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Show vuoossiwiv i 3 tydtjnn Chmlchs I y A- r k .. ; Stew and Dumplings Are a Point-Saver (See Recipes Below) Meat Magic In 1944 the average civilian ate 143 pounds of meat. This year the outlook per civilian Is estimated at about 134 pounds per person. It doesn't take much mental arith-I arith-I metin to make us see that we'll be doing with less meat this year than before but then, you've probably prob-ably already noticed no-ticed that trend at your butcher's. Ai a nation we're greater Lynn Chambers Point-Saving Menus. Lamb Stew with Dumplings Fresh Pears-Lime Gelatin Salad Bran-Raisin Muffins Orange Marmalade Chiffon Pie Beverage Recipe given. Sift together dry ingredients. Cut in lard. Break egg into a one-cup measuring cup. Beat slightly with fork and add enough milk to make 1 cup liquid. Add liquid to dry ingredients. in-gredients. Stir lightly. Drop by spoonfuls into boiling broth or stew, Cover tightly and cook for 13 minutes min-utes without peeking. Do not remove re-move cover. Serve at once. This recipe makes six large dumplings. Liver is known as a variety meat because it has variety of texture and flavor. Here is a grand way to fix it: Liver Supreme. (Serves 6) 1 pounds liver, sliced Y cop french dressing 6 carrots, sliced 6 onions 1 green pepper, sliced H cup water Marinate (soak) liver in french dressing for 30 minutes in refrigera- pork eaters than beef eaters, says a recent survey made by the government, govern-ment, but that will have to change at least for this year. Pork loins, hams, shoulders, spareribs and bacon ba-con will continue to be scarce. The higher grades of beef are going to the armed forces, while lower grades of beef, though not abundant, will be mora abundant Veal supplies are quite scarce as are the top grades of lamb. All of this means one thing for Mrs. America. She will get less meat, and if she wants to get meaty flavor It will have to be stretched. If she doesn't do that, she will have a few meals with meat and others without. There are good ways to stretch meat old-fashioned ways like dumplings, bread dressings and a tuffings, rice, macaroni, noodles and spaghetti. For those of you who choose having meat "as is" in your menus, there are . delightful fish dishes to fill in the days when meat Is unobtainable. When you want those precious red points to do the most work for you, buy the low-point cuts and dress them up with herbs, flavorful gravies and colorful vegetables. Here's a lineup of recipes you'll well appreciate appre-ciate these days: Lamb Stew With Dumplings. (Serves 6) 1 pounds lamb 2 tablespoons floor Salt and pepper 2 tablespoons lard 6 small potatoes 6 carrots 6 small onions 1 cup water Cut lamb breast, flank or neck meat Into H4 Inch cubes. Dredge in tor. Brown liver In hot drippings. Top with vegetables vegeta-bles and add the water. Cover tightly and cook slowly until both liver and vegetables vegeta-bles are tender. Beef and pork liver liv-er require 45 min- flour, then brown well on all sides In hot lard. Season, Sea-son, add water and simmer 1 hours. Add vegetables. vege-tables. Cover and continue cooking until vegetables are tender. Drop dumplings on top of meat and vegetables. vege-tables. Cover and cook without removing re-moving lid for 15 minutes. Dumplings. 2 enps sifted Sour 4 teaspoons baking powder 1 teaspoon salt ' 2 tablespoons lard 1 egg Abont cup milk utes cooking time while lamb and veal liver need 30 minutes. Whenever it's possible, use a combination com-bination of veal, pork and beef in your meat loaves. In the following recipe, the tastiness is increased by using sour cream, prepared mustard, mus-tard, paprika and Worcestershire sauce. Lemon juice adds piquancy to the meat when used, while brown sugar gives a bit of sweetening that you will enjoy. Use a large sized loaf pan for baking or shape into loaf when baking in a utility pan. Spicy Meat Loaf. (Serves 6 to 8) 1 pound ground beef 1 pound ground pork or veal IVi cups bread crumbs 2 eggs, slightly beaten 1 cup milk Salt and pepper cup sour cream 1 teaspoon prepared mustard 1 teaspoon paprika Yt cap lemon juice or tomato catsup 2 teaspoons brown sugar Dash of Worcestershire sauce hi cup hot water Combine ground meat or have it ground together. Mix next four ingredients in-gredients into meat mixture. Pack into a loaf pan. Mix remaining ingredients in-gredients in order given and pour over loaf. Bake in a moderate oven (350 degrees F.) for 1 hours. You'll like trout whether you're a fish lover or not. Enhance its subtle taste with these seasonings: Baked Trout With Tomato Sauce. (Serves 6) 2 pounds trout 2 cups tomatoes 1 cup water 1 slice onion S cloves $4 teaspoon sugar 3 tablespoons bacon drlpplngi 3 tablespoons flour teaspoon salt teaspoon pepper Cook tomatoes, water, onion, cloves and sugar 20 minutes. Melt drippings, add flour and stir Into hot mixture. Add salt and pepper. Cook 10 minutes and strain. Clean fish and place in baking dish. Pour half the sauce over it and bake 35 minutes in a moderate oven, basting occasion- ally. Remove to hot platter and pour remaining sauce (hot) over fish. Garnish with parsley. Released by Western Newspaper Union. Lynn Says: Meat Needs Stretching: Bread and cracker crumbs are natural for extending ground meats like lamb, beef, pork or veal. Use for meat loaves and patties. Vegetables should start coming into their own for stretching . stews, short ribs, roasts, etc. Carrots, onions, potatoes, green beans, tomatoes and cabbage are all mighty fine. Don't neglect such dishes as j meat pies with biscuit or mashed potato crusts. The meat mixture may be extended with gravy and vegetables. Make surprise meat balls with rice tucked Inside. Or, stretch the roast or braised meat with noodles and rich gravy. Spaghetti and macaroni make a meal complete even If only a little meat is used. Use cream sauces with diced egg, seasoned tomato sauce or tasty gravy. |