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Show 5 Meat Alternates Bring Variety To Budgeted Meals With all the talk of food budgeting, bud-geting, there is one group of foods that can be a real help to Mrs. American Homemaker. These are the so-called "meat alternates," according to Reba Staggs, well-known well-known home economist. "Meat alternates" are entirely different from the alternates popular pop-ular during the war, Miss Staggs hastens to explain. .In that case, it meant a food served when meat wasn't available. Nowadays, when we speak of "meat alternates" we mean meats which can be served j in place of some of the more popular pop-ular cuts, with a smaller dent in the budget. A very good example of this type of alternate is the shank half of ham. This is a cut that is just as juicy and tender as the whole ham, but a much wiser buy. It is sufficient for more than one meal for the average family, yet not so large that it cripples the food budget. Also, the shank half of ham can be prepared by the same methods meth-ods as the whole ham, that is, roasting or cooking in liquid. Garnishing Gar-nishing of the half ham is done in the same way, too, i. e., removing' remov-ing' the fat surface, covering with the desired glaze and cooking in a hot oven, 400 degrees F., until brown, about 15 minutes. There are other alternates to the whole ham. For example, for various occasions and sizes of family, there are the butt half of ham, a slice of ham, a smoked picnic shoulder, or Canadian-style Canadian-style bacon. Meat alternates extend to other kinds of meat as well as ham. A little digging into these various cuts will profit the home-maker much. For example, in fresh pork, ham-end or shoulder-end pork loin roasts can be served in place of the more popular centercut pork loin. For centercut pork chops, there are pork shoulder chops, or steaks, as they really should be called. In lamb, likewise, shoulder chops are just as good as the more frequently fre-quently requested center-cut chops, and can afso be prepared by broiling broil-ing or pan-broiling. In beef the less - demanded but just-as-good cuts, such as round steak, flank steak and others, can be made into toothsome Swiss steaks that are easily comparable to the more popular T - bones and porterhouses. |
