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Show " Y- Y 1 ' J t : Y -' c 1 i , I Budget That Meat, Serve Delicious Stews (See Recipes Below) Stretch That Meat! Today most of you homemakers find the meat situation actually test-f test-f v! "S your mettle. . -V ' - In your trips t0 " e butcher's you PfP cuts of meat you Ye-' ''y -. haven't used of- Wl$&&Jl ten in e Past--iii.-- s and less and less of tlie cuts you know how to use and that your family fam-ily has eaten rarely. But those are the meats available for your menus, and thus I'm going to give you some first aid in preparing them. Fortunately, the cheaper cuts of meat, along with liver and kidneys and the other entrails not included in the meat rationing program are as rich in proteins and minerals as their better known relatives. Cooked correctly, they can become as popular. pop-ular. "Extend the meat" should become the motto of every family for the duration. The way to do it is to include unrationed cuts plentifully through the menus, use cereals and meat extenders such as oatmeal and bread crumbs on rationed cuts, and substitute fowl and cheese in the menu for steaks and chops as often as possible. Veal kidneys combine with beef In this especially delightful and nutritious nu-tritious stew and stretch that beef to serve eight people. It's a colorful color-ful main dish with bright carrots and button mushrooms: Beef and Kidney Slew. (Serves 6 to 8) 3 veal kidneys 1 pound beef, cut in strips 1 cup sliced carrots 1 cup sliced onion 1 cup cubed potatoes 1 cup sliced or button mushrooms 2 tablespoons Worcestershire sauce 1 tablespoon salt Z tablespoons chopped parsley Remove skin and fat from kidneys; kid-neys; soak in cold, salted water for 1 hour; cover with cold water; L bring slowly to (ffSS Q boiling point. IV Drain; cut into Vjl f A small pieces. Roll v vVjs beef strips in flour; brown in f xx hot fat. Add 4 K- cups stock from kidneys and cook 30 minutes. Add kidneys, vegetables, vegeta-bles, sauce and salt. Cook 30 minutes. min-utes. Add parsley. Thicken if desired. de-sired. Have you done much with liver? Then you know it is a dish of distinction, distinc-tion, worthy of being served even on special occasions: Lynn Says: The Score Card: Citrus fruits, apples, Hubbard squash or acorn squash Oder bargains during the cool crisp months. Include them in on your menus. What to do about those recipes calling for whipped cream? You can use a little of the cream off the top of the bottle, if you chill it well for a day or so, and chill the bowl which you use for whipping whip-ping . . . and the beaters too. Some of the brands of canned milk will also whip, if they're well chilled, along with the bowl and beaters. If you're unable to obtain chocolate or cocoa sometimes at the grocer's, use victory type of cookies utilizing honey, corn syrup syr-up and the wheat flour for darker cakes. Inexpensive delicacies to help you on the slender meat-rationed days: boiled, baked tongue with raisin or cranberry sauce; pigs feet; oxtail soup; hocks; brains; tripe with broiled mushrooms. This Week's Menu Beef and Kidney Stew Waldorf Salad 'Rye Bread-Butter Orange Tapioca Honey Brownies Beverage Recipe Given Liver Loaf. (Serves 6 to 8) 1 pound of beef liver 1 onion, chopped Vi pound pork sausage 1 cup dry bread crumbs 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon salt teaspoon pepper 1 teaspoon celery salt 2 beaten eggs 54 cup liver or chicken stock Cover liver with hot water and sim. mer 5 minutes. Drain liquid to use for stock. Force liver and onion" through food chopper. Add remain- . ing ingredients. Form into a loaf in a pan and bake in a moderate oven (350 degrees) 45 minutes. Serve with broiled bacon or tomato slices, if desired. Rice With Pork Liver. (Serves 6) 1J4 pounds pork liver, sliced 4 strips bacon cup rice 3 tablespoons chopped parsley 2 or 3 sliced carrots 2 sliced onions Fry the liver with the bacon until un-til brown, then add rice which has been soaked in ti3 water for a half )Ji ftJa hour. Cover with i cfij.js--- hot water or I ) chicken stock, add r-: ) parsley, carrots, -L onion, salt and pepper to taste. Simmer slowly until un-til tender, about 40 minutes. Oatmeal is an excellent source of the B vitamins and proteins and therefore makes an excellent meat extender. Here it's used to make that meat go further: Meat Loaf. (Serves 8) l'A pounds of beef or beef and pork combined cup onion, minced 1 cup oatmeal 1H teaspoons salt teaspoon pepper Yi cup catsup 1 egg, beaten 1 cup water 1 teaspoon poultry seasoning Combine all ingredients and blend well together. Pack into a loaf pan. Bake in a moderate oven (350 degrees) de-grees) about 45 to 50 minutes. Serve with the following sauce: Z tablespoons butter 2 tablespoons brown sugar 'i teaspoon dry mustard Vi cup catsup 1 teaspoon Worcestershire sauce Melt butter in skillet, add remaining remain-ing ingredients, heat through, and pour over meat loaf when baked. Some time ago shortening was unintentionally un-intentionally omitted in the list of ingredients in-gredients for the following cookie. Here is the corrected recipe: Oatmeal Drops 2 cups 3-minule oats Vi cup shortening 1 cup corn syrup Y2 cup flour 1 teaspoon soda dissolved In 4 tablespoons boiling water teaspoon nutmeg 1 cup chopped raisins Bring to a boil in a saucepan, the corn syrup, shortening, and raisins rai-sins and cook for 5 minutes, then add soda. Mix in oats, flour and nutmeg. nut-meg. Blend well and drop by spoonfuls spoon-fuls on a greased and floured baking sheet 2 inches apart. Bake in a hot (375-400-degrce) oven for 10 minutes. min-utes. Have you a particular hfiusrhold or cooking problem on uhirh you would like expert advice? Write to Miss Lynn Chamhers at Western ! rtrsrapi'r L'nion, 210 South Dr.tplaincs Street, Chicago, Illinois, explaining your problem fully to her. flense enclose a stamped, self-addressed self-addressed envelope for your reply. Released by Western Newspaper Union. |