meal for five or six when combined with carrots, peas, onions, potatoes and dumplings. dump-lings. For successful dumplings, be sure liquid is boiling briskly before be-fore adding batter, cover tightly and don't peek until the stew is done. |