Show t I 1 t 1 afanas 1 1 buy prepare meats wisely to help balance budget V 0 now that the holidays are over give your budget and appetites a rest by serving something simple like good old fashioned beef stew with dumplings complete the meal with a simple tossed salad and a custard pudding buy economical meat pre pare them so as to reduce shrinkage to a minimum and stretch them A TODAY 0 DY A with dressing C stuffing legeta Z ROAST AS bles or whatever r else goes well with them and 7 f you will have gone a long way toward solving the difficult lem of balancing the food budget fortunately it matter much what cut of meat you buy for they are all nutritious the cheaper cuts when prepared with care and properly seasoned can be just as flavorful as the more ex pensive items why not try these veal giblets soon they come from the breast of veal with the breast bone re moved and the breast separated in to giblets by cutting between the ribs barbecued veal riblets giblets gerves 9 serves erves 6 to 8 3 pounds veal riblets giblets ya cup lard or drippings salt and pepper to season I 1 medium onion chopped 2 tablespoons vinegar 2 tablespoons brown sugar va cup lemon juice 1 cup catsup 3 tablespoons worcestershire sauce I 1 cup water 1 teaspoon salt Vs ya teaspoon red pepper brown veal giblets on all sides in lard or drippings season with salt and pepper add chopped onion and brown lightly mix remaining in gradients and pour over giblets cover and simmer on top of range or cook in a slow oven degrees tor for 1 hours or until tender ham slices need not prove an ex pensive meal especially if you are using leftover ham the fact that you can prepare Ire pare them with a fruit stuffing helps extend the ham and makes it flavorful too fruit stuffed ham slices serves 8 6 have two ham slices cut to inch thick spread one slice with a thick layer of stuffing place the second slice on top secure by sticking wooden toothpicks through one slice to the other spread surface of top ham slice with brown sugar or honey place on rack in roasting pan and roast in a slow degree oven for hours garnish with orange slices fruit stuffing 3 cups soft bread crumbs I 1 cup diced apples cup seedless raisins aa cup orange juice ya cup melted ham or bacon drip pings 4 tablespoons sugar combine all ingredients mix lightly old sold fashioned beef ster stev with dumplings serves 6 5 8 pounds beet beef shank neck or flank ya cup flour salt and pepper 2 tablespoons fat I 1 small onion chopped I 1 medium turnip chopped 6 carrots diced 5 potatoes diced LYNN SAYS meat pointers help you save money f if it it s stew you are having extend those precious bits of meat with gravy as well as dumplings noo dies macaroni spaghetti or biscuits cults add nourishing vegetables tor for color and flavor interest vegetables should be as uniform in size as possible if one vegetable takes a little longer to cook than another in the combination add it sooner LINN CHAMBERS MENU old fashioned beet beef stew with dumplings orange pineapple coconut salad maple custard butter cookies beverage recipe given cut beef into small pieces for stewing dredge with flour and sea and brown in melted fat add chopped on ion cover meat and onion with water and allow to simmer 2 or 3 hours until meat is tender half an hour b before e fore i rg ig g add the vegetables 15 minutes before serving add dumplings be ing careful not to remove cover while dumplings are cooking when done thicken gravy with flour dumplings 2 cups sifted flour ivi 1 teaspoons baking powder 1 teaspoon salt 1 tablespoon butter aa cup milk sift flour with baking powder and salt add butter and work in with fork or pastry blender add sum chent milk to make a soft dough turn on floured board and roll A inch thick cut into small squares and drop into hot stew cover tight ly and cook tor for 15 to 20 minutes nil veal birds serves 6 2 slices veal round cut va inch thick 6 slices bacon vi pound ground fresh pork 1 cups bread crumbs I 1 small onion minced salt and pepper I 1 cup rich milk cut veal into pieces for individual serving 6 chop bacon and brown this with fresh ground pork in a hot skillet combine with bread crumbs season with onion salt and pepper place a spoonful on each piece of veal roll and fasten with wooden toothpicks brown in hot lard add rich milk handcook and cook in a slow degree oven until done veal is one of the more econom leal ical cuts of meat these days you can make it go even further by stuffing it with a savory filling try candied sweet potatoes for a perfect flavor complement creole kidney serves 6 I 1 pound beef or lamb kidney flour 6 slices bacon or smoked jowl square 2 small chopped onions water I 1 chopped green pepper I 1 cup tomato juice teaspoon salt teaspoon pepper bit of bay leaf I 1 tablespoon flour remove tubes from kidney and cut into ah inch slices dredge with flour and brown in diced bacon combine kidneys and bacon add onions and green pepper stir until meat Is well browned add tomato juice salt pepper and bay leaf cover closely and simmer for about hour mix flour and water into a paste add small portions at a time to hot mixture to prevent lumping tongue a la maryland I 1 tongue water va cup butter or drippings teaspoon salt bay leaf va cup brown sugar 1 14 cups canned or cooked cherries I 1 cup liquid in which tongue was cooked vt slice lemon wash tongue and cover with water if using a fresh tongue add 2 tea spoons salt cover and simmer un til ill tender trim and remove skin place in a pan with the remaining ingredients let simmer until liquid thickens released by feature features when vegetables are added to meat dishes they should be ad added ded just long enough before the meat is done to cook them good combinations of vegetables tor for meat dishes are as follows car rots onions potatoes and peas tur nips or parsnips with celery and green peppers lima beans with green beans and corn large cuts of meats are nice served the second or third day sliced and swimming in barbecue sauce f |