Meat Is Needed

MEAT IS NEEDED

To Build Muscle To Build Blood To Add Flavor

Market Order Menus Meat Recipes

Published by the National Live Stock and Meat Board 407 South Dearborn St. CHICAGO, ILLINOIS Furnished free upon request—Single copies or in quantities* A Week's Food Supply

The grocery order given below is planned for a family of five, two adults and three children. It includes all foods needed to keep the family well. Other items of like food value may be bought in place of those in the list. There are many other cuts of meat which may be used to give variety to the meals. All the cuts of meat which may be fitted into the low cost meal are given on page 3 of this leaflet. The prices quoted in this market order prevailed in Chicago during January, 1933. They will vary in different markets and in different localities. .

MEATS Pork Should«« Roast—3 pounds $ .27 Ground Beef—1% pounds 15 Breast of Lamb—2 pound« 10 Lamb Stew—2 pounds or Salmon—1 can 10 B«ef Pot-roast—2 V2 pounds 30 Pork Liver—2 pounds 14 Pork Heart—2 pounds 16 VEGETABLES Potatoes—20 pound* 20 Carrots—3 pounds 15 Onions—2 pounds 07 Tomatoes—5 No. 2 cans 40 Cabbage—2 pounds 10 Spinach—2 pounds 15 Turnips—2 pounds 07 Beans, navy—1 pound 05 CEREALS AND BREADS Bread (half white and half whole wheat)—10 loaves. .50 Flour—2 pounds 11 Rolled Oats—1 pound 05 Cornmeal—1 pound 03 Macaroni—1 package 07 Rice—1 pound 05 FRUITS Oranges—1 dozen 20 Apples—4 pounds 19 Prunes—1 pound 06 Dates—1 pound 10 Raisin»—pound .04 MILK Milk—12 quarts 1.08 Milk, evaporated—12 "tall" cans .66 EGGS Eggs—Vz dozen JfcT FATS Lard—2 pounds 11 Butter—y2 pound 14 Butter substitute—Vz pound 08 Bacon square—1 pound 11 Salt Pork—% pound 05 SWEETS Sugar, granulated—2 pounds 13 Sugar, brown—2 pounds 15 MISCELLANEOUS Coffee—Yz pound 09 Tea—% pound 05 Cocoa—pound 07 Miscellaneous 15 Cod-liver Oil for Children 14 Total $6.98 A Week9s Menus

The menus given below are planned around the grocery order on page 1. Good meals help to keep the family healthy and happy.

BREAKFASTS Sliced Oranges French Toast with Brown Sugar Syrup Milk—Coffee Apple Sauce Rolled Oats Cereal Whole Wheat Toast Milk—Coffee Tomato Juice Rice Cereal Buttered Toast Milk—Coffee Orange Juice Bacon Toast Milk—Coffee Baked Apple Milk Toast Coffee Tomato Juice Fried Cornmeal Mush Brown Sugar Syrup Milk—Coffee Tomato Juice Rolled Oats Cereal Toast Milk—Coffee

LUNCHEONS Scalloped Potatoes Moat Salad Sandwiches Milk—Tea Scalloped Tomatoes Boiled Potatoes Whole Wheat Bread Butter Milk Scalloped Potatoes Steamed Spinach Whole Wheat Bread Butter Cocoa Creamed Carrots Boiled Potatoes in Jackets Bread Butter Milk—Coffee Southern Hash Steamed Spinach Bread Butter Cocoa

Baked Beans with Salt Pork Creamed Potatoes Whole Wheat Bread Butter Milk—Coffee Macaroai with Tomato Sauce Bread Butter Baked Apple Milk—Coffee

DINNERS Roast Pork Shoulder Browned Potatoes with Gravy Whole Wheat Bread Butter Cole Slaw Baked Applo Milk—Coffee Meat Loaf Baked Potatoes Mashed Turnip« Shredded Oarrot Salad Whole Wheat Bread Butter Steamed Bread Pudding Milk—Coffee Braised Stuffed Breast of Lamb Browned Potatoes Gravy Bread Butter Oustard Pudding Tea Beef Pot-roast with Vegetables Whole Wheat Bread Butter Rice Pudding Cocoa Baked Stuffed Heart Creamed Onions Stewed Tomatoes Bread Butter Steamed Date Pudding Milk—Coffee Lamb Stew with Vegetables, or Salmon Croquettes with Browned Potatoes Apple Salad Bread and Butter Cocoa Braised Pork Liver Mashed Potatoes Gravy Shredded Cabbage and Carrot Salad Whole Wheat Bread Butter Milk—Coffee Facts About Meat

Meat helps to build and repair muscles and body tissues. Meats, especially fat meats, supply the body with energy and heat. Lean meats, especially liver, kidneys, etc., help to keep the blood in good condition. Beef, pork, and lamb's liver are equal to calf's liver in their health promoting prop- erties and they are low in price. The naturally fine flavor of meat makes a meal more satisfying. "Meat sticks to the ribs."

Low Cost Meat Cuts All of the cuts listed below may be bought for fifteen cents or less per pound. The flavor of meat makes the whole meal more satisfying. When the cook stove is used for heating the home, use the larger pieces of meat which may be cooked at no extra expense. When fuel must be saved cook more of the quickly prepared meat dishes or plan to cook enough for more than one meal.

BEEF Neck Brisket Hind shank Fore shank Chuck Rump Plate Shoulder clod Liver Short ribs Heel of round Heart Kidneys

PORK Loin Shoulder chops Pig's feet Fresh butts Half or Whole Ham Sausage Spareribs Ham hocks Liver Bacon squares Bacon ends Heart Salt pork Side Bacon

LAMB AND MUTTON Shoulder roast Neck Shanks Shoulder chops Leg Heart Breast Liver VEAL Shoulder roast Shoulder chops Breast Leg These May Be Cooked Quickly

RUSSIAN MEAT BALLS 1 pound ground beef 2 tablespoons lard % cup uncooked rice % cup tomatoes 2 medium-sized onions, minced Salt and pepper Boil the rice in salted water. Mix with ground meat, minced onion, and tomatoes, and season with salt and pepper. Shape into balls. Brown in hot fat, add water, cover and simmer until done, about twenty minutes.

PORK CHOPS WITH APPLE RINGS 6 pork chops 2 tablespoons lard Salt 3 apples Flour Pepper Dredge pork chops with flour, season with salt and pepper, and brown on both sides in hot lard. Pare and core the apples and cut into rings about Vi inch thick. Place rings on top of each chop. Add a few tablespoons of water, cover, and simmer until the chops are done and the apples are tender. BREADED LIVER V/a pounds liver, sliced 3 tablespoons milk 1 cup fine dry bread crumbs 3 tablespoons lard 1 egg Salt and pepper Beef, pork, or lamb livers may all be used. Parboil the liver gently for five minutes, then drain. Dip in slightly beaten egg to which milk has been added. Roll in fine dry bread crumbs and fry in hot lard until nicely browned.

CHUCK STEAKS Chuck steaks Flour 3 tablespoons lard Salt and pepper Have steaks cut from the chuck of beef. Season with salt and pepper. Brown them well on both sides in hot lard. Add a few tablespoons water, cover and simmer until the meat is tender. Either chuck or round steaks may be fried if pounded well. This may very easily be done with a knife. Pound flour into the meat and fry in hot lard. After removing meat, make a gravy from fat in pan, and serve with meat.

GROUND LAMB PATTIES 2 pounds ground lamb 1 onion, minced Yz cup milk 2 tablespoons l»rd Salt and pepper Mix ground lamb with minced onion and season with salt and pepper. Shape into neat patties and brown on both sides in hot lard. Then when nicely browned, cover, reduce the temperature and cook until done, about fifteen minutes. When done, remove the patties to a hot platter and make a gravy to serve with them.

SAVORY SAUSAGE 2 pounds pork sausage 1 small onion, minced 2 cups tomatoes 2 tablespoons flour Brown the pork sausage in a hot skillet. When browned, add the minced onion and pour over all, the tomatoes. Let simmer until the sausage is done, about ten minutes. Re- move the sausage to a hot platter, and thicken the liquid with flour smoothed in water. Serve sausage with tomato sauce. STUFFED PORK SHOULDER 1 fresh picnic shoulder 3 tablespoons lard 2 cups bread crumbs Meat stock or water 1 onion, finely chopped Salt and pepper Have the pork shoulder trimmed and boned at market. Sprinkle the inside of the pocket made by removing the shoulder bone with salt and pepper. Season the bread crumbs with finely chopped onion and salt and pepper. Moisten with stock or water in which lard has been melted. Pile the dressing into the cavity lightly and sew the edges together. Rub salt and pepper over the outside and place on a rack in an open roasting pan without water. Sear in a hot oven until nicely browned, then reduce the temperature and continue cooking until the meat is done, about two and a half hours. SPANISH POT-ROAST 3 pounds beef chuck 3 tablespoons lard 1 cup hot water 1 onion, minced 2 cups tomatoes Salt and pepper Rub the meat with salt and pepper and dredge with flour. Brown on all sides in hot lard. Add the other ingredients, cover and cook slowly until the meat is tender, about two hours. IRISH STEW 3 pounds lamb breast 3 cups potatoes, 1 cup carrots, cut in cubes cut in cubes 1 cup turnips, cut in cubes 1 teaspoon salt 1 onion, sliced Wipe meat with a clean, damp cloth, and cut in 2-inch square pieces. Put in a kettle, cover with boiling water and cook slowly for one and one-half hours or until tender. Add carrots, turnips, onion, salt, pepper, and cook for thirty minutes. Add potatoes, and cook fifteen minutes longer. Thicken with a little flour mixed to a paste with cold water. MEAT LOAF % pound ground beef 2 medium onions, minced V2 pound ground pork Milk or stock 1 cup bread crumbs Salt and pepper Mix ground meat with minced onion, add the bread crumbs and moisten well with milk or stock. Season with salt and pepper. Place in a greased loaf pan and bake in a moderate oven for about an hour. FRICASSEE OF LAMB FLANK Remove the skin and some of the fat from 2 pounds of lamb flank. Wipe meat and cut between the bones in pieces for serving. Cover with boiling water and simmer one hour. Cool until fat rises to top of the liquor. Remove fat and drain meat, saving broth. Mix 4 tablespoons flour with 1 tablespoon salt and a little pepper and use to coat each piece of lamb. Melt lamb fat in a frying-pan and brown the pieces of lamb in it. Remove to a platter. Add 4 tablespoons flour to fat in pan and stir until brown. Add slowly 1V2 cups lamb broth and stir until sauce boils. Season to taste with salt and pepper; add lamb and let simmer gently until tender. Serve meat in center of platter with gravy poured over it. SPARERIBS—STUFFED AND BAKED 2 pieces spareribs 1 teaspoon salt 4 cups bread crumbs 1 small onion, minced 2 tablespoons melted lard ( Continued ) Pour melted fat on the bread crumbs, add salt and onion. Spread dressing on one piece of spareribs and place the other piece on top. Dust with flour and season with salt. Brown in a hot oven for twenty minutes or until ^lightly browned. Reduce the oven temperature to a very moderate heat and continue cooking for one hour or longer until the meat is tender. BRAISED SHOULDER OF VEAL Dredge a shoulder of veal with flour and brown well on all sides in a roaster in which lard has been melted. Surround with three large carrots, diced, and a sliced onion. Season with salt and pepper, cover, and cook in a moderate oven. It will require three or four hours to cook, depend- ing on the size of the piece of meat. BEEF NECK STEW IV2 pounds beef neck 6 small white onions 3 tablespoons lard 3 turnips 3 cups boiling water 6 carrots 12 small potatoes 1 teaspoon salt 3 tablespoons flour Slice one. onion and brown it in the lard. Put in the beef cut in small pieces. Brown the meat thoroughly. Add the boiling water. Cover the dish and cook over a very low fire. Add the vegetables to the meat after it has sim- mered IV2 hours. Then add the flour smoothed in cold water. Pour this into the dish and stir until the mixture is slightly thickened. Cover and cook very slowly IV2 hours more. FRESH PORK COOKED WITH VEGETABLES 1 fresh pork butt 4 large parsnips, cut lengthwise 4 large carrots, 1 small cabbage, quartered cut lengthwise teaspoons salt Vz teaspoon pepper Cook pork butt by simmering for one and one-half hours. One hour before serving put in the vegetables and cook until tender. Cut the pork in slices and arrange in the center of a platter. Arrange the vegetables around the meat. SHIN OF BEEF, FLEMISH FASHION Remove the bone from a shin of beef and cut the meat into pieces about the size of an egg. Place in a stew pan and pour over it enough water to barely cover it. Add a sliced onion or a garlic clove. Cover closely and simmer for three or four hours. Serve with potatoes and boiled carrots placed alternately around it. NECK SLICES OF LAMB WITH POTATOES Brown neck slices on both sides in hot lard and par- tially cook them. Fill a buttered baking dish with sliced raw potatoes to within an inch of the top. Season the potatoes with salt and pepper. Place browned neck slices of lamb on top, and season. Make a gravy in the pan in which the slices were browned, using 2 tablespoons flour to 1 cup of milk. Pour the gravy over the potatoes and lamb in the baking dish. There should be enough gravy to almost cover the meat. Cover the baking dish and bake in a moderate oven until the meat is done and the potatoes are tender, about an hour. Use the Left-Overs Left-over beef, pork, lamb, or veal may be need m any of these recipes.

BAKED HASH 2 cups cooked meat, diced 1 medium onion, 2 cups cold cooked potatoes, minced diced Salt Left-over gravy Pepper Mix diced cooked meat and potatoes, season with onion and salt and pepper, and moisten with left-over gravy. Place in a well greased baking dish and bake in a moderate oven for thirty minutes. MEAT CAKES 2 cups minced cold 1 cup fine dry bread cooked meat crumbs 4 tablespoons flour Lard 1 cup milk Salt and pepper Make a thick white sauce by combining flour with 3 tablespoons lard and then gradually adding milk and cooking until thickened. Moisten the minced meat with the * white sauce, and season with salt and pepper. Shape into the form of cakes or cutlets, dip in fine dry bread crumbs and fry in hot lard. MEAT AU GRATIN 2 cups cooked meat 2 cups medium cut in small pieces white sauce 1 cup soft bread crumbs 2 tablespoons lard Salt and pepper Mix meat and white sauce together. Put a layer of meat in sauce in a greased baking dish, add a layer of bread crumbs which have been mixed with melted lard, and season with salt and pepper. Repeat until all ingredients are used, having a layer of bread crumbs on top. Bake in a hot oven fifteen or twenty minutes or until the bread crumbs are well browned. MEAT AND RICE IN SPANISH SAUCE 2 cups cubed cooked meat 2 tablespoons lard 2 cups cooked rice or bacon fat 1 medium-sized onion, ' 2 cups tomatoes sliced Salt and pepper Cook onion in hot lard or bacon drippings until it is browned. Add tomatoes and simmer a few minutes. Then add meat and rice and heat thoroughly. Serve while hot. MEAT PIE 2 cups cooked meat 2 tablespoons lard 3 small onions 2 tablespoons flour 2 cups meat stock Salt 3 cooked potatoes Pepper Cut the meat inlo small pieces. Dice potatoes and chop onions. Combine flour and melted fat, and gradually add the meat stock. Heat, then add meat, onion, and potatoes. Pour into greased baking dish and cover the top with biscuit dough. Bake in a moderate oven for half an hour. MEAT PUREE Meat bones and bits of % cup tomato sauce left-over meat 1 quart meat stock 1 medium-sized onion, 2 tablespoons lard chopped Salt and pepper Make a meat stock by pouring water over the meat bones and simmering. Put the bits of left-over cooked meat through a food chopper, or chop it fine. Brown the onion in hot lard, add the tomato sauce, left-over ground meat, and the meat stock and season with salt and pepper. Simmer for about thirty minutes and serve while hot with crackers or toasted bread. Bits of left-over rice or vegetables may be added to this soup for variety and also for economy.