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Economy Cook Book HERE THEY ARE FOR You CHOOSE YOUR OWN WAY Better Yet Use Both Methods to Assure Family Plenty of Menu Variety Everybody agrees that the av family meat bill must be kept within reason but not everybody agrees on the best way to do it There are atvleast two schools of thought on the subject Buy the cheaper cuts says one side To which the other retorts There is less waste in the longrun when you buy good roast Which is right It usually depends upon the way in which the meat ls cooked and served And this in turn depends upon being familiar with more than one or two recipes for using the same cut Unless there is tempting variety in the family mealsyappe tites are dulled and food is wasted no matter what you choose Buy with Eye to Economy and Your Meat Order Will Yield Family More Servings Per Paund It is true that some of the less expensive cuts have more bone and fat so that large servings of them might run into money But this is not by any means true of all cuts The variety meats such as liver kidney and hearts have little or no waste and make up into delicious main dishes Sausage when served with sauerkraut is practically whole meal Most of the less expensiveicuts have natural affinity for all of the meat extenders which soak up rich flavors and food values gaining nutritive strength of their own Just as meat loaf has its bread crumbs and breast of veal its stuf fing so the braised meats and stews have their dumplings potatoes rice noodles and biscuits to add body and expand the flavor and richness of the meat itself Good Roast is Always Good to Very Lost Scrap And the Bone is Worth Saving for Soup Pot good roast is good 10 the last scr and after that the thrifty ewife will save the bonerfor the soup pot to extract extra good ness and nutritive values that might otherwise be wasted Beef and veal bones make fine bns for vegetable soup Ham bones team up With beans or lentils Lamb suggests Scotch broth of which the other main ingredient is barley After the first serving if the housewife has bought withran eye to economy any number of savory dishes can be made from meat slices or chunks that have been left over as planned Think of them dished up in tangy sauce or curry The meat and gravy can be com bined for pastry turnover or meat pie with crust of potatoes biscuits or pastry and fresh taste treais ready for the family Take yafTip from Smart Restaurant Mon Figure On Cost Per Serving Not an Cost Per Paund And so in the long run the question is not always the cost per pound but the cost per serving as every restaurant manager knows Restaurant portions are served from the kitchen and there are seldom any secoltds The housewife who starts think ing in terms of the number of dif ferent tempting and nutritive servings she can contrive out her food purchases will have taken long step toward solving the fa MEN GO FOR am no mum problem of keeping her meat bud get in line Recipes for those who say roastis good to the last scrap are plentiful Onnthe other hand there is wealth of equally interesting and easily managed recipes for the champions of the less costly cuts Bestplan to assure meat tilled menu variety for the family with thrift is no doubt to take full ad vantage of the best both methods have to offer GOOD Srrws Lmale the luscious stewsifthat gives dish up them to name other lamb or kidney and downhillnon Theyre toll of nutrition thony filling munu newus wow +nt Meat Dishes You Should Try PlQUANl MEAT SLICES lb leftover veal or lamb cup sour crcum tablespoons chopped parsley teaspoon pepper 14 teasoon celery salt teaspoon garlic salt teaspoon table salt Place the slices of meat in bak ing dish and cover well with mixture of the other ingredients Bake in slow oven for 30 minutes MEAT IN CURRY SAUCE onion sliced diced tar apple tablespoons butter or margarine teaspoon curry powder iii Cups meat stock or milk cup light cream or evaporated milk tablespoons flour Salt and pepper Cooked rice Saute onion and apple in mergnr ine or butter Blend in flour curry powder and liquids Stir over low heat until smooth and creamy Add salt and pepper to taste Serve with leftover meat and cooked rice Cocoanut or raisins may be added if desired KIDNEYS BAKED IN GREEN PEPPERS beef kidney Seasoned flour onion chopped tablespoons meat drippings cup water 29 teaspoon grated lemon rind green peppers cups cooked rice Remove any fat and tubes from kidney then slicekidney Boat in cold salted water is hour then drain Roll in seasoned our BUY YOUR KENWOOD BLANKETS THE EASY WAY Viceroy Kemcrest 12H 84 1350 Christmas is only few weeks away WHOPPING BIG ROASTS can stage repeat performances in several Brown with onion in meat drip pings Add water and lemon rind Cover simmer hour or until ten der Halve green peppers length wise remove seeds and core Boil peppers minutes and drain Com bine kidneys drippings and rice fill green pepper halves Place in baking pan with little water in ithe bottom Bake in hot oven E0100 deg 15 to 20 minutes Four to six servings SWEETBREAD CUTLETS pairs sweetbresds tablespoon vinegar teaspoon salt egg tablespoons water Dry bread crumbs lemon KENWOOD BLANKrrsA EKNOWN FOR glFamous 91595 tablespoons chopped parsliy slices toast Remove membrane from sweet breads and separate To quart water add vinegar let sweet briads stand in water hour Drain cover with quart boiling water add salt Simmer 20 minutes Plunge into cold water drain Beat egg slightly thh tablespoons wa ter Roll sweetbmads in crumbs dip in egg roll in crumbs Fry in small amount lard browning on all sides Place sweetbreads on toast serve with lemon wedges surv ings was AN EXAMINER WANT an PHONE All you do is choose the dreamy Kmood colour you want make small deposit that week by week watch the balance dwindle till the blahkets are yours Whetheryoure collecting trousseau or wish buy lovely allwool enwoads for your home or thaw this bytheweekplm is designed tor yourconvelr ience Drop into mgmanket Department forth in formation join now Ramcrest 601x84 FOR vOUReIrr snapping4 This or avoid the lost minute by shopnow shop at worm where youll mg WIIMNSOH Km ovary week loe year forhhomn mm many other occasions our stoft is trained to give qA mu 1r an WWW you tile service different roles after the rst table appearance at Sunday dinner