Show 1 t J 1 rh f i ei o. o J C i I Make yr a ri Roast Roan Stretch Into info Four Meals By Mrs Alexander George With meat especially beef costIng costIng costIng cost- cost Ing more and more points we homemakers will have to plan our menus more carefully than ever to conserve precious red stamps without sacrificing nutrition nutrition nutrition nu nu- and meal appeal Three g good od basic rules to follow follow follow fol fol- fol- fol low are 1 B Budget your points care care- fully 2 Get the most out ut of every bit of ot meat you buy 3 Vary your meat alternates to prevent meal monotony A meat roast oven or top-of- top stove can be stretched over four tour days and still is a good buy for fora a family of four or more Be sure to get all the they will come in handy for making meat broth the base of many a wholesome sauce soup or stew Get better acquainted with variety variety va va- va- va meats meals and other cuts which are wise point you wise you may have to us use more of ot these as time goes on so get lined up now Remember that pork which is more plentiful rates higher in B vitamins than other meats meaL An excellent roast of ot the week is ham shoulder I boil it slowly in about four inches of ot water on ont t top p of the stove In a covered pan over low heat Celery leaves leave bay leaf four whole cloves cloveS' vo t thin onion slices are added for flavor The ham can be served hot for one dinner and cold sliced for several other main Four Day Roast First Day Season a pound 4 lamb shoulder roast bake 2 hours in slow oven in uncovered roasting pan During last 40 minutes place 3 apples halved around the meat Baste with mint syrup made by boiling 3 minutes cup chopped mint cup boiling water and 31 i cup sugar Garnish with mint sprigs and apples Second Day flay Serve part of leftover meat sliced cold with a salad Third Day Lamb rice cutlets Simmer together 1 cup cubed roast lamb 2 cups lamb gravy 2 small cooked white onions 1 cup cubed Cooked carrots Pile in center of cornbread ring Fourth Day Rice meat cutlets cutlets cutlets cut cut- lets Combine 1 cup ground lamb iamb 1 cup cooked rice 1 pup Jup thick white sauce 4 t teaspoon grated onion 1 l teaspoon chopped parsley salt and pepper Form Into cutlets chill Then dip in egg roll in crumbs and fry until until until un un- til brown Serve cooked sliced green onions and garnish with mint jelly meals Chopped the ham Is easily extended when combined with sauce or vegetables and made Into a creamed escalloped or loaf blend Ham stock makes good soup when simmered with beans celery celery cel cel- ery cry leaves cauliflower and other vegetables after excess fat tat is I removed Strain before serving Fresh peas and new corn are ready to help solve some of ot your meat alternate problems They are nutritious combined with milk and eggs in extender dishes Point Point values va are lower lower on some the kinds of ot cheese so make most of this healthful food by adding it to creamed or escalloped escalloped escal escal- Into escal-Into blending di In into o by loped dishes or gelatin interesting fruit or gelatin salads When en you serve serve fish cook cooki i C enough for a over left-over meal The extra fish can go into a savory creamed or escalloped dish or orInto orinto orinto Into a salad or sandwich mix mix- ture And fish combined with a thick creamy sauce well seasoned seasoned sea sea- Is very g good in n scooped- scooped out tomatoes or green pe baked for 35 minutes in a ark Js erate oven a Carefully watch vatch all aU left oV left left-Jl When berries get a little 1 stew them down with a 1 1 11 l lamount a an u amount of sugar and have hava ti ur as sauce for dessert or a COv iS coven ing for cake or pastry squar If tomatoes are not just just ri l for tor serving raw raiv sliced they they be stewed Stuffed with cor peas or creamed cauliflower at sprinkled with cheese tomato toma are wholesome and tempt tempting g |