Kankakee Valley Post, Volume 14, Number 43, DeMotte, Jasper County, 8 September 1944 — HOUSEHOLD MEMOS... [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS...

by Lynn Chambers

Wise Cooks Use Their Ingenuity When Points Are Low Menus don’t have to go begging just because ration points have been restored to a great many cuts of meat. In fact, this is the time when all good cooks will put forth all the ingenuity and inspiration they can stir up. Less expensive cuts will give every bit the same nutrition as the

most expensive ones, and with long, moist heat cooking they can be made just as palatable. If you do decide to splurge on a roast or a ham

occasionally, use the leftovers up so cleverly that the family will get a real palate thrill from them. Beef En Casserole. ? 114 pounds beef (neck, flank or shank), cut into inch cubes 3 strips of bacon 1 clove garlic, peeled 1 cup boiling water 1 teaspoon salt *4 teaspoon black pepper 2 whole cloves 114 cups diced carrots 6 peeled small onions Flour beef cubes. Cook bacon in heavy skillet until brown but not crisp. Remove. Add garlic to bacon fat and brown beef cubes on all sides. Remove garlic. Add water and seasonings. Heat to boiling. Turn into baking dish, adding vegetables and bacon (cut into inch pieces). Cover and bake in a slow (300-degree) oven for 2 to 214 hours. Veal Schnitzel. 2 pounds veal steak (14-inch thick) Seasoning 1 cup fine crumbs 1 egg 1 tablespoon water 4 tablespoons lard or bacon drippings 1 lemon 1 tablespoon flour Pound veal to flatten out into thin pieces. Season. Cut into servings.

Roll in beaten egg mixed with water, then in fine crumbs. Brown in hot fat until well browned. Add cup water. Cover and cook slowly 30 to 35 minutes.

Fold over in hall when ready to serve with sliced lemon, hard-cooked eggs or pimiento olives as a garnish. Sour cream may be added to the fat in the pan to make a sauce for the schnitzel. Only a little meat is needed in the next two recipes for that meaty flavor: Chicken-Corn Pudding. 8 slices bread 1 can whole kernel corn Yi cup chopped chicken 3 eggs 1 teaspoon salt Y\ teaspoon pepper Y\ teaspoon paprika 2J4 cups milk Arrange alternate layers of bread slices, corn and chicken in a greased casserole. Beat eggs : add salt, pepper, paprika and milk. Pour into casserole, adding more milk if necessary to cover mixture. Bake in a ( moderate (350-degree) oven 1 hour. Tomato-Bacon Scallop. 2H cups cooked or canned tomatoes 1 cup peas, cooked or canned 8 slices bacon 2 tablespoons onion, chopped 1 cup diced celery 2 cups soft bread crumbs ‘Salt and pepper

Combine tomatoes with drained peas. Fry bacon slowly until crisp.

Drain on absorbent paper; crumble. Cook onion and celery in 1 tablespoon bacon fat until lightly browned. Place Vi of tomatoes and peas into a

greased casserole; top with one half of the bacon. Add onion and celery mixture and crumbs. Sprinkle with salt and pepper. Repeat layers. Bake in a hot (400-degree) oven 20 minutes. Lamb Salad Bowl. (Serves 6) 214 cups diced cold lamb 2 cups diced celery 14 cup chopped green pepper 6 slices red apple 1 cup mayonnaise 1 tablespoon fresh, chopped mint Pile diced lamb in center of salad bowl. Arrange diced celery In a circle around lamb; repeat, using chopped pepper. Cut apple in half; core and slice cross-wise. Place slices around edge of bowl, peel side up, and extending about Vs of an inch above edge of bowl. Serve with mayonnaise to which has been added chopped, fresh mint. Creamed Lamb and Peas. 3 cups diced, cooked lamb 1 medium onion, sliced 3 tablespoons butter 2 cups leftover gravy % teaspoon Worcestershire sauce Salt and pepper 3 green pepper rings, cut in half 14 cup cooked peas Slices of pineapple, if desired Saute onion in butter until tender, add gravy and seasonings. Add meat and peas and heat through. Serve in noodle ring and garnish with pineapple and green pepper rings. Get the most from your meat! Get your meat roasting chart from Miss Lynn Chambers by writing to her in care of Western Newspaper Union , 210 South Desplaines Street , Chicago 6 , 111. Please send a stamped, self-addressed envelope for your reply. Released by Western Newspaper Union.