The Waterbury Democrat., 1935-11-15
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 Food Suggestions
By Mrs. Mary E. Dague

 called cheap cuts of meat require so much fuel to cook that they are no real saving,
 However, chopped meat cleverly handled may be cooked quite as quickly as the more expensive steaks and chops. Beef, veal, lamb and pork cen all be chopped and used in many appetizing dishes.
 For instance, put a piece of the shoulder or other inexpensive cut of veal through the food chopper twice, season with salt and pepper and make into fiat cakes. Bind with a slice of bacon. These cakes can be praised over the fire or baked in a moderately hot oven. Either method takes from 30 to 4S min- cooked quite slowly and 1t must be well done.
 Then there are the meat loaves. Chopped meat can be combined with cracker crumbs or bread crumbs to make splendid meat dishes. Careful seasoning makes these loaves savory while the crumbs act as a meat calender, Forty-five minutes to an hour will be needed to bake a loaf. Of course, an extra large loaf of sev- eral pounds will take more time. Cereal Combines We'll A cereal combined with chop ped meat makes nourishing dishes, too. Rice or l1acaroni or spaghetti are used in Q number of ways with chopped meat and vegetables or with chopped meat alone. Potatoes need not be included in the menu when 8 combination of this sort is served.
 During a winter spent in South ern California years ago had my first chicken tamales. Since then l have tried a mixture of veal and pork which is very satisfactory and much less expensive. Also instead of using layers Of corn husks spread with cornmeal, I have learned to use one large corn husk for each ta- male and to spread the sauce over the lnush.
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 One cup cornmeal, teaspoon salt, Ia teaspoon sugar, 2 table spoons butter, 2 cups boiling water, cup cold water. Mix cornmeal, sugar and salt to @ smooth paste with cold water and add boiling water and butter. Cook and stir for ten minutes. Make a sauce as fol- lows:
 Four tablespoons peanuts finely ground, 2 tablespoons melted but ter, 1 red dry pepper, 1-2 teaspoon caraway seeds, 2 tablespoons raisins, 1 1-2 cups diced pork and veal 1 ripe olives, hard cooked egg, (coked), 3 tablespoons flour, l cup meat stock.
 Put nuts, pepper and raisins through food chopper. Melt but ter, stir in flour and slowly add Add remaining ingredients, cutting egg in slices. /
 Take four large corn husls and wash clean. Wipe dry. Spread large spoonfuls of meat sauce on each husk. Fold and tic securely so that the filling can't escape and steam for one hour. Serve very hot.
 Blanched almonds may be sub- stituted for peanuts if you prefer. The meat should be cut in small pieces, thinner than if accurately diced.
 Lamb Meat Balls
 One and one-half pounds stewing lamb, 2 tablespoons beef drippings, 1 1-2 cups tomato juice, l table, spoon flour, chopped parsley, l minced onion, 2 whole cloves, 1 bay leaf, a teaspoons salt, 1.4 teaspoon pepper, l teaspoon sugar.
 Put meat through food chopper season with teaspoon salt and 1-s teaspoon pepper and make into small balls. Dust with flour. Heat beef drippings in frying pan and brown meat balls. Add tomato juice and remaining salt and pep- per, sugar, onion, cloves and bay leaf. Simmer forty minutes, close ly covered. Remove meat balls and thicken sauce with flour stirred to Q smooth paste with little cold water. Bring sauce to the boiling point and pour over meat balls Sprinkle with minced parsley and serve.