The Republican., 1942-11-05
Homenakers' Column
Edited by Miss Mariana Lee Long,
Home Demonstration Agent

Edited by Miss Mariana Lee Long,
Home Demonstration Agent
: MAKING THE MOST OF MEAT
The nation has been given the op-
portunity to voluntarily reduce the
use of meat-in order that all families
may have supply. A sharing pro
cess, in Short The sharing allowance
for person over II years of age, as
you know, is 2l2 pounds of pork, beef,
veal and lamb figured ''bone in" For
child under s, allow - h., and for
each child from 6 to y, allow 1l2
pounds
Store and Cock With Care
Put meat, and poultry, too, in the
coldest part Of your ice-boX or other
! cold storage place-450 degrees Fab
! renheit or lower is best If it's ground
meat, store it extra cold and use it
soon.
Many a retired cook book will go
on active duty in the hunt for meat
recipes When you are looking, hunt
recipes that make the most of meat
in food value and flavor. Remember
the modern way is: cook meat with
moderate heat until done, and no long
er, This way, meat is more tender,
tastes better and losses in cooking
are low-so there's more left to serve
stretching Meat"
There are dozens of ways to
stretch" meat supplies. Just as a
starter, here are some suggestions:
/. Veal or beef birds are another
savory blend of stufing and meat.
Have the meat cut into strips or
inches wide. Spread with stuting. Roll
and toothpick into neat packages for
individual servings. Brown in fat, add
a little water and braise slowly in a
covered baking dish until tender
Serve with the gravy.
,. Meat loaf is another good user of
the cheaper cuts. Have the raw lean
meat ground fine and season it well.
Combine it with such binders and
flavor eXtenders as bread crumbs, corn
meal, boiled rice, mashed potatoes
oatmeal Meat loaf sliced cold is a
perfect filling for sandwiches.
3. Ground beef broiled on toast
catches every drop Of the Favorable
juice, makes neat serving piece.
One pound Of ground raw beef mixed
with or tablespoons of milk, seas
oned with salt and pepper, will cover
6 or 8 slices of bread. First, toast the
bread on one side and spread the
meat clear to the edge Of the un-
toasted side. Then dot with fat and
slip into the oven to broil. Serve at
once.
A pound Of sausage. some apples
and cabbage, and you have the max
ms" of a tempting baked dish that
needs only potatoes baked at the same
oven heat to round out the main part
of dinner. Arrange the raw cabbage
and apples in alternate layers in the
baking dish, fry sausage cakes and
lay on top. Add tablespoon Of vine
gar to the sausage fat and pour over
all. Cover and bake until cabbage and
apples are tender.
5. Meat turn-overs. A good use fol
leftover cooked meat. First, chop and
season the meat with oninon and eel
cry or parsley. Then moisten slightly
with gravy, broth, tomatoes, or chill
sauce. Add salt and pepper to taste
Make a rich dough and roll out por-
tions into rounds about inches
across. On each round Of dough place
some of the meat filling, fold the
dough over and pinch the edges to-
gcther to make tuIn-overs. Bake until
brown in hot oven-about 425 de.
grees f. Meat tun-overS are a pleas
ant change from sandwiches in a
lunch box.
s. Savery meat on toast is another
good user-up of left-overs. Cook one
sliced onion and / cup of chopped
celery and leaves in tablespoon OF
fat for a few minutes. If the mixture
is too thin, add to 2 tablespoons OF
flour mixed to a smooth consistency
and thickened. Add y cups Of chop
ped cooked meat, heat thoroughly
season with salt and pepper. Servo
hot on crisp toast.
The president of Turkey declared
a.,E.,,l..,. l.. olnnl,. l. ,,rnn +nln,r III