Evening star., 1943-03-24
Cooking Fats and Oil
Have VoIue of 5,
Canned Fish 7
ILLUSTRATIONS OF TYPES of
meat cuts and how to use them.
Page AS
fChart for points for meat ra-
tioning on Page Az
BY JAMES Y. NEWTON.


The Office of Price Admins
tration today announced point
values for wartime America S
most ambitious rationing pro-
gram, under which the popular
cuts of meat will cost points a
pound, butter points, cooking
fats and oils 5 points and canned
fish foods 7 points pound.
Nearly all steaks. chops and roasts.
whether from beef. veal, lamb or
pork, carry value of points for
each pound. Comparable cuts have
about the same point value regard
less of the type of animal. SINH
larly. the same values were set for
all meats whether fresh. frozen or
smoked, except bacon, which was
treated as a separate category. The
average cut of meat will cost 6
points. Cooked or ready to eat
meats. because of less wastage, have
values 2 points higher than uncooked
types.
Beginning next Monday the
housewife must use the red stamps
of War Ration Book canned goods
book to purchase any types OF meat,
butter, nearly all cheeses, canned
fish. and fats and oils such as mar
garine, lard, shortening. salad and
cooking oils. Mayonnaise and few
cheeses such as cream. liederkranz,
etc. remain unrationed as we'll as
poultry and game.
is Points Per Person.
The housewife will have 16 points
for each member of the family, re-
gardless OF age, to spend each week
for all of the newly rationed foods.
The program calls for careful bal
ancing of the family food budget If
shortages are to be avoided in any
of the foods, Ons official referred
to the possibilities of Juggling
foods under The plan as "a menu
makers Heaven"
While it is up to the individual
how the weekly point allotment is to
be expended. and he is free to take
it all out in sirloin steak or cheese
If he chooses, a typical weekly budg-
ct probably will be, person, two
pounds of average" meats az
points; quarter pound OF butter q
points: with the remaining 2 points
to be spent for cheese or in building
up the necessary household stock OF
cooking fats and oils.
At least during April the coupon
carry over will cause great variance
in weekly purchases. since some per-
sons may want to save some OF their
month coupons for splurge
in the final week of the month.
However, the real purpose of this
system of accommodating coupons Tor
the first month is to give fair
break to people in some communi-
ties where meat or butter may be
especially scare in the early part OF
the month.
In calculating the point cost a
pound of the average meat cut, OPA
officials considered the entire edible
portion of the animal from the
choicest steaks and chops to such
things as pigs ears, bacon rinds and
soup bones. The most expensive
meat items are dried beef at Il
points a pound, ready-t to-eat bone
less ham slices and Canadian bacon
at IL points. Pigs ears. bacon rinds
and edible bones are the cheapest
at one point pound,
Relatively Liberal.
OPA said the rations under the
new program are relatively more
liberal than rations of proceSseo
foods The weekly allotment of II
points week in the meat-fat ratior
compared with weekly allotment D
IL points a person under the canned
goods program. On a pound bash
point values Of individual items il
the new program are sharply lower
The new point values are con-
sidered low enough TO afford {
''healthful diet" though officials ad