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Show how to" 'make your M'pat go further 'rr- I Meat Cut First Meal' Second Meol Third Meol gfi fftsK grPts mim v&j xiwy i r Egf Brisket Beet BrisVet with Beons Broiled Tomtwiches Stuffed Green Peppers ( L , j , , 1 1 : f!3 i ' : mmm ww , BloHe End of PorkLom Roast Pork with Dressing X'O'v-i Barbecued Pork Slices Pork Shortcake ! Lomb Shoulde- Cushion Shoulder with Corn Stuffirn Pestle? Scotch Pancakes Nutrition .authorities say that Mrs. American Housewife's job of feeding her family is one of the most important in the war effort For nourishing food is going a long way toward building strength and morale on the .home front At the same time, women are be-'ng be-'ng called upon to conserve food as a wartime necessity. This means they must use every ingenuity to eliminate waste and get the most out of the food they buy. How to make their meat go further fur-ther seems to be a subject of especial espe-cial interest, since building meals a moderate oven for about three hours. Second meal. Broiled toastwicbes suggested for the second meal, arc prepared by slicing left-over brisket and making into sandwiches. The sandwiches are dipped in beaten egg and milk and broiled until meal. The left-over meat from the brisket ircy 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 LOIN First meal. Blade end of the pork loin is excellent for a roast. The end cut is lower in price than the center cut. Roasting is easy when a few simple rules are followed. The roast should not be covered and no water added. A low temperature saves both meat and fuel. A bread dressing, shaped in balls and placed around the roast half an hour before be-fore it is done, will extend the servings. serv-ings. This roast requires 30 minutes min-utes per pound. Second meal. The cold slices of roast pork are delicious heated in barbecue sauce. Third meal. The trimmings from the ro.ast make a surprise supper dish when combined with cream sauce and served between 3:iyers and over the top of biscuits as l'ork Short Cake. LAIIi SHOULDER First meal. A stulTerl l.-inib .'boulder .'boul-der is a thrifty roast. The bones ' may be used to season vc'c-f -bios ' or to make soup stock. A tasty; stuffing is made for it by coin! 'nine: 1 whole kernel corn, cracker crumbs, , seasonings and minced greej- r '-' per. The roast is placed on j nck . in an open pan and about 40 flutes fl-utes per pound allowed in a s!"v: ' oven. Second meal. For the next night's main dish, combine cubes of en!-l j roast with left-over vegetables and, enough gravy to hold together.! Place mounds of the mixture m squares of pastry and fold ov i- make a triangle. Pinch the r-'-s together. Brown in a hot oven. ' These are called Pasties. Third meal. The remaining )am! "bits" may be ground and mi-cnj with cooked oatmeal, an egrr ,-i.ri seasonings to make Scotch p.m-cakes p.m-cakes for supper or for brrHl'''-!. around this food is an American 4radition. So home economics exports ex-ports have come to the rescue with ail sorts of ideas and recipes designed de-signed to extend the meat purchase as far as possible. Here are a few of many practical ideas along this line. BEEF BRISKET First meal. Brisket, cooked with beans is a delicious dish for the rirst serving. The beans are soaked over night and brown sugar, onion and seasonings added, then placed :n a covered kettle with brisket on top. Brisket and beans should be ; covered with water and cooked in |