Show HO HOW W TO MAKE YOUR MEAT GO FURTHER meat cut first meol meal second meal mea third hird meal 0 t 31 I 1 nef with W I 1 stuffed greed fiade of pa 11 st NO wit Drel sini philide pork shorted shortcake e K shoulder dishion berwith S stuffing parties scotch pon pancakes cc 1 nutrition authorities say that mrs airs american housewives job of i feeding her family is one of the most important in the war effort F for or nourishing food Is going a long way toward building strength and m morale or a I 1 e 0 on n the home front A at t th the e s same ame time women are ara being called upon to conserve good food as a wartime necessity this means they must use every ingenuity to eliminate waste and get the most out of the good food they buy how to make their meat go fler farther th seems to be a subject of especial interest since building media meals around this food Is an american tradition so home economics experts erts have come to the rescue with all sorts ot of ideas and recipes de signed to extend the meat purchase z 13 s far as possible here are a few of many practical ideas along this line BEEF BRISKET first meal brisket cooked with eans cans is a delicious dish for the ilist serving the beans are soaked over night and brown sugar onion and seasonings added then placed in a covered kettle with briset on top brisket and beans should be covered with water and cooked in I 1 a moderate oven tor for about three hours second meal broiled toast suggested for the second meal ere are prepared by slicing left lef leftover tover t over brisket and making into sandwiches the sandwiches are dipped in beaten ess egg and milk and broiled until brown third meal tho the leftover left over meat from the brisket may be ground and combined with boiled rice and seasonings to make a stuffing for green peppers these are baked in a hot oven until done about 45 minutes BLADE END OF PORK FORK LOIN first meal blade end of the pork loin Is excellent tor for a roast the end cut Is lower in price than the center cut roasting boasting is easy when a few simple rules are followed the roast should not be covered and no water added abow A low temperature saves both meat and fuel A bread dressing shaped in balls and placed around the roast half an hour before it Is done will extend the servings this roast requires 30 minutes per pound second meal the cold slices of roast pork ere are delicious heated in barbecue sau sauce third meal the trimmings from the roast make a surprise supper dish when combined with cream sauce and served beti between veen layers and over the top of biscuits as pork short cake LAMB SHOULDER first meal A stuffed lamb shoulder is a thrifty roast thib bones may be used to season vegetables or to make soup stock A tasty stuffing is made for it by combining whole kernel corn cracker crumbs seasonings and minced green pepper the roast is placed on a rack in an open pan and about 40 minutes per pound allowed in a slow oven becola meal for the next nights main dish combine cubes of cold roast with leftover left over vegetables and enough gravy to hold together place placa mounds of the mixture on squares of pastry and fold over to make a triangle pinch the edges together brown in a hot oven these are called Past pasties les third meal ineal the remaining lamb iamb bits may be ground and mixed with cooked oatmeal an egg and seasonings to make scotch pancakes for supper or tor or breakfast |