The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1943-03-25
MEAT, CHEESE
Continued from Page u

Continued from Page u
fresh or cured sliced ham, homeless
picnics and homeless butts.
Ready-to-eat tongues and bone
less picnics.
Bacon, rind off, by the piece Oh
sliced.
Semi-dry sausage, such as soft sa-
lami, thuringer and mortadella.
Butter.
Cheeses - cheddar (American)
Swiss, brick, limburger, edam
smoked, etc.
Seven Points Per Pound
Standing rib roasts and steaks
90 : in. CUT. homeless chuck OF
shoulder.
Veal rib chops and veal sirloin.
Lamb rib, leg and shoulder chops.
Pork loin end and shoulder chops
and steak, whole or half pork loins,
whole or half hams (freSh or Smok-
ed and Boston butts (bone in.
Boullion cubes, beef extract and
all other meat extracts and concen-
trates.
Bacon, rind on, by the slab or
piece.
Pork sausage, weiners, bologna
and liver sausage.
All fish in Theoretically sealed
containers, including sardines. sal
mon, tuna fish. crab meat, fish roe,
caviar, mackerel, etc.
Tins or glass jars of beef, lamb
and veal tongue, and vienna nus
ages.
Six Points Per Pound
Standing blade rib roast (plain
CUT. chuck or shoulder roast (bone
i'm, brisket. neck, heel or round, and
shank-when boneless.
Beef livers and tongues.
Veal shoulder chops and veal
rump and sirloin roasts (bone in,
leg and shoulder roasts of veal
(bone I'M, homeless breast and neck
of veal, ground veal and patties,
veal sweetbreads and tongues.
Leg and shoulder of lamb and
lamb sirloin roasts (bone ip). bone
less neck of lamb, lamb patties and
lamb tongues.
Five Points Per Pound
Rump roast of beef (bone I'M,
plate beef (bonelesS), flank meat
and beef neck (bone in.
Hamburger hamburger is defined
as beef ground from necks, flanks,
shanks, brisketS. plates. and mis-
lcellaneous beef trimmings and beef
fat)."
Veal flank meat and neck (bone
I'M, veal heart and veal kidneys.
Pork regular plates, jowls and
pork livers.
Smoked plate and jowl squares.
Lard, other shortening and oleo-
margarine.
Four Points Per Pound
Beef short ribs. plate, brisket and
shank (all bone i'm.
Veal breast and shank of veal
(bone i'm, and calves brains.
Lamb neck and shank (bone in,
and lamb S~weetbreads.
Pork spareribs. fat backs, clear
plates. and leaf fat, gatherings,
scrapple and tamales, souse and
~headcheese.
Tin or glass containers of potted
and deviled meats and sausage in
oil.
Three Points Per Pound
Beef brains, OK tails and tripe.
Lamb breast and flank. lamb
"a hAAAo y 10 aAAA hANlllCNo.
Pig hooks and knuckleS, pig
brains, hearts and tails.
Tin or glass containers of brains,
boned pigSfeet and chile con carne.
Two Points Per Pound
Pork kidneys and shouts. pork
neck and b~ackbones and ready-to-
eat pigs feet (bone I'M.
Tin or glass containers of pigs
lhnY,n ,nA a,,l No-
One Point Per Pound a.,
Fresh pigs feet (bone i'm and
pig ears. ,
Only one cut of beef, homeless !
Sirloin steak, has a point value
above eight. For this cut, the point :
value is nine per pound. &
Other items priced at nine points
per pound are homeless ham, ready
.o-eat ham bone i'm, either whole ,
half, and hard dry sausage, such :
IS hard salami, hard ~cervelat and o
oepperoni. =
Five items on the official con- K
chart have a value of ten
POINTS rer pound. There are bone k
ess pork loins, fresh and cured 6
MY: pork tenderloin, ready-to-eat
,oneleSS ham, whole or half: ready k
o-eaI plcnlcS or shoulder, homeless;
nd whole or half hams or picnics II
hacked in tin or glass containers. il
Two UNCONSTITUTIONAL homeless
slices and Canadian bacon o
ommand values of IL points per
'ound. while dried beef, either loose I
r packaged, at IL points a pound
the most expensive item on the q
ntire list in Terms of points. -
Except for the various types of
aeon, according to the official ex-
lanation printed on the chart. re- 81
alters must charge the same point OF
alue per pound for any of the ra- &C
loned foods, whether fresh. frozen, :. !.
ured or smoked and none of the n,
pods may be sold or transferred at
Iithout points. to
The housewife is informed that nc
ne dealer will weigh and determine y,
ne point value of her purchase. If V
ne then has the dealer bone" or
rind or dice" an item. the point
alue will not be figured again The
lstomer is entitled to the entire
q Ga1 - A.