Indianapolis Times, Indianapolis, Marion County, 24 March 1943 — Page 3
Sal
RRR RRS
"roasts. Weiners, bologna and knock-
P.).—The office of pricé adminis-
used ‘for kosher meats under the po ration program starting Monday.
! 4; shoulder chops, 6; ground veal
_ dry, 8; all others, 7.
- beef ranges from four points for
~ (for livers and tongues),
"OPA Announces Special
~ Table for Ration Program, ‘WASHINGTON, March 24 (U.
tration announced today that a special point value table would
‘Sample point values per pound for kosher products:
Beef—Rib steak or roast, 8; chuck steak or roast (origless), § 8; boneless shank, 6; hamburger, 5 ‘Veal—Foresaddle, breast (bone in),
and patties, 6. Lamb—Foresaddle, rib chops and roasts, 7; ig chops, rib bone, 7; lamb patties, 6 Sausage—Dry -Sausage, 9; semi-Ready-to-eat Meats — Corned beef, 8; pastrami, 7; tongues, 8. Five principal classifications are shown on the kosher table—beef, veal, lamb, sausage and ready-tor eat meats. Under these are 78 items, including variety meats, and ranging in value from one to nine points
pér pound. Only two items on the koshet ta-
Bie have a per pound point value of nine—dry sausage and less shoulder vealorclod. |
‘Rib beef ranges from four\points for ‘flank or short ribs, to ‘eight poihits for steaks or roast. Chuck
breast flank to eight for boneless steak or roasts. The point value of other beef: Brisket, four to six points; plate, four to five; shank, four to six; “hamburger, five; variety ‘beef, one (four lungs) to six
“The lowest point value for foresaddle veal is four for breast with the bone in. Eight points are charged fer first cut rib and chuck chops and seven points for Second cut chops. ‘Lamb point values range from one for heads to seven for chops and
wurst cost seven points per pound. ¥
Beckman Ward In Use at City
+ CITY HOSPITAL today placed in operation a mew 35-bed obstetric ward.
to. Ett Mah 28,190 15 ry A a BEEF BEEF LAMB— PORK | READY-TO- |. STEAKS VARIETY MEATS | MUTTON STEAKS AND CHOPS | EAT MEATS 59... J 8 |Brains...... | 8 | STEAKS AND CHOPS Center Chops._..........! 8 | COOKED, BOILED, BA T-BOmS.... canine : Hea cesresnssrssncsscees 4 Lin Chup. - 3 : End . 7 AND RAKED, : Mita 7 [ton] 3 fmm 7 [Maes te a) 20 Romie] 335 Rib—7-Inch cut 8 | Sweetbreads 4 | Shoulder | Tonderioin__..............| 10 rs In. hold 11 pic ssseverred 8 [Tab {ot W)...rmerenio 3 1 AR CHOI 7 | Ham, slices___.__.._______]| 8 | Ham—buttorshankend. | 9 Sina emerson 3 1 TOUS. neers], & {taSyS Shoulder Chops and Steaks_ | 7 | H wl AAR Espen orpart.........| 6 | Bellies, fresh and cured only.| 6 re mmsopntbbressinaton) 2G: Top Round $ ry el u J 11 Rgunt ese lus VEAL Yoke, Rattle, or Triangle : ROASTS Pllc or Shoulder bon bn... 3 Chuck or Shoulder — 1. Lg 5 Loe—wivie it arses ? flacor Shouiter— : STEAKS AND CHOPS. *| | boneless. et 1 Vm ccnabte ; ROASTS Loin CHOPS... ooooeeeeeeeee] 8] Chuck or Shoulder, square H katy 7° Rib Chops 3 Moe _._.| 6 | Ham—buttor eae * Rib—standing (chine bone on) Shoulder Chops. ......| © | Chuck or Shoulder, square- Ham—boneless.....________. 9 anan................ 7 Round Steak (cutlets 8 | cut-honeless..._.._.___. 8 Shoulder—shank half (picnic) § Blade Rib—standing (chine sirloin Steak or Chops.————| 7 | Chuck or Shoulder, cross- CR 6 bone on) (107 cut)........... $ me na... 5 | Shoulder—shank half (picnic) Rib standing chive bone) | | ROASTS STEWSANDOTHERCUTS | | bonsess_. % Blade Rising (Sid Rump ad San—bonlis. S Jomestans mans" 1 3. | Stuer butt batt (hostn ©, on) "oul)....._| 7 6 | Neck—bonein_ "| 4 orate Baton | / ond To 7 Penne —boneless ¢ | Shu ( | win =| § | Shoulder—bonein..........| 6 Shank—bone fn ———.| 4 ceansnnss]: 8 sold wh 2 Sei] § [| Stouider-boteiess........ ® | Lamb Pattes—iamb ground OTHER PORK CUTS jet pound : Chuck or Shoulder—bonein.. | 6 | STEWS AND OTHER CUTS from necks, flanks, shanks, it is cooked and sliced. Chuck or Shoulder -| 7 | Breast—bone in 4 breasts and miscellaneous Spareribs 4 ; £ roast boneless | ¢ | lambtrimmings_______| © | NeckandBackbones_.___| 2 © STEWS AND OTHER CUTS Fk Wont corey 8 1 vaiery meats Foet—boneln._._________. 1 | SAUSAGE Short Ribis 4 | Neck—bonein___ "| § Fat Backs and Clear Plates_.| 4 * Plate—bome in Neck—boneless ¢ | Due... | 3 | Plates, regular 5 A | 5 | stankbonein of 4 | Hears 2 [terres]. 3] Ppa: Ty mw. i Stank ang Heel Meat—bone- ¢ |x oo 3 | Hocksand Knuckles.......| 3 Corvelat, and Pepperoni__| 9 Fink Wat o| S| ero Vea and pais : a — & |e 4 [Smid Suse: Tyga | 22 Neck-bone I~ “| s | veal ground from necks, ONGUES - oem anaemenef ftoms are soft Salami, Neck—boneless. | 6 | flanks, shanks, breasts, VARIETY MEATS Thuringer, and Mortadella.| 8 Hono ies ¢ | mi mm ; BACON Bais... 3 | Fash, Smoked and Coed IS el 6 J URIEFY MEATS ] Bacon—slab or plece, tind on. SAMA ome 3 | Group A: Typical toms are VARIETY MEATS Bacon—slab or piece, rind oft.| 8 | jineys 2 Pork Sausage, Wieners, HAMBURGER Brains... conc ans nn 4 | Bacon—sliced, rind off______. 3 towers 1» Baked Loaves, bg om | [ME [mbm | § | ee s 3 n S, [ 1 aR ay OF SEol ae ea En : _ shanks, briskets, Bl 3 [pe artes 1 JES 1 Son Toi and miscellaneous Sweethreads................| 6 | Bacon—plate and Jowl VAS eesenncnnceianniionne 3 Souse and Head Cheese trimmings and beef fat.| 5 | Tongues... 6 | squares. 5 |sooutse.. a] 2 | alsolncluded_____:____ 4 : MEATS : Cin tin or gises ols (tn tin or Hae urd (0) any hermaticatty mit] FATS AnD ons | Mu CHEESES® hor CHEESES® bis Bras 3 Pigs Feet, boned Cutlets | 3 | Bono... | 7 Bur. : Eagles of rationed Grek ol ad vas “il ulk Sausage.._.._........ Potted and Deviled | | Caviar... of? =zsmantumaauann SHétana: etna chi ConCome________| 3 | Meats... | 4 | crabmeat. | 7 i eoneneeee] 8 | Shotlar (America)..... Cho Fats] 8 Deviled Ham___.........| 6 | SausageinOll___..._| 4 |FishRoo._..______| 7 |corarme.. SB pe. chasms. mee Dried Boof___________ 12 | Tamales_._... J 2 | Mackerol ______| 7 sod nd Ci i PT ——— raonnd. "The imperieg ban: in Picnics (whole Tongue, Beel_.____._| 7 | Salmon 7 Lihue etna Al pets ws - ‘orhalf)._.__._._..._..| 20 | Tongue, Lamb......_.__| 7 | Sardines... | 7 . atl 8 Shans, Nandy Luncheon Meat......_.| 7 | Tongue, Pork. 6 [Suaboring.._| 7 | CHEESES" er so ong" ie. Ned io... 1 Jong, Vl. omvrnine Tim... ? mal cheate gd rd. a ———_—_ Blues Meat Spreads... .... i na Sausage..........| 7 | Yellow Tail..._......| 7 [eta.contaising 30 preent Smoked. — (For a complete list of Pigs Foot, bone in| 2 ANOther_.__ | 7 | Avot... 7 [ran resteotone-) | olan (alban varieties) |] | Ghotees ho rationed, sve
517308
BS NY Oe (links who ps le For such purchases see Official Table of Trade Point Values, ;
©. $. GOVERNMENT PRINTING OFFICE
Be. Cuts and how to use them Pork Cuts and how to use them
(STUDENTS WILL | WORK ON FARMS
“fon the farms during! vacation are
Lions Club Furnishes Data
jeruit high school boys and girls for farm work next summer are being] |
“{the farmers’ needs and explain how
: vania st.
_|ated $1500 to finance the recruiting < and placement bureau.
_| furnishing of a recreation day room
‘| writing desks, upkolstered furniture,
A245
- On Hiring Boys, Girls This Summer.
Detailed instructions of the Lions’ Volunteer legion movement to re-
mailed to Marion county farmers. The letters ask information on
the students can help. Students willing to work and stay
being -registered at the legions headquarters in the county agricultural agent’s office, 445 N. Pennsyl-
The Lions club here has appropri-
*L. H. Noonan, production manager of Stokely Bros. & Co., today indorsed the project as an added means of growing and harvesting increased crops which will be needed to help meet the nation’s food demands this year.
MALLORY WORKERS OUTFIT CAMP ROOM
Inc, have completed the for the men of Camp Atterbury. The project was carried out through. the company athletic association. Vivien Hill, assisted by Edith Abbett and Lenora Collins, were in charge of the furnishing. _ Included in the room are a piano, automatic phonograph, two radios,
ping pong tables, dart boards and other games.
Hello, Pia’ Feet; Adieu, Dried Beef
WASHINGTON, March 24 (U.P).
hy aployens of P. R. Mallory &|
SEAS TANG a PE 3 ASKER ARE A
4 :
we
into some difficulty. There may
longer being imported.
however, will be available and plentiful. Patterns may not be as varied as in pre-war days. but there'll still be a good crop to choose from. The WPB order tutting the textile industry’s dye supply . won't effect materials used to cover this year’s new furniture. Colors will still be bright. ” ” 2 Grills and Barbecues Only last year’s grills or - barbecues are available. These
may no longer be manufactured. 2 2 =
Beach Umbrellas
s = a Summer Rugs |
market. ' available and some are still being will be scarce.
8,8 #8 ; . ~ Screening
but there is very little of it around.
not lucky enough to find some
HOME FRONT FORECAST | : - By ANN FRANCE WILSON : Tm we cerca |
Other outdoor furniture, Bie
cooking devices have been termed unnecessary by the WPB and
Unless you can find a beach umbrella or parasol left over 0 from pre-priority days you won't be able to buy any this year. §
There's a ban on the manufacture of these: shade-providers.
Only early birds will find any imported summer rugs on the Some -sisal' and ‘other imported summer rugs are still
There are plentiful substitutes; however, made of domestic fibers and in many cases are such accurate reproductions of the real thing that you probably won't be able to detect the difference.
Copper screening has been frozen, making it absolutely unavailable to civilians. Galvanized wire. ‘may be used for screens,
You need a high-priority rating to buy it, too. So if you're
from last summer, you might just as well give up the whole idea.
be approximately a two-week's
supply of metal and rattan furniture left over from last year, and when this supply is gone there will be no more. ‘WPB has banned the manufacture of all metal furniture and rattan is no
a 8 8 2
-
imported, But by and large they
dealer with screening left over
NEW AUGUSTA 0. E. S.. TO SEAT OFFICERS
‘New officers of the New Augusta chapter, O. E. S., will be installed at 8 p. m. Saturday at their hall. Seated will be Mrs. Mary Wright,
Edith Stephenson, treasurer; Mrs, Cecil Ellison, conductress; Mrs, Nellie Smith, associate conductressg Mrs. Cornelia Childress, chaplaing Mrs, Esther Jacobson, marshal} Mrs. Emma Todd, organist; Miss Betty Mareane, Adah; Mrs. Olive,
; ’ —Highest and lowest point values, worthy matron; Walden Wright, Caldwell, Ruth; Mrs. Mildred: ‘The unit, a remodeling of the A o HIND FOOT respectively, under the new meats. : 80%) Owens, Esther; Mrs. Edna ‘Hams yo old surgery ward, was dedicated HIND SHANK lo | EEL OF ROUN PLL ; .| worthy patron: Mrs. Florence last night and designated as the 3 and fats rationing program will be:| merly, Martha; Mrs. Olive Wright, © i Berkman ward, fn honor of Or. } Dried beef-.......... 12 points a lb, Fickenworth, associate matron;| Electa; Mrs. Marie Roetter, wardens = {EE Henry PF. Beckman. : : A] Pig's ears, pig's feet Merritt Smith, associate patron;|Benjamin Combs, sentinel, =i yl A bronze plaque in his honor and bacon rinds... 1 point a lb,iMrs, Clara Lucas, sechetary; Mrs.| Mrs. Nellie Combs, soloist. Lae © - . was unveiled by Dr. Charles W. [ TENGERLOIN | : Myers, hospital superintendent. . SIDE PORK Se About ,200 persons, including Ny : : “ ~~ members ‘of the Marion County : i ~ ; Medical society, attended the cere- . <i Ih dinical demonstrations. Serf £1 IT'S ONE DAY NEARER VICTORY. . © NAOMI 0. E. S. LISTS J a + 5 # ‘BIRTHDAY LUNCHEON \ | & line A covered dish Juncheon will be id A served at 12 noon Friday at the ©. Y.W.C. A by the Naomi chapter ’ : auxiliary, O. E: 8. Those having : : Cut Deseription of Cut’ How Prepared birthdays from January through Cut Description of Cut Uses Feet Bone, skin, not much meat Cooked in water, pickled, March. will be honored. Neck Juicy, well flayored. Soups, stews, meat loaf, He a this is Aelicases bs F fried with vege : tesses Mrs mince meat. - ms meat, very e. h—st. ts. ng Nellie i rly Tia Wilson, Fore and Bone, gristle, varying amount Soups, stews, meat loaf. ; ed a a ing. : : : / hind of lean. im water. « Angel and Mrs. Mary Roberts, Mrs.| Chuck Good quality; muscles do not Roasts, Pitioasts, steaks, Fat Back Mostly fat, used for salt pork Fried, jombined with other Lillian Winget, president, will pre- run in one direction.’ stews, boiling” meat. d lagding. : side. Mrs. Lena’ Winans is the Brisket and . Lean and fat in layers. Corned beef, “boiling” meat, Bacon Cora and smoked: Tat Be panbroiled, as’ seanewly elected secretary. Plate Muscle Shere Boned Ha stews. streaked: with lean. soning. i : ine. -Loins Tender, lean Meat: Botied "Roasts, chops, crown roast. R - . Short Ribs om Ms of ribs and Stews, braised beef. : ane d Seed as Canadian ation | ng Rib Rich flavor, very tender, easy Choice roasts, rib steaks, Picnic Well flavored, largely lean Same as ham. oo carve. del Piricchic ho cid Shoulder meat. { Short Loin ender, contains tenderloin ort , T- J i I» : ; Dates ’ muscle. re Bh i>. Boston Bun Highes in lean thats any pork Same = 4 for STRAUSS § SAYS : ‘5 3 -§ x Loin End Tender, juicy; steaks contain Sirloin steaks. . : : 3 5 ‘4 varying amounts of bone. Spareribs Lean and fat, good flavor. Roast, cooked in water. ; 0 2 3 ? braised. : & a Sugar . Flank Coarse grained, well. favored, Stews, ‘bailing? meat, Tica L . bots. Sold - nr contains one flank steak. ground meat, braisin enderloi an, tender, no Roast, braised, fried. i through Mey So for-nve ‘pounds Round Well-flavered, very little bone. Steaks, pot-roasts, a. iy alone or as part of poh oa a . Swiss steak. ¥ at One-tenth to one-third of Frying, shortening. Gasoline Rump Well-flavored, - considerable © Corned beef, ¥ pot.roasts . carcass made into lard. a bone. x tL. . 2 : a A book—-coupon. B:gdoa- through ~ a : : 3 May 21. V. Bo : : Fuel Oil eal Cuts and how to use them J amb Cuts and how to use them
a | ‘Coupon 4 good for 11 gallons ( 3 x Tires . ‘Tires for holders of A gas books
you want a TOPCOAT
* must be inspected by March 3L ’ . Canned Goods . that's really nice— : ED ao ImLuee ‘ : foo} shai 800d tomorrow through, Apri 30. something to feel good oi Shoes ° ‘ : j ined : Son 1 pdt on inside of—something r © Meat to keep you comfortable sit FP Pum ea —something good to 3 , ff 2=2w-— look at-—(from your i \ ui fi Half of Foods standpoint—and from © AE ine other's view) SEs 1g Leg . it ch re emer veal birds. om Deseription OF Vacs You CAN ot sich 1 : a A oe 2 was Les Solid meat, ine quality. outs, sten T si is. or a fio Explains Coqtny Kitey shops le ge ch ms op. Poet = {os me Connon Ros Gop rans, on sue 1h weal. pa Te Nl {Begin Cod quality Sifled out, Suevs, elied. Shoulda Rouste, chop, sows, lost | ~The Name of t—is VERNON So | Shoulder Good quality. Roast, boned and: rolled, frdiing IN. 01 ; 3 : slopes povumats. (0. 0 Sprite Prices are (mainly) Shak Little méat, fie favor. tow, pressed vil guding™ : pocket stuffed. : These eharts, compiled by the office of es administration, describe certa nh meat ‘cont how to use them ¢ so » that i 5 and 21 50 Eh ~~ housewives will be able to make better use ® of their meat ration I sii : oints. ones bait ri REV. KUEBLER 70 SPEAK |SEEK 300 LABORERS [laborers on duty previow to hie] Theyre ready. for you b sip ito- | Tne mov. gotert 6 Zoster wil aT MR FORGE DEPOT" ooomert wil be raed x f|ipesk on “The Cross and Faith sens easly sels bogie £ 2 ine A) ; >
Tecel
: || week Lenten service in the Priedens commission has