Show m r 1 Solve Your Yo Menu Menu Planning Problems Problems Problems' This Way ay III II I i D By EMILY CONKLIN i w Is m menu nu planning yo your r big problem probLem lem Does the eternal question o of what to serve to your family seven seve days a week trouble you more tha than I the work of preparing It If U your answer is yes its it's a good idea t to concentrate on this for a while One clever woma woman woman- who combines combines com com- 1 bines ines a a career and the task o oh of f h maker Home maker me-maker keeps a card index Index of oJ favorite menus That isn't just jus i tor to save save saye time in planning thought though t of course it achieves that result I These favorite menus are the combinations com com- which have proved mos most successful with her family am and guests and she wishes to remember and repeat them Doubtless youve you've served many a dinner which as your our family said 1 hit hit the spot Perhaps It was al almost alt al- al almost t most by accident that you combined com corn certain vegetables with your J meat neat course and had just the rIght I salad and dessert to accompany I them Or maybe It was some casserole casserole casserole cas cas- serole combination or oven meal i perhaps it was a new way you t served an old favorite Whatever it was jot down the details of that tha successful meal and with it begin your collection of perfect menus Choose Meat Course First FirstA A A. A system of meal planning which gives infinite variety is to build y your r menus about the meat course F For r e example amplE what was your mos most s successful meal built around beef bee roast Perhaps it included potatoes potatoes pota pota- f toes es browned with the roast green be beans ns a salad salad of grated carrots and raisins and upside pineapple 0 down cake At any rate that's a avery avery avery very good menu List it under roast beef Then Then hen theres there's pork roast Begin that dinner with a fruit cocktail Pl Place ce potatoes around the roast to brown Bake stuffed tomatoes with it Serve apple and cel celery ry salad If it is a special occasion serve ice cream for dessert lessert or plan any other favorite dessert t that Isn't too elaborate I Endless Variation Variations After deciding upon the meat course select starchy food such as potatoes rice noodles or macaroni then a. a cooked green vegetable a asi si salad ad of f uncooked vegetables or and a dessert Soup fruit juSte or some appetizer may begin the the meal Bread of some kind of Is included included- Courses may Starchy foods or vegetables vegetables or both may maybe be cooked with the meat The salad may serve also as dessert One-Dish One Meals A combination of foods in one di dish which is s both delicious and ec economical is the meat roly-poly roly Illustrated which js is served with slices of pineapple and sw et pot po po- po- po t t es Accompanying it are little littlegreen littlegreen green green onions caul cauliflower and peas The fruit served with the me meat t takes the place of an appetizer The vegetables are all the salad you need Potatoes bread and some simple dessert will complete the meal which is both individual and inexpensive tHere Here Is the recipe for the meat roly-poly roly also suggestions for other f food d combinations which will help you in planning your meals Meat R Poly Roly-Poly Rot Poly y-Poly One pound ground pork 1 pound gr gr beef 1 l pound ground veal 3 tablespoons Salt J i 4 teaspoon pepper pep pepper pep pep- per per 6 slices bacon 2 eggs Mix Mix ground meats with the eggs and seasoning Pat to one-half one inch thickness on waxed paper Spread with bread dressing and rollas roll rollas rollas as for jelly roll Place in a drippIng dripping dripping drip drip- ping pan and cover with slices of bacon Bake in tit a moderate oven I degrees F F. F for one and thre three three- quarters to two hours Bread Dread Dressing One half cup raisins 6 cups bread cubes 11 cup chopped onion Ai cup chopped c celery e 1 e r 1 y 3 tablespoons chopped parsley salt and pepper 1 teaspoon powdered sage 1 cup soup stock or hot water Rinse raisins and drain Combine with the other ingredients and mix adding more liquid if necessary Spread on the meat mixture Individual Lamb Pies Ties Two pounds lamb Iamb breast or shoulder 2 tablespoons flour 2 tablespoons lard 2 cups diced potatoes potatoes potatoes po po- 1 cup pe pc as ns 10 to 12 tiny J Ii s S Sy y a. a r du dur r pmt t sr s t. t d d n LI LIx x Abe ti j r O V ti w 5 R e W d J 4 This Meat Poly Roly-Poly is a variation in meat loaves Ground meat and a bread dressing are spread out then rolled like a jelly roll oll Bacon slices across the top add flavor Pineapple slices and sweet potatoes browned in the oven oven form an anin attractive accompaniment A vegetable salad is included in the menu button onions salt and pepper biscuit bis bis- bis cult dough Have lamb breast or shoulder cut into on one half hal to one inch cubes Dredge in flour and brown well in hot lard Place the browned lamb Iamb and vegetables bles in individual casserole casserole casse casse- role dishes Season Rinse pan in which lamb was browned in hot water and pour over pies Cover and cook in a moderate oven degrees F. F until lamb Iamb and vegetables vegetables vege vege- tables are done about one hour tour Fifteen minutes before serving place baking powder biscuit rounds on top and bake Increase oven temperature long enough to brown the biscuits |