Show i 11 if 2114 77 Q 41 X 7 L I 1 t S potatoes teamed with eggs are a delicious meat saver see recipes below meat savers voluntary meat rationing Is already read in process this period before the actual rationing starts and limits each person perso n to vh 2 p pounds aund S of meat a week is the I 1 time for every mrs america to take stock and plan for the days dai S ahead days when she neat neatly tucks tucki her meat ration book beside her sugar ration books and goes to market sugar rationing has been a challenge but a challenge which homemakers have mete met meat rationing willbe will be even more ot of a challenge tor for many many are the homes where meat ha has 9 been set on the I 1 tab table e twice and even three times a day but this challenge too will be met for there are many ways of tiding over the days when meat supplies will be low lets first look at the situation from the nutritional standpoint for good health and well being is a first goal meat is primarily preferred because it is what is known as a complete prot protein ein containing all different types of proteins that the body needs for building and repairing down and out tissues the sources for protein to tap P first are fish and fowl cheese and milk we hive have excellent Aupp supplies liei of all these so there will be no ex cuse for missing out on your quota meat is excellent for its minerals but the meat savers mentioned ment ionea above are also famous for their minerals calcium cal clum phosphorus and iron now lets get down to the business of serving these foods appetizingly and attractively fall is the season tor for many many kinds of fish and your butcher will help you out on a real bar gain canned fish is now somewhat scarce but fresh frozen fillets area are easy to use items minus the cooking odor which many find objectionable try tills this idea fillets in tomato sauce serves 6 to 8 2 pounds fish fillets halibut perch pike whitefish sh salmon 2 cups cup tomato pulp I 1 cup water 6 whole cloves 2 bay leaves 6 peppercorns teaspoon salt I 1 teaspoon sugar place fish on a greased baking sheet and sprinkle with salt and pep lynn says the score card the question quest loil is being asked these days as ag to how much meat will actually be allowed per person in the civilian share shaie the meat program the an awer is 2 pounds which means eans meat nieam as it is passed over the counter to you by the butcher including meat bone gristle and fat meats bleats with little waste include the highly nutritious cuts like liver heart kidneys sw sweetbreads sweet breads and brains canned meat sausage scrapple sou souse seand and similar products will not be subject to restrictions fall fruit specials still include apples gropes grapes pears and delightful persimmons good for foi canning or for puddings cranberries are brightening counters ind and menus squash pumpkin and sweet potatoes are holding their own and here and there peek spinach broccoli and brussels sprouts with less foods to choose the smart home homemaker makei will season to the best of her ability those she has there is 19 mustard grown here in our own country and paprika took too cayenne from louisiana and chill chili american grown are earning a fine place on the cooks spice shelf this weeks menu idaho suzettes Suz ettes stewed tomatoes shredded lettuce raisin apple salad whole wheat bread caramel bavarian cream cookies beverage per bake or broil 15 to 20 minutes in a ahot hot degree oven until fillets are cooked and delicately browned make sauce by boiling pulp with spices for 20 minutes or until thickened and well blended add salt and sugar mix and strain pour over fish and let stand in oven 5 to 7 minutes with sauce before serving baked shrimps scrimps in a rich dressing are a boon to any menu and pickup pick up for or any appetite baked shrimp salad serves 6 iya vi pounds fresh cooked or canned shrimps scrimps I 1 cup finely diced dicea celery 24 cup chopped green pepper 14 tablespoons chopped pimiento salt Sai tand and pepper U teaspoon worcestershire sauco sauce I 1 tablespoon lemon jule juice e I 1 1 cup mayonnaise buttered bread crumbs toss together all ingredients lightly so as not to break sh rimps place in buttered shells or individual casserole dishes bake in a moderate dagres oven until the crumbs 8 are re browned garnish with lemon curls and serve immediately cheese will be a blessing for many of the days on which you find yourself short ina and slim on meats its aas easy y to cook it if you do just two things cook it I 1 slowly and cook it over indirect heat therie there are 1 1 a no strings attached to cheese cooked this way cheese macaroni loaf serves 6 3 egg yolks 3 egg whites I 1 cup grated american cheese acup 1 cup milk acup 1 cup soft bread crumbs Vs cup macaroni broken 2 tablespoons butter 1 teaspoon minced onion i cup pimiento minced salt and pepper cook macaroni in boching boding salted water about 15 minutes or until tender rinse in cold water cook onion in butter beat yolks fold in all remaining ingredients and last mix in stiffly beaten egg whites yh ites turn into a buttered baking dish and bake in a moderate degree oven for 30 to 35 minutes eggs snuggling lit in the flaky white folds folds of the baked potato a are re a smart suppertime item and an excellent meat stretcher this is the way to fo do it idaho suzettes Suz ettes serves 6 6 medium sl sized ze d idaho potatoes vi 4 cup hot milk 9 tablespoons butter 6 tablespoons buttered crumbs salt and pepper 1 tablespoon grated cheese 16 6 eggs select medium sized potatoes scrub and hake bake at degrees when done remove apiece a piece of skin from side of each potato to make it boat shaped scoop out carefully and mash potato thoroughly add butter salt pepper and hot milk and mia thoroughly pile mixture lightly back into shells refilling almost to top break an egg into each nest of potatoes season and sprinkle with buttered crumbs mixed with cheese bake in a slow de gree oven until egg gg is set and light ly browned this takes about six minutes lynn chambers can tell you how to dress up your table lor for family dinner or lei festivities tivis give you menus lor for your parties or tell you how to balance balanc boin mu in accordance cor corrance dance dance with nutritional e standards just write to ta her explaining your problem of at western newspaper union south desplaines street chicago illinois pleass please enclose a stamped sell addressed envelope for your answer released by newspaper union |