PORK CUTS ...

how to cook them

Retail Cuts

CANADIAN .BrOil~

-~ 3.
SIRLOIN PORK ROAST
Roost

Wholesale Cuts

Retail Cuts

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HALF HAM Butt End
~or~

PORK TENDERLOIN Frenched and Whole

Broi/ or Braise

HALF HAM Shank End

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STYlE BACON

LOIN CHOP _

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HAM BUTT SLICE CENTER HAM SLICE

4.

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BUTTERFLY CHOP

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RIB PORK CHOP

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LOIN ROAST Ham End LOIN ROAST CROWN Shoulder End Roast

FRENCH ED RIB CHOP Broil or Braise

FRESH HAM ROAST

ROLLED FRESH HAM ROAST

LOIN ROAST Center Cut

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III

PORK ROAST SPARERIBS

~9~
~~~
FAT BACK
Lord-Solf Pork

LARD
Shortening

BLADE PORK STEAKS

SMOKED COTTAGE ROLL Bake or Pan broil

--- -BOSTON STYlE BUTT ROLLED BOSTON STYlE BUTT Roast

~~ ~
BACON SQUARE
Seasoning-Panbroi/

CHART COURTESY NATIONAL

LIVE STOCK AND

MEAT BOARD

~TED

RECIPES

AND

PLANNED
FOR

MENUS
CO.

PREPARED

ARBOGAST

& BASTIAN
PENNA.
EST. No.289

ALLENTOWN,
u. S. GOVT.

TESTED

RECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . .. .. .. . . . . . ; . . . . . . 3 5 7 10 26 28 31 32 35

PLANNED
Pork Menus Beef Menus Lamb Menus Veal Menus
KOMPARATIVE

MENUS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 16 18 19 20 21 22 23 24

Cooking Time Table Pork Recipes . . . Bacon Recipes . . Sausage Recipes . Fried Foods . . . Beef Recipes .. . Veal Recipes . . . Lamb Recipes. . . Cold Cuts . . . .

. . . .

fOOD

VALUE CHARTJ

Vitamins. . . . Calories . . . . Proteins. . . . Phosphorus. . . Iron and Copper

FOREWORD
The important question, "What shall I more satisfying, giving it that quality of serve for dinner r," confronting the homemaker every day, is a. real challenge to her artistry and ingenuity. Menus must be attractive and appealing in appearance and flavor, they must be satisfying and must furnish the necessary food requirements. Usually, they must be kept within a reasonable budget. In meeting all these requirements, it is natural for the meat dish to become a starting point in planning menus. When the meat dish has been decided upon, the remainder of the menu becomes simple. There are so many kinds and cuts of meat, and so many ways of cooking each, that no meat dish needs to be repeated for months unless it is a family favorite quently demanded. fre"sticking to the ribs" which able and important. Meats are also extremely is so desirvaluable for

their mineral and vitamin content, furnishing iron in a form most readily used by the body, and are a rich source of phosphorus necessary for building body tissues and which combines with calcium in the formation of strong bones and teeth. It is high in vitamins Band G, which are essential and the prevention for growth, appetite, of certain diseases.

From the standpoint of what it adds to the diet, meat must be considered as one of man's most valuable foods. Fortunately, the food value and wholesomeness of meat is not confined to the expensive cuts. Those less expensive are altogether as nourishing and may be prepared to be just as interesting licious. The wise homemaker, and de-

The balanced diet, to be entirely adequate nutritionally, should contain meat several times a week. Meat is a protein food containing many other valuable food elements. The protein foods are those necessary to build and repair body tissue, and meat is man's best and favorite protein food. Meat also contains fat which is a valuable source of heat and energy. Meat is not difficult to digest. Its natural process of digestion merely requires longer than many foods making it

then, will plan

her menus around savory, tempting meat dishes. We hope this book of practical, favorite meat recipes, ALL OF WHICH ARE TESTED AND ACCURATE, will prove a source of real help to you in planning adequate meals for hungry families.

ARBOGAST

&

BASTIAN
PENNA.

CO.

ALLENTOWN.

TIME-TABLE FOR COOKING

ROASTING: BEEF (rare) BEEF (medium) BEEF (well done) VEAL (well done) PORK HAM LAMB (well done) MUTION (well done) CHICKENS (young) . TURKEYS (10 to 16Ib.) GOOSE and DUCK 300 to 350 F.
0 0

MEATS

18 to 20 minutes per lb. 22 to 25 minutes per lb. 27 to 30 minutes per lb. 30 to 40 minutes per lb.
0

300 to 350 F.
0 0

300 to 350 F.
0 0

325 F.
0

(Sear, if desired, in hot oven of 450 F., at end of roasting period) 325 to 350 F.
0 0

30 to 40 minutes per lb. 35 to 40 minutes per lb. 28 to 30 minutes per lb. 20 to 25 minutes per lb.
0

325 to 350 F.
0 0

325 to 350 F.
0 0

325 to 350 F.
0 0 0

500 F. for 15 min. to sear, then 350 F. for remaining time. 20 min. per lb. for entire cooking.
0

B R0 I LIN G: Heat broiler to 350 F. before placing meat on the rack.

STEAKS RARE MEDIUM WELL DONE

% inch thick 1 inch thick 1 Y2 inches thick

10-12 minutes 15 minutes 22-25 minutes

15-18 minutes 20-21 minutes 30 minutes

20-23 minutes 22-25 minutes 35 minutes

LAMB CHOPS-Loin or Rib-15-18 minutes, depending on thickness Shoulder-20-24 minutes SPRING CHICKEN-I Y2 Ibs.-30-40 minutes SQUABS-25-30 minutes BOILING: BEEF = MUTION = CORNED BEEF = HAM CHICKEN (young) Slowly-30 min. per lb. Slowly-30 to 35 min. per lb. Slowly-I hour per lb. (not over 5 hours) Slowly-20 min. per lb. Slowly-25 min. per lb. Slowly-40 min. per lb. TOUGH CUTS

= = HENS (stewing) =

TENDER

CUTS

Roasts, chops, steaks (porterhouse, sirloin, prime ribs) are called the "select cuts:' These cuts yield best to broiling, pan broiling and roasting methods. Although delicious in flavor, the nutritive value is no higher than that of the tougher cuts, and the price is often prohibitive to those of small income. If carefully prepared, the flavor of the tough and cheap cuts will be just as delicious.

The so-called "tough cuts" of- meat come from the muscles of the animal which are exercised most. They include the chuck or shoulder, the brisket, the rump, the round, the shank meat, the flank steak. The best methods of cookery for these cuts are boiling, stewing, braising, pot roasting.

PORK
BAKED WHOLE OR HALF HAM Whole or half ham 1 tablespoon prepared 1 cup brown sugar mustard Whole cloves 2 tablespoons vinegar Wash ham and place fat side up in an open roasting pan. Place in a slow oven of 300 to 350 degrees F. and bake without adding water and without covering. Allow 25 minutes per pound for whole ham and 30 to 35 minutes per pound for half ham. If meat thermometer is used, cook to an interior temperature of 160 degrees F. Forty-five minutes before ham is done, remove rind, and score fat over the outside in diagonal lines to . form diamonds. Spread with mustard, then with brown sugar, and stick with whole cloves. Add vinegar to juices in pan, and return ham to oven rocontinue baking until done. Instead of adding vinegar, pickled peaches or pears may be placed around ham during last 30 minutes of baking, and ham may be basted with juice from the fruit. Serve fruit as a garnish around ham. CHRISTMAS BAKED HAM 1 ham 1 cup (about) blanched 1 to 2 cups light brown almonds sugar 1 cup water 2 cups cranberries 1 cup granulated sugar Bake ham as in above recipe. An hour before done, remove rind, coat with brown sugar and at regular intervals in the fat stick in strips of blanched almonds. Have cranberry sauce made by cooking cranberries with water until tender, about 20 minutes, then straining and adding sugar, and heating just enough to dissolve sugar. Return ham to oven and continue roasting in a slow oven of 325 degrees F. for 1 hour or until very tender, basting frequently with the cranberry sauce. When serving, serve additional cranberry sauce or jelly separately. ROAST PORK Pork loin, shoulder Salt and pepper or fresh ham Place roast fat side up on a rack in an open roasting pan. Pork loin should be placed rib side down, so that bone ends are down to prevent them from becoming too brown. Season meat with salt and pepper. Place in a slow oven of 300 to 350 degrees F. and roast until done without adding water and without covering. This requires 35 to 40 minutes per pound. If meat thermometer is used it should register 185 degrees F. During last hour of baking, potatoes may be browned around roast. CROWN ROAST OF PORK ... Have the crown prepared in market. Wipe with damp cloth and rub thoroughly with salt and pepper. Arrange roast on a rack so that rib ends are down. As the meat cooks, the fat and liquid will baste bones so they will not become too brown. Roast in a moderate oven of 350 degrees F., allowing about 35 minutes per pound. Do not baste and do not cover. If meat thermometer is used, it should be 185 degrees F. when meat is done. When serving place roast, rib ends up, on platter and place paper frill on each. Fill center of roast with a cooked vegetable such as green beans with mushrooms or buttered onions or spinach. Surround outside with apple rings and candied sweet potatoes. Make gravy from liquid in pan. BAKED COTTAGE HAM 1 cottage ham 1 tablespoon vinegar Y2 cup granulated \--4 cup water sugar 1 dozen whole cloves 1 teaspoon prepared Bread crumbs mustard Soak ham in cold water overnight. Pour off water, cover with fresh water and simmer slowly until ham is tender, about 30 minutes per pound. Allow to cool in liquid in which boiled. Remove excess fat and skin from ham. Combine sugar, mustard, vinegar and water. Stick cloves in ham, pour sauce over it, cover side of ham with crumbs and bake, basting with sauce, until delicately brown and tender in a hot oven of 400 degrees F. About 45 minutes will be required for baking. BAKED STUFFED PORK TENDERLOIN 3 pork tenderloins Y2 small onion, minced 6 tablespoons melted Y2 teaspoon salt butter Small amount minced 2 cups toasted bread parsley and celery salt crumbs Dash of pepper 1 egg, slightly beaten Wipe tenderloins with a damp cloth, then split and lay opened flat.Rub with 2 tablespoons melted butter. Meanwhile prepare stuffing as follows: Combine toasted bread crumbs, egg, minced onion, seasonings, and 4 tablespoons melted butter. Mix well and spread on pork. Fold up tenderloins and tie with string, if necessary.Arrange in baking pan, sprinkle lightly with salt, put l cup boiling water in bottom of pan, and bake in a moderate oven of 375 degrees F. for 1 Y2 hours, or until tender. Cut and remove strings. Make gravy from drippings in pan. Serve with mashed sweet potatoes, carrots and peas, cucumber relish and lemon pie. CASSEROLE OF PORK CHOPS WITH BAKED BEANS 6 pork chops 1 teaspoon sugar 1 large can baked beans \--4 cup tomato ketchup. Fry chops until nicely brown on both sides. Sprinkle them very lightly with salt and pepper. Pour baked beans over chops, add sugar and ketchup and 2 tablespoons water. Mix lightly and bake in a moderate oven of 350 degrees F. for 20 to 30 minutes. Serve with buttered cauliflower or broccoli.

PORK
PORK CHOPS 6 pork chops Salt and pepper Flour Pork chops are most successfulcooked slowly, and braising is often used. Rub chops with salt and pepper and sprinkle lightly with flour. Brown on both sides in a frying pan with small amount pork fat. Cover and cook over low heat or in a moderate oven of 350 degrees F., until tender, from 50 to 60 minutes. One or two tablespoons water may be added during cooking, if desired. Serve with stuffed baked potatoes, creamed cauliflower,cinnamon apple salad and fruit custard. STUFFED PORK CHOPS 6 double pork chops V2 teaspoon salt 3 cups stale bread Dash of pepper crumbs V2 teaspoon Worcester3 tablespoons butter shire Sauce 1 small onion, minced 1 cup water Cut pocket in each chop. Make a dressing of crumbs, butter, onion, salt, pepper and Worcestershire sauce. Place dressing firmly in pockets of chops. Sprinkle chops lightly with salt and pepper, brown on both sides, place in a roasting pan and add water. Bake, covered, in a moderate oven of 375 degrees F. until meat is tender, about 45 to 60 minutes. About 2 tablespoons tomato ketchup may be added to water poured over meat, if desired. PORK CHOPS, INDIAN STYLE 2 tablespoons melted 1 teaspoon prepared butter mustard 1 tablespoon each, Chili Salt, pepper, Cayenne sauce and Worcester6 lean pork chops shire sauce 7 large white potatoes Combine fat, chili sauce, Worcestershire sauce, mustard, salt and pepper. Fry chops until seared on both sides, then cut gashes in them with sharp knife and place in a baking pan. Pour sauce over chops and bake in a hot oven of 400 degrees F. for 40 minutes or until tender. Meanwhile cook, mash and season potatoes, beating until fluffy. Arrange mashed potatoes in a mound in center of a large chop plate with pork chops placed pyramid fashion around them, having bones pointing upward in the center. Garnish with ring of parsley around edge of plate. Serve with corn fritters, cucumber pickles and berry pie. IRAISED PORK CHOPS 6 pork chops V2 cup water Salt and pepper V2 teaspoon sugar 1 cup tomato soup or Minced onions, canned tomatoes if desired Sprinkle chops with salt and pepper, also flour, if desired. Brown in a heavy pan, searing well on both sides. Add tomato to which sugar has been added, water and minced onion, if used. Cover and cook slowly or bake in a moderate oven of 350 degrees F. for 50 to 60 minutes. Serve with scalloped potatoes, French fried eggplant, apple sauce and cookies. SPARERIIS lAKED OR lOllED WITH SAUERKRAUT ... Allow % pound spareribs for each person, and % cup to 1 cup sauerkraut for each person. To bake, season spareribs with salt and pepper. Place layer of kraut in a roasting pan. Sprinkle lightly with brown sugar and place spareribs on top. Bake in a moderate oven, until spareribs are tender, about 1 hour. To boil, place spareribs in a kettle, season with salt and pepper, cover with boiling water and cook, covered, until almost tender, about 1 hour. Add sauerkraut, and continue cooking until spareribs are very tender. PORK CHOPS WITH SCALLOPEDPOTATOES 6 pork chops 3 tablespoons flour 6 medium potatoes 2 cups milk 3 tablespoons butter Salt and pepper Rub rib or shoulder chops with salt and pepper and brown on both sides in small amount fat. Pare potatoes and slice very thin. Prepare White Sauce by melting butter in a saucepan, blending in flour, then adding milk and stirring until thickened and smooth. Place layer of potatoes in buttered casserole, sprinkle with salt and pepper, dot with butter and add half the White Sauce. Add second layer of potatoes, seasonings and sauce, then place browned chops on top and bake in a moderate oven of 350 degrees F. until potatoes and chops are tender, about 1 hour. Preparing white sauce prevents milk from curdling. Serve with stewed tomatoes, fruit salad and gingerbread. ROAST STUFFED PORK SHOULDER ... Have a pork shoulder boned. Rub inside and out the pocket with salt and pepper. Stuff-pocket with bread stuffing used for Stuffed Pork Chops, page 6, or with sauerkraut. Sew or skewer opening closed. Place in a roasting pan and roast in a moderate oven of 350 degrees F., allowing 40 minutes per pound: Serve with sweet potato puffs, hot spiced beets, molded fruit salad and cherry tarts. PORK STEAK WITH PINIAPPU 1 slice fresh ham I teaspoon salt or fresh pork Dash of pepper 1 V2 inches thick 3 or 4 slices pineapple 2 tablespoons flour Rub meat with flour, salt and pepper, and place in a casserole. Cut pineapple slices in half and place on meat. Cover, and bake 1 V2 hours in a moderate oven of 350 degrees F. Serve with candied sweet potatoes, wax beans, orange and grapefruit salad and chocolate cake.

BACON
BACON, COOKING OF...Bacon should always be cooked at moderate temperature. Cooking it too fast detracts greatly from its flavor. It is well to nick edges of bacon with knife or scissors before cooking to prevent curling. Bacon, baked in the oven, is sweeter and much more flavorful than bacon cooked any other way. It requires much less attention also. Place bacon on a pan and place it in a moderate oven of 375 degrees F. and bake about 15 minutes, or until done, turning once. The fat that collects in pan during baking should be poured off. To pan-fry bacon, the most common method of cooking it, arrange slices in a cold pan, preferably a heavy one. Cook over moderate heat, turning each slice several times. When done, drain on heavy paper, place on a hot platter and serve. If cooking a large amount, drain off excess fat while cooking. To broil bacon, place slices on a broiler rack and cook under moderate heat until crisp, turning each slice occasionally. Broiled bacon need not be drained before serving as most of the fat drains off during cooking. BACON BAKED WITH SPINACH AND EGG ... Cook spinach and chop fine, seasoning well with salt and pepper. Heap lightly in a buttered baking dish. Smooth the top and place over spinach 2 slices of bacon for each person to be served. Place in a moderate oven of 375 degrees F. until bacon is almost cooked, then carefully break an egg for each person over the bacon. Sprinkle eggs lightly with salt and pepper and place in oven again until eggs are firm. Serve from baking dish. To complete the menu serve mixed or molded fruit salad and baked fruit dumplings. LIVER, SPAGHETTI AND BACON 1 pound beef or 2 cups canned tomatoes calf liver 1 small onion, minced 2 tablespoons flour 1 teaspoon salt 2 tablespoons butter Dash of pepper Y2 pound spaghetti, ~ teaspoon sugar cooked Strips of bacon Scald liver, drain and dice. Dust with flour and sprinkle with salt and pepper. Melt fat, add meat and fry slowly until brown. Arrange alternate layers of meat and spaghetti in a well oiled casserole or baking dish. Combine remaining ingredients, except bacon, and pour over spaghetti and meat. Cover with strips of bacon and cook, covered, for 45 minutes in a moderate oven of 350 degrees F., then uncover and bake 15 minutes longer to crisp bacon. LIVER WITH BACON 1 pound beef or Salt, pepper and flour calf liver 12 strips bacon Have liver sliced thin. If it is beef liver, remove outer skin and veins. Cut in serving pieces. Sprinkle each with salt and pepper and dredge with flour. Fry bacon, remove from pan and keep hot while cooking liver. Put liver into hot bacon fat and brown on both sides. Five to eight minutes is sufficient time for cooking. Remove liver to a hot platter, arrange bacon slices around it and if tomatoes are in season, surround with slices of broiled or fried tomatoes and serve all piping hot. PATTIES WITH BACON AND TOMATOES 1 pound ground beef 1 teaspoon salt ~ cup grated cheese Dash of pepper 2 tablespoons chopped 1 egg green pepper ~ cup milk 1 teaspoon grated onion Bacon slices % cup bread crumbs 3 tomatoes Mix meat, cheese, green pepper, onion and bread crumbs. Add salt and pepper and mix well. Add egg and mix it in. Add sufficient milk to moisten slightly. Shape into balls. Wrap each ball in a strip of bacon. Place in baking pan and bake in a moderate oven of 350 degrees F. until meat is cooked and bacon is crisp, 30 to 40 minutes. Place halved, seasoned tomatoes in oven on separate pan to bake during last 20 minutes. Arrange meat balls and tomatoes alternately on platter, . garnishing with watercress or parsley. Serve with succotash, sliced pickles, peaches and cake. STANDARD CLUB SANDWICH ...Place a crisp piece of lettuce and a slice of cold chicken on slice of buttered toast. Spread with mayonnaise, top generously with crisp hot bacon, then add second slice of toast. Spread with mayonnaise or tartar sauce, cover with lettuce, sliced tomatoes and stuffed olives, sliced. Top with third slice buttered toast spread with mayonnaise. Garnish and serve. Baked or boiled ham, tongue or roast veal may be substituted for chicken. They are better if browned slightly in butter before making sandwich. SAVORY LIMA BEAN SCALLOP 1~ cups dried lima 1 cup condensed beans tomato soup 1 small onion, diced ~ cup water ~ teaspoon salt 2 tablespoons melted 1 cup chopped celery butter 2 tablespoons chopped Pepper green peppers Strips of bacon Soak beans in cold water for 6 to 8 hours. Drain and cover with boiling water. Add the sliced onion and cook slowly until tender. Drain, add salt, celery, green pepper, tomato soup, water, melted fat, and pepper and salt to taste. Pour into a greased casserole, top generously with strips of bacon and buttered crumbs and bake in a moderate oven of 375 degrees F. for about 30 to 40 minutes. Serve with salad of mixed greens and chocolate ice cream sundae. HAMBURG

BACON
MACARONI BAKED WITH TOMATOES AND BACON 3 cups cooked Y2 teaspoon sugar macaroni Dash of pepper 3 cups canned Y2 cup buttered tomatoes crumbs Y2 teaspoon salt 6 strips bacon HOT OPEN CHEESE AND BACON SAND. WICHES ... Arrange slices of American cheese on thick slices of bread from which crusts have been trimmed. Spread a layer of chili sauce over cheese and cover with slices of uncooked bacon, nicked at edges with a sharp knife to prevent curling. Bake on a rack in a pan in a moderate oven of 375 degrees F. until cheese is melted and bacon crisp. Serve immediately garnished with olives and pickles in tiny lettuce cup. A delicious luncheon or supper sandwich. BACON SANDWICHES 1. Fry slices of bacon, not too crisp. Cut bread in Y<i inch slices, butter and spread lightly with prepared mustard. Between slices put bacon and a little chopped pimiento or olives. Toast and serve hot. 2. Mix chopped bacon and mashed cooked liver seasoned with pepper and salt and mixed with cream. Decorate plate with border of hard-cooked eggs cut lengthwise, with a sprig of watercress on each. 3. Season chopped crisp bacon with mayonnaise and place, with a lettuce leaf, berween slices of buttered toast. Add tomato slices when in season. BACON WITH BANANAS 12 slices bacon 4 tablespoons butter 6 bananas I tablespoon lemon juice Peel bananas and brush with lemon juice and 2 tablespoons melted fat. Fry gently in remainder of fat until golden brown on all sides and tender. Remove to a platter, and in same frying pan, cook bacon until crisp. Arrange bacon around bananas and serve as a main dish for luncheon or supper. Serve with scalloped potatoes, orange and nut salad and strawberry shortcake. MEAT SUGGESTIONS FOR THE APPETIZER TRAY 1. Peel cooked frankfurters, cut in inch lengths, split lengthwise, and fit a slice of dill pickle between halves. Serve on canape picks. 2. Select small frankfurters or cut larger ones in half; wrap with thin bacon strips. Broil or fry slowly and serve hot. 3. Wrap strips of bacon around large stuffed olives, fasten with canape picks, broil and serve hot. 4. Wrap strips of bacon around oysters. Broil or bake on a rack in baking pan in oven. Secure with canape picks while cooking and serve on same sticks. 5. Skin and mash liverwurst, adding mayonnaise to moisten. Add chopped olives and pickled onions. Serve as a spread for crackers or canapes. 6. Place a cube of corned beef and a sweet pickled onion on each canape pick and serve cold. 7. Season cream cheese with horseradish and chopped olives. Spread on thin dried beef, roll and fasten with canape picks, leaving them in for serving.

Add salt, sugar and pepper to tomatoes. Arrange in layers with cooked macaroni in baking dish. Cover with buttered crumbs and strips of bacon. Bake in a moderate oven of 350 degrees F. for about I hour. Serve with creamed peas and carrots, molded vegetable salad and Apple Brown Betty. BACON BAKED WITH PEAS I teaspoon grated 6 slices bacon 2 cups cooked peas onion Y2 teaspoon salt 2 tablespoons melted Dash of pepper butter Y2 cup soft bread I cup cream or thin white sauce crumbs Cook bacon slowly until crisp, then dice. Add bacon to peas, together with 2 tablespoons of the bacon fat, the salt, pepper, cream and onion. Turn into a greased casserole and top with crumbs combined with melted butter. Bake in a hot oven of 400 degrees F. for 20 minutes. Serve with scalloped potatoes, tomato salad and cake a la mode. SWEET POTATO AND 6 medium sweet potatoes I Y2 teaspoons salt Dash of pepper BACON BOULETTES 4 tablespoons melted butter 3 slices cooked bacon Parsley

Cook potatoes until tender in boiling water. Mash well, add salt, pepper and 3 tablespoons melted fat. When cool enough to handle, form into round balls, 2 inches in diameter. Sprinkle with the chopped bacon, brush with I tablespoon melted butter and brown in a moderate oven of 375 degrees F. for 12 to 15 minutes. Garnish with parsley. Serve with creamed mushrooms, fresh fruit salad and mincemeat tarts. BAKED STRING BEANS WITH BACON 2 pounds string beans VB teaspoon pepper 6 slices bacon 3 tablespoons melted 1 Y2 cups cream or fat thin white sauce Y2 cup fine bread I Y<i teaspoons salt crumbs Cook string beans, cut in l-Inch lengths, until tender. Meanwhile cut bacon into dice and fry until crisp. Add bacon and cream to green beans. Add salt, pepper and 2 tablespoons melted fat. Arrange in greased casserole and cover with crumbs, combined with remaining I tablespoon fat. Bake in a hot oven of 425 degrees F. for 20 minutes or until golden brown. Serve with creamed potatoes, spiced peaches and orange cake.

SAUSAGES
PANIROILED SAUSAGES ... Sausage, as bacon, should always be cooked over low heat, draining off excess fat as it accumulates. To panfry sausage, put it into a heavy pan, either hot or cold, and cook over moderate heat, turning frequently until browned and thoroughly cooked. Allow about 30 minutes for sausage cakes and 15 to 20 minutes for the small cased sausages. Cream gravy may be made from fat remaining in pan at end of cooking. Biscuits are delicious with this gravy. SAUSAGE WITH APPLE RINGS ... Panfry sausage. Remove from pan to a hot platter. Pour off excess fat. In the remainder of fat put slices of apple cut ~ inch thick, from which cores have been removed. Cook one side until delicately browned and beginning to look transparent. Turn, sprinkle generously with granulated sugar and continue cooking until apples are transparent. Remove to platter with sausages and serve piping hot. About ten minutes will be required for cooking apples. SAUSAGES WITH PEACH HALVES ... Prick the casing of sausages with a fork. Place on a rack of the broiler. On broiler rack also place peach halves, with a little butter in hollow of each. Have broiler rack set about four inches under a moderately hot flame or element. Turn sausages once during cooking to get an even brown. Broil fruit and sausages from 12 to 15 minutes. Arrange on hot platter, garnishing with parsley. Serve with mashed potatoes and mixed green salad. SAVORY SAUSAGES 1 pound small sausages lI.I teaspoon salt lI.I cup diced celery ~ teaspoon sugar lI.I cup tomato ketchup Creamed potatoes lI.I cup water Prick sausage casings and panfry slowly until done; remove to a serving dish and pour off all but 2 tablespoons fat from pan. Cook celery in this fat; add ketchup, water, salt and a dash of pepper and sugar. When sauce is boiling, pour over sausages on a chop plate and surround with creamed potatoes sprinkled with chopped parsley. Serve with buttered onions, cinnamon apple salad and tapioca pudding. SAUSAGE ROLLS WITH CREAM GRAVY ... Prepare biscuit dough, using a prepared biscuit Hour if desired. Pat or roll to Y3 inch in thickness and cut into triangles or in four or five inch squares. Panfry sausage ten minutes. Drain well and place one sausage on each piece of biscuit dough. Wrap dough around sausage. Put into a baking pan and bake in a hot oven of 450 degrees F. about 15 minutes or until biscuit dough is baked. While biscuits bake, make a cream gravy with sausage fat. Serve over baked rolls. With this dish serve buttered lima beans, molded fruit salad and jelly roll. SAUSAGES lAKED WITH KIDNEY lEANS 1 pound sausages 1 medium can kidney Parsley beans Prick casings of sausages and panfry until brown. Pour off excess fat. Place in baking dish and pour kidney beans over sausages. Bake in a slow oven of 350 degrees F. for about 30 minutes. Place beans on hot platter and surround with sausages or serve in baking dish. If desired, beans may be poured over sausage in frying pan and simmered slowly for 20 minutes on top of stove. Baked beans with tomato sauce may be used in place of kidney beans. Serve with cold slaw, pickles and apple pie. CASSEROLE OF SAUSAGES, APPLES AND SWEET POTATOES 1 pound link sausages lI.I cup brown sugar 3 medium-sized sweet lI.I cup sausage potatoes drippings 3 large red apples lI.I cup boiling water Fry sausage links, which have been pricked with fork, until golden brown. Boil sweet potatoes until tender, pare and cut in halves lengthwise. Line bottom of well greased casserole with sweet potatoes. Place browned sausages over potatoes, and over sausages put apples cut in generous slices but not pared. Sprinkle with brown sugar, and pour drippings, diluted with water, over all. Bake in a moderate oven of 375 degrees F. for about 40 minutes. Serves 3 or 4. Serve with salad of lettuce hearts with cheese dressing and pineapple pudding. SAUSAGE AND SAUERKRAUT CASSEROLE 2 pounds sausage, 2 cups or more made Into patties sauerkraut 2 cups noodles Salt Cook noodles in boiling salted water until tender. Place layer of cooked noodles in baking dish. Cover with sauerkraut. Brown sausage patties in frying pan and place a layer over kraut. Repeat using a second layer of noodles, kraut and sausage. Add 2 cups water and bake in a moderate oven of 350 degrees F. about 1 hour. Serve with boiled potatoes, apple sauce and cherry cobbler. SAUSAGE AND LIVER LOAF 1 pound ground 1 tablespoon minced parboiled liver onion 1 pound bulk pork 2 tablespoons ketchup sausage 2 tablespoons prepared 1~ cups dry bread horseradish crumbs 1 egg, slightly beaten 1 cup milk Cook liver for a few minutes in hot water. Grind and combine with sausage. Add bread crumbs and seasonings and moisten with beaten egg and milk. Pack into greased loaf pan and bake in a moderate oven of 350 degrees F. for 1~ hours. Serve with creamed cabbage, pickles, and pineapple with chocolate cookies.

10

SAUSAGES
BAKED IN POTATOES ... Wash and pare potatoes of uniform size. Make a hole with apple corer through entire potato. Push a small sausage into this hole. Place potatoes in a baking dish, sprinkle with salt and pepper and bake in a hot oven of 425 degrees F. until potatoes are very tender, basting every 10 minutes with sausage drippings. Serve with stewed tomatoes, creamed peas and cold slaw. SAUSAGES SAUSAGE WITH DRESSING SAUSAGE CAKES WITH RICE

1 pound link sausages 2 cups bread crumbs \I.i teaspoon sage

1 small onion, grated or minced salt and pepper

Make a dressing by combining all ingredients except sausage. Moisten with water if moist dressing is liked; if dry dressing is preferred do not add liquid. Pack into a buttered baking dish, place sausages on top and bake in a moderate oven of 350 degrees F. until sausages are done, about 30 minutes. Serve with Tomato Sauce and a mixed green salad.
DEEP DISH SAUSAGE PIE

1 pound sausage Fried tomato slices 1 cup rice Boil rice until tender in boiling salted water, drain, cover and allow to steam until every grain is separated and tender. Fry sausage, formed into patties, until well browned and done. When sausage is done, remove to a hot platter and in the skillet with a small amount of fat, fry tomato slices that have been salted, peppered and dipped in flour. Brown tomatoes on both sides, sprinkling with a few grains of sugar while cooking. Heap the fluffy boiled rice on a large chop plate, put a little melted butter over it and surround with sausage cakes and fried tomatoes.
BARBECUED FRANKFURTERS

1 Y2 pounds pork 1 cup diced carrots sausage 1 Y2 cups gravy 2 cups diced potatoes or canned consomme, 1 cup diced turnips thickened 1 cup cooked peas Biscuit dough Make sausage into small patties. Place in a frying pan with % cup water and cook slowly until water is evaporated and meat browned. Place diced vegetables in buttered baking dish with sausages on top. Cover with gravy. Bake in a moderate oven of 350 degrees F. until vegetables are tender, about 1 hour. Fifteen minutes before serving, place biscuit dough on top and increase the temperature to 400 degrees F. to bake the crust. Biscuit dough may be cut into small biscuits and laid over top instead of a large crust.
SAUSAGE SUPPER CASSEROLE

1 Y2 pounds frankfurters 3 tablespoons 1 onion Worcestershire sauce 2 tablespoons butter Y2 teaspoon 3 tablespoons vinegar prepared mustard 2 tablespoons brown Y2 cup water sugar Y2 cup chopped celery % cup ketchup Salt Prick skins of frankfurters and arrange them in shallow pan. Prepare sauce as follows: Brown onion in butter, then add remaining ingredients. Simmer for a few minutes; pour over frankfurters and bake uncovered in a moderate oven of 350 degrees F. for 45 minutes. Serve in sandwiches, putting some sauce on each or serve as a hot supper dish.
POTATO SALAD WITH FRANKFURTERS

4 to 6 sausages 2 cups baked beans 1 tablespoon minced 1 cup canned or onion fresh corn Mince sausages and fry slowly wtih minced onion until sausages are crisp and brown. Pour off part of fat. Add corn and beans, pour into a casserole and bake in a moderate oven of 350 degrees F. for 25 to 30 minutes. Serve with shredded cabbage or Waldorf salad and fresh or canned fruit.
SCRAMBLE 4 to 6 sausages \I.i cup milk SAUSAGE

4 to 6 frankfurters Y.t cup chopped 5 medium sized, diced dill pickle cooked potatoes 1 tablespoon chopped I large cucumber diced onion 1 tomato diced 1 teaspoon prepared Mayonnaise mustard Slice frankfurters which have been cooked in boiling water, cooled and peeled. Combine with potatoes, cucumber, tomato, pickle and onion. Moisten with mayonnaise to which has been added mustard and salt. Serve in deep crisp nests or lettuce. This is a substantial main dish salad. Serve for luncheons, suppers, porch parties and picnics.
CREOLE FRANKFURTERS

Y3 cup brown sugar

1 tablespoon flour 1 cup cold water Y2 teaspoon salt

4 e88s, slightly beaten Y2 teaspoon salt Dash of pepper Toast Cut sausages in small pieces and fry slowly until tender. Pour off most of fat and add eggs slightly beaten and mixed with milk, salt and pepper. Stir lightly with a fork until egg is set and creamy in consistency. Serve on hot buttered toast. A delicious breakfast dish.

1 No.2 can (2 cups) tomatoes 1green pepper,minced 2 pounds large frankfurters vegfrein a

Combine sugar, salt, flour and water. Add etables and cook for five minutes, stirring quently. Add frankfurters, cover, and bake moderate oven of 350 degrees F. for about hours. Serves 8. Serve with baked potatoes, bage salad and apple pie.

lY2

cab-

11

This section is devoted to the lesser known facts concernmg the relative food values of meats and other common foods. The charts herein show the content of calories, vitamins, protein, etc. They are designed to be of help in the preparation of balanced meals containing the necessary food elements. In this section we are also pleased to present complete dinner menus planned and tested by Josephine Gibson. They are offered as an aid in the preparation of appetizing,

satisfying and varied family and guest menus.

13

PORR for DIN NER

APPETIZER OR SOUP MEAT DISH POTATOES VEGETABLE SPARE RIBS WITH SAUERKRAUT POTATOES IN JACKETS APPLE SAUCE

~~

..
_
SALAD MOLDED VEGETABLE SALAD MIXED FRUIT SALAD

PRODUCTS
DESSERT

GRAPE

JUICE

CHILLED FRUIT CUP COOKIES

TOMATO SOUP

SAUSAGES WITH APPLE RINGS

MASHED POTATOES

SCALLOPED CABBAGE

BERRY SHORTCAKE

PINEAPPLE JUICE

PANBROILED SAUSAGES

FRIED NOODLES

STEWED TOMATOES

APPLE AND NUT SALAD

CARAMEL CUSTARD CUPCAKES

CREAM OF SPINACH SOUP

BROILED OR PANFRIED BACON

STUFFED BAKED POTATO WITH CHEESE

FRIED TOMATOES CREAMED CELERY

WALDORF SALAD

CHERRY

PIE

GRAPEFRUIT AND ORANGE CUP

BARBECUED FRANKFURTERS

MASHED POTATOES

CREAMED ONIONS

MIXED FRUIT SALAD

PEACH UPSIDEDOWN CAKE

TOMATO SOUP

POTATO SALAD WITH SLICED FRANKFURTERS

CORN ON COB FRESH OR CANNED

DILL PICKLES

APPLE

PIE

WHITE CHERRY CUP

LIVER SPAGHETTI AND BACON

FRENCH FRIED ONIONS

TOMATOES STUFFED WITH COLE SLAW

CHOCOLATE ICE CREAM COOKIES

VEGETABLE SOUP

LIVER AND BACON

FRIED POTATOES

CREAMED PEAS

CELERY, OLIVE AND NUT SALAD

BANANA CREAM CAKE

14

~.euk .

.,
APPETIZER OR SOUP

PRODUCTS
MEAT DISH

PORR for DINNER

POTATOES VEGETABLE SALAD DESSERT MASHED SWEET POTATOES GREEN BEANS IN CREAM PINEAPPLE CHEESE NUT SALAD DUTCH APPLE PIE

CREAM OF SPINACH SOUP

BAKED

HAM

SPICED GRAPEFRUIT

ROAST

PORK

CANDIED SWEET POTATOES

BRUSSELS SPROUTS

PERFECTION SALAD

DEEP DISH APPLE PIE

TOMATO JUICE

STUFFED PO~K CHOPS

SCALLOPED POTATOES

BUTTERED PEAS

COLE SLAW WITH APPLE

CANNED APRICOTS COOKIES

MIXED FRUIT JUICES

BRAISED PORK CHOPS

PANNED BROWN POTATOES

CREAMED ONIONS

MOLDED CARROT AND PINEAPPLE SALAD

STUFFED BAKED APPLES RAISED DOUGHNUTS

ORANGE CUP

PORK STEAK WITH SWEET POTATOES

GLAZED CARROTS

MIXED FRUIT SALAD

BAKED PEARS CHOCOLATE COOKIES

APRICOT JUICE

HAM ALA KING

FRENCH FRIED POTATOES

ASPARAGUS TIPS

MOLDED FRUIT SALAD

LEMON MERINGUE PIE

CREAM OF TOMATO SOUP

HAM

LOAF

PANBAKED POTATOES

BUTTERED SPINACH

LETTUCE WITH THOUSAND ISLAND DRESSING

APPLE BROWN BETTY

GRAPEFRUIT JUICE

COTTAGE HAM

BAKED BEANS

SCALLOPED TOMATOES

COLE SLAW WITH PICKLES

BANANA TAPIOCA CHOCOLATE DOUGHNUTS

15

~.euJE:..' .

BEEF [or DINNER

APPETIZER OR SOUP MEAT DISH POTATOES VEGETABLE GRAPEFRUIT HALVES WITH CHERRY BROWNED POTATOES OR MASHED SWEET POTATOES BUTTERED GREEN BEANS OR PEAS

.,
SALAD

PRODUCTS
DESSERT

ROAST

BEEF

MIXED FRUIT SALAD

COCOANUT CUSTARD PIE

MUSHROOM SOUP OR FROZEN TOMATO JUICE

BROILED STEAK

MASHED OR FRENCH FRIED POTATOES

SUCCOTASH OR BROCCOLI

ASPARAGUS TIP OR SALAD BOWL

CHERRY

PIE

GRAPEFRUIT JUICE

ROUND STEAK FARMER'S STYLE

BAKED OR MASHED POTATOES

BUTTERED OR CREAMED CORN

HEARTS OF LETTUCE WITH ROQUEFORT DRESSING

BAKED CHOCOLATE PUDDING

FRUIT

CUP

POT ROAST

MASHED POTATOES OR SPAGHETTI

BUTTERED CARROTS SCALLOPED TOMATOES

MOLDED CHERRY

APPLE COBBLER

MELON OR FRUIT JUICE

SWISS STEAK

BAKED POTATOES OR FRIED NOODLES

CREAMED ONIONS

MOLDED FRUIT SALAD

BAKED APPLES COOKIES

PINEAPPLE MINT CUP

CHILI CON CARNE

BOILED RICE OR BAKED POTATOES

APPLE SAUCE

MIXED GREEN SALAD

FRUIT GELATIN WITH CUSTARD SAUCE CANNED CHERRIES CHOCOLATE CUP CAKES

PINEAPPLE JUICE

BEEF LOAF

SCALLOPED POTATOES OR BUTTERED NOODLES

BUTTERED BEETS

LETTUCE WITH THOUSAND ISLAND DRESSING TOMATO AND CELERY

ORANGE JUICE OR CREAM PEA SOUP

BOILED BEEF WITH HORSERADISH SAUCE

POTATOES HASHED IN CREAM

BUTTERED CABBAGE OR ASPARAGUS

LEMON CHIFFON PIE

16

~-i!/uIf;.

w.
:0, ,',

PRODUCTS
MEAT DISH

BEEF for DINNER

POTATOES VEGETABLE SALAD DESSERT CREAMED CAULIFLOWER PEAR SALAD WITH CHEESE AND NUT BALLS HOT GINGERBREAD ICE CREAM WITH CHOCOLATE SAUCE AND NUTS

APPETIZER OR SOUP

FRUIT CUP

MEAT BALLS IN TOMATO SAUCE

HASHED BROWN POTATOES

TOMATO JUICE OR CREAM OF TOMATO SOUP

BAKED STUFFED HEART

CANDIED SWEET POTATOES

CORN ON COB OR CORN PUDDING

COLE SLAW

CREAM OF CORN SOUP

BROWN BEEF STEW

FRIED NOODLES

BUTTERED SPINACH

MIXED FRUIT SALAD

BANANA CREAM CAKE

PRUNE JUICE

ROAST OR CORNED BEEF HASH

CREAMED GREEN BEANS

STUFFED CINNAMON APPLE

BAKED CARAMEL CUSTARD DEVIL'S FOOD CAKE

MIXED FRUIT JUICES

BRAISED LIVER

FRENCH FRIED POTATOES

BUTTERED SPINACH

PINEAPPLE AND APRICOT SALAD

BUTTER SCOTCH PIE

ORANGE AND GRAPEFRUIT CUP

CASSEROLE OF MEAT AND SPAGHETTI

BUTTERED PEAS

WALDORF SALAD

JELLY DOUGHNUTS PEACHES

CRANBERRY JUICE OR MELON

DRIED BEEF IN CREAM

BAKED POTATOES WAFFLES

FRENCH FRIED ASPARAGUS

LIME GELATIN AND GRAPE SALAD

CHERRY PIE

PINEAPPLE JUICE

BRAISED BEEF WITH VEGETABLES

CREAMED OR BUTTERED CORN

MOLDED FRUIT SALAD

BAKED APPLE DUMPLINGS

17

LAMB for DINNER

APPETIZER OR SOUP
-

~-e/uIf:..'

_
SALAD

PRODUCTS
DESSERT

MEAT DISH

POTATOES

VEGETABLE

STRAWBERRY COCKTAIL

ROAST LEG OF LAMB

MASHED POTATOES

NEW PEAS IN CREAM

GRAPEFRUIT IN MINT GELATIN

ICE CREAM FUDGE CAKE

CORN CHOWDER

LAMB CHOPS

BAKED POTATOES

SPINACH WITH HARDCOOKED EGGS

MIXED FRUIT SALAD

PEACH SHORTCAKE

FRUIT CUP

BAKED STUFFED LAMB CHOPS

HASHED BROWN POTATOES

FRENCH FRIED ASPARAGUS

APPLE,CELERY AND NUT

MINT ICE CREAM CHOCOLATE SAUCE

TOMATO JUICE

IRISH STEW WITH DUMPLINGS

DUMPLINGS

BUTTERED CARROTS AND ONIONS

COLE SLAW WITH PICKLE

BUTTERSCOTCH PIE

PINEAPPLE JUICE

LAMB LOAF

CREAM POTATOES WITH PARSLEY

SCALLOPED TOMATOES

PEAR,CELERY AND CHEESE

FROZEN CUSTARD JELLY DOUGHNUTS ICE CREAM MARSHMALLOW SAUCE FRUIT CUP CHOCOLATE FROSTED GINGER BREAD

VEGETABLE SOUP

LAMB PATTIES WITH PINEAPPLE

FRENCH FRIED POTATOES

BUTTERED BABY BEETS

PERFECTION SALAD

GRAPEFRUIT JUICE

INDIVIDUAL LAMB PIES

BUTTERED NODDLES

GREEN BEANS IN CREAM

MIXED FRUIT SALAD

APRICOT JUICE

SKEWERED LAMB

STUFFED BAKED POTATOES

CREAMED CAULIFLOWER

PINEAPPLE, CELERY AND NUT

FIG PUDDING WITH SAUCE

18 .

~.ewt: .

.,
APPETIZER OR SOUP

PRODUCTS
MEAT DISH

VEAL for DINNER

POTATOES VEGETABLE SALAD DESSERT BUTTERED PEAS COMBINATION FRESH FRUIT SALAD APPLE FRITTERS LEMON SAUCE

SHRIMP COCKTAIL

ROAST VEAL

PANBROWNED POTATOES

CREAM OF SPINACH SOUP

VEAL FRICASSEE

(POTATOES IN MEAT DISH)

CORN FRITTERS

MIXED FRUIT SALAD LETTUCE WITH ROQUEFORT CHEESE DRESSING MOLDED FRUIT SALAD

ICE CREAM BROWNIES

TOMATO JUICE

CITY CHICKEN

FRENCH FRIED POTATOES

CORN PUDDING

MOLDED CHOCOLATE PUDDING

CREAM OF TOMATO SOUP

VEAL BIRDS

PARSLEY POTATO BALLS

BUTTERED MUSHROOMS ON TOAST

LEMON MERINGUE PIE

CREAM OF CORN SOUP

BREADED VEAL CUTLETS

MASHED POTATOES

GREEN BEANS IN CREAM

COLE SLAW WITH PICKLES

FRUIT GELATIN CHOCOLATE COOKIES CARAMEL PUDDING JELLIED DOUGHNUTS

TOMAro JUICE

VEAL POT PIE

DUMPLINGS

BUTTERED PEAS OR SPINACH

VEGETABLE SALAD BOWL

GRAPEFRUIT JUICE

VEAL CHOPS IN TOMATO SAUCE

SCALLOPED POTATOES

FRENCH FRIED EGGPLANT

BANANA AND NUT

DUTCH PLUM CAKE

CREAM OF MUSHROOM SOUP

MOLDED VEAL SALAD

HASHED IN CREAM

CORN ON COB

PICKLES

ICE CREAM BUTTERSCOTCH SAUCE

19

Call

for

A 8t B Keyslone

Brand

Prod ucls

FOOD
FOOD
A

VALUES
VITAMINS
B

Common Foods as Sources of Vitamins

C

BEEF -to+ - to+ + ++ BACON - to+ 1 +to++ PORK - to+ ++ HAM -to+ ++ LAMB + ++ VEAL - to+ +1 LIVER ++ to +++ ++ + + HEART +1 + ++ KIDNEY +1 ++ ++ BRAINS + ++ FISH, LEAN - to+ - to+ + OYSTERS ++ + ++ ++ COD LIVER OIL +++ ++++ EGGS -1 +++ +to++ ++ MILK, WHOLE + variable -to+ +++ ++ MILK, SKIMMED + variable + ++ BUTTERMILK + variable + ++ BUTTER +++ + BREAD,WHITE, MILK - to+ - to+ + + BREAD,WHOLEWHEAT,MILK - to+ - to+ ++ ++ PEANUTS + ++ WALNUTS + ++ BEANS,NAVY,DRYor CANNED + ++ BEANS, STRING - to+ ++ ++ ++ PEAS, GREEN - to+ ++ ++ +++ PEAS, DRY 1 + ++ POTATOES + ++ ++ CARROTS - to+ +++ ++ ++ CELERY - to+ ++ LETTUCE +to++ ++ +++ SPINACH +(cooked) +++ - to+ ++ TOMATOES, RAWor CANNED ++ ++ +++ CABBAGE,GREEN, RAW ++ ++ +++ APPLES, RAW +to++ + ++ ORANGES ++ ++ +++ + contains vitamin + + + excellent source of vitamin - no appreciable + + good source otvitamin + + + + extraordinary source otvitamin ? doubtful

++ ++ ++ ++ ++ ++ +++ ++ +++ ++

+++ +++ +++ +++ + ++

+ + ++ ++ ++ ++ ++ ++ ++ ++ amount

20

CHART COURTESY NATIONAL

LIVE STOCK AND

MEAT BOARD

All

A 8r. B Products

are U. S. Govt. Inspected

FOOD
FOOD AVERAGE
(Edible

VALUES
CALORIBS
HELPING
Portion)

CALORIES

SALT PORK, BOILED PORK CHOPS LAMB CHOPS, LOIN PORTERHOUSE STEAK HAM BEEF CHUCK LAMB LEG BACON SWEETBREADS VEAL CUTl.ET TONGUE BEEF ROUND BREAD, WHITE, MILK MILK, WHOLE VEAL LEG LIVER, BEEF CORN, CANNED BEANS, NAVY, DRIED CHEESE, COTTAGE CHEESE, AMERICAN OATS, ROLLED, COOKED RICE, WHITE, STEAMED POTATOES BUTTER SUGAR, GRANULATED PEANUTS WALNUTS ALMONDS MILK, SKIMMED BUTTERMILK EGG PEAS, CANNED PEAS, GREEN OYSTERS CARROTS BEANS, STRING TOMATOES SPINACH CABBAGE, RAW

2 oz. 3Aoz. (1 chop) 3Aoz. (2 chops) 4 oz. 4oz. 4 oz. 4oz. 2oz.(4slices,thin) 4 oz. 4 oz. 4 oz. 4 oz. 2 oz. (2 slices) 8% oz. (1 cup) 4 oz. 4 oz. 4 oz. 1 oz.(Yz cup, cooked) 3Aoz. (5 T.) ~ oz. (1 in. cube) 4~ oz. (% cup) 4 oz. (% cup.) 5 oz. (1 med.) % oz. (1 T.) 1 oz. (2 T.) 1Jzoz. (20 nuts) 1Jzoz. (810 nuts) % oz. (1215 nuts) 8% oz. (1 cup) 8% oz. (1 cup) 2 oz. (1 egg) 31Jzoz. (Yz cup) 2 oz. (% cup) 3% oz. (% doz.) 2 oz. 2 oz. (% cup) 4 oz. (Yz cup) 4 oz. (Yz cup) 2 oz. (Yz cup)

415 320 320 310 300 250 220 200 200 180 180 175 175 170 170 150 115 100 100 100 100 100 100 100 100 100 100 100 90 90 70_ 65_ 60_ 50_ 25_ 25_ 25_ 20_ 20 _

_ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Energy Val ue in a serving of some common foods

CHART COURTESY NATIONAL

LIVE STOCK AND

MEAT BOARD

21

Call

for

A &: B Keystone

Brand

Prod ucts

FOOD
FOOO AVERAGE HELPING

VALUES
PROTEIN
QUALITY QUANTITY OF PROTEIN

*** *** *** *** *** PORK CHOPS 3~ oz. (1 chop) *** FISH,LEAN 4 oz. *** LAMB CHOPS, LOIN 3~ oz. (2 chops) *** SWEETBREADS 4 oz. *** CHEESE, COTTAGE 3~ oz. (5 T.) *** VEAL CUTLET, BREADED 4 oz. *** MILK, SKIMMED 8% oz. (1 cup) *** MILK, WHOLE 8% oz. (1 cup) *** BUTTERMILK 8% oz. (1 cup) *** BEANS, NAVY, DRIED 1 oz. (V2 cup, cooked) *
BEEF ROUND LIVER, BEEF VEAL LEG LAMB LEG HAM
(Edible Portion)

4 4 4 4 4

oz. oz. oz. oz. oz.

_ _ _

_ _ _

_ _

_ _ _ _ _

PEAS, DRIED CHEESE, AMERICAN EGG OYSTERS BREAD, WHITE, MILK

1 oz. (1

1 oz.(% cup, cooked) in. cube) 2 oz. (1 egg) 3% 01. (% doz.) 2 oz. (2 slices)

PEAS, CANNED 3% oz. (% cup) PEANUTS % oz. (20 nuts) OATS, ROLLED, COOKED 41 oz. (% cup) PEAS, GREEN 2 oz. (% cup) ALMONDS 1/2 oz. (12-15 nuts) WALNUTS % oz. (810 nuts) RICE, WHITE, STEAMED 4 oz. (3,4 cup) SPINACH 4 oz. (% cup) BEANS, STRING 2 oz.(% cup)

*** ** * *** ** * ***_ ***_ ** _

** _

***

***

_ _ _ _

Quantity of Protein in some common foods

protein

* _ * poor quality
MEAT BOARD

* * * good quality

protein

* * fair

quality protein
LIVE STOCK AND

22

CHART COURTESY NATIONAL

All A & B Prod ucrs are U. S. Govl. Inspecled

FOOD
FOOD AVERAGE
(Edible Portion)

VALUES
PHOSPHORUS
HELPING AMOUNT OF PHOSPHORUS

VEAL LEG BEEF ROUND, LEAN VEAL BREAST LIVER, BEEF LAMB BREAST BUTTERMILK HAM PORK CHOPS MILK, SKIMMED LAMB CHOPS, LOIN MILK, WHOLE CHEESE, AMERICAN OYSTERS BEANS, NAVY, DRIED OATS, ROLLED, COOKED PEAS, CANNED EGG POTATOES SPINACH PEAS, GREEN ALMONDS PEANUTS BREAD, WHITE, MILK ORANGES BANANAS BEANS, STRING PRUNES CARROTS TURNIPS BEETS WALNUTS APPLES RICE, WHITE, STEAMED

4 oz. 4 oz. 4 oz. 4 oz. 4 oz. 1% oz. (1 cup) 4 oz. 3~ oz. (1 chop) 8% oz. (1 cup) 3~ oz. (2 chops) 1% oz. (1 cup) ~ oz. (1 in. cube) 3% oz. (% doz.) 1 oz. (% cup, cooked) 4~ oz. (% cup) 3% oz. (% cup) 2 oz. (1 egg) 5 oz. (1 med.) 4 oz. (% cup) 2 oz. (% cup) % oz. (12-15 nuts) % oz. (28 nuts) 2 oz. (2 slices) 6 oz. (1 med.) 4 oz. (1 small) 2 oz.(% cup) 1 oz. (3 med.) 2 oz. 2 oz. (% cup) 2 oz. % oz. (8-10 nuts) 4 oz. (1 small) 4 oz. (3,4 cup)

Amount of Phosphorus in a Serving of Some Common Foods ... Include in the Diet Foods Rich in Phosphorus

_
_ _

CHART COURTESY NATIONAL

LIVE STOCK AND

MEAT BOARD

23

Call

for

A Ik B Keystone

Brand

Products

F 0 0 D
FOOD AVERAGE HElPING

VALUES
COPPER AMOUNT OF IRON

IRON and COPPER

LIVER HEART BEEF, LEAN LAMB LEG HAM OYSTERS SWEETBREADS VEAL SPINACH MOLASSES WHEAT BRAN BREAD, GRAHAM, MILK POTATOES EGG BREAD, Whole Wheat, Milk OATS, Rolled, Cooked STRAWBERRIES CHOCOLATE OR COCOA MUSHROOMS CURRANTS PEAS, SPLIT FISH PRUNES DATES ONIONS BANANAS BREAD, WHITE, MILK BEANS, STRING RAISINS PINEAPPLE MILK, WHOLE ALMONDS LETTUCE BEETS CARROTS APPLES PEANUTS
(Edible Portion)

4oz.

***

4 oz. 4 oz. 4 oz. 4 oz. 3% oz. (V2 doz.) * . 4 oz. 4 oz. * 4 oz. (% cup) * 1% oz. (2 T.) * Y20Z. *** 2 oz. (2 slices) 5 oz. (1 med.) 2 oz. (1 egg) * 2 oz. (2 slices) * 4~ oz. (% cup) * 6 oz. (% cup) 1 oz. (4 T.) * * * __ 4 oz. (5 fresh) 4 oz. (% cup) 2 oz. (% cup) 4oz. 1 oz. (3 med.) 1 oz. (34) * 4 oz. (2 med.) 4 oz. (1 small) 2 oz. (2 slices) 2 oz. (lh cup) 1 oz. (2 T.) 4 oz. (% cup) 8Y2 oz. (1 cup) Yz oz.(1215 nuts) 2 oz. (V4 head) 2 oz. (% cup) 2 oz. * _ 4 oz. (1 small) % oz. (20 nuts)

* *

_
_

** * *

* ********** *_ **_ *_ *_ *_ *_ *_ ***_ *_ *_ *_ ***.

Amount

of Iron

and Copper in a serving of some common foods

24

CHART COURTESY NATIONAL

LIVE STOCK AND

MEAT BOARD

1 cup sugar 2 Y2 tablespoons butter 3 eggs, beaten until light 4 teaspoons baking powder

1 cup milk ~ teaspoon cinnamon ~ teaspoon grated . nutmeg 1 teaspoon salt Flour (4 to 5 cups)

Cream butter and add half the sugar. Add remaining sugar to beaten eggs and combine mixtures. Add milk and 3 Y2 cups /lour sifted with baking powder, salt and spices. Then add enough more /lour to make dough just stiff enough to roll. Mix just enough to form dough, do not over mix. Roll out small portion of dough on lightly /loured board to y~ to Y2 inch in thickness. Cut with floured doughnut cutter. Lower doughnuts into deep hot fat. As soon as doughnuts rise to surface, turn over immediately using a long handled fork. Fry until golden brown. Drain from fat, place on absorbent paper. When cool and well drained, sprinkle with powdered sugar. Makes 3 Y2 to 4 dozen doughnuts.

BAKING

POWDER

BISCUITS

2 cups flour t tablespoon baking powder ~ teaspoon salt

4 tablespoons lard ~ cup milk, approximately

Sift flour, measure, and sift with baking powder and salt. Add lard and mix lightly with finger tips or pastry blender, or with electric mixer at low speed, until mixture is crumbly and about the size of small peas. Add milk gradually, but quickly, mixing with a fork to make a soft dough but not a sticky one. Place on lightly /loured board and pat or roll to 1;2 inch in thickness. Cut with /loured biscuit cutter. Place on greased baking pan and brush tops with melted butter. Bake in a hot oven of 450 degrees F. for 12 to 15 minutes, until a delicate brown. Makes 16 to 20 biscuits.

FRIED FOODS
SOUR MILK DOUGHNUTS 1 cup sugar 1 teaspoon baking 2 tablespoons sour powder cream or lard Y2 teaspoon lemon 3 eggs extract 1 cup sour milk Y2 teaspoon nutmeg Y2 teaspoon soda 4 Y2 cups flour Y2 teaspoon salt (approximately) Mix sugar with cream or lard and add beaten eggs and sour milk. Sift dry ingredients with 1 cup flour and add to first mixture. Add additional flour to make a dough just stiff enough to handle. Toss on floured board and roll Y2 to % inch thick. Cut with doughnut cutter and fry in deep fat until brown on one side, turn and fry until brown on other side. When cold, roll in powdered sugar. Makes about 3 dozen doughnuts. RAISED DOUGHNUTS 3 cup sugar 2 tablespoons lukewarm 3 tablespoons lard water 1 teaspoon salt 5 cups flour 1 cup scalded milk 2 eggs 1 yeast cake 1 teaspoon nutmeg Add sugar, lard and salt to scalded milk. Cool to lukewarm and add yeast cake mixed with warm water. Add enough flour to make a sponge, about 2 cups. Set in warm place to rise. When light add well beaten eggs, nutmeg and enough flour to make a soft dough. Cover and let rise until double in bulk. Knead until free of large air bubbles. Roll out on slightly floured board to Y2 inch in thickness. Cut with a doughnut cutter, cover and let rise in a warm place until again double in bulk. Put top side down in deep hot lard. Fry on one side, turn and fry on other side. Drain on unglazed paper. Just before serving sprinkle with granulated or confectioners sugar. Makes 2 Y2 dozen doughnuts. JELLY DOUGHNUTS 1 cup milk 1 cake compressed yeast J4 cup lard 2 well beaten eggs Y2 teaspoon salt 4 cups bread flour Y3 cup sugar Currant or grape jelly Scald milk, add lard, salt and sugar. When cool, crumble yeast cake into mixture and beat well. Add eggs and enough flour to make a dough stiff enough to handle-about 4 cups. Knead and set in a cool place to rise about 6 hours or overnight. In the morning, turn onto a floured board, roll J4 inch thick and cut into rounds using a biscuit cutter. On each circle put a teaspoonful of jelly or thick preserve. Draw up edges, so jelly is completel y covered and press edges together very firmly. Leave these balls on lightly floured board to rise until double in bulk. Then fry in deep hot lard, turning frequently until thoroughly cooked and well browned. Drain on unglazed paper and when cool, roll in granulated sugar. CHOCOLATE DOUGHNUTS 4 cups flour 2 tablespoons cocoa 4 teaspoons baking 2 egg yolks powder 1 cup sugar Y2 teaspoon salt 1 cup milk J4 teaspoon cinnamon Y2 cup melted lard Sift flour, measure, and sift with baking powder, salt, cinnamon and cocoa. Beat egg yolks, add sugar gradually, beating it in well. Add sifted dry ingredients alternately with milk, mixing well after each addition. Add melted lard. Add slightly more flour if needed to make a dough that will roll. Roll to Y2 inch in thickness, cut with doughnut cutter and fry in deep hot lard. Drain well on unglazed paper and, when cool, roll in powdered sugar. CRULLERS J4 teaspoon salt 1 cup sugar 3 Y2 teaspoons baking 2 eggs powder 4 cups flour 1 cup milk 1,4 teaspoon grated Powdered sugar and nutmeg cinnamon Cream the lard, add sugar gradually and cream well. Add egg yolks well beaten, and egg whites beaten until stiff. Mix and sift flour, nutmeg and baking powder and add alternately with milk to first mixture. Roll out on lightly floured board Y2 inch thick. Cut in strips 8 inches long and % inch wide. Twist several times and pinch ends together. Fry until golden brown on both sides. Roll in confectioners sugar before serving.

J4 cup lard

CORN FRITTERS Y2 tablespoon melted 1 cup flour 1 teaspoon baking butter powder 1 cup canned corn, Y2 teaspoon salt well drained Dash of pepper 1 tablespoon chopped 1 egg pimiento J4 cup milk Sift flour, measure, and return to sifter. Add baking powder, salt and pepper to flour. Beat egg, add milk gradually, beating it in. Add melted butter, corn and pimiento and mix well. Sift in dry ingredients and stir until batter is smooth. Drop by small spoonfuls into deep hot lard. Fry to a golden brown, drain and serve piping hot. PINEAPPLE OR BANANA FRITTERS ... For pineapple fritters, add Y2 cup diced canned pineapple to fritter batter made as for apple fritters. Be sure pineapple is thoroughly drained. Drop by spoonfuls into deep hot lard. Cook until delicately brown, drain well and serve with syrup or sprinkled with powdered sugar. For banana fritters, use Y2 cup cubed bananas instead of pineapple. Serve in same way as pineapple fritters.

26

FRIED FOODS
APPLE FRITTERS

1 cup flour 1 teaspoon baking powder Y4 teaspoon salt

2 tablespoons sugar 2 eggs Y3cup milk 2 medium apples

FRIED ONIONS ... Cut large white onions in one-fourth inch slices. Separate slices into .rings. Dip rings first in milk, then into flour. Fry In deep hot lard. Brown delicately, drain on unglazed, absorbent paper. Salt before serving. FRENCH CHEESE CROQUETTES

Beat eggs in a mixing bowl, add milk and beat together well. Mix and sift flour, baking powder, salt and sugar. Sift, all at once, into milk and egg. Stir until barely smooth, do not overstir. Pare and core apples and cut with a doughnut cutter. Dip in batter and fry in deep hot lard. Cook to a delicate brown, from 3 to 5 minutes. Drain and serve hot, as a garnish with meat or for dessert with Lemon Sauce.
FRENCH FRIED POTATOES ... Select large firm potatoes and allow three potatoes for serving two. New potatoes do not brown well, so do not use them. Pare and cut in strips, one-half to threefourths inch wide and about three inches long. Put potato strips into cold water and soak for at least twenty minutes. To fry, drain and dry potatoes thoroughly in a dry towel. Have kettle a little more than half full of lard, which has been slowly melted to 390 degrees F. Put potatoes in a wire basket, using just enough to cover bottom of basket. Lower it slowly into the fat, being careful that fat does not bubble over at first. The cold potatoes will reduce the heat of the fat, so turn up fire under kettle at first to keep the temperature even. Let fry until a light brown, from five to ten minutes. Lift up basket, let it drain, then transfer to absorbent paper. If more potatoes are being fried, keep first batch hot in oven. Sprinkle with salt just before serving. FRENCH FRIED EGGPLANT ... Pare eggplant and cut in lengthwise strips, as for French fried potatoes. Sprinkle with salt and pepper and dredge each strip with flour. Dip in beaten egg, then coat well with dry bread or cracker crumbs and fry in deep hot fat. Drain well and serve. Sprinkle with more salt, if needed. POTATO CROQUETTES

3 tablespoons butter
4 tablespoons flour :ys cup milk 2 egg yolks ~ cup grated American cheese

~ cup American cheese cut in small cubes ~ teaspoon salt Pepper Bread crumbs

Melt butter, blend in flour. Stir in milk gradually. Cook over low heat, stirring constantly, until a thick smooth sauce is formed. Add egg yolks and grated cheese and stir until cheese is melted. Remove from heat, stir in cubed cheese and season mixture rather highly. Chill, and shape into croquettes. Roll in fine, dry bread crumbs, in beaten egg diluted with one tablespoon water, then in crumbs again. Fry in deep hot lard. Drain well and serve with Tomato Sauce. Makes 6 to 8 croquettes.
HAM SCALLOPED WITH ONIONS POTATOES

.AND

1 thick ham slice 6 medium sized potatoes Y4 cup sliced onions, or more 2 tablespoons flour 2 tablespoon butter

2 cups milk ~ teaspoon salt Va teaspoon each thyme and marjoram, if desired Paprika

Cut ham into individual servings. Place a layer of sliced potatoes in a greased casserole, then a layer of thinly sliced onions, and the ham slices on top. Prepare a sauce, melting butter, blending with flour and then adding milk and stirring until thickened and smooth. Add seasonings, pour over ham and potatoes in casserole, sprinkle with paprika, cover and bake in a moderate oven until potatoes and meat are done, about one hour. Serve with scalloped cauliflower, molded vegetable salad, sherbet and cookies.
HAM CROQUETTES

2 cups hot, riced potatoes 2 tablespoons butter ~ teaspoon salt Va teaspoon pepper Y4 teaspoon celery salt

Few grains cayenne Few drops onion juice 1 egg yolk 1 teaspoon finely chopped parsley

Mix in order given and beat well. Chill, shape into croquettes, dip in fine crumbs, then in an egg diluted with 1 tablespoon water, then in crumbs again. Fry in deep hot lard. Drain well and serve. FRIED POTATO BALLS ... Omit egg yolk, shape into small balls, roll in flour and fry in deep hot lard.

2 cups mashed Cayenne potatoes 1 cup chopped 1 tablespoon butter cooked ham 3 egg yolks Egg and crumbs Mix potato, melted butter, yolks of 2 eggs and cayenne, beat until smooth, and chill. Chop ham, mix with other yolk, set on stove for a moment, then cool thoroughly. Take a tablespoon of potato mixture, make a hole in it, put a large teaspoonful of the chopped ham inside, close the hole and form a ball. Dip in flour, rhen in egg beaten with 1 tablespoon water, then roll in crumbs and fry in deep hot lard until well browned. Garnish with parsley and serve.

27

BEEF
RIB ROAST OF BEEF... 2 rib standing or rolled rib roast (about 4 pounds). Salt, pepper and flour. Rub with salt, allowing Y2 teaspoon per pound, and pepper. Sprinkle lightly with flour. Place on rack in roaster, fat side up. Roast in a slow oven of 300 to 350 degrees F. without covering or basting until as well done as desired. For cooking a standing rib roast rare, allow 18 to 20 minutes per pound; for medium, allow 22 to 25 minutes per pound; and for well done, allow 27 to 30 minutes per pound. Ten to fifteen minutes per pound more is required for cooking a rolled roast to same degree of doneness, If a meat thermometer is used, insert it so that bulb reaches center of the large muscle. For rare beef it should register 140 degrees F.; for medium beef, 160 degrees F. and for well done beef, 180 degrees F. BROILED 1 porterhouse, club or sirloin steak STEAK Salt and pepper SWISS 2 pounds round steak cut thick % teaspoon salt Dash of pepper 2 tablespoons melted suet Add salt and pepper to Brown in frying pan green pepper, tomatoes and simmer or bake tender, about 2 hours. time, if needed. Meat serving before cooking. STEAK Y3 cup flour Y2 onion, chopped Y2 green pepper, finely chopped 2 cups cooked tomatoes 1 teaspoon sugar flour and pound into meat. with fat; then add onion, and sugar. Cover closely slowly until meat is very Add water from time to may be cut into pieces for .

CHILI

CON

CARNE 1 small can tomato soup 1 teaspoon salt \I.i teaspoon chili powder, if desired

Have steak cut at least 1 inch thick. Heat broiler, place steak on broiler rack far enough from heat so that by time it is browned on one side it will be half done. If the heat is turned on high, the meat should be about 3 inches from source of heat. When browned on one side, season with salt and pepper and rum. Allow to finish cooking on second side, season, and serve immediately. A steak 1 inch thick requires approximately 12 to 15 minutes; and a steak 2 inches thick requires 30 to 35 minutes. ROUND STEAK, FARMER'S STYLE I Y2 to 2 pounds round Y3 cup flour steak, cut thick 2 tablespoons fat % teaspoon salt Y2 onion Pepper 2 Y2 cups water Add salt and pepper to flour and pound into meat. Brown well in frying pan with fat. Add onion and water, cover closely and simmer until tender, about 1 Y2 hours. Turn meat occasionally. Makes delicious gravy around meat. SAVORY POT ROAST 4 pounds chuck or 2 onions, sliced rump pot roast 1 cup boiling water 2 tablespoons flour Salt and pepper 2 tablespoons fat Season meat with salt and pepper and dredge well with flour. Brown on all sides in hot fat in cooking kettle. When well browned, add sliced onions and boiling water. Cover tightly and let simmer until meat is tender, about 2 or 2Y2 hours. Add more water if necessary, never much at a time, and turn meat occasionally. When done, remove meat and make a delicious brown gravy, adding more liquid to pan and thickening with flour and water paste. Boil well and add more seasoning if needed.

1 pound ground beef 2 tablespoons fat 1 onion, chopped 1 medium can kidney beans

Brown beef in frying pan with fat and chopped onion. Add beans and stir well. Add tomato soup or canned tomatoes, salt and chili powder and simmer 15 to 25 minutes. Chili powder may be omitted unless hot chili is desired, and dash of pepper substituted.

BEEF LOAF 1 Y2 pounds ground beef 1 cup stale bread crumbs 1 teaspoon salt 1 egg Generous dash of pepper 1 teaspoon grated onion Y2 cup milk or more 3 slices bacon

Mix meat, crumbs, salt, pepper and onion. Add egg, mix it in well and add milk to moisten. Loaf should be soft, yet hold together well. Shape into loaf, place in a greased pan, and place bacon strips over top. Bake in moderate oven of 350 degrees F., until baked through and well browned, about 1 Y2 hours. No water is added during baking.

VARIATIONS FOR MEAT LOAF ... One-h~lf pound ground pork mixed with beef gives richness to loaf The other ingredients remain the same. Bake slightly longer. One-half cup chili sauce or ketchup diluted with Y2 cup water, poured over meat after it is brown, and used for basting, gives a spicy flavor. One or two hard cooked eggs may be molded in center of loaf before baking, thus when slicing, the loaf has an especially attractive appearance. Also bake individual meat loaves, molding Y2 hard cooked egg in each. For picnics, large dill pickles or sweet pickles may be molded in meat loaf, giving zest to sandwiches.

28

BEEF
BRAISED BEEF WITH VEGETABLES BROWN BEEF STEW

3 pounds beef, round, 2 Y2 cups boiling water chuck or shoulder Y2 cup tomato ketchup Salt, pepper and flour 1 teaspoon sugar 1 cup each, diced carrot, 6 or 8 medium potatoes turnip, onion and celery Sprinkle beef with salt and pepper. Dredge well with flour and brown well in several tablespoons fat. Place in deep pan with diced carrot, turnip, onion and celery. To boiling water add ketchup and sugar, and pour 3 of this liquid around meat and vegetables. Cover closely and bake about 2 hours, in a moderate oven of 350 degrees F., basting every half hour with remaining liquid. Turn meat once. Add potatoes, whole, during last hour of baking.
MEAT BALLS IN TOMATO SAUCE

2 pounds stewing beef, 4 or 5 potatoes cut in cubes 4 or 5 carrots 2 tablespoons flour 4 or 5 onions 2 tablespoons fat Dredge meat with flour, season well with salt and pepper, and brown on all sides in hot fat. When nicely browned, add 1 cup meat or vegetable stock or water and let simmer slowly for 1 hour. Add potatoes, carrots and onions, or any vegetables desired, and more stock or water and salt. Let simmer slowly until vegetables are done. Remove meat and vegetables to a hot platter and thicken remaining liquid for gravy with flour smoothed in cold water.

HASH,

CORNED

BEEF OR ROAST

BEEF

1 Y2 pounds ground 2 tablespoons fat beef Salt and pepper 1 small onion, minced 1 small can tomato soup Mix meat with chopped onion, season with salt and pepper, form into balls and fry in skillet with hot fat until nicely browned on both sides. Add tomato soup and simmer or bake slowly until sauce is rich and thick, about Y2 hour.
CASSEROLE OF GROUND SPAGHETTI BEEF WITH

1 pound beef, ground 1 medium onion, chopped 1 small green pepper ;4 pound grated cheese 1 Y2 teaspoons salt

1 teaspoon Worcestershire sauce 2 cups strained tomato or tomato soup 1 package spaghetti, boiled

2 cups corned beef or 1 cup milk, stock roast beef, chopped or gravy 2 cups cubed, Salt and pepper cooked potatoes 2 tablespoons bacon Y2 cup chopped onion drippings Melt fat in a frying pan, add onion and brown slightly. Add remaining ingredients, well mixed. Spread the mixture evenly in pan and cook slowly for Y2 hour. Cover pan during first 15 minutes so hash will heat thoroughly. If hash is to be baked, allow 45 minutes in a moderate oven of 350 degrees F. The hash may be stirred several times while cooking so it will brown all over but, if not stirred, fold and serve in the manner of an omelet.
BOILED BRISKET OF BEEF WITH RADISH SAUCE HORSE

Cook pepper and onion in several tablespoons butter; add meat and cook until browned, stirring frequently. Add other ingredients, turn into .buttered baking dish, sprinkle with buttered crumbs, if desired, and bake in a moderate oven of 350 degrees F. for 45 to 60 minutes. Meat maye be shaped into small balls before browning.
BRAISED LIVER WITH VEGETABLES

1 pound beef liver 1 Y2 tablespoons flour Y2 teaspoon salt Va teaspoon pepper 2 tablespoons melted fat

1 medium onion, sliced ;4 cup diced celery 2 carrots sliced 2 cups strained tomatoes Y2 bayleaf

3 or 4 pound beef Salt and pepper brisket Cover beef brisket with hot water and let simmer slowly until tender, one and one-half to two hours. Season during last hour with salt and pepper. Serve with horseradish sauce. To prepare Horseradish Sauce: Melt 3 tablespoons butter, blend in 4 tablespoons flour. Add 1 cup hot broth from meat and Y2 cup scalded milk and stir constantly to form a smooth sauce. Add 3 tablespoons prepared horseradish and salt and pepper to taste. Serve hot with boiled bee

PANBROILED

STEAK

Cut liver into 2 inch squares, roll in combined flour, salt and pepper; brown on all sides in hot melted fat. Remove meat to casserole.In fat brown onion, celery and carrots slightly, then place in casserole with meat. Add tomatoes and baylea Cover tightly and bake in a moderate oven of 350 degrees F. for about 1 Y2 hours.

1 porterhouse or sirloin steak

Salt and pepper

Place steak in heated, heavy frying pan. Brown on one side and then on other. Season with salt and pepper. Reduce heat and turn frequently so the steak will took uniformly. Pour off fat which collects in pan so meat will broil rather than fry. Serve at once on hot platter.

30

VEAL
ROAST VEAL ... The rib and loin roasts are the choice roasts of veal and the more expensive. The rump of veal. makes a splendid roast with little waste. The shoulder roasts and roasts from the leg are also delicious. Veal for roasting requires a low, even heat. Do not sear at the start as that dries the meat. Rub roast with salt and pepper and place in roasting pan in slow oven of 325 degrees F., allowing 30 to 40 minutes per pound. Sear at end of roasting period, if desired. ROAST STUFFED SHOULDER OF VEAL CITY CHICKEN ... Purchase equal quantities of pork steak and veal cutlets. One pound of each will serve eight. Have meat cut thin. With a mallet or meat hammer pound meat until flat, pounding in salt and pepper at the same time. Cut in inch squares. Insert a meat skewer into center of each, alternating a square of veal and one of pork. Shape into drumsticks with fingers. Roll in flour or dip in fine bread or cracker crumbs, beaten egg and again into flour or crumbs. Let stand ten minutes. Melt 1Y2 tablespoons butter and an equal amount bacon fat in skillet or baking pan. Put in city chicken, brown on all sides, cover and bake in a moderate oven of 350 degrees F. until tender, from 45 minutes to I hour. Remove to a hot platter and make gravy from liquid in pan VEAL BIRDS WITH MUSHROOM SAUCE

4 pounds shoulder of veal, with bone removed 3 slicesbacon 3 cups bread cubes 1 teaspoon minced onion

I tablespoon chopped green pepper Salt and pepper Sage or poultry seasoning, if desired 4 tablespoons melted butter

Rub roast outside and also inside of pocket with salt. Fry bacon slowly until crisp, drain and break into small pieces. Add to bread cubes, with onion, green pepper, seasonings and melted butter. Mix well and pack firmly into pocket. Place in a roasting pan and roast uncovered in a slow ozen of 325 degrees F. until tender, allowing 35 to 40 minutes per pound. Serve with creamed potatoes, buttered asparagus, cucumber salad and apricot cream pudding.
VEAL CHOPS AND CUTLETS ... Veal contains too little fat for broiling-it requires longer and slower cooking. Sear chops or cutlets in a heavy pan with small amount of butter, bacon fat or lard. Season with salt and pepper. Cover and cook over very low heat or in slow oven until chops or cutlet are tender, from 40 to 50 minutes. A liquid such as tomato soup or sauce, Spanish Sauce or Mushroom Sauce, or sour cream, may be added after searing. VEAL FRICASSEE WITH VEGETABLES 2 pounds veal breast, 4 or 5 small carrots

1 veal cutlet Dash of pepper I cup bread crumbs 1 teaspoon chopped 2 tablespoons onion melted butter 1 small can cream of J!.l teaspoon salt mushroom soup Cut veal into serving pieces, making them about 4 inches long and 2 inches wide. Rub each piece with salt and pepper and dredge with flour. For dressing, combine crumbs, melted butter, salt, pepper and onion. Put I spoonful of dressing on each piece of veal. Roll meat around it, fastening with a toothpick or tieing with twine. Melt a small amount of fat, 2 tablespoons, in a frying pan or baking pan. Put in rolls and brown on 'all sides. Add mushroom soup. Water, milk, canned vegetable soup, consomme or tomato soup may be used instead. Cover and cook over low heat or in moderate oven for 45 minutes to an hour, or until veal is very tender. Serves 4,
VEAL CREOLE

shoulder, neck or shank 4 medium potatoes 1 onion 1 turnip 2 tablespoons bacon fat Salt and pepper Cut meat in cubes. Sprinkle with salt and pepper and dredge with flour. Slice onion and brown meat and onion in kettle or frying pan with bacon fat. Add boiling water to cover, cover kettle and simmer until meat is almost tender, about 1 hour. Add vegetables. Carrots may be sliced or cut in strips or, if small, left whole. Potatoes may be cut in balls or cubes. Turnip should be sliced. Continue cooking until vegetables are tender, about Y2 hour longer, removing cover during last few minutes of cooking. Thicken gravy in kettle with small amount of flour rubbed smooth in small amount of milk. Season well. Serves 4.

1 veal cutlet or 2 tablespoons chopped 4 veal chops green pepper 2 tablespoons bacon Y3 cup tomato ketchup fat or butter Y3 cup water 1 small onion, chopped Cut veal cutlet into serving pieces. Wipe pieces of veal or chops, if preferred, with a damp cloth, rub with salt and pepper and dredge with flour. Melt fat in frying or baking pan and slightly brown in it, onion and green pepper. Remove vegetables from fat and brown meat well. Return vegetables to pan, spreading them over meat. Combine ketchup or chili sauce and water and pour over meat. Cover and cook slowly or in a slow oven of 325 degrees F., until tender, about 1 hour. If sauce is thin, thicken slightly and pour over meat. One-half cup slices of mushrooms may be added during last 20 minutes of cooking, if desired. Serve around a mound of boiled rice. Serves 4. Complete the menu with French fried egg plant, green beans in cream and Dutch apple pie.

31

LAMB
ROAST LEG OF LAMB ... Do not remove the "fell" or skin covering the leg. Sprinkle roast with salt and pepper, and place skin side down and cut side up, on a rack in an open roasting pan. Place in a moderate oven of 325 to 350 degrees F. Do not cover and do not add any water. Allow 35 to 40 minutes per pound for roasting. Make gravy from sauces remaining in pan. Lamb shoulder, breast, loin and sirloin roll may be roasted in same way. Allow ten minutes more per pound for roasting boned roasts. STUFFED BREAST OF LAMB Breast of lamb I chopped green pepper I cup uncooked rice Paprika 1 onion, finely grated Salt and pepper Have a pocket cut in breast of lamb from the end. Cook rice in boiling salted water, drain, and season with green pepper, onion and paprika. Season breast of lamb with salt and pepper and fill the cavity with the rice stuffing. (Bread stuffing may be used, if preferred.) Sew or fasten edges together with skewers. Place on a rack in an open roasting pan. Do not cover and do not add water. Put in a moderate oven of 325 to 350 degrees F. and roast until done, about 2 to 2 Y2 hours. Serve with candied sweet potatoes, peas in cream, and salad of grapes molded in lime gelatin. LAMB EN CASSEROLE 2 pounds lamb shoulder I cup string beans Flour for dredging I teaspoon 12 small onions Worcestershire sauce 2 carrots 2 cu ps meat stock 4 potatoes (canned consomme may be used) Have meat cut in I inch cubes. Dredge with flour and brown in hot lard. Season with salt and pepper and put in large baking dish. Also place in baking dish whole small onions, sliced carrots, sliced potatoes, and cooked green beans. Add 4 tablespoons flour to fat in pan where meat was browned and blend well. Add 2 cups meat stock and stir until thickened. Season with Worcestershire sauce. Pour over meat and vegetables and cook in moderate oven until meat and vegetables are done, about 1 hour. Serve with scalloped spinach, cold slaw and banana cream pie. LAMB CHOPS ... To broil lamb chops, rub preheated broiler pan with a piece of fat from one of the chops. Place chops on pan under moderate heat. Cook and sear on one side, season with salt and pepper, turn, cook and brown, then season on other side. Remove to a hot platter and serve at once. Allow fifteen to eighteen minutes for loin or rib chops and twenty to twenty-four minutes for shoulder chops. To panfry lamb chops, heat heavy frying pan, rub with fat from one of chops and place chops in pan. Cook quickly until brown on one side, season, rum and brown and season on other side. About 15 minutes is required for cooking most lamb chops in this way. Allow rwo rib or loin chops for each serving and one shoulder chop, since they are larger. BAKED STUFFED LAMB CHOPS 6 thick lamb chops 2 tablespoons butter 1 tablespoon 3 tablespoons minced onion chili sauce cup chopped canned 1 Y2 teaspoons flour or fresh mushrooms 1 tablespoon water

Y2

Melt butter in a saucepan, add the minced onion, chopped mushrooms and chili sauce. Simmer for 5 minutes, then add flour. Stir well and add water last. Simmer for 2 minutes longer. Cut a pocket in each chop and fill with the prepared stuffing. Arrange in a baking pan, sprinkle with salt and pepper, and bake in a hot oven of 400 degrees F. for 35 to 40 minutes or until done. BAKED LAMB LOAF 3 cups lamb, ground 1 green pepper, 1 cup milk or stock minced 1 egg 1 Y2 teaspoons salt 1 cup bread crumbs Pepper 2 tablespoons onion, 2 tablespoons minced minced parsley Beat egg, add liquid, then crumbs. Add meat and vegetables; add seasonings. Combine with bread crumb mixture, and pour into well greased loaf pan and bake in a moderate oven of 375 degrees for 1 Y2 hours. Turn onto hot platter and serve with well seasoned creamed peas as a sauce. IRISH STEW WITH DUMPLINGS 2 pounds neck or 2 or 3 medium potatoes breast of lamb Water or meat stock 2 onions, sliced Flour, salt and 2 carrots, sliced pepper Cut meat inro serving pieces, place in a kettle, cover with water or stock and bring to a boil. Add sliced onion and salt and pepper and allow to simmer for about 2 hours. Add potatoes and carrots and cook more rapidly until vegetables are tender. Thicken liquid in pan with flour rubbed to a smooth paste with water. Pur in dumplings, being sure they rest on meat and cannot sink into liquid, as this will make them heavy. Cover and cook for 12 minutes, then take out and serve around the meat and vegetables on large platter. If gravy is desired, take out part of liquid before adding dumplings. To make dumplings, mix and sift together 2 cups flour, 4 teaspoons baking powder, Y2 teaspoon salt; work in 2 teaspoons butter; and add % cup milk gradually, to form a heavy batter. (Slightly less milk may be required.) Drop by teaspoons on top of stew, cover closely and cook for 12 minutes. Do not open kettle while dumplings are cooking.

32

LAMB
SA YORY LAMB STEW

2 pounds lamb, 2 tablespoons lard cut in stewing 5 or 6 potatoes pieces 5 or 6 carrots 2 tablespoons flour Salt and pepper Dredge meat with flour, season with salt and pepper and brown in hot lard. When nicely browned, add 2 cups water or stock and let simmer for 1 hour. Add potatoes, carrots and any vegetables desired, and more stock or water and seasonings. Let simmer slowly until vegetables are done. Remove meat and vegetables to a platter and thicken remaining liquid in pan for gravy, with flour rubbed to a smooth paste in cold water. Season gravy if needed. Serve with cabbage au gratin, hot biscuits, head lettuce salad and doughnuts.
BREADED SHOULDER LAMB CHOPS

be browned in pan after meat is done and most of fat has been poured from pan. Serve with candied sweet potatoes, Perfection salad and deep dish apple pie.
SKEWERED LAMB

2 pounds lamb shoulder 2 tablespoons lard 2 small onions Salt and pepper 2 tablespoons flour Have lamb cut in 1 inch dice. Season with salt and pepper and place 2 pieces on a wooden skewer or toothpick, with a slice of onion between. Dredge with flour and brown in frying pan with hot lard. Cover and cook slowly, or bake in a moderate oven of 350 degrees F., until lamb is tender, about half an hour.
LAMB PATTIES WITH PINEAPPLE

6 shoulder chops Beaten egg

Salt, pepper and flour Fine bread or cracker crumbs

Season chops with salt and pepper. Dredge with flour and dip into slightly beaten egg to which 1 tablespoon water has been added. Coat well with crumbs and let stand to dry for ten minutes. Fry in several tablespoons hot fat for about 15 minutes, or until well browned and cooked. Turn once, to brown well on both sides. May be served with tomato sauce. Serve with creamed new potatoes, corn fritters (page 26), cabbage and pickle slaw and cherry tarts.
BAKED LAMB STEAKS ... Trim and remove extra fat from lamb steaks cut from shoulder. Rub them with salt and pepper, brown on both sides in lamb fat, and place in a casserole.Rinse frying pan with Y2 cup hot water and pour this liquid over meat. Cover dish tightly and bake in a moderate oven of 350 degrees F. for 1Y2 hours, If desired chopped vegetables as carrots, onion, turnips, potatoes or mushrooms may be added to meat during last % hour of baking. When done remove meat and thicken gravy in dish, adding extra stock for gravy, if needed. Serve with steamed rice, scalloped tomatoes, frozen fruit salad and pumpkin pie. SURPRISE LAMB BALLS WITH PINEAPPLE

2 pounds lean lamb, 8 strips bacon ground 8 slicespineapple Salt and pepper Have lamb ground. Season with salt and pepper and shape into 8 patties. Wrap each with a strip of bacon and secure with a toothpick. Pan broil in a hot, uncovered frying pan; pour off excess fat. After browning on both sides, reduce heat and turn frequently. Cook about 20 minutes. When done remove to a hot platter and keep hot. Brown slices of pineapple in lamb fat and serve around patties.
LAMB AND YEGET ABLE SALAD

2 cups diced, cooked 2 tablespoons chopped lamb or veal green pepper Y2 cup cooked peas French dressing Pepper 2 hard cooked eggs Combine lamb (veal, tongue, or pork may be used), cucumber or celery, peas and green pepper. Pour French dressing over them and chill for 30 minutes. Add small amount mayonnaise, if desired, or serve with just the French dressing. Arrange on nests of lettuce or lettuce and watercress, garnish with mayonnaise, sliced hard cooked eggs and slices of sweet pickle, if desired. Serves 4 to 6. Serve with potato chips, hot rolls and peach pie.
INDIYIDUAL LAMB PIES

Y2 cup bread crumbs Y2 cup milk Y2 teaspoon salt Pepper Mix lamb, crumbs, milk and seasonings and shape into 12 small balls. Shape sausage into a similar number of balls. Place 2 lamb balls and 2 sausage balls alternately on wooden skewers and broil 12 to 15 minutes, about 3 inches under a moderate flame or heat unit. Serve hot with broiled pineapple slices or halves of tomatoes. Lacking skewers, the meat balls may be fried slowly until nicely brown and well done. The pineapple slices may

1 pound ground lamb shoulder, flank or breast 1 pound pork sausage

2 cups cooked lamb, 2 cups lamb stock diced or gravy 1 cup potatoes, diced 2 tablespoons ketchup \I.i cup carrots, sliced or chili sauce Y2 cup green peas 3 tablespoons fat 1 small onion, chopped Salt, pepper and flour Brown cubed meat in 2 tablespoons fat. Add vegetables which have been left over or freshly cooked, then add thickened stock or gravy with seasonings. Cook ten minutes, or until meat is thoroughly heated. Pour mixture into individual baking dishes or casseroles, cover tops with pastry or small biscuits and bake in a hot oven of 400 degrees F. until dough is well done and browned, about 25 minutes. This may also be baked as one large pie.

34

 TEMPTING

COLD

CUTS

FOR TASTY

BITES

All America's housewives are familiar with the ravenous appetites of growing youngsters and the problems of "between meal bites:' Rarin' tearin' sons and daughters ... off to school and out to play ... need these energy building snacks. This also applies to the grownups who are up and doing during the day. Cold Cuts fit the occasions when meals must be prepared in minutes, and also supply nutritious food values to those who cannot always enjoy the full benefits of heavier foods. An assortment of Cold Cuts meets almost any emergency requirement -lunches, parties, suppers, bridge and cocktail parties, between meal

snacks and midnight munches. Little time is required for preparation With the simplest of accessories, celery, olives, pickles, relishes, cheeses, jellies, etc., Cold Cuts combine easily, and present appetizing attractive morsels to please any palate. The great variety of Cold Cuts obtainable almost everywhere, enables the average housewife and hostess to prepare a tempting dish in "no time at all:' Be sure to have them on hand ... the demand will be constant.

35

BEEF CUTS ...

Retail Cuts

how to cook them

Retail Cuts

Roast

or Broil

ROllED

RUMP
Braise or Roasf

RUMP ROAST

ROllED FLANK Braise

FLANK STEW Stew

.,~
~2 SIRLOIN STEAK
B'oi!

0' Panb'ail

PIN BONE SIRLOIN STEAK

eraise

~~~
PORTERHOUSE STEAK T BONE STEAK 8,oil or Ponb,oil CLUB STEAK

~~~
PLATE BOILING BEEF
Simmer

ROlLED PLATE
or Braise

SHORT RIBS

~
""

~'~
Roast

II-

.. ...
~,;,

--

'"~~
CORNED BEEF
Simmer

BEEF BRISKET

.~
BLADE STEAK

STANDING RIB ROAST

ROLLED RIB ROAST

RIB STEAK
Broil

BLADE POT ROAST

'~2 ,~
SOUP BONE
Soup
Of

CWSS CO'
FORE SHANK
Braise

~~~
TRIANGLE POT-ROAST BONELESS CHUCK SHOULDER POT-ROAST FILLET
Braise

~'~AST~
Braise

CHART COURTESY NATIONAL

LIVE STOCK AND

MEAT BOARD

PRODUCTS
ARBOGAST
ALLENTOWN.

BASTIAN
PENNA.

CO.