Evening star., 1942-10-22

On the basis of 2la pounds per weel
cut of 7i10 of an ounce-just about
In other words, all we toss in to
the victory pot is a bite of meat a
day. but with that and the other
bites that other folks toss in, we'll
cook up swell mess for the other
side to choke on.
These figures were given to me
while visiting with officials of the
National Live Stock and Meat In
stitute in Chicago. so they come
right of the round, as one would
say in the meat trade.
: OF course. one may point out that
these are average figures. They
hardly cover the case of folks with
huge appetites. And that is true,
but we must also consider this: For
every man with huge appetite and
who had more than his share of the
national average, there were others,
not so we'll able to buy, who probably
had much less than their share.
This wartime rationing will not
be an unmixed calamity. Many a
person who has been overeating
will get down to a normal quantity
And many a person who has been
denied enough will be getting his
share. And we may all be better of
for a sort of levelling out. Too
much of anything is as bad as too
little.
So with the figures indicating that
the worst now in sight Is not at all
troublesome-may even be benef1-
cial to many Of us-let's consider
another choice dinner dish which we
can whip up inside of our meat
limit. Figuring on four of us at one
family table, let's see what we can
do with a pound OF meat. That
means 4 ounces instead of our
average of ST ounces, but, as you
recall, we have to leave a little over
for breakfast bacon and the oc-
casional meal when we exceed the
limit.
With our pound of meat, I get to
thinking of a dish which was made
famous some years ago in the POT
ash & Perlmutter" stories by Mon
tague Glass. Potash & Perlmutter,
you will recall, were the kindly, hu-
man, shreWd and very amusing
partnership in the cloak and suit
business in New York City. In be-
tween their pickering and trading,
they overlooked no opportunity to
enjoy a good square meal, and one
of their favorite meat dishes was
"Koenigsburge Klopps." No doubt
there are thousands today who still
recall these two interesting gentle
men Of fiction and it is worth while
noting that the dish they so enjoyed
is entirely proper as a wartime dish
today.
And here is what one does:
Put through the meat chopper
=, pound shoulder of lamb. -
pound shoulder of veal, "a pound
pork, containing a bit of fat. Mince
one onion size of an egg and cook
in butter-but don't brown. To this
add salt, pepper, pinch of cayenne
and speck of grated nutmeg, to-
gether with large tablespoonful
of chopped parsley. Add cup of
bouillon or water. Chop up and add
half a dozen boned anchovies, two
raw eggs, well beaten and, if you
can get them, some chopped chives.
Stir into one good mixture and then
form the same into round balls about
an inch in diameter. These balls are
now cooked for half an hour in
caper sauce. The finished Klopps
are then turned into a deep dish
and the sauce poured over.
Here is the method of preparing
the caper sauce in which the
kloppS are cooked:
First hunt up bottle of capers
They are still to be had in any
first-class food shop Capers, as
you know, are the seed pods of a
sort of Spanish nasturtium picked
at the right moment and picked
In a sauce pan put 3 ounces tthree-
quarters of stick of butter, 8
tablespoons of -four and rub to-
gether allowing to become hot. To
this add pints of bouillon. or 3
pints of hot water in which you
have melted six bouillon cubes
Bring to boil, stirring smooth, and
let boil for about 10 to Is minutes.
Season to taste with salt and pep
per, then bind with the yolk of one
egg and a small piece of butter and
strain to remove any Jumps. Put
back in sauce pan, add half cup
OF the capers with a little of the
pickle to add to the flavor, bring
up just below the boiling point.
Then add the klopps and boil as
outlined above.
Potatoes boiled with their jackets
are nice with this meat dish and
fried egg plant makes an agreeable
accompanying vegetable.
A rather rich, spicy main course
of this kind seems to set the stage
for a cooling refreshing dessert.
And so here we have most in
triguing dish, economical and simple
and easy to prepare. Have ready
enough vanilla ice cream for four
portions-or, vanilla ice cream and
orange water ice mixed.
Also have on hand two good
sized oranges for the four portions
Because now we are going to make
an intriguing orange coupe. If you
don't have the correct glasses, ii
will pay you to lay in a supply
from the five and dime-asking fol
coupe glasses. They have body
shape like a large tulip and are
mounted on graceful stems, some
times short, others taller.
Divide the peeled oranges into
segments and halve them. Then
fiji the lower part of the coupe
glass with pieces of orange. Fill
the upper part with the ice cream
heaping gracefully, and top of with
a bit Of orange. Should you want