The globe-independent. (Hagerstown, Md.) 1943-19??, 1945-01-04
The Honernaker's
Corner
By MARY DOUGLAS

points meet the nutritional needs
of their families. Not only does the
homemaker have to budget her food
money, but now, in addition, she
will have to be particularly care
full in budgeting her ration points,
especially the red points.
But American housewives are cap
able of meeting any situation that
will help, in even the smallest way,
to speed the day of victory and
peace and the return of their loved
ones from the fields of battle.
Most of us will have our great
est difficulty in budgeting our red
points as we must now give up
twenty-four points each time we
buy a pound of butter, so here are
some suggestions on making good
gravy and good gravy can really
pep up lots of dishes, to say moth
ing of being used instead of butter.
Some people shudder when the
word gravy is mentioned. But that
is probably because they have eat
en- some of those terrible CONGO
lions that some people make and
call gravy. They are usually runny,
or lumpy, and taste as if they have
been compounded of library paste,
with bit of plaster of paris mixed
In. Good gravy is easy to make
when the right proportions of fat
and liquid are used, and there is
no reason why it shouldn't be APP
petizing.
There is brown gravy, which is
made from the drippings from roast
meats, and then there is the So
called cream gravy, resulting from
chicken. So why not, the next time
you are having a waffle and sau-
sage supper, make a cream gravy
from the sausage fat and serve it
en- the waffles instead of butter?
Meat balls on rice too may be
attended with flavorsome gravy.
Many meat juices resulting from
cooking can be hiked to new heights
by the addition of a favorsome herb
seasoning or dash of Worcester
shire or tabasco sauce.
If you want to make gravy from
pan drippings in which meat has
been sauted here is a recipe for
making it:
Pan Dripping Gravy
Remove the cooked meat from
the frying pan. Place it where it
will remain hot. Pour off all but
2 tablespoonful of the drippings.
Blend into the drippings l or 2
tablespoons flour. Stir the gravy
with wire whisk. Add slowly
until the gravy has the right con-
sistency, cooking it slowly and STIR
ring it constantly, about l cupful of
milk, cream, stock or hot water.
Season with salt, pepper, minced
herbs or any desired seasoning.
OF course, modern meat cookery
keeps the juices where they should
be-in the roast. If meat is roasted
properly you will find very little
juices in the roasting pan. What
does result, strain into a tall glass
and place in cold water. The fat
will rise quickly. Take what you
need of it for your gravy measure
ment. Skin off the rest and use
it later in your cookery. The re-
manning liquid in the glass will be
good for your gravy If there is
not enough, add stock, or perhaps
diluted meat cube to make up
the remainder. Don't use water
unless absolutely necessary. Melt
oveil low heat, 3 tablespoons of the
fat, blend in 2 tablespoons flour.
Stir in slowly hot stock. Cook and
stir the gravy until it is smooth
and boiling. Season with salt, pep
per, paprika, or minced herbs.
Separation Nc Calamity
If the fat should separate don't
consider it a calamity, it can be
remedied. Add a little cream very
slowly and continue stirring con-
stantly until the gravy becomes
thick and smooth
The butter supply can also be con-
served by spreading bread with a
fiavorsome mayonnaise. And there
may be a silver lining to a limited
supply of butter. 1t may be one way
that reducers can lose few
pounds
Here is little different method
OF preparing stuffed Pork Chops.
Stuffed Pork Chops
6 double pork chops.
! " cups whole kernel corn
l " cups bread crumbs
"a teaspoon salt
"a teaspoon pepper
" tablespoons minced parsley