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Show ja ' .. c liw; V P-"" ,cv A -4 v Not Meat Loaf . . . But Pea-Potato Loaf! (See Recipes Below) Menu Magic JfJew life for your meals without meat. That's a problem which con-cerns con-cerns us more f(t 5 ay after day- A -itSL. balanced diet dic-iyy dic-iyy f tates we must fSfJ&J have a serving or '$y more of meat or fish or beans or peas one of those will fill our protein pro-tein need and give us energy, build and repair our tissues. To homemakers who for years have used generous quantities of meat this use of other protein food may be a new, but a delightful lesson les-son in cookery. Vegetable dinners please and make attractive platters. Consider the excellent possibilities of strips of green beans, carrots, clusters of white cauliflower and diced beets in orange sauce topped off in the center cen-ter with a poached egg on toast. Or, here is a loaf made of iron-supplying iron-supplying potatoes and protein-supplying peas fashioned in a loaf gaily garnished with egg dices amid broiled bacon: Pea and Potato Loaf. (Serves 6) 2 tablespoons vitaminized margarine cup dry bread crumbs 1 cup fresh or canned peas, mashed 1 cup cooked potatoes, mashed Yi teaspoon salt Yi teaspoon pepper Y teaspoon nutmeg cup thick white sauce 2 hard-cooked eggs, sliced Broiled bacon, if desired Brown crumbs in vitaminized margarine and sprinkle of them into a well greased loaf pan (8V4 by 4 by 2 inches) to form a lining. Mix together peas, potatoes, remaining remain-ing crumbs and seasonings. Add white sauce (2 tablespoons vitaminized vitamin-ized margarine, 2 tablespoons flour and Vz cup milk), and mix well. Alternate Al-ternate layers of peas and potato mixture and sliced eggs until all is used. Bake in a moderate oven (350 degrees) 25 minutes, or until set. Serve with Tomato Sauce made by the addition of 2 tablespoons of vitaminized margarine and a bay leaf to a can of .undiluted tomato soup and cooked together several minutes. Garnish with eggs or broiled bacon, if desired. Your family will exclaim pretty-pretty pretty-pretty when you serve this au gratin dish ringed attractively with carrot car-rot slices. The cheese-white sauce combination can make it a main dish: Cabbage and Celery Au Gratin. (Serves 6) 5 cups raw cabbage, shredded 3 tablespoons butter or other shortening 1 cup diced celery 3 tablespoons flour Yi teaspoon salt teaspoon pepper 2 tablespoons chopped pimiento 1 cup thin cream or top milk 1 cup cabbage cooking: water 1 cup grated cheese Yt cup sliced carrots Lynn Says: Meaty Facts: If beef supplies are low, learn to use pork, for it's one of the best sources of the B vitamins. It also contains high quality proteins and minerals and is 96 to 98 per cent digestible when cooked long, at low temperature. tem-perature. The non-restricted meats, liver, liv-er, heart, kidneys, oxtails, etc., are as nutritious as the restricted cuts. Learn to use them by themselves or by combining them j with restricted cuts so you can i s-t-r-e-t-c-h that meat budget. ! Tougher cuts of meat will be ! on your menus often, because j they take less points than the ex- j pensive cuts. Most of them can j be cooked by braising that is, browning in hot fat, then adding water or another liquid, and cooking cook-ing at long, slow heat until the meat is tender. 1 1 I This Week's Menu Tomato Bouillon Pea and Potato Loaf Baked Spinach Hot Biscuits with Marmalade Pear Salad Baked Honey Custard Recipe Given Cook cabbage in small amount of boiling salted water for eight minutes. min-utes. Drain and reserve 1 cup liq- jf'ClIVferpj uid. Melt butter jgjjgpCJIa in saucepan. Add .jY i 1 1 diced celery and , cook about 3 min- v utes. Remove k .. -ijj from heat and C--1" Zj blend in flour. ft""""" " ' Combine cabbage water and cream or top milk. Scald and add gradually gradu-ally to the mixture. Stir constantly and continue to cook until mixture is smooth and thickened. Add Vi cup of the grated cheese and cook until melted. Remove from heat Place alternate layers of cabbage and sauce in a greased casserole. Top with carrots and sauce. Sprinkle Sprin-kle with remaining grated cheese and dot with pimiento. Bake in a hot oven (400 degrees) for 25 minutes. min-utes. Pork and Parsnip Luncheon Dish. (Serves 6) 1 pound fresh pork, diced 1 medium onion, minced 3 cups boiling water 3 cups diced cooked parsnips teaspoon pepper 1 teaspoon salt 1Y, tablespoons flour 3 tablespoons minced parsley Brown the pork cubes in their own fat in a hot skillet. When well browned, add the v T o mmced onion and Wl simmer for 3 min- CA C utes. Add the wa- NVfu ter and cook gent- .v -rJ 'y u"1'1 the meat ... .1" s almost tender, "S7l " then add the salt vji. ,-?vj pepper and parsnips. par-snips. Continue cooking for 10 to 15 minutes. Thicken the remaining liquid liq-uid and serve on a hot platter, with the gravy separate. Sprinkle with parsley. Another pork dish makes use of hearts, one of the unrestricted cuts of meat: Baked Stuffed Pork Heart. 3 or 4 pork hearts 3 slices bacon 1 cup fine bread crumbs 1 small onion Salt Pepper Flour for dredging Lard for browning Wash hearts and remove enough of center portion to permit addition of the dressing or stuffing. Dice bacon and fry until crisp. Combine Com-bine with bread crumbs. Season with finely minced onion. Season cavity in hearts, fill with stuffing, and fasten with skewers. Roll in flour and brown quickly in hot lard, in a heavy kettle. Add a small amount of water. Cover and cook slowly in a moderate oven (350 degrees) until the hearts are done 2 to 2'A hours. Thicken the liquid for gravy if desired. Baked Spinach. (Serves 6 to 8) 2 pounds spinach 6 tablespoons flour 5 tablespoons fat, mellcd 1 cup milk teaspoon salt teaspoon pepper 4 tablespoons grated cheese cup bread crumbs Wash and chop spinach. Arrange in layers in baking dish, sprinkling flour between layers. Mix fat, milk, salt and pepper and pour over spinach. spin-ach. Combine grated cheese and bread crumbs and place over top. Bake in moderate (350-degree) oven about 45 minutes. Cuhe Making? Hri'tul Mnkinst? Cookie Unking? liudgfl hixinff? lloufkrt?-ine? lloufkrt?-ine? You name ihp. probtrm and explain ex-plain it. Aiss Lynn (.hamher will be glad to give you expert odvire if you urite to her, enclosing a selliddrrtsed, itamprd envelope for your reply, at U extern 1 rwspaper Union, 210 South Deiplaine Street, Chicago, 111. Released by Western Newspaper Union. |