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 satis- fying. 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 in- gredients, 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.