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F p d W s Pork Loin Roast Boast Gives Good Economical Meal leal Set See R Recipes es Below LOOKING FOR WAYS to have me meat t on the menu and still live within an economical food budget Proper preparation of even the thriftiest cuts makes them simply delicious Along with eating handsomely handsomely hand hand- of these nutritious cuts you may also want to take a few bows for keeping the budget straight straight- laced Some of the really economical cuts of meat are scarcely heard about any more nl Man Many y of the butchers dont don't t lu stock them because because be be- 1 cause the demend demand demand de de- mand mend Is low but butt t usually they're Q h hap happy a p p y to get them simply for forthe forthe the ask asking Salt Spark pork for example was an time old-time favorite and grandmother knew how to prepare it deliciously Pork hocks are another tempting dish and so are lamb shanks Try some savory liver dishes using beef or pork liver because they're more economical Stretch inexpensive roast pork with clever dressing sticks sUcks and vegetables All these will make a difference In hi how much more moro you get out of the meat dollar I ISalt Salt Pork and anet Cream Gravy Serves 4 1 poun pound salt pork cup cornmeal 2 Z tablespoons fat fatZ 2 Z tablespoons flour 2 Z cups milk Salt and pepper Have salt pork cut in slices 34 inch thick Cover with water hot hot water for fora a few tew minutes then drain Dip each piece in cornmeal and brown slowly in fat in skillet Drain Dram off oU all but 2 tablespoons of the fat and mix in flour Cook 2 minutes stirring well then add milk slowly and cook for 5 minutes Add salt and pepper if it needed Serve with onion slices marinated In French Dressing and potatoes cooked in their jackets e Pork Fork Hocks Docks Sauerkraut Serves 4 6 4 fresh pork hocks 1 tablespoon lard or drippings 2 Z medium onions sliced silted JS H teaspoon salt lIaU 3 4 teaspoon pepper 1 cup boiling bollIne water 1 No 24 n can sauerkraut H 34 f teaspoon caraway seed eed Brown Drown pork hocks slowly In lard or drippings Add sliced onion salt pepper and boiling water Cover closel closely and cook slowly for l 13 to 2 hours or until untila meat is tender a Add sauerkraut and cook until heated through r. r Remove to hot platter Sprinkle caraway seed se d over sauerkraut before before be be- fore serving Pork Fork Loin Lain Roast Road 5 1 pound pork loin roast road Salt SaU and pepper Have Havo backbone removed from pork loin Season with salt and pepper Place fat tide aide up on rack in open roasting pan Insert meat thermometer so 10 o the bulb reaches the center of the thickest part Be De careful careM that the thermometer does doe LYNN I CHAMBERS CHAMBERS' ERS ERS' MENU l Liver Ups Roll-Ups Baked Potatoes Spinach Au Gratin Perfection Salad Hot Rolls Blueberry Pie Beverage Recipe Given not rest in fat or on bone Do not not cover Roast in a moderate 0 oven v en until meat thermometer therL thermometer ther ther- L' L registers registers registers regis regis- Allow Allow Allow Al Al- low about 30 minutes to t the h e pound for the roasting time Serve with lima Uma beans onion rings and these dressing dress ing lug sticks sUcks Dressing Sticks SUcks 4 cups soft bread crumbs 2 Z tablespoons finely cut cat parsley 3 tablespoons finely chopped onion 1 teaspoon salt Ball 1 teaspoon celery seed H 34 teaspoon pepper 34 teaspoon thyme U teaspoon paprika 1 egg err slightly beaten 3 tablespoons hot water 3 tablespoons melted lard Toss the dry ingredients together lightly Stir in beaten egg hot water and melted lard Press dressing dressing dressing dress dress- ing into shallow inch pan and chill Turn out on greased cookie sheet and cut into sticks inches Bake In a moderate oven for 20 minutes Swiss Style Liver Serves 8 6 1 IK lye pounds beef beet or pork liver Flour 2 Z salt 34 4 teaspoon pepper 2 Z tablespoons lard or drippings dripping'S 2 Z onions sliced Z cups cops cooked or canned tomatoes Buy liver in one piece Dredge with flour mixed with salt and pep pep- per Brown Drown liver in lard or drip drip- pings Add onions and tomatoes cover closely and cook in a moderate moderate ate oven or simmer gently gently gen gen- Uy on top of range for ll hours Liver Ups Roll Serves 4 4 slices beet beef or pork liver cut Inch U-Inch thick Salt pepper nutmeg thyme 4 sausage links 4 slices bacon 2 Z tablespoons lard or drippings y cup boiling bollinI water waterS 5 S tablespoons Worcestershire sauce 1 small ba bay leaf 1 whole clove 1 small clove garlic carlle minced 1 small onion sliced silted Flour for IraV gravy Remove any membrane from sliced liver Sprinkle slices with salt pepper nutmeg and thyme Roll Roil sausage link in each slice then wrap with a bacon slice and fasten with toothpick Brown Drown the rolls on all sides aides in n lard Pour oft off drippings Add water Worcestershire sauce sauce bay bar Ie leaf at clove garlic arUe and onion Cover and cook slowly for tor 30 min utes Thicken liquid with flour Cour for tor graV gravy |