Kankakee Valley Post, Volume 13, Number 11, DeMotte, Jasper County, 22 January 1943 — HOUSEHOLD MEMOS... [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS...

by Lynn Chambers

Stretch That Meat! v Today most of you homemakers And the meat situation actually test-

ing your mettle. In your trips to the butcher’s you may find many cuts of meat you haven’t used often in the past, and less and less of the cuts you

know how to use and that your family has eaten rarely. But those are the meats available for your menus, and thus I’m going to give you some first aid in preparing them. Fortunately, the cheaper cuts of meat, along with liver and kidneys and the other entrails not included in the meat rationing program are as rich in proteins and minerals as their better known relatives. Cooked correctly, they can become as popular. “Extend the meat” should become the motto of every family for the duration. The way to do it is to include unrationed cuts plentifully through the menus, use cereals and meat extenders such as oatmeal and bread crumbs on rationed cuts, and substitute fowl and cheese in the menu for steaks and chops as often as possible. Veal kidneys combine with beef in this especially delightful and nutritious stew —and stretch that beef to serve eight people. It’s a colorful main dish with bright carrots and button mushrooms: ♦Beef and Kidney Stew. > (Serves 6 to 8) 3 veal kidneys 1 pound beef, cut in strips 1 cup sliced carrots 1 cup sliced onion 1 cup cubed potatoes 1 cup sliced or button mushrooms 2 tablespoons Worcestershire sauce 1 tablespoon salt 2 tablespoons chopped parsley Remove skin and fat from kidneys; soak in cold, salted water

for 1 hour; cover with cold water; bring slowly to bo-iling point. Drain; cut into small pieces. Roll beef strips in flour; brown in hot fat. Add 4

cups stock from kidneys and cook 30 minutes. Add kidneys, vegetables, sauce and salt. Cook 30 minutes. Add parsley. Thicken if desired. ;

Rice With Pork Liver. (Serves 6) I*4 pounds pork liver, sliced 4 strips bacon % cup rice 3 tablespoons chopped parsley 2 or 3 sliced carrots 2 sliced onions Fry the liver with the bacon until brown, then add rice which has

been soaked in water for a half hour. Cover with hot water or chicken stock, add parsley, carrots, onion, salt and

pepper to taste. Simmer slowly until tender, about 40 minutes. Oatmeal is an excellent source of the B vitamins and proteins and therefore makes an excellent meat extender. Here it’s used to make that meat go further: Meat Loaf. (Serves 8) I*4 pounds of beef or beef and pork combined *4 cup onion, minced 1 cup oatmeal l*/4 teaspoons salt % teaspoon pepper J 4 cup catsup 1 egg, beaten 1 cup water 1 teaspoon poultry seasoning Combine all ingredients and blend well together. Pack into a loaf pan. Bake. in a moderate oven (350 degrees) about 45 to 50 minutes. Serve with the following sauce: - 2 tablespoons Wter 2 tablespoons brown sugar H teaspoon dry mustard * z £ cup catsup 1 teaspoon Worcestershire sauce Melt butter in skillet, add remaining ingredients, heat through, and pour over meat loaf when baked. Some time ago shortening was unintentionally omitted in the list of ingredients for the following cookie. Here is the corrected recipe: Oatmeal Drops 2 cups 3-minute oats *4 cup shortening 1 cup corn syrup J 4 cup flour 1 teaspoon soda dissolved in 4 tablespoons boiling water *4 teaspoon nutmeg 1 cup chopped raisins Bring to a boil in a saucepan, the corn syrup, shortening, and raisins and cook for 5 minutes, then add soda. Mix in oats, flour and nutmeg. Blend well and drop by spoonfuls on a greased and floured baking sheet 2 inches apart. Bake in a hot (375-400-degree) oven for 10 minutes. Have you a particular household or cooking problem on which you would like expert advice? Write to Miss Lynn Chambers at W r estern Newspaper Union, 210 South Desplaines Street, Chicago, Illinois, explaining your probletfi fully to her. Please enclose a stamped, selfaddressed envelope for your reply. Released by Western Newspaper Union.