Show HOW TO MAKE YOUR MEAT GO FURTHER meat cut first meal second meat meal third meal Meol A 4 4 I 1 aget af brillat cef ta wit no broiled buffed greed t glade en of n ring barbecued r cu pork alic pok shorten e e 1 lamb shoulder cushion corn com nal PC taihei saes ponca 3 nutrition authorities eay bay that mrs american housewives job of feeding her family Is one of the most important in the war effort F for cr nourishing food Is going a long way toward building strength and coralo on the home front at the same time women are being called upon to conserve food as a wartime necessity this means they must use every ingenuity to eliminate waste and get the most out of the food they buy how to make their meat go further seems to bo be a subject of especial interest sinco since building meals around this food is an american tradition so homo home economics ex have como come to the rescue with it 11 sorts of ideas and recipes downed 1 ned to extend the meat purchase s fir far as possible hero here are a few of many practical ideas along Ws this line beer BEEF BRISKET first meal brisket cooked with cans Is a delicious dish for the arst serving the beans aro are soaked over night and brown sugar onion and seasonings added then placed in a covered kettle with brisket on top brisket and 1 beans eans should bo be covered with water biad cl cooked in a moderate oven for about three hours second meal broiled toast suggested for the second meal are arc prepared by slicing leftover left over brisket and making into sandwiches the sandwiches are dipped in beaten egg and mills and broiled until brown third meal the leftover left over meat from tho the brisket may bo ground and combined with boiled bolac rice and seasonings to mako make a li tuffing for green peppers these aro are baked in a hot oven until done about 45 minutes BLADE END or OF PORK LOIN first meal blade end of the pork loin Is excellent tor for a roast the end cut Is lower in price than tho the center cut roasting boasting Is easy when a few simple rules are followed the roast should not bo be covered mid no water added A low temperature saves both meat and fuel A bread dressing shaped in balls and placed around the roast half an hour before jt it Is done one will extend tho the servings this roast requires res 30 minutes per pound second meal the cold slices of roast pork are delicious heated in barbecue sauce cauco third weal meal tho the trimmings from the roast inako a bin prise supper dish when combined with cream sauce and served between layers and over the top of biscuits as pork short cake SHOULDER first meal A stuffed lamb shoulder Is a thrifty roast the bones may bo be used to season vegetables or to make soup stock A tasty Is made for it by combining whole kernel corn cracker crumbs seasonings and minced gren pepper the roast js placed on a rack in tin on open pan and about 40 minutes per pound allowed in a slow oven ovell second meal r for or the next nights night main dish comino cubes of cold roast with leftover left over vegetables and enough gravy to hold together place mounds ot of tho the mixture ani on squares of pastry and fold over to make a triangle pinch the edges edge together brown in a hot oven these ore are called pasties Pasti cs third meal the remaining lamb iamb bits may be ground and mixed with cooked oatmeal oai meal an egg and seasonings to mako make scotch pancakes for or for or brea breakfast krast |