Show How to Shop for Meats and Fats with Red Stamps Shopping with your red point stamps will be if you remember a few ample You already have War Ration Book you need not register again or declare how much of these foods you have on But when rationing begins remember J. Red Stamps may be used for of the foods rationed in the Meats and Fats The same stamps are valid for canned The point value of each item is set on a pound But the amount of any food your points can buy will depend on whether the item you choose has a high or low point How to Shop First study the point values' of the Official of Consumer Point Values for foods you buy most To help just such This the point you 11 find a Value Table hung up values per pound down into If one in your food better you can of your purchases has an ounce value of less clip a meats and fats Point from than half a point you do not have to pay an your newspaper and keep it additional But if it is one half point or your retailer can collect a full point Take War Ration Book Two with you when you shop for or any of your Spend Red the other just as you do now when Stamps Make them last for the you buy frozen or dried and entire ration When you receive Tear die Red Stamps out in the Red Stamps as use presence of your storekeeper or his delivery the next time you if and Ix n sure that they don t expire If you find you do not have the exact still use the Blue amount of valid Red Stamps to give for Stamps for processed foods and stamps from your storekeeper can give you your War Ration Book One for Si if and coffee change in For No change can be made in Blue if you must give him a 5 point stamp to pay for a 4 point he can give you a sv- stamp as But he cannot use f N the or stamps as change 3 J Make that the stamp has a letter on it which is valid at the time you receive it I i tF Your storekeeper cannot always cut Tc meat or cheese to the exact pound weight A Js you That means you must know how 9 M lM many points you should pay for ounces s ff W I A special table has been provided on the OFFICIAL TABLE OF VALUES FOR AND CHEESE 1 Effective March 1943 gS BEEF BEEF LAMB PORK READY-TO- STEAKS VARIETY MEATS MUTTON STEAKS AND CHOPS EAT MEATS 8 3 STEAKS AND CHOPS T-Bone 8 Hearts 4 Eg p m T Pl 3 Shoulder Chops and 7 whole or f Leg-whole or 6 fresh and cured 6 half 10 f Sirloin Roast bene In 6 11 I VEAL or Triangle- ROASTS Picnic or Shoulder-bone 8 una or Shoulder 7 5 Loin-whole half 7 Picnic or 10 or 8 Yoke or Triangle I Bouillon Beef STEAKS STEAKS AND AND CHOPS CHOPS boneless 7 I and all other meat extracts ROASTS Loin Chops 8 Chuck or square Ham-whole or half 7 and concentrates 7 Rib Chops 7 cut bone In 6 Ham butt or shank 7 Tongues s cut 7 Shoulder Chops 6 Chuck or square- Ham 9 Z 8 Blade R b stand f n e Round Steak 8 8 Shoulder-shank half Pigs Feet-bone In 2 bone 6 sirloin Steak or Chops 7 Chuck or cross- bono In 6 The point value of any standing ROASTS cut-bone In 5 Shoulder-shank halt ready-Jo-eat meat 8 STEWS boneless 8 be determined Blade S Shoulder-butt 2 Points per bone 7 Rump and 8 Breast and Flan i 7 pound to the point value per Round Tip 7 6 2 h 2 Shoulder-butt pound of the uncooked item as 5 swat s I AND CUTS OTHER PORK CUTS i Breast-bone In 4 breasts and miscellaneous 4 STEWS AND OTHER CUTS Breast-boneless 6 lamb trimmings 6 Neck and Backbones 2 j hS S I VARIETY MEATS Feet-bone In 1 SAUSAGE Short Ribs A In i I 3 I Plate-boneless 5 Shank-bone In 4 3 regular 5 Dry i 4 Heel Meat-bone- 6 f Brisket-boneless 6 less 6 3 Hocks and Knuckles 3 and Penne on 9 Flank Meat 5 Ground Veal end Patties- Sweetbreads 4 Leaf Fat 4 semi 1 Neck-bone In 5 veal pound from Tongues 6 t 6 VARIETY MEATS I BACON j I Sift 8 3 6 VARIETY MEATS I I 3 BE Typical are f HAMBURGER Brains I 4 Bacon off I 2 Pork J from fc f 7 I Livers 8 Bacon V E Group Typical Items are 1 and miscellaneous I 1 s Sweetbread's Scrapple and E beef trimmings and beef 5 I c 3 Souse and Head Cheese 5 5 Snouts 2 also Included 5 MEATS MEATS j I i V p- gT W gj St J CHEESES jj 3 T sr 7 j- 1 3 MeaU 4 Crabmeat 7 5 Cheddar Ese Cheese I I 4 Fish Ro 7 5 12 2 Mackerel 7 Salad and Cooking Oils Hams and Picnics 7 a pint 1 6 t 7 S or ruin m t Lamb 7 A 1 Sardines Lunche Meat 7 H. n Meat 7 7 8 Pork 6 Sea Herring 7 cheeses- Club g 7 Veal 7 Tuna 7 Gouda Meat Spreads 6 Vienna I SEiZ 2 Sausage 7 Ye Pigs bone In 2 All I Smoked 1 7 I Roosevelt M j Store Louie Hall of Green FOR electric Inquire at this in 1 t V M or 0 Proof erve New Vor 1 J THEATRE Friday and March I WIS IS im back l j Also Cartoon Comedy Goes I old new name larro brings you I has a new the same high quality feed as Ml It's designed to conserve vital always proved for you in 9 bag materials and labor the same thorough way at the help in our war effort be- famous General Mills Larro S cause three General Mills Research Just ask the for- boss to look for the trade- merly sold under different on the fj brand names in different Then he'll know the feed J parts of the can now inside has been designed with J be offered in the same just one thought in mind im this is a change of name on- profit over feed Have jiff under its him come in and get the Get Your and Now from the Following Lee Brown Company S Leslie Ashton Sons M Calder Creamery m j UTAH |