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PORK CUTS ... how to cook them
Retail Cuts

CANADIAN .BrOil~

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SIRLOIN PORK ROAST
Roost

Wholesale Cuts

Retail Cuts

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HALF HAM Butt End
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PORK TENDERLOIN Frenched and Whole
Broi/ or Braise

HALF HAM Shank End

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STYlE BACON

LOIN CHOP _

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HAM BUTT SLICE CENTER HAM SLICE

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BUTTERFLY CHOP

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RIB PORK CHOP

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LOIN ROAST Ham End LOIN ROAST CROWN Shoulder End Roast

FRENCH ED RIB CHOP Broil or Braise

FRESH HAM ROAST

ROLLED FRESH HAM ROAST

LOIN ROAST Center Cut

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III

PORK ROAST SPARERIBS

~9~
~~~
FAT BACK
Lord-Solf Pork

LARD
Shortening

BLADE PORK STEAKS

SMOKED COTTAGE ROLL Bake or Pan broil

--- -BOSTON STYlE BUTT ROLLED BOSTON STYlE BUTT Roast

~~ ~
BACON SQUARE
Seasoning-Panbroi/

CHART COURTESY NATIONAL

LIVE STOCK AND

MEAT BOARD

~TED

RECIPES

AND

PLANNED
FOR

MENUS
CO.

PREPARED

ARBOGAST

& BASTIAN
PENNA.
EST. No.289

ALLENTOWN,
u. S. GOVT.

TESTED

RECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . .. .. .. . . . . . ; . . . . . . 3 5 7 10 26 28 31 32 35

PLANNED
Pork Menus Beef Menus Lamb Menus Veal Menus
KOMPARATIVE

MENUS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 16 18 19 20 21 22 23 24

Cooking Time Table Pork Recipes . . . Bacon Recipes . . Sausage Recipes . Fried Foods . . . Beef Recipes .. . Veal Recipes . . . Lamb Recipes. . . Cold Cuts . . . .

. . . .

fOOD

VALUE CHARTJ

Vitamins. . . . Calories . . . . Proteins. . . . Phosphorus. . . Iron and Copper

FOREWORD
The important question, "What shall I more satisfying, giving it that quality of serve for dinner r," confronting the homemaker every day, is a. real challenge to her artistry and ingenuity. Menus must be attractive and appealing in appearance and flavor, they must be satisfying and must furnish the necessary food requirements. Usually, they must be kept within a reasonable budget. In meeting all these requirements, it is natural for the meat dish to become a starting point in planning menus. When the meat dish has been decided upon, the remainder of the menu becomes simple. There are so many kinds and cuts of meat, and so many ways of cooking each, that no meat dish needs to be repeated for months unless it is a family favorite quently demanded. fre"sticking to the ribs" which able and important. Meats are also extremely is so desirvaluable for

their mineral and vitamin content, furnishing iron in a form most readily used by the body, and are a rich source of phosphorus necessary for building body tissues and which combines with calcium in the formation of strong bones and teeth. It is high in vitamins Band G, which are essential and the prevention for growth, appetite, of certain diseases.

From the standpoint of what it adds to the diet, meat must be considered as one of man's most valuable foods. Fortunately, the food value and wholesomeness of meat is not confined to the expensive cuts. Those less expensive are altogether as nourishing and may be prepared to be just as interesting licious. The wise homemaker, and de-

The balanced diet, to be entirely adequate nutritionally, should contain meat several times a week. Meat is a protein food containing many other valuable food elements. The protein foods are those necessary to build and repair body tissue, and meat is man's best and favorite protein food. Meat also contains fat which is a valuable source of heat and energy. Meat is not difficult to digest. Its natural process of digestion merely requires longer than many foods making it

then, will plan

her menus around savory, tempting meat dishes. We hope this book of practical, favorite meat recipes, ALL OF WHICH ARE TESTED AND ACCURATE, will prove a source of real help to you in planning adequate meals for hungry families.

ARBOGAST

&

BASTIAN
PENNA.

CO.

ALLENTOWN.

per lb. pot roasting. per lb.-30-40 minutes SQUABS-25-30 minutes BOILING: BEEF = MUTION = CORNED BEEF = HAM CHICKEN (young) Slowly-30 min. at end of roasting period) 325 to 350 F. if desired. TURKEYS (10 to 16Ib.) GOOSE and DUCK 300 to 350 F. for entire cooking. 0 0 30 to 40 minutes per lb.TIME-TABLE FOR COOKING ROASTING: BEEF (rare) BEEF (medium) BEEF (well done) VEAL (well done) PORK HAM LAMB (well done) MUTION (well done) CHICKENS (young) . the shank meat. for 15 min. (not over 5 hours) Slowly-20 min. 0 0 325 to 350 F. prime ribs) are called the "select cuts:' These cuts yield best to broiling. for remaining time. then 350 F. the round. in hot oven of 450 F. the brisket. per lb. 0 0 MEATS 18 to 20 minutes per lb. 0 0 0 500 F. STEAKS RARE MEDIUM WELL DONE % inch thick 1 inch thick 1 Y2 inches thick 10-12 minutes 15 minutes 22-25 minutes 15-18 minutes 20-21 minutes 30 minutes 20-23 minutes 22-25 minutes 35 minutes LAMB CHOPS·-Loin or Rib-15-18 minutes. braising. 35 to 40 minutes per lb. 20 min. 3 . 0 325 to 350 F. 0 B R0 I LIN G: Heat broiler to 350 F. steaks (porterhouse. to sear. They include the chuck or shoulder. before placing meat on the rack. 28 to 30 minutes per lb. pan broiling and roasting methods. 0 0 300 to 350 F. per lb. stewing. 0 (Sear. 30 to 40 minutes per lb. 20 to 25 minutes per lb. 0 0 325 F. Slowly-40 min. 0 0 325 to 350 F. If carefully prepared. 27 to 30 minutes per lb. The so-called "tough cuts" of. Slowly-I hour per lb. per lb.. the nutritive value is no higher than that of the tougher cuts.meat come from the muscles of the animal which are exercised most. Although delicious in flavor. the rump. 0 300 to 350 F. The best methods of cookery for these cuts are boiling. Slowly-30 to 35 min. sirloin. the flavor of the tough and cheap cuts will be just as delicious. chops. Slowly-25 min. TOUGH CUTS = = HENS (stewing) = TENDER CUTS Roasts. depending on thickness Shoulder-20-24 minutes SPRING CHICKEN-I Y2 Ibs. per lb. 22 to 25 minutes per lb. and the price is often prohibitive to those of small income. the flank steak.

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ROAST PORK Pork loin. Serve fruit as a garnish around ham. Pour baked beans over chops. cover with fresh water and simmer slowly until ham is tender. rib ends up. about 20 minutes. Mix well and spread on pork. egg. for 1 hour or until very tender. Combine sugar. Pork loin should be placed rib side down. for 1 Y2 hours. minced 6 tablespoons melted Y2 teaspoon salt butter Small amount minced 2 cups toasted bread parsley and celery salt crumbs Dash of pepper 1 egg. on platter and place paper frill on each. coat with brown sugar and at regular intervals in the fat stick in strips of blanched almonds. and score fat over the outside in diagonal lines to . and bake in a moderate oven of 375 degrees F. An hour before done.. Serve with mashed sweet potatoes. Place in a slow oven of 300 to 350 degrees F.Arrange in baking pan. Fold up tenderloins and tie with string. CROWN ROAST OF PORK . slightly beaten Wipe tenderloins with a damp cloth. Wipe with damp cloth and rub thoroughly with salt and pepper. and roast until done without adding water and without covering. remove rind. CASSEROLE OF PORK CHOPS WITH BAKED BEANS 6 pork chops 1 teaspoon sugar 1 large can baked beans \--4 cup tomato ketchup. cook to an interior temperature of 160 degrees F. Fry chops until nicely brown on both sides. About 45 minutes will be required for baking. If meat thermometer is used. it should be 185 degrees F. seasonings. Roast in a moderate oven of 350 degrees F. Instead of adding vinegar. allowing about 35 minutes per pound. Serve with buttered cauliflower or broccoli. or until tender. Sprinkle them very lightly with salt and pepper. Pour off water. put ¥l cup boiling water in bottom of pan. vinegar and water. and ham may be basted with juice from the fruit. BAKED COTTAGE HAM 1 cottage ham 1 tablespoon vinegar Y2 cup granulated \--4 cup water sugar 1 dozen whole cloves 1 teaspoon prepared Bread crumbs mustard Soak ham in cold water overnight. cover side of ham with crumbs and bake. CHRISTMAS BAKED HAM 1 ham 1 cup (about) blanched 1 to 2 cups light brown almonds sugar 1 cup water 2 cups cranberries 1 cup granulated sugar Bake ham as in above recipe. serve additional cranberry sauce or jelly separately. Make gravy from liquid in pan. Stick cloves in ham. add sugar and ketchup and 2 tablespoons water. Return ham to oven and continue roasting in a slow oven of 325 degrees F. and 4 tablespoons melted butter. Arrange roast on a rack so that rib ends are down. 5 . Fill center of roast with a cooked vegetable such as green beans with mushrooms or buttered onions or spinach. form diamonds. During last hour of baking. for 20 to 30 minutes.Rub with 2 tablespoons melted butter. Have cranberry sauce made by cooking cranberries with water until tender.. When serving. pour sauce over it. Make gravy from drippings in pan. and return ham to oven rocontinue baking until done. when meat is done. remove rind. shoulder Salt and pepper or fresh ham Place roast fat side up on a rack in an open roasting pan.PORK BAKED WHOLE OR HALF HAM Whole or half ham 1 tablespoon prepared 1 cup brown sugar mustard Whole cloves 2 tablespoons vinegar Wash ham and place fat side up in an open roasting pan. and stick with whole cloves. Have the crown prepared in market. and heating just enough to dissolve sugar. Remove excess fat and skin from ham. Forty-five minutes before ham is done.. Meanwhile prepare stuffing as follows: Combine toasted bread crumbs. potatoes may be browned around roast. Spread with mustard. Allow to cool in liquid in which boiled. and bake without adding water and without covering. mustard. then straining and adding sugar. Add vinegar to juices in pan. basting frequently with the cranberry sauce. the fat and liquid will baste bones so they will not become too brown. then split and lay opened flat. then with brown sugar. cucumber relish and lemon pie. so that bone ends are down to prevent them from becoming too brown. When serving place roast. BAKED STUFFED PORK TENDERLOIN 3 pork tenderloins Y2 small onion. minced onion. Mix lightly and bake in a moderate oven of 350 degrees F. Allow 25 minutes per pound for whole ham and 30 to 35 minutes per pound for half ham. about 30 minutes per pound. Place in a slow oven of 300 to 350 degrees F. if necessary. pickled peaches or pears may be placed around ham during last 30 minutes of baking. carrots and peas. If meat thermometer is used. basting with sauce. This requires 35 to 40 minutes per pound. Surround outside with apple rings and candied sweet potatoes. sprinkle lightly with salt. If meat thermometer is used it should register 185 degrees F. Cut and remove strings. Do not baste and do not cover. until delicately brown and tender in a hot oven of 400 degrees F. Season meat with salt and pepper. As the meat cooks.

French fried eggplant. To bake. about 1 hour. Brown in a heavy pan. Place layer of kraut in a roasting pan. pepper and Worcestershire sauce. if used. and place in a casserole. IRAISED PORK CHOPS 6 pork chops V2 cup water Salt and pepper V2 teaspoon sugar 1 cup tomato soup or Minced onions. and braising is often used..cinnamon apple salad and fruit custard. if desired. Place dressing firmly in pockets of chops. until potatoes and chops are tender. Cayenne sauce and Worcester6 lean pork chops shire sauce 7 large white potatoes Combine fat. then place browned chops on top and bake in a moderate oven of 350 degrees F. creamed cauliflower. mash and season potatoes. then adding milk and stirring until thickened and smooth. then cut gashes in them with sharp knife and place in a baking pan. ROAST STUFFED PORK SHOULDER . Worcestershire sauce. Bake in a moderate oven. in a moderate oven of 375 degrees F. page 6. To boil. having bones pointing upward in the center. Add sauerkraut. Prepare White Sauce by melting butter in a saucepan. Meanwhile cook... STUFFED PORK CHOPS 6 double pork chops V2 teaspoon salt 3 cups stale bread Dash of pepper crumbs V2 teaspoon Worcester3 tablespoons butter shire Sauce 1 small onion. and bake 1 V2 hours in a moderate oven of 350 degrees F. About 2 tablespoons tomato ketchup may be added to water poured over meat. covered. Sew or skewer opening closed. Brown on both sides in a frying pan with small amount pork fat. molded fruit salad and cherry tarts. about 45 to 60 minutes. onion. about 1 hour. until tender. pepper. Serve with stewed tomatoes. canned tomatoes if desired Sprinkle chops with salt and pepper. Add second layer of potatoes. Cover and cook over low heat or in a moderate oven of 350 degrees F. season with salt and pepper. until meat is tender. cover with boiling water and cook. for 40 minutes or until tender. Cover and cook slowly or bake in a moderate oven of 350 degrees F. season spareribs with salt and pepper. cucumber pickles and berry pie. brown on both sides. Serve with stuffed baked potatoes. Garnish with ring of parsley around edge of plate. SPARERIIS lAKED OR lOllED WITH SAUERKRAUT . until spareribs are tender. if desired. chili sauce. dot with butter and add half the White Sauce. Serve with corn fritters. about 1 hour. PORK STEAK WITH PINIAPPU 1 slice fresh ham I teaspoon salt or fresh pork Dash of pepper 1 V2 inches thick 3 or 4 slices pineapple 2 tablespoons flour Rub meat with flour. Rub inside and out the pocket with salt and pepper. Allow % pound spareribs for each person. allowing 40 minutes per pound: Serve with sweet potato puffs. minced 1 cup water Cut pocket in each chop. from 50 to 60 minutes. salt and pepper. salt and pepper. One or two tablespoons water may be added during cooking.. fruit salad and gingerbread. if desired. place in a roasting pan and add water. and % cup to 1 cup sauerkraut for each person. Preparing white sauce prevents milk from curdling. for 50 to 60 minutes. Sprinkle chops lightly with salt and pepper. salt. Have a pork shoulder boned. wax beans. PORK CHOPS WITH SCALLOPEDPOTATOES 6 pork chops 3 tablespoons flour 6 medium potatoes 2 cups milk 3 tablespoons butter Salt and pepper Rub rib or shoulder chops with salt and pepper and brown on both sides in small amount fat. place spareribs in a kettle. Arrange mashed potatoes in a mound in center of a large chop plate with pork chops placed pyramid fashion around them. Pour sauce over chops and bake in a hot oven of 400 degrees F. apple sauce and cookies. Fry chops until seared on both sides. covered.. Pare potatoes and slice very thin. blending in flour. searing well on both sides. INDIAN STYLE 2 tablespoons melted 1 teaspoon prepared butter mustard 1 tablespoon each. Add tomato to which sugar has been added. beating until fluffy.PORK PORK CHOPS 6 pork chops Salt and pepper Flour Pork chops are most successfulcooked slowly. Cover. PORK CHOPS. Bake. also flour. and continue cooking until spareribs are very tender. Chili Salt. sprinkle with salt and pepper. Rub chops with salt and pepper and sprinkle lightly with flour. Make a dressing of crumbs. 6 . seasonings and sauce. Place in a roasting pan and roast in a moderate oven of 350 degrees F. butter. Sprinkle lightly with brown sugar and place spareribs on top. or with sauerkraut. mustard. until almost tender. orange and grapefruit salad and chocolate cake. Place layer of potatoes in buttered casserole. Serve with candied sweet potatoes. Stuff-pocket with bread stuffing used for Stuffed Pork Chops. water and minced onion.. Serve with scalloped potatoes. hot spiced beets. Cut pineapple slices in half and place on meat.

baked in the oven. sliced pickles. It is well to nick edges of bacon with knife or scissors before cooking to prevent curling. then add second slice of toast. for about 30 to 40 minutes. BACON BAKED WITH SPINACH AND EGG . Serve from baking dish. Sprinkle each with salt and pepper and dredge with flour. If cooking a large amount. diced ~ cup water ~ teaspoon salt 2 tablespoons melted 1 cup chopped celery butter 2 tablespoons chopped Pepper green peppers Strips of bacon Soak beans in cold water for 6 to 8 hours. Sprinkle eggs lightly with salt and pepper and place in oven again until eggs are firm.Place a crisp piece of lettuce and a slice of cold chicken on slice of buttered toast. preferably a heavy one. drain and dice. melted fat. Cover with strips of bacon and cook. sliced tomatoes and stuffed olives.Bacon should always be cooked at moderate temperature. and bake about 15 minutes.. add meat and fry slowly until brown. top generously with crisp hot bacon. turning each slice occasionally. seasoned tomatoes in oven on separate pan to bake during last 20 minutes. arrange bacon slices around it and if tomatoes are in season. cover with lettuce. Spread with mayonnaise. Shape into balls.. COOKING OF. except bacon. or until done. drain on heavy paper. To complete the menu serve mixed or molded fruit salad and baked fruit dumplings. arrange slices in a cold pan.BACON BACON. peaches and cake. Garnish and serve. tongue or roast veal may be substituted for chicken. green pepper. Remove liver to a hot platter. Cooking it too fast detracts greatly from its flavor. place on a hot platter and serve. surround with slices of broiled or fried tomatoes and serve all piping hot.. add salt. Add the sliced onion and cook slowly until tender. Place bacon on a pan and place it in a moderate oven of 375 degrees F. remove from pan and keep hot while cooking liver. for 45 minutes in a moderate oven of 350 degrees F. ~ teaspoon sugar cooked Strips of bacon Scald liver.. Add egg and mix it in. SPAGHETTI AND BACON 1 pound beef or 2 cups canned tomatoes calf liver 1 small onion. turning once. When done. Fry bacon. Put liver into hot bacon fat and brown on both sides. SAVORY LIMA BEAN SCALLOP 1~ cups dried lima 1 cup condensed beans tomato soup 1 small onion. If it is beef liver. Bacon. Dust with flour and sprinkle with salt and pepper. Cook spinach and chop fine. HAMBURG 7 . . water. green pepper. It requires much less attention also. onion and bread crumbs. remove outer skin and veins. PATTIES WITH BACON AND TOMATOES 1 pound ground beef 1 teaspoon salt ~ cup grated cheese Dash of pepper 2 tablespoons chopped 1 egg green pepper ~ cup milk 1 teaspoon grated onion Bacon slices % cup bread crumbs 3 tomatoes Mix meat. tomato soup. is sweeter and much more flavorful than bacon cooked any other way. and pepper and salt to taste. Spread with mayonnaise or tartar sauce. Pour into a greased casserole. Serve with salad of mixed greens and chocolate ice cream sundae. place slices on a broiler rack and cook under moderate heat until crisp. 30 to 40 minutes. Add sufficient milk to moisten slightly. garnishing with watercress or parsley. The fat that collects in pan during baking should be poured off. Cook over moderate heat. top generously with strips of bacon and buttered crumbs and bake in a moderate oven of 375 degrees F. Baked or boiled ham. Melt fat. then uncover and bake 15 minutes longer to crisp bacon. Five to eight minutes is sufficient time for cooking. Top with third slice buttered toast spread with mayonnaise. Wrap each ball in a strip of bacon.. celery. Arrange meat balls and tomatoes alternately on platter. Place in a moderate oven of 375 degrees F. Heap lightly in a buttered baking dish. Serve with succotash. pepper and flour calf liver 12 strips bacon Have liver sliced thin. LIVER WITH BACON 1 pound beef or Salt. Smooth the top and place over spinach 2 slices of bacon for each person to be served. Broiled bacon need not be drained before serving as most of the fat drains off during cooking. STANDARD CLUB SANDWICH . cheese.. and pour over spaghetti and meat. until bacon is almost cooked. They are better if browned slightly in butter before making sandwich. then carefully break an egg for each person over the bacon. Drain. the most common method of cooking it. Arrange alternate layers of meat and spaghetti in a well oiled casserole or baking dish. Add salt and pepper and mix well. covered. Drain and cover with boiling water. To pan-fry bacon. turning each slice several times. minced 2 tablespoons flour 1 teaspoon salt 2 tablespoons butter Dash of pepper Y2 pound spaghetti.. Cut in serving pieces. drain off excess fat while cooking. sliced. Place halved. Place in baking pan and bake in a moderate oven of 350 degrees F. LIVER. until meat is cooked and bacon is crisp. Combine remaining ingredients. seasoning well with salt and pepper. To broil bacon.

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Sprinkle with the chopped bacon. Add bacon to peas. Arrange in layers with cooked macaroni in baking dish. roll and fasten with canape picks. Season cream cheese with horseradish and chopped olives. Bake in a hot oven of 400 degrees F. nicked at edges with a sharp knife to prevent curling. with a sprig of watercress on each. for about I hour. Cut bread in Y<i inch slices. Spread on thin dried beef. cook bacon until crisp. BACON BAKED WITH PEAS I teaspoon grated 6 slices bacon 2 cups cooked peas onion Y2 teaspoon salt 2 tablespoons melted Dash of pepper butter Y2 cup soft bread I cup cream or thin white sauce crumbs Cook bacon slowly until crisp. Add salt. the salt. split lengthwise. sugar and pepper to tomatoes. Garnish with parsley. Arrange in greased casserole and cover with crumbs. add salt. Select small frankfurters or cut larger ones in half. tomato salad and cake a la mode. 6. 9 . fresh fruit salad and mincemeat tarts. BACON SANDWICHES 1. Serve on canape picks. 2. Mix chopped bacon and mashed cooked liver seasoned with pepper and salt and mixed with cream. butter and spread lightly with prepared mustard. for 20 minutes. pepper. Meanwhile cut bacon into dice and fry until crisp. Season chopped crisp bacon with mayonnaise and place. Fry gently in remainder of fat until golden brown on all sides and tender. Add bacon and cream to green beans. broil and serve hot. Serve with creamed peas and carrots. until cheese is melted and bacon crisp. Add chopped olives and pickled onions. Decorate plate with border of hard-cooked eggs cut lengthwise. Broil or bake on a rack in baking pan in oven.. Fry slices of bacon. 5. cream and onion. pepper and 3 tablespoons melted fat. BAKED STRING BEANS WITH BACON 2 pounds string beans VB teaspoon pepper 6 slices bacon 3 tablespoons melted 1 Y2 cups cream or fat thin white sauce Y2 cup fine bread I Y<i teaspoons salt crumbs Cook string beans. BACON WITH BANANAS 12 slices bacon 4 tablespoons butter 6 bananas I tablespoon lemon juice Peel bananas and brush with lemon juice and 2 tablespoons melted fat. Skin and mash liverwurst. When cool enough to handle. 4. for 20 minutes or until golden brown. wrap with thin bacon strips.. 2. Add tomato slices when in season. cut in l-Inch lengths. form into round balls. 3. fasten with canape picks. Serve immediately garnished with olives and pickles in tiny lettuce cup. Broil or fry slowly and serve hot. Serve with creamed potatoes. Place a cube of corned beef and a sweet pickled onion on each canape pick and serve cold. Serve with creamed mushrooms. for 12 to 15 minutes.BACON MACARONI BAKED WITH TOMATOES AND BACON 3 cups cooked Y2 teaspoon sugar macaroni Dash of pepper 3 cups canned Y2 cup buttered tomatoes crumbs Y2 teaspoon salt 6 strips bacon HOT OPEN CHEESE AND BACON SAND. Mash well. SWEET POTATO AND 6 medium sweet potatoes I Y2 teaspoons salt Dash of pepper BACON BOULETTES 4 tablespoons melted butter 3 slices cooked bacon Parsley Cook potatoes until tender in boiling water. 7. Between slices put bacon and a little chopped pimiento or olives. Turn into a greased casserole and top with crumbs combined with melted butter. Serve as a spread for crackers or canapes. Bake on a rack in a pan in a moderate oven of 375 degrees F. molded vegetable salad and Apple Brown Betty. brush with I tablespoon melted butter and brown in a moderate oven of 375 degrees F. Arrange bacon around bananas and serve as a main dish for luncheon or supper. combined with remaining I tablespoon fat. WICHES . Wrap strips of bacon around large stuffed olives. 3. Remove to a platter. A delicious luncheon or supper sandwich. Serve with scalloped potatoes. leaving them in for serving. then dice. Bake in a moderate oven of 350 degrees F. Peel cooked frankfurters. Serve with scalloped potatoes. MEAT SUGGESTIONS FOR THE APPETIZER TRAY 1. with a lettuce leaf. until tender. spiced peaches and orange cake. Wrap strips of bacon around oysters. and in same frying pan. berween slices of buttered toast. Arrange slices of American cheese on thick slices of bread from which crusts have been trimmed. 2 inches in diameter. Secure with canape picks while cooking and serve on same sticks. adding mayonnaise to moisten. Cover with buttered crumbs and strips of bacon. orange and nut salad and strawberry shortcake. and fit a slice of dill pickle between halves. Bake in a hot oven of 425 degrees F. Add salt. pepper and 2 tablespoons melted fat. Spread a layer of chili sauce over cheese and cover with slices of uncooked bacon. Toast and serve hot. cut in inch lengths. not too crisp. together with 2 tablespoons of the bacon fat.

for about 30 minutes. Panfry sausage. apple sauce and cherry cobbler. and pour drippings. 10 . Cover with sauerkraut. Remove from pan to a hot platter. SAUSAGE AND LIVER LOAF 1 pound ground 1 tablespoon minced parboiled liver onion 1 pound bulk pork 2 tablespoons ketchup sausage 2 tablespoons prepared 1~ cups dry bread horseradish crumbs 1 egg. Add 2 cups water and bake in a moderate oven of 350 degrees F. pickles and apple pie. With this dish serve buttered lima beans. Bake in a slow oven of 350 degrees F.I cup water Prick sausage casings and panfry slowly until done. Prepare biscuit dough. Serve with creamed cabbage. remove to a serving dish and pour off all but 2 tablespoons fat from pan.. over all.. Pour off excess fat. Cook one side until delicately browned and beginning to look transparent. salt and a dash of pepper and sugar. Sausage. pickles. Cream gravy may be made from fat remaining in pan at end of cooking. Pour off excess fat. Place in baking dish and pour kidney beans over sausages. and cook over moderate heat. Drain well and place one sausage on each piece of biscuit dough. Add bread crumbs and seasonings and moisten with beaten egg and milk. Sprinkle with brown sugar.. CASSEROLE OF SAUSAGES. Turn sausages once during cooking to get an even brown.I cup diced celery ~ teaspoon sugar lI. Serve with mashed potatoes and mixed green salad. water.I cup boiling water Fry sausage links. diluted with water. for 1~ hours. Grind and combine with sausage. Serve with cold slaw. cinnamon apple salad and tapioca pudding.SAUSAGES PANIROILED SAUSAGES . SAUSAGE WITH APPLE RINGS . Panfry sausage ten minutes. should always be cooked over low heat. kraut and sausage. On broiler rack also place peach halves. as bacon. Serves 3 or 4.. add ketchup. for about 40 minutes. SAVORY SAUSAGES 1 pound small sausages lI. 2 cups or more made Into patties sauerkraut 2 cups noodles Salt Cook noodles in boiling salted water until tender. about 1 hour. Allow about 30 minutes for sausage cakes and 15 to 20 minutes for the small cased sausages. Bake in a moderate oven of 375 degrees F. using a prepared biscuit Hour if desired. until golden brown. either hot or cold. Boil sweet potatoes until tender. SAUSAGES lAKED WITH KIDNEY lEANS 1 pound sausages 1 medium can kidney Parsley beans Prick casings of sausages and panfry until brown. from which cores have been removed. Brown sausage patties in frying pan and place a layer over kraut. Cook celery in this fat. Serve over baked rolls. and over sausages put apples cut in generous slices but not pared. Pat or roll to Y3 inch in thickness and cut into triangles or in four or five inch squares. Repeat using a second layer of noodles. Prick the casing of sausages with a fork. Serve with boiled potatoes. About ten minutes will be required for cooking apples. Line bottom of well greased casserole with sweet potatoes. Place beans on hot platter and surround with sausages or serve in baking dish. Place browned sausages over potatoes. Place layer of cooked noodles in baking dish. pare and cut in halves lengthwise. Serve with buttered onions. garnishing with parsley. SAUSAGE AND SAUERKRAUT CASSEROLE 2 pounds sausage. In the remainder of fat put slices of apple cut ~ inch thick. Turn. Wrap dough around sausage. make a cream gravy with sausage fat. SAUSAGES WITH PEACH HALVES . slightly beaten 1 cup milk Cook liver for a few minutes in hot water. APPLES AND SWEET POTATOES 1 pound link sausages lI. pour over sausages on a chop plate and surround with creamed potatoes sprinkled with chopped parsley. put it into a heavy pan. Baked beans with tomato sauce may be used in place of kidney beans... Broil fruit and sausages from 12 to 15 minutes. with a little butter in hollow of each.. Arrange on hot platter.I teaspoon salt lI. turning frequently until browned and thoroughly cooked. and pineapple with chocolate cookies. While biscuits bake. about 15 minutes or until biscuit dough is baked. When sauce is boiling.I cup sausage potatoes drippings 3 large red apples lI. To panfry sausage.I cup tomato ketchup Creamed potatoes lI. beans may be poured over sausage in frying pan and simmered slowly for 20 minutes on top of stove. molded fruit salad and jelly roll. Remove to platter with sausages and serve piping hot. draining off excess fat as it accumulates.. Biscuits are delicious with this gravy. If desired. which have been pricked with fork. SAUSAGE ROLLS WITH CREAM GRAVY . Pack into greased loaf pan and bake in a moderate oven of 350 degrees F. Put into a baking pan and bake in a hot oven of 450 degrees F. Have broiler rack set about four inches under a moderately hot flame or element. Serve with salad of lettuce hearts with cheese dressing and pineapple pudding. Place on a rack of the broiler.I cup brown sugar 3 medium-sized sweet lI. sprinkle generously with granulated sugar and continue cooking until apples are transparent.

until sausages are done. Push a small sausage into this hole. slightly beaten Y2 teaspoon salt Dash of pepper Toast Cut sausages in small pieces and fry slowly until tender. Place diced vegetables in buttered baking dish with sausages on top.2 can (2 cups) tomatoes 1green pepper. CREOLE FRANKFURTERS Y3 cup brown sugar 1 tablespoon flour 1 cup cold water Y2 teaspoon salt 4 e88s. Serve with stewed tomatoes. bage salad and apple pie. Bake in a moderate oven of 350 degrees F.i cup milk SAUSAGE 4 to 6 frankfurters Y. Wash and pare potatoes of uniform size. cooled and peeled. if dry dressing is preferred do not add liquid. This is a substantial main dish salad. A delicious breakfast dish. 1 cup diced turnips thickened 1 cup cooked peas Biscuit dough Make sausage into small patties. Serve in sandwiches. BARBECUED FRANKFURTERS 1 Y2 pounds pork 1 cup diced carrots sausage 1 Y2 cups gravy 2 cups diced potatoes or canned consomme. remove to a hot platter and in the skillet with a small amount of fat. Serve with Tomato Sauce and a mixed green salad. Stir lightly with a fork until egg is set and creamy in consistency. putting some sauce on each or serve as a hot supper dish. Add frankfurters. creamed peas and cold slaw.i teaspoon sage 1 small onion. Brown tomatoes on both sides.SAUSAGES BAKED IN POTATOES . Cover with gravy. Pour off part of fat. Combine with potatoes.. Pour off most of fat and add eggs slightly beaten and mixed with milk. POTATO SALAD WITH FRANKFURTERS 4 to 6 sausages 2 cups baked beans 1 tablespoon minced 1 cup canned or onion fresh corn Mince sausages and fry slowly wtih minced onion until sausages are crisp and brown. flour and water. pickle and onion. diced dill pickle cooked potatoes 1 tablespoon chopped I large cucumber diced onion 1 tomato diced 1 teaspoon prepared Mayonnaise mustard Slice frankfurters which have been cooked in boiling water. formed into patties. put a little melted butter over it and surround with sausage cakes and fried tomatoes. peppered and dipped in flour. SCRAMBLE 4 to 6 sausages \I. cover. suppers. basting every 10 minutes with sausage drippings. place sausages on top and bake in a moderate oven of 350 degrees F. and bake moderate oven of 350 degrees F. Make a hole with apple corer through entire potato. grated or minced salt and pepper Make a dressing by combining all ingredients except sausage. Pack into a buttered baking dish. then add remaining ingredients. drain. Serve in deep crisp nests or lettuce. porch parties and picnics. DEEP DISH SAUSAGE PIE 1 pound sausage Fried tomato slices 1 cup rice Boil rice until tender in boiling salted water. Serve on hot buttered toast. pour into a casserole and bake in a moderate oven of 350 degrees F.t cup chopped 5 medium sized. Add etables and cook for five minutes. for 25 to 30 minutes. 1 No. lY2 cab- 11 . until vegetables are tender. fry tomato slices that have been salted. When sausage is done. Serve with baked potatoes. salt. about 30 minutes. until potatoes are very tender. Add corn and beans. Simmer for a few minutes. SAUSAGES SAUSAGE WITH DRESSING SAUSAGE CAKES WITH RICE 1 pound link sausages 2 cups bread crumbs \I. for about hours. Serve for luncheons. for 45 minutes. to bake the crust. sprinkle with salt and pepper and bake in a hot oven of 425 degrees F. Moisten with water if moist dressing is liked. Heap the fluffy boiled rice on a large chop plate. until well browned and done. Moisten with mayonnaise to which has been added mustard and salt. place biscuit dough on top and increase the temperature to 400 degrees F. Serves 8. Place in a frying pan with % cup water and cook slowly until water is evaporated and meat browned. cover and allow to steam until every grain is separated and tender. Place potatoes in a baking dish. Fifteen minutes before serving. tomato. salt and pepper. pour over frankfurters and bake uncovered in a moderate oven of 350 degrees F. about 1 hour. stirring quently. Biscuit dough may be cut into small biscuits and laid over top instead of a large crust. SAUSAGE SUPPER CASSEROLE 1 Y2 pounds frankfurters 3 tablespoons 1 onion Worcestershire sauce 2 tablespoons butter Y2 teaspoon 3 tablespoons vinegar prepared mustard 2 tablespoons brown Y2 cup water sugar Y2 cup chopped celery % cup ketchup Salt Prick skins of frankfurters and arrange them in shallow pan. Prepare sauce as follows: Brown onion in butter. Serve with shredded cabbage or Waldorf salad and fresh or canned fruit. Fry sausage. cucumber. sprinkling with a few grains of sugar while cooking.minced 2 pounds large frankfurters vegfrein a Combine sugar..

.

etc. 13 . protein. The charts herein show the content of calories.This section is devoted to the lesser known facts concernmg the relative food values of meats and other common foods. satisfying and varied family and guest menus. In this section we are also pleased to present complete dinner menus planned and tested by Josephine Gibson. They are offered as an aid in the preparation of appetizing. vitamins. They are designed to be of help in the preparation of balanced meals containing the necessary food elements.

OLIVE AND NUT SALAD BANANA CREAM CAKE 14 .PORR for DIN NER APPETIZER OR SOUP MEAT DISH POTATOES VEGETABLE SPARE RIBS WITH SAUERKRAUT POTATOES IN JACKETS APPLE SAUCE ~~ •.. _ SALAD MOLDED VEGETABLE SALAD MIXED FRUIT SALAD PRODUCTS DESSERT GRAPE JUICE CHILLED FRUIT CUP COOKIES TOMATO SOUP SAUSAGES WITH APPLE RINGS MASHED POTATOES SCALLOPED CABBAGE BERRY SHORTCAKE PINEAPPLE JUICE PANBROILED SAUSAGES FRIED NOODLES STEWED TOMATOES APPLE AND NUT SALAD CARAMEL CUSTARD CUPCAKES CREAM OF SPINACH SOUP BROILED OR PANFRIED BACON STUFFED BAKED POTATO WITH CHEESE FRIED TOMATOES CREAMED CELERY WALDORF SALAD CHERRY PIE GRAPEFRUIT AND ORANGE CUP BARBECUED FRANKFURTERS MASHED POTATOES CREAMED ONIONS MIXED FRUIT SALAD PEACH UPSIDEDOWN CAKE TOMATO SOUP POTATO SALAD WITH SLICED FRANKFURTERS CORN ON COB FRESH OR CANNED DILL PICKLES APPLE PIE WHITE CHERRY CUP LIVER SPAGHETTI AND BACON FRENCH FRIED ONIONS TOMATOES STUFFED WITH COLE SLAW CHOCOLATE ICE CREAM COOKIES VEGETABLE SOUP LIVER AND BACON FRIED POTATOES CREAMED PEAS CELERY.

• . APPETIZER OR SOUP PRODUCTS MEAT DISH PORR for DINNER POTATOES VEGETABLE SALAD DESSERT MASHED SWEET POTATOES GREEN BEANS IN CREAM PINEAPPLE CHEESE NUT SALAD DUTCH APPLE PIE CREAM OF SPINACH SOUP BAKED HAM SPICED GRAPEFRUIT ROAST PORK CANDIED SWEET POTATOES BRUSSELS SPROUTS PERFECTION SALAD DEEP DISH APPLE PIE TOMATO JUICE STUFFED PO~K CHOPS SCALLOPED POTATOES BUTTERED PEAS COLE SLAW WITH APPLE CANNED APRICOTS COOKIES MIXED FRUIT JUICES BRAISED PORK CHOPS PANNED BROWN POTATOES CREAMED ONIONS MOLDED CARROT AND PINEAPPLE SALAD STUFFED BAKED APPLES RAISED DOUGHNUTS ORANGE CUP PORK STEAK WITH SWEET POTATOES GLAZED CARROTS MIXED FRUIT SALAD BAKED PEARS CHOCOLATE COOKIES APRICOT JUICE HAM ALA KING FRENCH FRIED POTATOES ASPARAGUS TIPS MOLDED FRUIT SALAD LEMON MERINGUE PIE CREAM OF TOMATO SOUP HAM LOAF PANBAKED POTATOES BUTTERED SPINACH LETTUCE WITH THOUSAND ISLAND DRESSING APPLE BROWN BETTY GRAPEFRUIT JUICE COTTAGE HAM BAKED BEANS SCALLOPED TOMATOES COLE SLAW WITH PICKLES BANANA TAPIOCA CHOCOLATE DOUGHNUTS 15 .euk •..~.

euJE:. BEEF [or DINNER APPETIZER OR SOUP MEAT DISH POTATOES VEGETABLE GRAPEFRUIT HALVES WITH CHERRY BROWNED POTATOES OR MASHED SWEET POTATOES BUTTERED GREEN BEANS OR PEAS ..' . SALAD PRODUCTS DESSERT ROAST BEEF MIXED FRUIT SALAD COCOANUT CUSTARD PIE MUSHROOM SOUP OR FROZEN TOMATO JUICE BROILED STEAK MASHED OR FRENCH FRIED POTATOES SUCCOTASH OR BROCCOLI ASPARAGUS TIP OR SALAD BOWL CHERRY PIE GRAPEFRUIT JUICE ROUND STEAK FARMER'S STYLE BAKED OR MASHED POTATOES BUTTERED OR CREAMED CORN HEARTS OF LETTUCE WITH ROQUEFORT DRESSING BAKED CHOCOLATE PUDDING FRUIT CUP POT ROAST MASHED POTATOES OR SPAGHETTI BUTTERED CARROTS SCALLOPED TOMATOES MOLDED CHERRY APPLE COBBLER MELON OR FRUIT JUICE SWISS STEAK BAKED POTATOES OR FRIED NOODLES CREAMED ONIONS MOLDED FRUIT SALAD BAKED APPLES COOKIES PINEAPPLE· MINT CUP CHILI CON CARNE BOILED RICE OR BAKED POTATOES APPLE SAUCE MIXED GREEN SALAD FRUIT GELATIN WITH CUSTARD SAUCE CANNED CHERRIES CHOCOLATE CUP CAKES PINEAPPLE JUICE BEEF LOAF SCALLOPED POTATOES OR BUTTERED NOODLES BUTTERED BEETS LETTUCE WITH THOUSAND ISLAND DRESSING TOMATO AND CELERY ORANGE JUICE OR CREAM PEA SOUP BOILED BEEF WITH HORSERADISH SAUCE POTATOES HASHED IN CREAM BUTTERED CABBAGE OR ASPARAGUS LEMON CHIFFON PIE 16 .~..

w. :0.~-i!/uIf. PRODUCTS MEAT DISH BEEF for DINNER POTATOES VEGETABLE SALAD DESSERT CREAMED CAULIFLOWER PEAR SALAD WITH CHEESE AND NUT BALLS HOT GINGERBREAD ICE CREAM WITH CHOCOLATE SAUCE AND NUTS APPETIZER OR SOUP FRUIT CUP MEAT BALLS IN TOMATO SAUCE HASHED BROWN POTATOES TOMATO JUICE OR CREAM OF TOMATO SOUP BAKED STUFFED HEART CANDIED SWEET POTATOES CORN ON COB OR CORN PUDDING COLE SLAW CREAM OF CORN SOUP BROWN BEEF STEW FRIED NOODLES BUTTERED SPINACH MIXED FRUIT SALAD BANANA CREAM CAKE PRUNE JUICE ROAST OR CORNED BEEF HASH CREAMED GREEN BEANS STUFFED CINNAMON APPLE BAKED CARAMEL CUSTARD DEVIL'S FOOD CAKE MIXED FRUIT JUICES BRAISED LIVER FRENCH FRIED POTATOES BUTTERED SPINACH PINEAPPLE AND APRICOT SALAD BUTTER· SCOTCH PIE ORANGE AND GRAPEFRUIT CUP CASSEROLE OF MEAT AND SPAGHETTI BUTTERED PEAS WALDORF SALAD JELLY DOUGHNUTS PEACHES CRANBERRY JUICE OR MELON DRIED BEEF IN CREAM BAKED POTATOES WAFFLES FRENCH FRIED ASPARAGUS LIME GELATIN AND GRAPE SALAD CHERRY PIE PINEAPPLE JUICE BRAISED BEEF WITH VEGETABLES CREAMED OR BUTTERED CORN MOLDED FRUIT SALAD BAKED APPLE DUMPLINGS 17 . ..'.

LAMB for DINNER APPETIZER OR SOUP - ~-e/uIf:.. CELERY AND NUT FIG PUDDING WITH SAUCE 18 .' • _ SALAD PRODUCTS DESSERT MEAT DISH POTATOES VEGETABLE STRAWBERRY COCKTAIL ROAST LEG OF LAMB MASHED POTATOES NEW PEAS IN CREAM GRAPEFRUIT IN MINT GELATIN ICE CREAM FUDGE CAKE CORN CHOWDER LAMB CHOPS BAKED POTATOES SPINACH WITH HARDCOOKED EGGS MIXED FRUIT SALAD PEACH SHORTCAKE FRUIT CUP BAKED STUFFED LAMB CHOPS HASHED BROWN POTATOES FRENCH FRIED ASPARAGUS APPLE.CELERY AND NUT MINT ICE CREAM CHOCOLATE SAUCE TOMATO JUICE IRISH STEW WITH DUMPLINGS DUMPLINGS BUTTERED CARROTS AND ONIONS COLE SLAW WITH PICKLE BUTTERSCOTCH PIE PINEAPPLE JUICE LAMB LOAF CREAM POTATOES WITH PARSLEY SCALLOPED TOMATOES PEAR. .CELERY AND CHEESE FROZEN CUSTARD JELLY DOUGHNUTS ICE CREAM MARSHMALLOW SAUCE FRUIT CUP CHOCOLATE FROSTED GINGER BREAD VEGETABLE SOUP LAMB PATTIES WITH PINEAPPLE FRENCH FRIED POTATOES BUTTERED BABY BEETS PERFECTION SALAD GRAPEFRUIT JUICE INDIVIDUAL LAMB PIES BUTTERED NODDLES GREEN BEANS IN CREAM MIXED FRUIT SALAD APRICOT JUICE SKEWERED LAMB STUFFED BAKED POTATOES CREAMED CAULIFLOWER PINEAPPLE.

• .ewt: •.~. APPETIZER OR SOUP PRODUCTS MEAT DISH VEAL for DINNER POTATOES VEGETABLE SALAD DESSERT BUTTERED PEAS COMBINATION FRESH FRUIT SALAD APPLE FRITTERS LEMON SAUCE I SHRIMP COCKTAIL ROAST VEAL PANBROWNED POTATOES CREAM OF SPINACH SOUP VEAL FRICASSEE (POTATOES IN MEAT DISH) CORN FRITTERS MIXED FRUIT SALAD LETTUCE WITH ROQUEFORT CHEESE DRESSING MOLDED FRUIT SALAD ICE CREAM BROWNIES TOMATO JUICE CITY CHICKEN FRENCH FRIED POTATOES CORN PUDDING MOLDED CHOCOLATE PUDDING CREAM OF TOMATO SOUP VEAL BIRDS PARSLEY POTATO BALLS BUTTERED MUSHROOMS ON TOAST LEMON MERINGUE PIE CREAM OF CORN SOUP BREADED VEAL CUTLETS MASHED POTATOES GREEN BEANS IN CREAM COLE SLAW WITH PICKLES FRUIT GELATIN CHOCOLATE COOKIES CARAMEL PUDDING JELLIED DOUGHNUTS TOMAro JUICE VEAL POT PIE DUMPLINGS BUTTERED PEAS OR SPINACH VEGETABLE SALAD BOWL GRAPEFRUIT JUICE VEAL CHOPS IN TOMATO SAUCE SCALLOPED POTATOES FRENCH FRIED EGGPLANT BANANA AND NUT DUTCH PLUM CAKE CREAM OF MUSHROOM SOUP MOLDED VEAL SALAD HASHED IN CREAM CORN ON COB PICKLES ICE CREAM BUTTERSCOTCH SAUCE 19 ..

MILK .to+ .to+ .to+ + OYSTERS ++ + ++ ++ COD LIVER OIL +++ ++++ EGGS -1 +++ +to++ ++ MILK.to+ +1 LIVER ++ to +++ ++ + + HEART +1 + ++ KIDNEY +1 ++ ++ BRAINS + ++ FISH. WHOLE + variable -to+ +++ ++ MILK.GREEN. DRY 1 + ++ POTATOES + ++ ++ CARROTS .to+ ++ ++ ++ PEAS.WHITE. GREEN .MILK .to+ + + BREAD. RAW +to++ + ++ ORANGES ++ ++ +++ + contains vitamin + + + excellent source of vitamin .DRYor CANNED + ++ BEANS.WHOLEWHEAT.to+ +++ ++ ++ CELERY .to+ + ++ BACON .to+ ++ ++ +++ PEAS. RAW ++ ++ +++ APPLES. RAWor CANNED ++ ++ +++ CABBAGE.to+ ++ HAM -to+ ++ LAMB + ++ VEAL . SKIMMED + variable + ++ BUTTERMILK + variable + ++ BUTTER +++ + BREAD.no appreciable + + good source otvitamin + + + + extraordinary source otvitamin ? doubtful - ++ ++ ++ ++ ++ ++ +++ ++ +++ ++ - +++ +++ +++ +++ + ++ - + + ++ ++ ++ ++ ++ ++ ++ ++ amount 20 CHART COURTESY NATIONAL LIVE STOCK AND MEAT BOARD .to+ ++ LETTUCE +to++ ++ +++ SPINACH +(cooked) +++ .NAVY.Call for A 8t B Keyslone Brand Prod ucls FOOD FOOD A VALUES VITAMINS B Common Foods as Sources of Vitamins C D G BEEF -to+ .to+ .to+ 1 +to++ PORK .to+ ++ TOMATOES.to+ ++ ++ PEANUTS + ++ WALNUTS + ++ BEANS. LEAN . STRING .

4 oz. BOILED PORK CHOPS LAMB CHOPS.) ~ oz. 4 oz. MILK MILK. WHITE. 3Aoz. BEEF CORN. (1 T. (2 chops) 4 oz. AMERICAN OATS.) 1 oz. Inspected FOOD FOOD AVERAGE (Edible VALUES CALORIBS HELPING Portion) CALORIES SALT PORK.ET TONGUE BEEF ROUND BREAD. WHITE. GRANULATED PEANUTS WALNUTS ALMONDS MILK. (1 cup) 4 oz. (2 T. (2 slices) 8% oz. (5 T. (Yz cup) 415 320 320 310 300 250 220 200 200 180 180 175 175 170 170 150 115 100 100 100 100 100 100 100 100 100 100 100 90 90 70_ 65_ 60_ 50_ 25_ 25_ 25_ 20_ 20 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Energy Val ue in a serving of some common foods CHART COURTESY NATIONAL LIVE STOCK AND MEAT BOARD 21 .thin) 4 oz.) 5 oz. 4oz. cooked) 3Aoz. (12·15 nuts) 8% oz. SKIMMED BUTTERMILK EGG PEAS.) 2 oz. 4 oz. COTTAGE CHEESE. 2 oz. GREEN OYSTERS CARROTS BEANS. STEAMED POTATOES BUTTER SUGAR. (1 cup) 2 oz. 4 oz. (% cup. (% cup) 4 oz.) 1Jzoz. 4 oz.(4slices. (1 chop) 3Aoz. ROLLED. (Yz cup) 2 oz. 1 oz. 2 oz. (% cup) 3% oz. (8·10 nuts) % oz. 2oz. CANNED PEAS.) % oz. (% cup) 4 oz. 4oz. (% doz. LOIN PORTERHOUSE STEAK HAM BEEF CHUCK LAMB LEG BACON SWEETBREADS VEAL CUTl. 4 oz. CANNED BEANS. (1 med. (1 in. (Yz cup) 4 oz. B Products are U.All A 8r. S. Govt. COOKED RICE. WHOLE VEAL LEG LIVER. RAW 2 oz. STRING TOMATOES SPINACH CABBAGE.(Yz cup. (20 nuts) 1Jzoz. DRIED CHEESE. (1 cup) 8% oz. (Yz cup) 2 oz. (1 egg) 31Jzoz. NAVY. cube) 4~ oz.

(% cup) *** ** * *** ** * ***_ ***_ ** _ ** _ *** *** * _ _ _ _ _ Quantity of Protein in some common foods protein * _ * poor quality MEAT BOARD * * * good quality protein * * fair quality protein LIVE STOCK AND 22 CHART COURTESY NATIONAL . oz. MILK 1 oz. DRIED CHEESE. (1 cup) *** BUTTERMILK 8% oz. DRIED 1 oz. (1 chop) *** FISH. AMERICAN EGG OYSTERS BREAD.4 cup) SPINACH 4 oz.(% cup. STEAMED 4 oz. ROLLED. (12-15 nuts) WALNUTS % oz. cooked) in. LOIN 3~ oz. oz. (% doz. NAVY. COOKED 41 oz. SKIMMED 8% oz. oz. (% cup) PEANUTS % oz.Call for A &: B Keystone Brand Prod ucts FOOD FOOO AVERAGE HELPING VALUES PROTEIN QUALITY QUANTITY OF PROTEIN *** *** *** *** *** PORK CHOPS 3~ oz. (V2 cup. (3. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ PEAS. oz. *** LAMB CHOPS.) 2 oz. (2 slices) PEAS.) *** VEAL CUTLET. cooked) * BEEF ROUND LIVER. *** CHEESE. (% cup) PEAS. STRING 2 oz. WHITE. CANNED 3% oz. (1 egg) 3% 01. (5 T. *** MILK. (% cup) ALMONDS 1/2 oz. (1 1 oz. (20 nuts) OATS.LEAN 4 oz. (2 chops) *** SWEETBREADS 4 oz. cube) 2 oz. COTTAGE 3~ oz. (8·10 nuts) RICE. (% cup) BEANS. (1 cup) *** MILK. WHITE. BEEF VEAL LEG LAMB LEG HAM (Edible Portion) 4 4 4 4 4 oz. BREADED 4 oz. GREEN 2 oz. (1 cup) *** BEANS. WHOLE 8% oz.

S. GREEN ALMONDS PEANUTS BREAD. LEAN VEAL BREAST LIVER. NAVY. (2 slices) 6 oz. AMERICAN OYSTERS BEANS. (1 small) 4 oz. MILK ORANGES BANANAS BEANS. BEEF LAMB BREAST BUTTERMILK HAM PORK CHOPS MILK. (8-10 nuts) 4 oz. (1 egg) 5 oz. DRIED OATS. CANNED EGG POTATOES SPINACH PEAS.(% cup) 1 oz. 4 oz. ROLLED. (% doz. 4 oz. (1 med.) 4 oz.. 1% oz. cube) 3% oz. Govl. WHOLE CHEESE. COOKED PEAS.) 4 oz.) 1 oz. 3~ oz. STEAMED 4 oz. (12-15 nuts) % oz. (1 cup) 3~ oz.All A & B Prod ucrs are U. (% cup. (1 cup) 4 oz.. (% cup) % oz. (1 in. SKIMMED LAMB CHOPS. (1 cup) ~ oz. Include in the Diet Foods Rich in Phosphorus _ _ _ • CHART COURTESY NATIONAL LIVE STOCK AND MEAT BOARD 23 . % oz. (1 med. STRING PRUNES CARROTS TURNIPS BEETS WALNUTS APPLES RICE. 2 oz. Inspecled FOOD FOOD AVERAGE (Edible Portion) VALUES PHOSPHORUS HELPING AMOUNT OF PHOSPHORUS VEAL LEG BEEF ROUND. 4 oz. (% cup) 3% oz. (% cup) 2 oz. (3 med. (28 nuts) 2 oz. cooked) 4~ oz.) 2 oz. WHITE.4 cup) _ - Amount of Phosphorus in a Serving of Some Common Foods . 4 oz. (3. (% cup) 2 oz. (1 small) 2 oz. (2 chops) 1% oz. (1 chop) 8% oz. (% cup) 2 oz. LOIN MILK. WHITE.

(12·15 nuts) 2 oz. WHOLE ALMONDS LETTUCE BEETS CARROTS APPLES PEANUTS (Edible Portion) 4oz. (% cup) * 6 oz. Amount of Iron and Copper in a serving of some common foods 24 CHART COURTESY NATIONAL LIVE STOCK AND MEAT BOARD . 4 oz. *** _ 4 oz. (1 small) 2 oz. Milk OATS.) * * * __ 4 oz. MILK BEANS. STRING RAISINS PINEAPPLE MILK. (2 slices) 5 oz. (lh cup) 1 oz.) 1 oz. GRAHAM. (% cup) 2 oz. SPLIT FISH PRUNES DATES ONIONS BANANAS BREAD. * 4 oz. (2 slices) 2 oz.• 4 oz. (1 med. Whole Wheat.) * . MILK POTATOES EGG BREAD. (1 cup) Yz oz. (V4 head) 2 oz.) 2 oz. 3% oz. (% cup) 2 oz. 4 oz.) * Y20Z. (3·4) * 4 oz. * _ 4 oz. *** 2 oz. (5 fresh) 4 oz. (2 med. Cooked STRAWBERRIES CHOCOLATE OR COCOA MUSHROOMS CURRANTS PEAS. (20 nuts) * * * _ _ ** * * _ * ********** *_ **_ *_ *_ *_ *_ *_ ***_ *_ *_ *_ ***.) 4 oz. (V2 doz. LEAN LAMB LEG HAM OYSTERS SWEETBREADS VEAL SPINACH MOLASSES WHEAT BRAN BREAD. WHITE. (% cup) * 1% oz. (2 slices) * 4~ oz. 1 oz. 4 oz. (4 T. (% cup) 1 oz. 4 oz. (2 T. (3 med. Rolled. (2 T.) 4 oz.Call for A Ik B Keystone Brand Products F 0 0 D FOOD AVERAGE HElPING VALUES COPPER AMOUNT OF IRON IRON and COPPER LIVER HEART BEEF. (1 small) % oz. (1 egg) * 2 oz. (% cup) 8Y2 oz. (% cup) 4oz.

As soon as doughnuts rise to surface. Add milk and 3 Y2 cups /lour sifted with baking powder. measure. When cool and well drained. Mix just enough to form dough. BAKING POWDER BISCUITS 2 cups flour t tablespoon baking powder ~ teaspoon salt 4 tablespoons lard ~ cup milk. place on absorbent paper. . until a delicate brown. Cut with floured doughnut cutter. Makes 16 to 20 biscuits.2 inch in thickness. Drain from fat. sprinkle with powdered sugar.1 cup sugar 2 Y2 tablespoons butter 3 eggs. Fry until golden brown. Then add enough more /lour to make dough just stiff enough to roll. Lower doughnuts into deep hot fat. Place on greased baking pan and brush tops with melted butter. Makes 3 Y2 to 4 dozen doughnuts. beaten until light 4 teaspoons baking powder 1 cup milk ~ teaspoon cinnamon ~ teaspoon grated . Place on lightly /loured board and pat or roll to 1. salt and spices. Cut with /loured biscuit cutter. approximately Sift flour. until mixture is crumbly and about the size of small peas. mixing with a fork to make a soft dough but not a sticky one. or with electric mixer at low speed. nutmeg 1 teaspoon salt Flour (4 to 5 cups) Cream butter and add half the sugar. Add lard and mix lightly with finger tips or pastry blender. Add remaining sugar to beaten eggs and combine mixtures. turn over immediately using a long handled fork. but quickly. Add milk gradually. for 12 to 15 minutes. Bake in a hot oven of 450 degrees F. Roll out small portion of dough on lightly /loured board to y~ to Y2 inch in thickness. do not over mix. and sift with baking powder and salt.

Beat egg.. In the morning. Drain well on unglazed paper and. Fry to a golden brown. salt. mixing well after each addition. RAISED DOUGHNUTS ¥3 cup sugar 2 tablespoons lukewarm 3 tablespoons lard water 1 teaspoon salt 5 cups flour 1 cup scalded milk 2 eggs 1 yeast cake 1 teaspoon nutmeg Add sugar. Mix and sift flour. For pineapple fritters. Makes 2 Y2 dozen doughnuts. measure. and return to sifter. cover and let rise in a warm place until again double in bulk. roll J4 inch thick and cut into rounds using a biscuit cutter. Knead until free of large air bubbles. Add baking powder. Cut with doughnut cutter and fry in deep fat until brown on one side. Add additional flour to make a dough just stiff enough to handle. CRULLERS J4 teaspoon salt 1 cup sugar 3 Y2 teaspoons baking 2 eggs powder 4 cups flour 1 cup milk 1. salt and pepper to flour. Beat egg yolks.. drain well and serve with syrup or sprinkled with powdered sugar. PINEAPPLE OR BANANA FRITTERS . Add eggs and enough flour to make a dough stiff enough to handle-about 4 cups. Serve in same way as pineapple fritters. When cool. Roll out on slightly floured board to Y2 inch in thickness. add milk gradually. Drop by spoonfuls into deep hot lard. nutmeg and enough flour to make a soft dough. Cut in strips 8 inches long and % inch wide. beating it in. When cold. salt and sugar. For banana fritters. Sift dry ingredients with 1 cup flour and add to first mixture. Roll in confectioners sugar before serving. lard and salt to scalded milk. Drop by small spoonfuls into deep hot lard. 26 . Be sure pineapple is thoroughly drained. Put top side down in deep hot lard. CHOCOLATE DOUGHNUTS 4 cups flour 2 tablespoons cocoa 4 teaspoons baking 2 egg yolks powder 1 cup sugar Y2 teaspoon salt 1 cup milk J4 teaspoon cinnamon Y2 cup melted lard Sift flour. Sift in dry ingredients and stir until batter is smooth. beating it in well. use Y2 cup cubed bananas instead of pineapple. Fry until golden brown on both sides. add sugar gradually and cream well. Then fry in deep hot lard. Twist several times and pinch ends together. measure. Cover and let rise until double in bulk. so jelly is completel y covered and press edges together very firmly. Add enough flour to make a sponge.FRIED FOODS SOUR MILK DOUGHNUTS 1 cup sugar 1 teaspoon baking 2 tablespoons sour powder cream or lard Y2 teaspoon lemon 3 eggs extract 1 cup sour milk Y2 teaspoon nutmeg Y2 teaspoon soda 4 Y2 cups flour Y2 teaspoon salt (approximately) Mix sugar with cream or lard and add beaten eggs and sour milk. cinnamon and cocoa. Roll out on lightly floured board Y2 inch thick. turning frequently until thoroughly cooked and well browned. crumble yeast cake into mixture and beat well. Makes about 3 dozen doughnuts. roll in granulated sugar. On each circle put a teaspoonful of jelly or thick preserve. J4 cup lard CORN FRITTERS Y2 tablespoon melted 1 cup flour 1 teaspoon baking butter powder 1 cup canned corn. Drain on unglazed paper and when cool. and egg whites beaten until stiff. drain and serve piping hot. cut with doughnut cutter and fry in deep hot lard. Cook until delicately brown. about 2 cups. add Y2 cup diced canned pineapple to fritter batter made as for apple fritters. Knead and set in a cool place to rise about 6 hours or overnight. Toss on floured board and roll Y2 to % inch thick. nutmeg and baking powder and add alternately with milk to first mixture. Leave these balls on lightly floured board to rise until double in bulk. and sift with baking powder. add sugar gradually. roll in powdered sugar. Add egg yolks well beaten.4 teaspoon grated Powdered sugar and nutmeg cinnamon Cream the lard. Add melted butter. When light add well beaten eggs. Add sifted dry ingredients alternately with milk. Fry on one side. Add melted lard. Y2 teaspoon salt well drained Dash of pepper 1 tablespoon chopped 1 egg pimiento J4 cup milk Sift flour. Roll to Y2 inch in thickness. turn and fry until brown on other side. corn and pimiento and mix well. Cool to lukewarm and add yeast cake mixed with warm water. Set in warm place to rise. add lard. JELLY DOUGHNUTS 1 cup milk 1 cake compressed yeast J4 cup lard 2 well beaten eggs Y2 teaspoon salt 4 cups bread flour Y3 cup sugar Currant or grape jelly Scald milk. turn and fry on other side. Add slightly more flour if needed to make a dough that will roll. Just before serving sprinkle with granulated or confectioners sugar. Cut with a doughnut cutter. Draw up edges. roll in powdered sugar. turn onto a floured board. Drain on unglazed paper. when cool.

FRENCH CHEESE CROQUETTES Beat eggs in a mixing bowl. make a hole in it. set on stove for a moment. melted butter. as a garnish with meat or for dessert with Lemon Sauce. yolks of 2 eggs and cayenne. Lift up basket. using just enough to cover bottom of basket. FRENCH FRIED EGGPLANT . dip in fine crumbs. drain on unglazed. shape into croquettes. so turn up fire under kettle at first to keep the temperature even. Add seasonings. Sprinkle with more salt. in beaten egg diluted with one tablespoon water. blending with flour and then adding milk and stirring until thickened and smooth. Take a tablespoon of potato mixture. If more potatoes are being fried. Cut large white onions in one-fourth inch slices. beat until smooth. Sprinkle with salt and pepper and dredge each strip with flour. Cook to a delicate brown. sprinkle with paprika.. FRIED POTATO BALLS .FRIED FOODS APPLE FRITTERS 1 cup flour 1 teaspoon baking powder Y4 teaspoon salt 2 tablespoons sugar 2 eggs Y3cup milk 2 medium apples FRIED ONIONS . Drain well and serve. Cook over low heat. New potatoes do not brown well. and the ham slices on top. Chop ham. then transfer to absorbent paper.. drain and dry potatoes thoroughly in a dry towel. sherbet and cookies. Makes 6 to 8 croquettes. mix with other yolk. Remove from heat. from five to ten minutes. cover and bake in a moderate oven until potatoes and meat are done. Garnish with parsley and serve. dry bread crumbs.. keep first batch hot in oven. roll in flour and fry in deep hot lard. so do not use them. Let fry until a light brown. Prepare a sauce. FRENCH FRIED POTATOES . Pare eggplant and cut in lengthwise strips. Pare and cut in strips. if desired Paprika Cut ham into individual servings. absorbent paper.. The cold potatoes will reduce the heat of the fat. then in an egg diluted with 1 tablespoon water. Fry in deep hot lard.AND 1 thick ham slice 6 medium sized potatoes Y4 cup sliced onions.. HAM SCALLOPED WITH ONIONS POTATOES . from 3 to 5 minutes. POTATO CROQUETTES 3 tablespoons butter 4 tablespoons flour :ys cup milk 2 egg yolks ~ cup grated American cheese ~ cup American cheese cut in small cubes ~ teaspoon salt Pepper Bread crumbs Melt butter. one-half to threefourths inch wide and about three inches long. if needed. Put potatoes in a wire basket. melting butter. Pare and core apples and cut with a doughnut cutter. 2 cups mashed Cayenne potatoes 1 cup chopped 1 tablespoon butter cooked ham 3 egg yolks Egg and crumbs Mix potato. Stir in milk gradually. Dip rings first in milk. Separate slices into . Dip in beaten egg. which has been slowly melted to 390 degrees F. blend in flour. into milk and egg. Stir until barely smooth. Dip in flour. Have kettle a little more than half full of lard. and shape into croquettes. then a layer of thinly sliced onions.. Fry In deep hot lard. then into flour. or more 2 tablespoons flour 2 tablespoon butter 2 cups milk ~ teaspoon salt Va teaspoon each thyme and marjoram.. baking powder. Mix and sift flour. shape into small balls. Brown delicately. HAM CROQUETTES 2 cups hot. all at once. add milk and beat together well. put a large teaspoonful of the chopped ham inside. being careful that fat does not bubble over at first. stirring constantly. rhen in egg beaten with 1 tablespoon water. salt and sugar. riced potatoes 2 tablespoons butter ~ teaspoon salt Va teaspoon pepper Y4 teaspoon celery salt Few grains cayenne Few drops onion juice 1 egg yolk 1 teaspoon finely chopped parsley Mix in order given and beat well. Sift. Lower it slowly into the fat. molded vegetable salad. Salt before serving. about one hour. Select large firm potatoes and allow three potatoes for serving two. stir in cubed cheese and season mixture rather highly. Omit egg yolk. Roll in fine. as for French fried potatoes. and chill. Fry in deep hot lard. Place a layer of sliced potatoes in a greased casserole. then coat well with dry bread or cracker crumbs and fry in deep hot fat. Sprinkle with salt just before serving. Chill. 27 . Drain and serve hot. Drain well and serve. To fry. then in crumbs again. Chill. Add egg yolks and grated cheese and stir until cheese is melted. Serve with scalloped cauliflower. Drain well and serve with Tomato Sauce. then in crumbs again. Dip in batter and fry in deep hot lard. Put potato strips into cold water and soak for at least twenty minutes. then roll in crumbs and fry in deep hot lard until well browned. let it drain.. then cool thoroughly. do not overstir. pour over ham and potatoes in casserole. until a thick smooth sauce is formed. close the hole and form a ball.rings.

Brown on all sides in hot fat in cooking kettle.. large dill pickles or sweet pickles may be molded in meat loaf. for medium. For picnics. Add egg. Meat serving before cooking. if needed. cover closely and simmer until tender. tomatoes and simmer or bake tender. and for well done. gives a spicy flavor. without covering or basting until as well done as desired.. about 1 Y2 hours. adding more liquid to pan and thickening with flour and water paste. If a meat thermometer is used. Add beans and stir well. When well browned. Cover tightly and let simmer until meat is tender. season with salt and pepper and rum. VARIATIONS FOR MEAT LOAF . ROUND STEAK. For cooking a standing rib roast rare. and for well done beef. Ten to fifteen minutes per pound more is required for cooking a rolled roast to same degree of doneness.. SAVORY POT ROAST 4 pounds chuck or 2 onions. Sprinkle lightly with flour. Also bake individual meat loaves. When browned on one side. 180 degrees F. never much at a time. club or sirloin steak STEAK Salt and pepper SWISS 2 pounds round steak cut thick % teaspoon salt Dash of pepper 2 tablespoons melted suet Add salt and pepper to Brown in frying pan green pepper. about 1 Y2 hours. pepper and onion. Bake in moderate oven of 350 degrees F. giving zest to sandwiches. time. Brown well in frying pan with fat. then add onion. and turn meat occasionally. salt. Roast in a slow oven of 300 to 350 degrees F. and pepper. place in a greased pan. crumbs. Add onion and water. 28 . insert it so that bulb reaches center of the large muscle. Add tomato soup or canned tomatoes.. with fat. and used for basting. sliced rump pot roast 1 cup boiling water 2 tablespoons flour Salt and pepper 2 tablespoons fat Season meat with salt and pepper and dredge well with flour. Place on rack in roaster. thus when slicing. A steak 1 inch thick requires approximately 12 to 15 minutes. pepper and flour. Makes delicious gravy around meat. place steak on broiler rack far enough from heat so that by time it is browned on one side it will be half done. 1 pound ground beef 2 tablespoons fat 1 onion. if desired Have steak cut at least 1 inch thick. poured over meat after it is brown. salt and chili powder and simmer 15 to 25 minutes. for medium beef. BROILED 1 porterhouse. and serve immediately.BEEF RIB ROAST OF BEEF.. 160 degrees F. One-half cup chili sauce or ketchup diluted with Y2 cup water. yet hold together well. One or two hard cooked eggs may be molded in center of loaf before baking. No water is added during baking. Loaf should be soft. For rare beef it should register 140 degrees F. CHILI CON CARNE 1 small can tomato soup 1 teaspoon salt \I. allowing Y2 teaspoon per pound.i teaspoon chili powder. and a steak 2 inches thick requires 30 to 35 minutes. One-h~lf pound ground pork mixed with beef gives richness to loaf The other ingredients remain the same. If the heat is turned on high. the meat should be about 3 inches from source of heat. and dash of pepper substituted. BEEF LOAF 1 Y2 pounds ground beef 1 cup stale bread crumbs 1 teaspoon salt 1 egg Generous dash of pepper 1 teaspoon grated onion Y2 cup milk or more 3 slices bacon Mix meat. Heat broiler. Rub with salt. about 2 hours. mix it in well and add milk to moisten. the loaf has an especially attractive appearance. 2 rib standing or rolled rib roast (about 4 pounds). cut thick 2 tablespoons fat % teaspoon salt Y2 onion Pepper 2 Y2 cups water Add salt and pepper to flour and pound into meat. Bake slightly longer. chopped 1 medium can kidney beans Brown beef in frying pan with fat and chopped onion. Boil well and add more seasoning if needed.. and place bacon strips over top. add sliced onions and boiling water. Turn meat occasionally. Cover closely slowly until meat is very Add water from time to may be cut into pieces for . and sugar. When done. season. allow 18 to 20 minutes per pound. until baked through and well browned. Salt. about 2 or 2Y2 hours. remove meat and make a delicious brown gravy. allow 27 to 30 minutes per pound. FARMER'S STYLE I Y2 to 2 pounds round Y3 cup flour steak. fat side up. STEAK Y3 cup flour Y2 onion. Add more water if necessary. Chili powder may be omitted unless hot chili is desired. molding Y2 hard cooked egg in each. Allow to finish cooking on second side. finely chopped 2 cups cooked tomatoes 1 teaspoon sugar flour and pound into meat. allow 22 to 25 minutes per pound. Shape into loaf. chopped Y2 green pepper.

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sprinkle with buttered crumbs. in a moderate oven of 350 degrees F. Dredge well with flour and brown well in several tablespoons fat. if not stirred. if desired. Salt and pepper cooked potatoes 2 tablespoons bacon Y2 cup chopped onion drippings Melt fat in a frying pan. Remove meat and vegetables to a hot platter and thicken remaining liquid for gravy with flour smoothed in cold water. add onion and brown slightly. and brown on all sides in hot fat. 6 or 8 medium potatoes turnip. CASSEROLE OF GROUND SPAGHETTI BEEF WITH 1 pound beef. diced carrot. Pour off fat which collects in pan so meat will broil rather than fry. Spread the mixture evenly in pan and cook slowly for Y2 hour.buttered baking dish. MEAT BALLS IN TOMATO SAUCE 2 pounds stewing beef. Brown on one side and then on other. Turn meat once. Serve hot with boiled bee£ PANBROILED STEAK Cut liver into 2 inch squares. fold and serve in the manner of an omelet. turnip. Add tomatoes and baylea£ Cover tightly and bake in a moderate oven of 350 degrees F. for about 1 Y2 hours. 1 porterhouse or sirloin steak Salt and pepper Place steak in heated. chopped 1 small green pepper . To boiling water add ketchup and sugar. ground 1 medium onion. Serve at once on hot platter. whole.4 pound grated cheese 1 Y2 teaspoons salt 1 teaspoon Worcestershire sauce 2 cups strained tomato or tomato soup 1 package spaghetti. 4 or 5 potatoes cut in cubes 4 or 5 carrots 2 tablespoons flour 4 or 5 onions 2 tablespoons fat Dredge meat with flour. Add 1 cup hot broth from meat and Y2 cup scalded milk and stir constantly to form a smooth sauce. well mixed. roll in combined flour. CORNED BEEF OR ROAST BEEF 1 Y2 pounds ground 2 tablespoons fat beef Salt and pepper 1 small onion. Cover pan during first 15 minutes so hash will heat thoroughly. Season with salt and pepper. about Y2 hour. stirring frequently. HASH. The hash may be stirred several times while cooking so it will brown all over but. then place in casserole with meat. Place in deep pan with diced carrot. 2 Y2 cups boiling water chuck or shoulder Y2 cup tomato ketchup Salt. Cover closely and bake about 2 hours. turn into . 30 . minced 1 small can tomato soup Mix meat with chopped onion. form into balls and fry in skillet with hot fat until nicely browned on both sides. celery and carrots slightly. round. blend in 4 tablespoons flour. Add 3 tablespoons prepared horseradish and salt and pepper to taste. carrots and onions. brown on all sides in hot melted fat. Add remaining ingredients. season with salt and pepper. for 45 to 60 minutes.. season well with salt and pepper. Serve with horseradish sauce. one and one-half to two hours. stock roast beef. sliced . onion and celery Sprinkle beef with salt and pepper.In fat brown onion. BOILED BRISKET OF BEEF WITH RADISH SAUCE HORSE· Cook pepper and onion in several tablespoons butter. Season during last hour with salt and pepper. or any vegetables desired. basting every half hour with remaining liquid. Add tomato soup and simmer or bake slowly until sauce is rich and thick. Remove meat to casserole. and pour ¥3 of this liquid around meat and vegetables. onion and celery.BEEF BRAISED BEEF WITH VEGETABLES BROWN BEEF STEW 3 pounds beef. Add potatoes. salt and pepper. and bake in a moderate oven of 350 degrees F.4 cup diced celery 2 carrots sliced 2 cups strained tomatoes Y2 bayleaf 3 or 4 pound beef Salt and pepper brisket Cover beef brisket with hot water and let simmer slowly until tender. Add other ingredients. pepper and flour 1 teaspoon sugar 1 cup each. Let simmer slowly until vegetables are done. allow 45 minutes in a moderate oven of 350 degrees F. If hash is to be baked. boiled 2 cups corned beef or 1 cup milk. chopped or gravy 2 cups cubed. add meat and cook until browned. BRAISED LIVER WITH VEGETABLES 1 pound beef liver 1 Y2 tablespoons flour Y2 teaspoon salt Va teaspoon pepper 2 tablespoons melted fat 1 medium onion. Reduce heat and turn frequently so the steak will took uniformly. Meat maye be shaped into small balls before browning. heavy frying pan. Add potatoes. and more stock or water and salt. during last hour of baking. When nicely browned. add 1 cup meat or vegetable stock or water and let simmer slowly for 1 hour. To prepare Horseradish Sauce: Melt 3 tablespoons butter.

VEAL CREOLE shoulder.VEAL ROAST VEAL . Put in rolls and brown on 'all sides. Serve around a mound of boiled rice. until tender. if desired 4 tablespoons melted butter Rub roast outside and also inside of pocket with salt. seasonings and melted butter. melted butter. consomme or tomato soup may be used instead. combine crumbs.. Season with salt and pepper.. Turnip should be sliced. pepper and onion. 4 or 5 small carrots 1 veal cutlet Dash of pepper I cup bread crumbs 1 teaspoon chopped 2 tablespoons onion melted butter 1 small can cream of J!. buttered asparagus. Rub each piece with salt and pepper and dredge with flour. allowing 35 to 40 minutes per pound. Spanish Sauce or Mushroom Sauce. Sear at end of roasting period. The rump of veal. Add to bread cubes. allowing 30 to 40 minutes per pound. onion and green pepper. pounding in salt and pepper at the same time. in a frying pan or baking pan. Shape into drumsticks with fingers. bacon fat or lard. Serves 4. Place in a roasting pan and roast uncovered in a slow ozen of 325 degrees F. from 40 to 50 minutes. green beans in cream and Dutch apple pie. Cover and cook over very low heat or in slow oven until chops or cutlet are tender. Cut in inch squares. Cover and cook slowly or in a slow oven of 325 degrees F. Have meat cut thin. Add vegetables. Thicken gravy in kettle with small amount of flour rubbed smooth in small amount of milk. Insert a meat skewer into center of each. Sprinkle with salt and pepper and dredge with flour. Serves 4. brown on all sides. green pepper. if small. Remove to a hot platter and make gravy from liquid in pan VEAL BIRDS WITH MUSHROOM SAUCE 4 pounds shoulder of veal. drain and break into small pieces. or sour cream. milk.. Potatoes may be cut in balls or cubes. Roll meat around it. alternating a square of veal and one of pork. Rub roast with salt and pepper and place in roasting pan in slow oven of 325 degrees F.l teaspoon salt mushroom soup Cut veal into serving pieces. beaten egg and again into flour or crumbs. One-half cup slices of mushrooms may be added during last 20 minutes of cooking. cover and bake in a moderate oven of 350 degrees F. Veal for roasting requires a low.. until tender. Let stand ten minutes. thicken slightly and pour over meat. Veal contains too little fat for broiling-it requires longer and slower cooking. If sauce is thin.. 1 veal cutlet or 2 tablespoons chopped 4 veal chops green pepper 2 tablespoons bacon Y3 cup tomato ketchup fat or butter Y3 cup water 1 small onion. Complete the menu with French fried egg plant. With a mallet or meat hammer pound meat until flat. removing cover during last few minutes of cooking. even heat. Purchase equal quantities of pork steak and veal cutlets. Remove vegetables from fat and brown meat well. neck or shank 4 medium potatoes 1 onion 1 turnip 2 tablespoons bacon fat Salt and pepper Cut meat in cubes. with a damp cloth. Put in city chicken. Put I spoonful of dressing on each piece of veal. if preferred. Add mushroom soup. rub with salt and pepper and dredge with flour. or until veal is very tender. Add boiling water to cover. One pound of each will serve eight.. left whole. 31 . Melt fat in frying or baking pan and slightly brown in it. from 45 minutes to I hour. ROAST STUFFED SHOULDER OF VEAL CITY CHICKEN . salt. The shoulder roasts and roasts from the leg are also delicious. cover kettle and simmer until meat is almost tender. Fry bacon slowly until crisp.. making them about 4 inches long and 2 inches wide. Do not sear at the start as that dries the meat. Cover and cook over low heat or in moderate oven for 45 minutes to an hour. Season well. canned vegetable soup. Slice onion and brown meat and onion in kettle or frying pan with bacon fat. Mix well and pack firmly into pocket. if desired. Return vegetables to pan. if desired. cucumber salad and apricot cream pudding. Continue cooking until vegetables are tender. VEAL CHOPS AND CUTLETS . For dressing. Serve with creamed potatoes. Water. Serves 4. makes a splendid roast with little waste. Melt 1Y2 tablespoons butter and an equal amount bacon fat in skillet or baking pan. VEAL FRICASSEE WITH VEGETABLES 2 pounds veal breast.. 2 tablespoons. A liquid such as tomato soup or sauce. Carrots may be sliced or cut in strips or. about Y2 hour longer. with bone removed 3 slicesbacon 3 cups bread cubes 1 teaspoon minced onion I tablespoon chopped green pepper Salt and pepper Sage or poultry seasoning. with onion. Roll in flour or dip in fine bread or cracker crumbs. about 1 hour. chopped Cut veal cutlet into serving pieces. spreading them over meat. Wipe pieces of veal or chops. until tender. Melt a small amount of fat. Sear chops or cutlets in a heavy pan with small amount of butter. about 1 hour. Combine ketchup or chili sauce and water and pour over meat. fastening with a toothpick or tieing with twine. The rib and loin roasts are the choice roasts of veal and the more expensive. may be added after searing.

) Sew or fasten edges together with skewers. then season on other side. and season with green pepper. loin and sirloin roll may be roasted in same way. Cook quickly until brown on one side. 4 teaspoons baking powder. rub with fat from one of chops and place chops in pan. Serve with candied sweet potatoes. about 2 to 2 Y2 hours. Do not cover and do not add water. rum and brown and season on other side. Put in a moderate oven of 325 to 350 degrees F. cover closely and cook for 12 minutes. Remove to a hot platter and serve at once. rub preheated broiler pan with a piece of fat from one of the chops. Turn onto hot platter and serve with well seasoned creamed peas as a sauce. turn. 2 tablespoons minced minced parsley Beat egg. sliced pepper Cut meat inro serving pieces. Simmer for 2 minutes longer. Also place in baking dish whole small onions. about 1 hour. Arrange in a baking pan. Allow 35 to 40 minutes per pound for roasting. breast. About 15 minutes is required for cooking most lamb chops in this way.LAMB ROAST LEG OF LAMB . If gravy is desired. Place chops on pan under moderate heat. To panfry lamb chops. peas in cream. heat heavy frying pan. Do not remove the "fell" or skin covering the leg. Lamb shoulder. finely grated Salt and pepper Have a pocket cut in breast of lamb from the end. to form a heavy batter. take out part of liquid before adding dumplings. on a rack in an open roasting pan.. Cover and cook for 12 minutes. Allow ten minutes more per pound for roasting boned roasts. and add % cup milk gradually. if preferred.. place in a kettle. 32 . and roast until done. mix and sift together 2 cups flour. Add 4 tablespoons flour to fat in pan where meat was browned and blend well. Cook rice in boiling salted water. IRISH STEW WITH DUMPLINGS 2 pounds neck or 2 or 3 medium potatoes breast of lamb Water or meat stock 2 onions. Season breast of lamb with salt and pepper and fill the cavity with the rice stuffing. Sprinkle roast with salt and pepper. Season with salt and pepper and put in large baking dish. add liquid. Make gravy from sauces remaining in pan. cold slaw and banana cream pie. Y2 teaspoon salt. Place on a rack in an open roasting pan. LAMB CHOPS . Allow rwo rib or loin chops for each serving and one shoulder chop. (Slightly less milk may be required. Pour over meat and vegetables and cook in moderate oven until meat and vegetables are done.. BAKED LAMB LOAF 3 cups lamb. and salad of grapes molded in lime gelatin. To make dumplings. Cook and sear on one side. cover with water or stock and bring to a boil. salt and 2 carrots. and cooked green beans.. cook and brown. season. Do not cover and do not add any water. LAMB EN CASSEROLE 2 pounds lamb shoulder I cup string beans Flour for dredging I teaspoon 12 small onions Worcestershire sauce 2 carrots 2 cu ps meat stock 4 potatoes (canned consomme may be used) Have meat cut in I inch cubes. Add potatoes and carrots and cook more rapidly until vegetables are tender. STUFFED BREAST OF LAMB Breast of lamb I chopped green pepper I cup uncooked rice Paprika 1 onion. being sure they rest on meat and cannot sink into liquid. Simmer for 5 minutes. Add 2 cups meat stock and stir until thickened. add seasonings. ground 1 green pepper. Allow fifteen to eighteen minutes for loin or rib chops and twenty to twenty-four minutes for shoulder chops. and bake in a hot oven of 400 degrees F. To broil lamb chops. chopped mushrooms and chili sauce. and place skin side down and cut side up. for 35 to 40 minutes or until done. Combine with bread crumb mixture. since they are larger. sprinkle with salt and pepper. then take out and serve around the meat and vegetables on large platter. sliced Flour. Place in a moderate oven of 325 to 350 degrees F. then crumbs. Add sliced onion and salt and pepper and allow to simmer for about 2 hours. (Bread stuffing may be used. add the minced onion. drain. sliced potatoes. sliced carrots. Stir well and add water last. BAKED STUFFED LAMB CHOPS 6 thick lamb chops 2 tablespoons butter 1 tablespoon 3 tablespoons minced onion chili sauce cup chopped canned 1 Y2 teaspoons flour or fresh mushrooms 1 tablespoon water Y2 Melt butter in a saucepan. then add flour. and pour into well greased loaf pan and bake in a moderate oven of 375 degrees for 1 Y2 hours. work in 2 teaspoons butter. Season with Worcestershire sauce. Dredge with flour and brown in hot lard.) Drop by teaspoons on top of stew. Serve with scalloped spinach. as this will make them heavy. 1 cup milk or stock minced 1 egg 1 Y2 teaspoons salt 1 cup bread crumbs Pepper 2 tablespoons onion. Do not open kettle while dumplings are cooking. Thicken liquid in pan with flour rubbed to a smooth paste with water. Cut a pocket in each chop and fill with the prepared stuffing. season with salt and pepper. Pur in dumplings. Add meat and vegetables. onion and paprika.

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Arrange on nests of lettuce or lettuce and watercress. to brown well on both sides. cover tops with pastry or small biscuits and bake in a hot oven of 400 degrees F. until lamb is tender. Trim and remove extra fat from lamb steaks cut from shoulder. corn fritters (page 26). SURPRISE LAMB BALLS WITH PINEAPPLE 2 pounds lean lamb. LAMB AND YEGET ABLE SALAD 2 cups diced. frozen fruit salad and pumpkin pie. or pork may be used). crumbs. Serve with steamed rice. Remove meat and vegetables to a platter and thicken remaining liquid in pan for gravy. BREADED SHOULDER LAMB CHOPS be browned in pan after meat is done and most of fat has been poured from pan. Wrap each with a strip of bacon and secure with a toothpick. and place in a casserole. Pour French dressing over them and chill for 30 minutes. about 3 inches under a moderate flame or heat unit. tongue. diced 2 tablespoons ketchup \I.LAMB SA YORY LAMB STEW 2 pounds lamb. hot biscuits. uncovered frying pan.. if desired. add 2 cups water or stock and let simmer for 1 hour. LAMB PATTIES WITH PINEAPPLE 6 shoulder chops Beaten egg Salt. garnish with mayonnaise. pepper and flour Fine bread or cracker crumbs Season chops with salt and pepper. Brown slices of pineapple in lamb fat and serve around patties. about half an hour. This may also be baked as one large pie. Season with salt and pepper and shape into 8 patties. Serve with potato chips. Cook about 20 minutes. milk and seasonings and shape into 12 small balls. Lacking skewers. Serve with candied sweet potatoes. the meat balls may be fried slowly until nicely brown and well done. Pour mixture into individual baking dishes or casseroles. Serves 4 to 6. When done remove meat and thicken gravy in dish. Season gravy if needed. sliced hard cooked eggs and slices of sweet pickle. Turn once. Pan broil in a hot. flank or breast 1 pound pork sausage 2 cups cooked lamb. 34 . for 1Y2 hours. carrots and any vegetables desired. Rub them with salt and pepper. until dough is well done and browned. When done remove to a hot platter and keep hot. Serve with cabbage au gratin. May be served with tomato sauce. BAKED LAMB STEAKS . Season with salt and pepper and place 2 pieces on a wooden skewer or toothpick. or until well browned and cooked. cabbage and pickle slaw and cherry tarts. Serve hot with broiled pineapple slices or halves of tomatoes.Rinse frying pan with Y2 cup hot water and pour this liquid over meat. When nicely browned. Let simmer slowly until vegetables are done. SKEWERED LAMB 2 pounds lamb shoulder 2 tablespoons lard 2 small onions Salt and pepper 2 tablespoons flour Have lamb cut in 1 inch dice. Shape sausage into a similar number of balls.i cup carrots. head lettuce salad and doughnuts. pour off excess fat. or bake in a moderate oven of 350 degrees F. Fry in several tablespoons hot fat for about 15 minutes. 8 strips bacon ground 8 slicespineapple Salt and pepper Have lamb ground. if needed. hot rolls and peach pie. Cover dish tightly and bake in a moderate oven of 350 degrees F. with flour rubbed to a smooth paste in cold water. onion. or until meat is thoroughly heated. sliced or chili sauce Y2 cup green peas 3 tablespoons fat 1 small onion. cooked 2 tablespoons chopped lamb or veal green pepper Y2 cup cooked peas French dressing Pepper 2 hard cooked eggs Combine lamb (veal. adding extra stock for gravy. brown on both sides in lamb fat. peas and green pepper. Perfection salad and deep dish apple pie. 2 cups lamb stock diced or gravy 1 cup potatoes.. if desired. chopped Salt. then add thickened stock or gravy with seasonings. pepper and flour Brown cubed meat in 2 tablespoons fat. cucumber or celery. potatoes or mushrooms may be added to meat during last % hour of baking. Dredge with flour and dip into slightly beaten egg to which 1 tablespoon water has been added. Add potatoes. Cook ten minutes. Add vegetables which have been left over or freshly cooked. 2 tablespoons lard cut in stewing 5 or 6 potatoes pieces 5 or 6 carrots 2 tablespoons flour Salt and pepper Dredge meat with flour. about 25 minutes. scalloped tomatoes. Coat well with crumbs and let stand to dry for ten minutes.. Place 2 lamb balls and 2 sausage balls alternately on wooden skewers and broil 12 to 15 minutes. INDIYIDUAL LAMB PIES Y2 cup bread crumbs Y2 cup milk Y2 teaspoon salt Pepper Mix lamb. reduce heat and turn frequently. The pineapple slices may 1 pound ground lamb shoulder. Add small amount mayonnaise. Serve with creamed new potatoes. and more stock or water and seasonings. After browning on both sides. If desired chopped vegetables as carrots. with a slice of onion between. or serve with just the French dressing. Cover and cook slowly. season with salt and pepper and brown in hot lard. Dredge with flour and brown in frying pan with hot lard. turnips.

cheeses. Cold Cuts combine easily.· TEMPTING COLD CUTS FOR TASTY BITES All America's housewives are familiar with the ravenous appetites of growing youngsters and the problems of "between meal bites:' Rarin' tearin' sons and daughters . enables the average housewife and hostess to prepare a tempting dish in "no time at all:' Be sure to have them on hand ... between meal snacks and midnight munches. suppers. 35 . parties. relishes. jellies... off to school and out to play . need these energy building snacks. celery. etc. the demand will be constant.. The great variety of Cold Cuts obtainable almost everywhere. bridge and cocktail parties. pickles. olives. and also supply nutritious food values to those who cannot always enjoy the full benefits of heavier foods.. and present appetizing attractive morsels to please any palate. Cold Cuts fit the occasions when meals must be prepared in minutes. Little time is required for preparation With the simplest of accessories.. This also applies to the grownups who are up and doing during the day. An assortment of Cold Cuts meets almost any emergency requirement -lunches.

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BEEF CUTS .oil CLUB STEAK ~~~ PLATE BOILING BEEF Simmer t ROlLED PLATE or Braise SHORT RIBS ~ "" ~'~ Roast II- ~ .. ..~ ~2 SIRLOIN STEAK B'oi! 0' Panb'ail PIN BONE SIRLOIN STEAK eraise ~~~ PORTERHOUSE STEAK T BONE STEAK 8. ~.. . ~ ~ -- ...~ SOUP BONE Soup Of CWSS CO' FORE SHANK Braise ~~~ TRIANGLE POT-ROAST BONELESS CHUCK SHOULDER POT-ROAST FILLET Braise ~'~AST~ Braise CHART COURTESY NATIONAL LIVE STOCK AND MEAT BOARD ....~ BLADE STEAK STANDING RIB ROAST ROLLED RIB ROAST RIB STEAK Broil BLADE POT ROAST '~2 . Retail Cuts how to cook them Retail Cuts Roast or Broil ROllED RUMP Braise or Roasf RUMP ROAST ROllED FLANK Braise FLANK STEW Stew . '"~~ CORNED BEEF Simmer BEEF BRISKET .oil or Ponb.

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