The Shreveport Journal from Shreveport, Louisiana • 12

MO alft OP IMP away a or '-r-lr-IMTTTM 11 LAI J- 44 IA 10 a a vo Alba AgsagrctorAWIVIMMOMWTMTVVOLVMiltft 1 I AP Try This Variety Meat Trio and Nutritious IF you've never cooked a kidney stew enjoyed a smothered-in-onions liver slice or tasted tongue tricked out with mustard sauce you've missed a variety meat treat that should be part of your share-themeat program Better than ever to serve in war time the variety meats are rich in the vitamins complete protein and essential minerals for which all meat is nutritionally known Try the three variety meat main dishes pictured How to prepare and cook them is told elsewhere on this page 4V4'4W These Menus Easy on the Ration Book 2-3 cup milk 1-8 teaspoon salt Speck pepper Heat bacon until a little crisp in frying pan Add onions celery and rice Simmer 5 minutes Stir constantly Add rest of ingredients and simmer 4 minutes Serve hot poured over buttered toast or rusks Get Acquainted With Trio of Variety Meats you 7:: Get Accitiainted Try This Variety 'Meat Trio i7777- and Nutritious sr 4 414 '-----f' -r 4-'7 i- 1-- -7110011Ce a- 7 --)Cr' WITI1 Irlo of $::::::::::: I've never cooked a kidney stew enjoyed a 0: if I smothered-in-onions liver slice or tasted tongue le -4-1'-0 4Z tricked out with mstard sauce you've 17' 117 i missed a va- I i ----7-z "4041 7 --7N riety meat treat that should be part of your share the- '-'''''4'tk "7''''''-- er 1 1 Variety Meals 1 4 meat program Better than ever to serve in war time --1 111 we -r:" the variety meats are rich in the vitamins complete 77 protean and essential minerals for which all meat is nutritionally known Try the three variety meat main 1 told elsewhere on this page dishes pictured How to prepare and cook them is yr kok tk --i ai :14 4- iii 2-3 cup milk 7ir'' These Menus 1-8 teaspoon salt Speck pepper Heat bacon until a little crisp si-- 4ii in frying pan Add onions celery v- '14 and rice Simmer 5 minutes Stir constantly Add rest of ingredi- i lii A PN: t' as on ents and simmer 4 minutes Serve iT 1 hot poured over buttered toast or tl''' 0 11-! mor- 45: 4p--- t-71 1 rusks I wsir rode i 'fa Rati on Book -( t- '') 1 44r1 CA 1 id 4'44) 4 4fmasy -A''-iiei Well Prepared Tongue Liver and Kidneys Offer Nutrition and Flavor New to most and nutritious for all is the toothsome trio of variety liver and kidneys elsewhere on this page Rich in the vitamins complete protein and essential minerals found in all meat the variety meats are tasty bases for hearty stews ragouts and braised dishes Here is what you get-acquainted recipes for the illustrated variety meat dishes: Sliced Liver and Onions 1 pound sliced liver 4 medium-sized onions 1-4 cuup lard 1-2 teaspoon cestershire sauce 1 teaspoon salt 1-4 teaspoon pepper Flour L'Se calf beef pork or lamb liver Slice onions cook in hot lard until tender but not brown about 5 minutes turning once Remove from pan To lard in pan add Worcestershire sauce salt and pepper Dredge liver in flour brown on both sides in lard Cover cook slowly 20 minutes or until tender adding onions during last 5 minutes of cooking Serves 4 Well Prepared Tongue Liver and Kidneys Offer Nutrition and Flavor us for New to most and nutritio all is the toothsome trio of variety liver and kidneys elsewhere on this pal ge Rich in the vitamins compete protein and essential minerals found in all meat the variety stews ragouts and braised dishes Here is what you meats are tasty bases for hearty get-acquainted recipes for the illus- rated variety meat dishes: Sliced Liver and Onions 1 pound sliced liver 4 medium-sized onions 1-4 cuup lard 1-2 sauce teaspoon Wo rcestershire 1 teaspoon salt 1-4 teaspoon pepper our 4 DOWN SOUTH PAN BRAN or South almost everybody "loves shortn'n bread It's a fitting accompaniment for old-fashioned meal these blustery March days Here's the recipe: 2 tablespoons shortening 1-4 cup sugar I egg 1 cup All-Bran 1 cup buttermilk 1 14 cups flour 1 teaspoon salt: 1-2 teaspoon soda and 2 teaspoons baking power Blend shortening and sugar thoroughly add eggs and beat until creamy Add bran cereal and buttermilk let soak until most of the moisture is taken up Sift flour with salt soda and baking powder and add to first mixture stirring only until flour disappears Pour into greased pan and bake in moderately hot oven (425 degrees) about 25 minutes Cut into 3-inch squares and serve while hot Yield: nine 3-inch squares (9x9-inch pan) companiment for old-fashioned meal these blustery March DOWN SOUTH PAN BRAN or South almost everybody "lox-es shortn'n bread Its a fitting ac- days Here's the recipe: 2 tablespocrus shortening 1-4 cup sugar 1 egg 1 cup All 1 cup buttermilk: 1 14 cups flour 1 teaspoon salt: 1-2 teaspoon soda and 2 teaspoons baking power Blend shortening and sugar thoroughly add eggs and beat until creamy Add bran cereal and butter- milk let soak until most of t11 moisture is taken up Sift flour with salt soda and baking powder and add to first mix- ture stirring only until flour disappears Pour into greased Dinner Serving 3 or 4 (No Point-Rationed Items Used) Dinner Menu Frizzled Brown Rice Buttered Kale Wholewheat Bread Maple Syrup Golden Salad Fluffy Filbert Dessert Tea Cream Frizzled Brown Rice 2 slices bacon diced 3 tablespoons chopped onions -4 cup diced celery 1 cup cooked brown rice 1-3 cup grated cheese Dinner Serving 3 or 4 (No Point-Rationed Items Used) Dinner Menu Frizzled Brown Rice Buttered Kale NI holewheat Bread Maple Syrup Golden Salad Fluffy Filbert Dessert Tea Cream Frizzled Brown Rice P' 4 Golden Salad 1 tangerine sliced 2 oranges sliced 2 thin onion slices 2 tablespoons tart French dressing Crisp lettuce Arrange salads on lettuce and serve Have all ingredients thoroughly chilled before combining Fluffy Filbert Dessert (Other Nuts Will Do) 1-3 cup sugar 2 tablespoons cocoa 3 tablespoons flour 1-8 teaspoon salt 2 egg yolks 1 1-3 cups milk 1 tablespoon margarine or butter 1-2 teaspoon vanilla 2 egg whites beaten 1-3 cup filberts Blend sugar with cocoa flour and salt Add yolks and milk Cook in double boiler until mixture is thick and creamy Stir frequently Add margarine and beat Cool 5 minutes beat well and lightly fold in rest of ingredients Chill 4 4 IdsclinceSdalad 2: oranges iig onion eon slices 2 tablespoons tart French dressing Crisp lettuce Arrange salads on lettuce and serve Have all ingredients thor- oughly chilled before combining 4 Fluffy Filbert Dessert (Other Nuts Will Oo) for baking feet or hocks for About 12000 Indians are serving with the armed forces Less Familiar Meat Cuts May Be Prepared in Interesting Dishes r777- Lamb Shanks for stews or braising neck slices for braising ribletis for broiling or baking breast for stewing or grinding Veal Shanks for soups or simmering: breast for stews or stuffing and roasting OaYIWAs Making Good Use of Available Cuts Insures Against Monotony in Diet used do not add salt) Bring water to a boil reduce heat simmer 2 1-2 hours for beef tongue and 1 to 1 1-2 hours for calf tongue Allow tongue to stay in liquid until cool enough to handle Remove from liquid remove outer skin and trim large end Slice arrange slices on toast Cover with mustard sauce To make mustard sauce melt 2 tablespoons lard blend in 2 tablespoons flour Cook slowly until browned blend in 1-2 cup tongue stock and 1-2 cup milk Cook stirring constantly untl thickened Add 1 tablespoon prepared mustard season with salt and pepper Makes 1 cup A visit to the meat counter now-I Look for these cuts at your local tliu Tongue Dinner cover with water Season and simmer slowly for 1 1-2 hours or until tender Add vegetables and continue cooking for about 1-2 hour more or until vegetables are tender Serve a horseradish sauce with the meat Serves 4 or 5 FOR SAUCE: Make 1 cup of medium thick white sauce and stir in 1-1 cup prepared horseradish Pork Cutlets and Apple Rings 1 pound pork cutlets Flour 1 teaspoon salt Pepper 2 tablespoons butter 2 apples 1-4 cup brown sugar Flour the cutlets season and brown slowly in 2 tablespoons butter or other fat for approximately 20 minutes The last 5 minutes of the cooking time add the unpeeled apple slices that have been dipped in brown sugar and brown in same fat Serve the cutlets on top of the apple slices Serves 4 store They may not all be available at any one store but youll find some of them All are budget buys Cuts from head or tail are not restricted and can be purchased in any desired amounts if available LIRAIXE5 AIRY AIRY Short Ribs Braised With Raisins 2 1-2 to 3-4 pound piece short ribs 2 1-2 teaspoons salt 6 cloves 1-2 cup vinegar 3-4 cup water 1-3 cup seedless white raisins Cut the short ribs into individual squares and flour them Brown thoroughly on all sides in frying pan allowing 20 to 30 minutes for the browning Add the seasoning liquid and raisins and turn the fire very low Cover closely and let simmer (just below boiling) for 2 to 2 1-2 hours or until very tender Thicken the gravy if desired by mixing 1 tablespoon flour with a little cold water and stirring it into the meat stock Serves 4 or 5 Kidney and Vegetable Stew 2 beef kidneys 2 tablespoons lard Flour 1 onion sliced 2 cups canned tomatoes 2 cups diced raw carrots 2 teaspoons salt 1 teaspoon Worcestershire sauce 1 cup diced raw potatoes Wash kidneys in cold water: remove any outer membrane: Split through center using sharp knife remove fat and tubes Soak in cold salted water I hour Cut in 1-2-inch slices crosswise Melt lard in heavy skillet Dredge kidneys in flour brown with onion in lard Add tomatoes carrots salt and Worcestershire sauce Cover simmer 1 1-2 hours Add potatoes simmer hour Serves 6 Hot Sliced Tongue Sandwich With Mustard Sauce Cover beef or calves tongue with cold water If fresh tongue is used add 1 1-2 teaspoons salt for each quart water (If smoked tongue is a-days reveals unfamiliar cuts that are total strangers to our kitchens The usual array of familiar oven roasts pot roasts steaks and ground meats has given way to tra3s Of ox joints shanks short ribs pork hocks and the like Don't let these new meat faces confuse will become familiar and accepted cuts before long if you'll just learn to prepare them in interesting dishes Meaty roasts steaks and chops have "joined up" and are now feeding our fighters The bonier cuts which take up more shipping room are to be sold at home where weight and bulk are not such important factors Start right in and get acquainted with these cuts You'll be making best use of available at the same time giving your family a change of pace in meat dishes FLOUR ENRICHED Finer meals mean a finer home! Airy Fairy Flour is the choice of womeo who want the best for their family who always insist on grand baking results Today as always Airy Fairy has that "special" touch necessary for biscuits 'Ng cakescookiesptesbuns rolls at their very best! MRS MAY M'CAA RITES Funeral services for Mrs May McCaa 68 of 150 Albany street were held Thursday at 10 a rn at Osborn funeral chapel conducted by Rev Stanley Wiliest pastor of Broadmoor Baptist church Interment was in Greenwood cemetery Mrs McCaa died at a local sanitarium Tuesday at 8 following a long illness She had been a resident of Shreveport since 1909 Beef Plate for simmering neck meat for simmering or grinding short ribs for braising cross cut shanks for simmering briskets for braising or simmering ox joints for braising or soup: tongue Pork spare ribsfor baking or simmering cutlets for braising bacon squares for frying or simmering salt pork for frying or seasoning pork tails for simmering neck bones for simmering back bones (Point-Rationed Items Are Starred) Dinner for 4 Boiled Smoked Beef Tongue Piquant Sauce for Tongue Browned Potatoes (New or Old) Creamed Cabbage Wholewheat Bread Margarine Steamed Carrot Victory Pudding Lemon or Orange Sauce Tea Boiled Smoked Beef Tongue 1 tongue 4 celery leaves 1 bay leaf 6 whole cloves I small onion sliced 1 teaspoon salt 1-4 teaspoon pepper Soak tongue overnight Cover with water bring to boiling point and discard water to remove excess salt Place tongue in pan coved with water and add rest of ingredients Cover tightly and simmer 3 hours Remove tongue from stock discard skin and muscles at one end Cut tongue in thin slices and garnish with parsley and lemon slices it Watt ts- ZO-Cet Robert Louis Stevenson spent the last five years of his life in Upo lo small island in the Western Samoas Pork Tails and Urns Beans 2 pounds pork tails (4 tails) 2 1-2 cups water 2 teaspoons salt 1 small onion 2 tablespoons vinegar 1 cup dry lima beans soaked Simmer the tails beans salt and onion elowly for 2 1-2 hours in the water to which the vinegar has been added Add more water if needed Serve with a crisp green salad Serves 4 Johnnie Fair SYRUP Braised Short Ribs of Beef With Vegetables 2 pounds beef short ribs 2 tablespoons salt 1-8 teaspoon pepper 1-'2 onion 2 carrots 1-2 green pepper if desired) 2 sticks celery Cut short ribs into individual squares and flour them Brown slowly on all sides in 2 tablespoons Star lard allowing 20 to 30 minutes for browning Add seasoning minced onion and 11-2 cups water 'Cover closely and simmer for 2 flours Add vegetables cut small and continue cooking 30 to 40 minutes Remove meat to platter 'thicken vegetable gravy with 1 'tablespoon flour stirred into 1-2 'cup water Servies 4 'Boiled' Beef Dinner 3 1-2 pounds cross cut fore-shank of beef 1 1-2 tablespoons salt 4 potatoes 4 medium sized onions 4 large carrots cut in half Place shanks in stew kettle and -It Enriched with Dextrose ob tai aht Piquant Sauce 1-3 cup horseradish 1-2 cup catsup (bought for previous menus) 2 tablespoons chopped dill pickkles 1 cup chopped cabbage 1-4 cup diced celery 3 tablespoons French dressing 1-8 teaspoon salt Pork Shanks With Vegetables 2 fresh pork shanks 3 tablespoons salt 4 tablespoons vinegar 1 small red cabbage 4 to 6 carrots 4 to 6 potatoes Have 6kin removed from fresh pork shanks and have meatman saw them in two pieces crosswise Cover meat with water add seasonings and vinegar and simmer gently for 1 1-2 hours Cut cabbage into quarters Peel potatoes Scrape carrots Put all vegetables into kettle with shank6 Continue cooking until vegetables are done Arrange shanks in center of platter with vegetables around Serves 4 This week and treat the family to ginger cup cakes made by your favorite recipe usng Johnnie Fair Syrup for sweetening Make plenty of them for they'll all ask for "more" lb YOUR GROCER SELLS IT better Ben trying to do 0 than ever on my war 5ob CI bIlt for some reason 5tIst can't seem to get going Uust be the swing shift these changed habits of living grabbing qu16c meals etc 1 OFFICIAL TABLE OF CONSUMER POINT VALUES FOR MEAT FATS FISH AND CHEESE No March 29 1943 Steamed Carrot Victory Pudding 1 cup grated raw carrots 1 cup flour 1 teaspoon baking powder 1-2 teaspoon soda 1 teaspoon salt 2 tablespoons sugar 1-2 cup honey 1 teaspoon grated orange rind 1 teaspoon grated lemon rind 14 cup orange juice 1-3 cup finely chopped suet Mix ingredients put in a well greased pudding mold 2-3 full Steam 2 1-2 hours Unmold and serve hot with fruit sauce 2 Understand meels-onthe-run badly selected foods might be causing lack of In my diet Asked a friend about lack of bulk' Said it's a common cause of constipation Maybe that's my trouble! Thin slices of oranges arranged Over top of ham loaf gives an interesting new flavor and plenty of appetite-appeal Baste right over the slices when basting the loaf during the cooking The slices are also good on veal loaf NI 3 4) Veil elp medicinal 4) leXatives don't 'h me mlich Only give temporary relief same trotile aga bin 410-1 Choose Ration Points Wisely (Point-Rationed Items Are Starred) Dinner Serving 3 or 4 Beans and Tomatoes Escalloped Raw Vegetable Salad White Bread Margarine Butter Cherry (Or other Fruit) Cobbler Tea 4 0 Read about RELLOGG'S 4) ALL-BRAN When you eat it gets at cause of constipation due to lack Of bulk and corrects It Had ALL-BRAN for breakfast this morning Crisp deliciocrunchy us A wonderful cereal! ooilsool COMMODITY Points COMMODITY Poinh COMMODITY Points COMMODITY Points COMMODITY Points per lb per lb por Its per lb nor lb BEEF BEEF LAMB- PORK READY-TOSTEAKS VARIETY MEATS MUTTON STEAKS AND CHOPS EAT MEATS Porterhouse 8 Brains 3 STEAKS AND CHOPS Center Chops 8 COOKED BOILED BAKED T-Bone 8 Hearts 4 Loin Chops 8 End Chops 7 AND BARBECUED Club 8 Kidneys 4 Rib Chops 7 fresh and Dried Beef 12 Rib-10-inch cut 7 Livers 6 Leg Chops 7 cured only 10 Rib-7inch cut 8 Sweetbreads 4 Shoulder or Tenderloin In whole or half 9 In slices 11 Sirloin 8 Tails (ox Joints) 3 arm chops 7 Ham slices 8 or shank end 9 9 Tongues 6 Round 8 Tripe 3 ROASTS Shoulder Chops and Steaks 7 whole or Top Round 8 or part 8 Bellies fresh and cured only 6 half 10 Bottom Round 8 Sirloin In 6 slices 11 Round Tip 8 or VEAL Yoke Rattle ROASTS Picnic or In 8 --L Picnic Chuck or Shoulder 7 bane in 5 half or end cuts 7 or 10 Flank 8 Yoke Rattle or Bouillon Cubes Beef Extract STEAKS AND CHOPS boneless 7 cuts 8 and all other meat extracts ROASTS Loin Chops 8 Chuck or Shoulder square or half 7 and concentrates 7 Rib Chops 7 in 6 shank end 7 Tongues 8 (chine bone on) 8 Chuck or Shoulder square- 9 Spareribs 6 (10" cut) 7 Shoulder Chops Round Steak (cutlets) 8 8 half (picnic) Pigs In 2 Blade (chine Sirloin Steak or Chops 7 Chuck or Shoulder cross- bone in 6 The point value of any bone on) (10" cut) 6 In 5 half (picnic) other ready-to-eat meat (chine bone on) ROASTS boneless 8 item shall be determined (1' cut) 8 Rump and in 6 STEWS AND OTHER CUTS half (Boston by adding 2 points per Blade (chine 8 Breast and Flank 3 pound to the point value per Rump and In 7 bone on) (7" cut) 7 Leg 6 In 4 half (Boston pound of the uncooked item Round Tip 7 in 6 6 8 from which it is prepared if Rump--bone In 5 8 in 4 it is sold whole or 3 points 8 Lamb ground per pound shall be added if Chuck or In 6 STEWS AND OTHER CUTS from necks Banks shanks OTHER PORK CUTS it is cooked and sliced Chuck or 7 In 4 breasts and miscellaneous Spareribs 4 6 lamb trimmings 6 Neck and Backbones 2 STEWS AND OTHER CUTS Flank Meat 5 VARIETY MEATS In 1 SAUSAGES Short Ribs 4 In 5 Fat Backs and Clear Plates 4 In 4 6 Brains 3 Plates regular 5 5 In 4 Hearts Livers Jowls 5 6 Items are hard Salamlhard 3 Dry Typical In 4 Shank and Heel 8 less 6 Kidneys 3 Hocks and Knuckles 3 Cerveiat and Pepperonl 9 4 Leaf Fat 4 Sweetbreads Meat 5 Ground Veal and Sweet Semi-dry Sausage: Typical 4eck-Lbone in 5 veal ground from necks Tongues 6 VARIETY MEATS Items are soft Salami 4eck-Lboneless 6 flanks shanks breasts Thuringer and Mortadella 8 lee! of 6 and miscellaneous veal BACON Brains 3 Fresh Smoked and Cooked hank-bone in 4 trim mings 6 Chitterlings 4 Sausage: 6 VARIETY MEATS or piece rind on 7 Hearts 3 Group Typical Items are or piece rind oil 8 Kidneys 2 Pork Sausage Wieners iAMBURGER Brains 4 rind oft 8 Liven 5 Bologna Baked Loaves Hearts 5 style piece and Liver Sausage 7 leaf ground from necks Kidneys---- 5 or sHced 11 Tongues 6 Group Typical Items are flanks shanks briskets livers 8 1 Ears 1 Scrapple and Tamales plates and miscellaneous Sweetbreads 6 and Jowl Tails 3 Souse and Head Cheese beef trimmings and beef fat 5 Tongues 6 squares 5 Snouts 2 also included 4 5 Be en eat Ills YSLLOGG' 0 A154 -'BBAsS dr trIlang plenty of Nv at er 111 at el brealc oi all records a Beans and Tomatoes Escalloped 1 1-2 cups cooked navy beans 2 tablespoons chopped onions 1-2 cup diced celery 1-2 teaspoon salt 1-4 teaspoon pepper 1-4 teaspoon poultry seasoning 2 tablespoons butter or melted margarine 1 2-3 cups canned tomatoes 1-2 cup buttered crumbs Mix beans seasonings butter and tomatoes Pour into buttered and shallow bakikng dish Cover with crumbs bake 2 minutes in moderate oven le la Raw Vegetable Salad 1 cup crisp raw cauliflower 1 cup diced crisp raw carrots 1-4 cup chopped onions 2 tablespoons chopped parsley 1-8 teaspoon salt 3 tablespoons French dressing Mix and chill ingredients Pass in 6naal1 dish Cherry Cobbler Rich Biscuit Dough (1 Cup Flour) 1 1-2 cups seeded cherries 1-2 cup sugar 1 tablespoon flour 1-8 teaspoon nutmeg 1-4 teaspoon grated lemon rind 1-8 teaspoon salt 2 tablespoons cherry juice 1-4 cup water or orange juice 1 tablespoon butter melted Carefully place biscuit dough on top of rest of ingredients blended and poured into buttered shallow baking dish Make 4 steam holes or cuts on top of the dough Bake 30 minutes in moderate oven Serve warm or cold Apples or Eat KELLOGG'S ALL-BRAN for Breakfast Regularly MEATS MEATS 9tro FISH Potts (in tin or glass hints (In tin or glass (In any harntatIcally tit FATS AND OILS per or CHEESES Points CHEESES Points poi lit per ilL Pol ill Ill ilL containers) containers) soalod container) Brains 3 Pigs Feet boned Cutlets 3 Bonito 7 Butter 8 Examples el rationed Greek (ail hard varieties) I All Bulk Sausage 7 Potted and Deviled Caviar 5 hee-es: 7 Lard Process Cheese 8 Chill Con Caine 3 Meats 4 Crabmeat 7 Shortening 4 Margarine 5 Cheddar (American) 5 Swiss Cheese Foods Deviled Ham- 6 Sausage in Dit 4 Fish Roe 7 Salad and Cooking Oils Brick I I Some cheeses are not Dried Beet 12 Tamales 2 Mackerel 7 (1 pint-1 pound) 6 ii The important Hams and Picnics (whole Tongue Beet 7 Salmon 7 Limburger I All ewimpiedi are: or half) 10 Tongue Lamb 7 S'ardines 7 Creme Cheese Neld- Luncheon Meat a chatel 'Cott' Ca CHEESES Club bert Lioderkrtrig Brie 7 Tongue Pork 6 Sea Herring 7 Ratiimed cheese inchid Gouda Blue Meat Loaf 7 Tongue Veal 7 Tuna 7 natural cheeses and prod- Edam Meat Spreads 6 Vienna Sausage 7 Yellow Tall 7 acts containing 30 pereerd Sr mats by weight el nein- Smoked (Ter a (mplest fist el cheeses not rationell see Pigs Feet bone In 2 All Other 7 All Other dt ral cheeses Italian (all hard varieties) the Regulation) clekY 77le IkEOUalW MADE BY KELLOGG'S IN BATTLE CREEK I ALL-BRAi t'S A REGISTERED TRAGE-WARK Of KELLOGG COMPANY Enos purchases in bulk units containing more than five (S) pounds (not subdivided into its of pounds or loss) Esc such purchases see Official Table el Trade Point Values Turn to Page 6-8 See RATION-EASY MENUS.