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FOA Nflnrfry Mear,.T mEnT... FOAnflnrFry mEAr,.t FnRmEnS'EULtEiln n0. t90B U.5.ICPRRTMENT OF RERICULTURE CONTENTS P&go Sauces-Condnued. Page Meat to 6t the budget. I Horseradishsauce. .. 29 C;;;i.g,h"F.d f.6.,,t""t......... t Cider and raisin sauce. 29 roasts. Tender 5 Quick dishes u'ith left-overs and Roast fresh pork shoulder..... 7 canncdmeat. 29 Roast cured irork shoulder..... 7 Brownedhash... 29 Roast pork spareribs. 7 Southernhash........ 30 Roasrihould6r of lanrb. U s"un.y."". on toast.. :.. : : : : 30 Roast breast of lamb and onions 8 Strrfled peppers 30 Sruffingsfor roasrs. 9 Veel or'lairibsouflle. 30 Sevory stuffing Beefor veal croquettes. t1 Apple srufling. t Cabbagcrolls.... )L Raisinstufling. l0 Meat timbales. Mint stufling. t0 Beefand potato puff. )L Forcerneatstuffing . 10 tseefor lirr:b and t,rtrtipli. 'L Itraisedsteaks, chops,"and pot roasts. ll Mcatturn-overs..... 13 Beefbirds. ll Curr; of n)eat.. ,3 Srrrffedbeef flank steak ll Hani and potrto cakes. 33 Swisssreak . t2 Scallopedharn with noodlcs,. 34 llraised chops with noodles. ta Creamedham shortcake 34 Cured pork with sweetpotatoes..-veal. t2 Creaned dried beef. 34 Pot roist of beef or . 14 Pannedcabbage and corned beef. 14 Braisedshort ribs of beef........ r4 Chop suey 34 Braisedstuffed shoulder of veal. I4 Sandrviches-hot or cold : Sour beefwith gingersnapgravl'. l6 Hot roastmeat sandwich. .... 15 Stewsin variety.. t6 Mock barbecuesandu'ich. .... 35 Savorybrown stew. t6 Mcat and onion sandrvich... .. 36 Beefsteakpi.... l8 Clrrbsandwich 16 Shcpherd'spie.. .. l8 French-toastednteat sands'ich. 36 Irish scew l9 Bonentarrou' on torst.. ... t6 Ragourof b"ef . l9 More fillingsfor sandwiches.. )/ Hungariangoulxsll . r9 Soupsand chou'ders: rnorlcrn Roilcddinner, sryle. 20 Meatand vegetable souP.... ... 3/- Pressedcoln.d hecf. 20 "Boiled" Borrillon 38 hatnor shoulder.. .. 20 Scotchharl<r sorrp 38 Fricasseeof veal with dunrplings. 2l PhiladelphiapeppcJ' pot. ..... JI 3u Scrapple...... Oxtail soup. 19 Ham ccloked rrnder stcalrr pressrtre. 22 H:rrl and vegetaltle chtlrr'.ler. 39 Pigs' knuckles and sauerkr;tut. 22 and othe'r ltteat orgatrs. Grorrnd meat in savory ways. ..... 22 Liver Liver. t9 Hamburg steak with cream gr:rv.y . 22 Kidrt.r-sterr 4A Groundieef broiled on toast.... 24 Itroil.rl kidneys 4I Chile corrcarne. t4 Brriscd strrfletl htrrr . 4\ Meat loaf. 24 Bcef hcrrt;rnd ltrng 41 Lamb patties with tomato grav,l'. B,*'f tttttgtrc. Fric,Jsausagc. )s Cal{ ur larrrh l()rrHrr(. 42 Pork anJ veal cakrs. 26 Srlcct hre;r,ls l) Gravies. 26 26 Brains..... 41 Savory blown gravy . 44 Totnaro gravy 26 Tripe...... Splcenstew. 44 Creatn gravy )7 Gingersrrapgravr'. 27 Salacls hot or cold: or Sauces: Hot potato salad with sausige Tornato sauce )1 frank[urters. 45 Mint sauce. )7 Meat and macaroni salad 46 Mild barbecrresauce. 28 Veal or pork sala..l . 46 46 Spanishor Creole sauce. 28 .fellied-Other veal salad. White sauce. 28 salad combinadons'. - -.. M fssued Julr 1942 (II) FOODSAND NUTRITIONDIVISION ' BUREAUOF HOME ECONOMICS MEAT FORTHRIFTY MEALS by LUCY M. ALEXANDER, Associotehome economicsspeciolist FANNY WALKER YEATMAN, Juniorhome economicsspeciolistl M"^, is a foocl it pays to buy with thrift and cook with care. Meat is highly prized for its foocl value as well as flavor. Ail kinds of lean meatsprovide body-builtling proteins, iron, and sorneof the vitamins neededfor good healrh. Even richer in iron and vitamins rhan the muscle meats are liver and other meat organs. The cheaper grades and cuts of nreat, though faiily lean and not so tencler,if prepareclright are |ust as fult of food value and every bit as rasry as the higher-priceclsteaks and roasrs. chief differenceis they take more time in the cooking and more skill in the seasoning. wirh a few scientific pointerson cooking and a spirit of adventuretoward trying new ways and r-rew apperizir.rg, _flayors, r.rourishingmeat tlishes can be prepareclto snit ;rny family budget. This bulletin gives suggestionsfor selecti'g and cot>kingthe cl.reaper cuts of beef,pork, lamb, and veal. MEATTO FITTHE BUDGET Meat is one of the more expensive foods to procluce, so guard againsr waste at every srep from burcher's block to serving pJatter. Ancl to make your own meat clollars go furrher, lezrrn ro be a thrifty meat shopper. KnowYour Cuts Cuts difl'er in tenclernessaccordirrg to the part of the animal fronr which they are taken, ancl to age antl fatness of the animzrl. Cuts differ zrlso in the amount of bone and grisde they contain and in rhe clirection rhe muscles run. All these points have their effcct on price. d;;;. is exprcssed to.Jcssic C. Lanrb, .rtlcr scicnrific aiclc, for her ;rssista:rc., * ith the rccioes- The ter-rclercuts of lreef as ;r ruic cotue frotn the rib and irtitr trtrd trrake up :rhout a fourth of the carcass. The other three-fourths afe the less tender, use in cooking, these less expensive clrts. Classi{ied accorcling ro their lcss expensive beef cuts are: Steaks-chuck, shoulcler, flank, rouncl, rtlmp. pot roa.rts-chtrck ribs, cr()ss aftll' clod, rgund, rutnp' Steu'.r-neck, plate, brisket, flank, shank, heel of rouud. rib and In plurnp )'()ung lamb ancl pork all cuts zrretendef. With veal, loin are generally-tnore tcnder than the rest of the carcass' The che:rper ctrts of latnb, pork, arrclveal-that is, shoultler' breast, atrd shauk lneat- nrake good choi-ls,r()!rsts, P()t roasts, :lnrl stc$'s. Learn the cuts ()f lne:rt s() yolr c:rn nalne thetll rn'heu you see theln. The best teacher is the reliable t.neatdealer. Arrange to do y()ur marketing at the tit.ne of day when he catl helP you. Talk over your needs with hirn. Itr aclclition, study charts that shor,v how meat-anilnal carcassesare dividecl and what the different cuts look like. Such charts lnay vary slightll' hec:rusestyles of cLlttiog meat diffcr frorn one part of the coutrtry to anothcr. ln all neat cutting, however, the obiect is to diviclc thc thickly fleshed porriofls frorn thc thinly fleshcd ancl to sclrarate thc tcuclcr frotn the less tcndcr 1r1eacfot' couvctlicucc iu cooking. KnowYour Grodes Study the local marketsand lr:rtr()r1izethose hanclliug the kintl of tneat that fits your budget. The leanergracles of lncat are lesscx1'rensive than tlre well-fatted ones. UniteclStates grade lnarks are iL gre^t help in selectiltglneat. In general, U. S. Comrnercialgracle is tnecliutnfat beef,;rnd the U. S. Utility grade is thin beef. Not all beef is lnarked with a Fecleralgratle stamp, but when cousulners.letnaucl it, frost retailersrn'ill arrarrgeto provide graded meat. Latnb ancl veal as well as beef are graclecll-ry the Governtnetrt when the n'reatpacker or distributor asksfor the serviceand pal's fot it. At preseut the Governtnentis grading pork ()n c()lltractorders only. The graclestalnp is r.rotthe salneas the stamp which tells that meat has passedFederal inspecti<lnar.rd is rvholesonrefoocl. Gracleclmeat carries in acldirionto the rourld purple iuspectionstarnp a rilrlron starnp that tells the grade or quality. Plon Your Purchoses "specials." In making purchases, take advalrtage of the advertiseclmeat Plan meals well ahead of time . If you have a cold place for left-overs, you save time and fuel by cooking alxger pieceolmeat than is neecledfor one meal. cooked mear is excellenr sliced cold, and every ridbit can go into tasty dishes" hot or cold. To cut down fuel costs, select freat that can be cooked on top of the stove, that is, unless you afe using a coal or wood stove for heating the kitchen, or for some other purpose, and your oven is hot anyway. Ready-to-eat meats and canned meat have an important place on the carefully planned shopping list. Canned meat is aheady cooked and, likc left-over mr"at, can be quickly turned into many a good dish. GETTINGTHE GOOD FROM MEAT SoveTrimmings ond Bones Preparing a cut of meat fot the pan may call for a certain amount of trimming. Save any well-flavored lean tidbits to tnake stew or to grind f.ot meat patties. Save the fat trimmings. If they have a good flavor, render or melt them down at low heat, strain the drippings, store in a covered container in a dty, cold place, and use the fat for cooking. It is especiallyimportant in wartime that no fat be wasted. Return any surplus fat to the processor,if practicable. Otherwise make into soap any f.at not suitable for food. Savethe bonesfor soup. KeepMeot Cleqnqnd Cold Fresh meat spoils quickly and easily; so kecp it cold, and ofcoutse, clean. How long meat can be kept safely depends on its condition when you receiveit and how cold it is kept. As soon as fresh meat, ground or in the piece,arrives in the kitchen, take off the wrapping papet and store the meat loosely covered in a cold place. If you do not have a refrigerator or some other place iust as cold, cook the meat promptly. Ground meat is very perishable. It spoils quickly evenin a cold place, so cook it within 24 hours. If meat in the piece is to be kept as long as 2 days, store it, if possible, ^t 45oF. or colder. Meat may be kepr safely cven longer in the fteezing compartment of a rcfrigeratot. Liver, kidney, sweetbreads,brains, and other tneat organs spoil more quickly than other cuts of meat. Cook them promptly. Frozen meat requires special care. Thaw it slowly and cook as soon as possible. Do not refteeze it. Ftozen meat, once it is thawed, is lnr)re perishable than chilled meat. The modern type of.very mildly cured ham should be stored in the same way as fresh meat, in the refrigerator or other cold place.
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