Detroit evening times. (Detroit, Mich) 1921-1958, 1943-07-16
Available Meats Make
Tasty, Attractive Meals
nv PRUDENCE PENNY


BY PRUDE
HOW MANY Of US SIT back in
our easy chairs and say wish
fully that we would like 10 do
something further 20 aid the
war effort. Wei, Mrs. America.
here's your chance. Before YOU
is one Of the greatest problems
Of the home front battle That
of feeding your family with the
supplies Of foods on hand
Very rarely is il possible 10
plan a meal and obtain all foods
desired when We 90 TO the mar
ket 10 make our purchases. We
must be ready 10 adjust our
selves 10 the necessary changes.
This is true particularly in the
case of meats and beef heads
the list Of Scarcities.
Points Increase
The lack Of this food has con-
fused so many homemakers.
For an explanation of the re-
cent increase in beef point
value and the shortages for
civilian trade we hope you will
read the American Meat Insti-
tute ad entitled Sure, You Like
Beef, running elsewhere in this
paper.
This states that the recent In
crease in point values was in
tended 10 get people 10 eat less
beef, so that the armed forces
would receive enough.
II goes on TO say, War is a
great beef eater. New methods
Of boning. freezing and shipping
beef 10 Americas fighting men
haze made II one Of the most
practical and highly demanded
OF all fighting foods.
Instead OF letting this short
age upset you take advantage Of
the supply of pork, lamb and
SauSage-your points will go
farther-you'H be making the
most Of the food on hand and
YOU Will be able 10 serve hearty
appetizing meals.
Learn the Cuts
Pick pork for an abundance
OF rich meat flavor and nutrl-
tion-and know your pork cuts.
While the loin and tenderloln
command a high price in points,
cuts of pork may be picked with
points ranging from ) down 10 !
and all have that distinctive
rich flavor, complete high quail
ity protein. B vitamins and es-
sential minerals.
There are four kinds Of chops
10 choose from. center, end cut,
loin and shoulder. The shoulder
also furnishes steaks for brais-
ing and combining with vege-
tables. Ask the butcher for sug-
gesuons as 10 the less expensive
and those lower IN ration points.
Lamb is the meat 10 know a
lot about when looking for low
point buys from the meat ration
list. Every one knows that leg
Of mutton or broiled chops are
tender, Juicy meat but the
canny cook is also aware that
every cut OF lamb is tender and
many cuts besides chops can be
boiled or roasted.
Tasty, Nourishins
Shoulder, blade and arm chops
may be broiled. Breast of lamb
al only a few points for a ten
der stew is particularly appetiz-
ing. Lamb neck slices with the
bone left ~ make an attractive
braisIng cut with a good amount
OF tender. we'll favored meat.
Ready 10 eat meatS-lAer
sausage. bologna. frankfurterS,
Salami won't break the point
budget II bought in small
amounts Liver sausage can be
stretched with chopped pickle
and mayonnaise 10 make little
60 long way.
Frankfurters are tasty ground
and mixed with pepper relish
and celery for a hearty sand
witch that is high in nutrition.
Bolgna weighs light, slices thin
for a sandwich that is a favor
ite with men.
When YOU do the actual pur-
chasing remember 70 buy no
meat except with the red ration
stamps 10 which YOU are en-
titled. Make sure the meat you
buy bears the federal. state or
local inspection stamp or per-
init number on wholesale cuts.
Tins helps blackout the black
market.
Reputable Dealers
Pay no more than legal cell
ing prices; buy in stores only
where these are conSpicuously
posted
Manage your meat supply by
budgetlng points for the meats
aNailahln from daN 10 dau ard