Evening star., 1942-09-17


Waste in industry is being s.
come to conservation In the homes
This fact was forcibly brough
vas called to make some adjustr
giving trouble. The lady OF the he
1t was to economic and conserve Il
Z delivery boy walked In with
basket of meat, vegetables and fruit
from the market.
Deciding that precept is always
better when followed by example
L undertook to teach that lady the
true meaning of conservation.
remarked:
s"I am wondering whether Amer
lean housewives really understand
their responsibilities as well as their
opportunities. For instance, you
could have helped twice IN this
business Of conservation. You could
have taken a market basket and
walked to the nearest store and
market. You'd have saved delivery
service-man power and gasoline
and tires. Then, too, by shopping
in person you'd have selected ex-
actly what you want and no doubt
saved money on your purchases.
AS y-products. you'd have con-
served telephone time (Which is
most valuable at this time) and
you'd have had for yourself some
healthful physical exercise in the
form of nice, brisk walk"
I'm sorry" she replied, "but, you
see, I have no market basket p
which I realized was an inane and
lame excuse. Maybe just about all
OF our wasteful living practices are
due to equally inane excuses! -
speaking of Baskets" I said:
''Would you mind letting me peek
into the contents Of your package
OF meat?"
When saw what she had
ordered, 2 pounds of choice veal
chops for her family Of four, ]
remarked; you know, of course,
that l pound of veal, properly pre-
pared, would give you a more in
teresting dish than 2 pounds OF
chops simply fried in fat-and a
pound of meat saved. can assure
YOU that with 10 pounds OF meat
and meat products per week for a
family Of four-that is, 2la pounds
per person, you'll suffer no hard
ship-in fact, many homes will
be better off. And what is to be
the rest Of your dinner menu?"
"A can of peas and some baked
potatoes, cup cakes from the
Women's Exchange, a brick OF ice
cream to be delivered by the
druggist, and coffee"
Lady" I said, with your per-
mission we will take back these cut
lets and in their place We bring
home pound Of shoulder veal The
peas YOU can save for an emer-
gency and the cup cakes We shall
exchange for loaf of good, sour
rye bread. The ice cream we shall
cancel for this time. While at the
market we'll find us four tomatoes.
I see you have an onion and three
rather dried out carrots and q sad
looking bell pepper in your vegetable
bin. Potatoes you have, too. Well
get bit of native cheddar cheese
and four pears. see you have a
bottle OF sherry in your cabinet.
We will make out very well in
deed"
Here is the menu:
"a Veal, Victoria Sauce
Mashed Potatoes
Broiled Tomatoes
Rre Bread in CFunks
Chilled Pears Cheddar Cheese
Toasted Rye Slices
Coffee
This dinner is JOY to prepare
First, We cut our pound OF yea
into pieces about the size Of wal
nuts. These we roll in -four. While
we. are doing this, in heavy iror
skillet We have heated some cooking
fat and into 1t sliced our onion
We cook it gently-not letting j
brown. Now we remove the onion
setting in a saucer for. future use
And into the pan we place the veal
letting each piece Try to a ricf
brown.
When the veal Is well Drowned
we add boiling water to cover ane
commence simmering the veal. add
ing a bit of water now and thef
until the veal shows signs o
becoming tender. Now we replace
the onion, and also our bell pepper
minced very fine and the carrot
in slivers. Everything SINNERS nov
until tender. Then We thicken tn
LIQUID to make lovely, smooth
sauce, now we touch it up with sal
and pepper to taste and last OF al
we add a couple Of tablespoons o
sherry to attain the desired flavor
The potatoes have been mashed
because here is much fine sauc
to serve as gravy-not a drop mus
be wasted.
The tomatoes have been cut II
halves, topped with a mixture @
bread crumbs and little butter
pepper and salt. and placed unde
the broiler to cook-not too soft.
Some Of our loaf Of rye brea
we slice into slices about two inche
thick and then cut into quarters 4
conveniently sized chunks in tn
European peasant manner. Thes
chunks we serve with the meat an
potatoes and tomatoes.
F0ilowing that course, for dessel
we eshave the chilled pears, bits