Kankakee Valley Post, Volume 11, Number 7, DeMotte, Jasper County, 2 January 1941 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

“Meat makes the meal,” especially when there are husky, harcUwolrking men to feed. But for those behind the scenes in the kitchen, thinking up a different and a flavorsome meat dish for each day out of the seven is no small task. There are two ways to approach the problem. First, investigate

some of the lesscommon cuts. You’ll find them thrifty to buy because the demand for them is less. Most of them

fairly abound in good flavor and need only-to be properly cooked to be serious rivals to more expensive cuts. If you are buying pork, ask the meat dealer to prepare you a handsome rolled sirloin roast. It’s a thrifty cut not so well known as the pork loin roast but it has decided advantages. Two sections of the pork sirloin are boned and tied together into a solid roll Q's meat. The round, compact slices offer no obstructions to the knife, and are the answer to a carver’s prayer. The picnic shoulder of pork is another cut of exceptional flavor. Have it boned, stuff it with spinach and roast it.

If- it’s too soon for another leg of lamb, buy a section of lamb breast and have it rolled witfj a layer of sausage. Slice off the meat, as you w r ould a jelly-roll; you’ll have the neatest pinwheels imaginable. Lamb shoulder and lamb shoulder chops are two other not-so-well-known possibilities. The second way to coax some vhrfety into your meat dishes is jto try new w r ays of flavoring cuts that you serve often. If much of yoijir meat supply comes from a frozen foods locker, this is your best bet. Have pork chops cut double thiejk and stuff them with a tart mixture of sauerkraut and apple. Your family wall beam approval whpn you serve that combination! Cj>r make your next ham loaf like an upside-down cake so that when you turn it out, there are of bright-as-a-dollar apricots across the top. Try canned gooseberries as a relish wath ham or beef, or canned Damson plums with veal.

Pork Chops Stuffed With Sauerkraut And Apple. (Serves 6) } 6 loin pork chops (cut 1-inch thick) 1 cup sauerkraut (drained) if 1 cup tart, red cooking apple (diqed) (unpared) Vi teaspoon salt ! Vs teaspoon pepper 2 tablespoons fat Vi cup sauerkraut juice. 11 Have a pocket made from the outside of each chop. Combine sauer-

traut with finely diced unpeeled apple and stuff the chops with the mixture. Season them with salt and pepper and brown on both sides in hot

fat in a heavy skillet. Add sauerkraut juice, cover, and finish the cooking' in a moderate oven (350 degrees). Bake for IVi hours, and remove the cover during the last 15 minutes of baking to brown the chops. Round Steak, Western Style. (Serves 6) 2 pounds round steak 2 tablespoons butter „ 1 teaspoon salt Vs teaspoon pepper 2 medium onions (sliced) Vi lemoh (sliced) \ 1 No. 1 can condensed tomato soup (116 cups) 1 cup water • Have round steak cut” % inch thick. Spread with butter and sprinkle with salt and pepper. Arrange slices of thinly but onion and lemon over steak. Dilute tomato soup with water and pour over steak. Bake in a moderate oven (350 degrees) for 2 hours uncovered. Boneless Sirloin Pork Roast With Stuffed Apples. Ha\e the meat retailer remove the tenderloin and bones from two sirloin sections, reverse the ends,

and tie the two boneless pieces together in a compact rolled roast. Season with salt and pepper and place with the fat side up in an open roasting pan. Make an incision to the center of the roast and insert a meat thermometer so that the center of the bulb reaches the center of the fleshiest part of the meat; Place the roast in a moderate oven (350 degrees) and until the thermometer Registers 185 degrees Fahrenheit. Allow about 30 minutes per pound for roasting. Serve witty rice-stuffed apples. . Rice-StuffPd Apples. v 6 medium-sized baking apples 2 tablespoons brown sugar 1 cup rice (cooked) 1 tablespoon butter *2. cup water

Wash apples and cut a slice in the top of each. Remove the cores and seeds and sprinkle the'cavities with brown sugar. Mix cooked rice with melted butter and stuff each apple. Arrange them in a baking pan with the w'ater in the bottom and bake for 1 1 2 hours, or until tender in a moderate oven (350 .degrees). / , 0 Lamb Pinwheels. (Serves 5) Boned breast of lamb (about 3V) pounds) z k pound bulk pork sausage 2.tablespoons > , 1 teaspoon salt Vs teaspoon pepper 1 small onion - (sliced) 1 cup tomatoes (canned) 2 tablespoons Worcestershire sauc • Have the lamb •" breast boned, spread with bulk pork sausage,

rolled, and h ted or skewered into shape at the market. Wipe the meat with a damp cloth and dry; Then browp ;V: sides'' in hot ’i Pour off the’

in the pan, leaving 2 tables!,. - only. Season the roll with pepper. Add sliced onion. • „ and Worcestershire sauce O' tightly and cook very siowh e eldone, about IV2 hours. Slice a > pinwheels, ..using a very sharp hr ie. Cushion Style Pork Shoulder With Spinach Stuffing. (Serves 10) Boned picnic shoulder (about 5 pounds) 1 teaspoon salt' Vs teaspoon pepper l x k cups drained spinach (cook* dor canned) 2 tablespoons onion (minced) 4 tablespoons butter 2 tablespoons lemon juice * 2 cups fine, soft bread crumbs 1 teaspoon salt V\ teaspoon pepper Have the picnic shoulder bone 1 and sewed on two sides at the : - ket. This leaves one side open ; r inserting; the stuffing.' Season surface of the pork * shoulder ‘h salt and pepper. Combine the ach, onion, butter, lemon juic< bread crumbs. Season with and pepper and use to fill the ca\ pf the roast. Sew or skewer ' edges together. Place the' show r, fat side up, on a rack in an <•; r roasting pan and roast in a r erate oven (350 degrees) until Allow about 40 minutes per j for the roasting.

A CHANGE IN THE MEA[?] COURSE (See Recipes Below)