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Show ISHOPPER'Sl CORNER By DOROTHY BARCLAY LITTLE PIG TO MARKET THAT little pig of yesterspring is getting to be a big pig now, and you'll be seeing him at your favorite fa-vorite meat market in greater plenty before the end of the year. Give the little pig about six months to grow fat and sassy, and you'll soon be feasting on pork and ham throughout the winter and the coming com-ing spring. The U. S. Depart- 1 " I ment of Agriculture. " estimating a typi- ttAlti ca1, averaSe week in meat production, STii&ST figures that of 309 FEATURE million pounds of meat produced pork accounts for 163 million pounds. For several months, pork production has been larger than a year ago, and as for the pigs themselves, they grow so fast, you can almost watch 'em day by day. So the little pig is born, and the big pig goes to market. Right jiow, your best 'buy at your market is in the smoked hams, butts and loins, which lend themselves to so many uses and so little waste. Have a baked ham for your Sunday company and whatever's 1 e f t well, do whatever your creative instinct dictates. There's minced ham for sandwiches sand-wiches for that school lunch box. There are ham croquettes for your luncheon. There are ham cornettes for supper, made with diced ham and either canned or cooked corn And there's that solution to the busy day and the half-filled refrigerator, the casserole dish. Throw in just a couple of cups of left-over ham, combine with noodles or spaghetti, mushrooms or cabbage, cab-bage, or whatever is left over in your refrigerator, crying to be used to advantage, and you have not only a tasty dish to set before that king of your household, but something that will practically cook itself, while freeing you to catch up on your other work. Ham is never wasted. MEAT PROSPECTS Good news for the American meat-eater. According to the U.S. Department of Agriculture, meat production in the coming year will likely be large enough for you to eat 144 pounds, the equivalent of three extra meals per person over the year. And no one will rejoice more over that news than that hard-working, ' worry-beset butcher of yours. Most of the meat increase over the year will be felt in the veal and beef departments, where you have felt the tightest pinch for some time now. And the reason you're going to have more beef is because you have had less. Because the farmers sent fewer cattle to market in the late summer months, there's been a longer feeding time. And you will have a more plentiful feeding as a result. For these well-fed beeves will be of high quality and well-fattened, well-fattened, when your butcher gets them in for you. While there will be some increase in the luxury cuts that come from grain-fed cattle, the largest 'increase 'in-crease will be in the lower and medium grade so easy on your pocket-book, and so delicious when properly cooked. After all, what is more appetizing than a simmering pot-roast, well-browned and juicy. |