Detroit Free Press from Detroit, Michigan • Page 12

BY AND ABOUT WOMEN TODAY'S MENU TOWER KITCHEN 12 THE DETROIT FREE PRESS THURSDAY. JUNE 3, 1943 OPA Price Juggling Skyrockets Cost of Most Beef RECITAL Mr. and Mrs. Donald Armand, heads of the drama and dance stitute of Musical Art, are pre- paring their students for a re- "tal of Divertissements to be Federation of Women's Clubs. Jtttely gJ'g" admissi0n will be replaced by departments of the Detroit In- given June 1A at tne uetroit war stamps.

r- vV-t Use breasts of lamb which will soon be one point per pound to make an economy crown roast. Seasoned rice is used as the stuffing for this meat cut. Romp and sirloin roasts are among the veal cuts which have their point values reduced when the new point value tables go into effect June 6. Boiled and cooked as a pot roast, the veal is grand served with carrots, onions and tomato gravy. Several veal cuts for stew will take reductions in coupon costs.

Housewives Utilize-Newly Reduced Meat: WJis- vjpfliBSJa 1 Hhs Vf4 a Cuts a good selection in the pork and broil left-over cubes on and lightly browned. season with Worcestershire sauce. Add more salt and pepper if necessary. Cook gravy, stirring constantly until thick and smooth. Rice stuffing: Cook one cup of rice in boiling salted water for 10 minutes.

Drain and rinse. Brown a half pound of bulk pork sausage (use meat drippings in place of sausage, if desired) and two tablespoons of grated onion in a skillet. Add partially cooked rice with two tablespoons of chopped parsley, one and a half teaspoons of salt, an eighth teaspoon of pepper and enough stock to make slightly moist. and onions. Add to meat.

Add more water to prevent burning and to keep two cups of stock. Cover. Cook slowly another hour. Serve meat in the center of the platter. Arrange vegetables around meat.

Serve with slightly thickened gravy. This may be baked in a casserole in the oven and served at the table from the casserole. Serves six. dirl away Cleon upholiitery with ROMAY also rugs; carpets, ft dissolvt grease ond soil, leaves colors bright. Easy directions on label.

Quart bottle only 15c at grocers. MADE BY ROMAN CLEANSER CO. BY GERTRUDE VOELLMIG EVAPORATED AND condensed milk are now rationed. When you buy cream or cottage cheese after Sunday, June 6, it is going to cost you three points per pound. And unless you are better at juggling red ration points than most folks, you might as well forget about beef steak during the new period.

These are some of the changes In point values announced by the Office of Price Administration this week. The new list of point values published in the Free Press this morning) shows that many of our favorite beef cuts will jump three points and hamburger one point. To offset these raises there are a few reductions in veal, lamb and pork groups which will give con RDss Voellmig sumers some new coupon bargains. If you want a good veal roast, for instance, you will choose a rump or sirloin roast. With the Shank end of ham will be list.

Marinate in fruit juice skewer until heated through home to use in making stock.) Trim edges to make rectangular pieces. Fold lean sides of both breasts at right angles to rib sections to make a bottom in the crown. Sew sections together with ribs on outMde. Season with salt and pepper. Fill with stuffing.

Place on a rack in a large kettle to cover bottom of pan. Cover and simmer until meat is tender, about two and a half hours. Remove crown to a hot platter. Add enough water to the liquid to make two cups. Mix flour with one half cup of cold water.

Add to hot liquid, 3 Buy and Sell Thru Free Press Want Ads Thursday's War-Time Dinner bone lp, the coupon cost will be five points per pound, boneless seven. Veal breast tp roll and cook with a delicious stuffing, neck and shank with the bone in (perfect for braised dishes, stews and pies) have each been reduced one point. Good Choice of Lamb YOUR CHOICE in lamb roasts might be a yoke or a chuck piece. A cross cut of chuck or shoulder with tho bone in will be only four points a pound. Breast of lamb, a pair which can be made into as nice a wartime crown roast as you might want, will be reduced to one point per pound.

The shank end of a ham Is a worthwhile selection in the pork list. It will sell for five points a pound. Use it baked and sliced. Then cut pieces into cubes, put on skewers, marinate in fruit juice flavored with a bit of mustard and broil until lightly browned and hot. Fine for a company supper dish, perfect for camp-fire picnics.

Spareribs are coming down another point to sell for two points a pound. Stuff or serve barbecue style as a treat for the family. Pig knuckles, favorites with sauerkraut, are under the new set of values only one point a pound. Variety Meats a Good Buy THE VARIETY MEATS, practically all food and no waste, are always a good buy. They are even better values with the new slashes some of them will take Sunday.

Beef kidneys wonderful in kidney pie are going to be three points per pound, veal kidneys four. Lamb and pork livers will be cut to four points, pork kidneys, sweetbreads and tongues all reduced one point. Twelve different cuts of meat including such favorites as ox joints, breast and flank of lamb, bacon rinds and pork knuckles are now on the "one point per pound list." The wise homemaker will learn to use these to give flavor and variety to her rationed menus. Note these changes also: Most canned fish will be up a point per pound; some of the previously rationed cheeses are down to six points and dried beef in the ready-to-eat column has skyrocketed to hit an all time high of 16 points per pound. START NOW to figure how you can effectively make use of the new cuts which will come in rationed foods taking red coupons.

Here are a few recipe suggestions which will help. Economy Boast of Lamb with Stuffing 2 lamb breasts Salt and pepper Rice stuffing Water 4 flour 1 Worcestershire sauce Have butcher remove breast bones from lamb breast. (Bring fife After your day's work TREAT YOURSELF TO A HOT SHOWE ROR TUB- BATH dar Ihc Tower Kiffhen Dlann healthful rtinner 1o heln D'lroit home-makers fill Ihetr families' foorl requirements Rationed foods and Ihos which are. wart-e are taken into onideration to make the meal practical for Lite home fronl. Veal Casserole Buttered Macaroni Green Beans Spinach arid Hard Cooked Egg Salad Strawberry Shortcake MARKET LIST Tonight's Market list may be purchased for approximately 88 cents and serves six.

The dinner takes six points in red coupons. V2 lbs veal breast (6 points, red coupons) 1 bunch green oniong 1 lb spinach 1 pt strawberries CHECK THESE SUPPLIES: Salt, pepper, flour, fat, celery, carrot, seasonings, eggs, sugar, baking powder, milk, macaroni, bread and beverage. Veal Casserole iy2 lbs veal breast Salt Pepper Flour fat 6 stalks celery, diced 6 carrots 6 green onions, diced Seasoning Wipe meat with a damp cloth. Cut into serving pieces (about six). Season.

Roll in flour. Brown in hot fat. Add about two cups of water. Cover and cook slowly for one hour. Pare the carrots.

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