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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..c2a4679 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65706 (https://www.gutenberg.org/ebooks/65706) diff --git a/old/65706-0.txt b/old/65706-0.txt deleted file mode 100644 index 999667c..0000000 --- a/old/65706-0.txt +++ /dev/null @@ -1,3699 +0,0 @@ -The Project Gutenberg eBook of Money-Saving Main Dishes, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Money-Saving Main Dishes - Home and Garden Bulletin No. 43 - -Author: Anonymous - -Release Date: June 26, 2021 [eBook #65706] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson and the Online Distributed Proofreading - Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK MONEY-SAVING MAIN DISHES *** - - - - - money-saving - MAIN DISHES - - - UNITED STATES DEPARTMENT OF AGRICULTURE - Home and Garden Bulletin No. 43 - - - - - Contents - - - Page - What shall we have for dinner 3 - Meat 6 - Poultry 15 - Cooked and canned meats and poultry 18 - Fish 23 - Eggs 28 - Cheese and milk 33 - Dry beans and peas 36 - Bread and other cereal foods 40 - Lunch-box main dishes 44 - - - Human Nutrition Research Division - and - Consumer and Food Economics Research Division - Agricultural Research Service - US. Department of Agriculture - Washington 25, DC - February 1955 - Slightly revised October 1962 - - - This bulletin is a revision of and supersedes Leaflet No. 289. - - - For sale by the Superintendent of Documents, US. Government Printing - Office - Washington 25, DC.—Price 20 cents - - - - - What shall we have for dinner ... - - - [Illustration: uncaptioned] - - -This is easy to answer after you have decided on the main dish. - -The main dish is especially important in meal planning. It is the hub -around which the rest of the meal is built, and often it carries a large -proportion of the cost of the meal. Usually the main dish is the main -source of protein—so essential to building and repairing body tissues. - -In this booklet are recipes and suggestions for about 150 main -dishes—easy to make, hearty, and economical. Most of the dishes give -four liberal servings; a few provide more. - -Most of these main dishes furnish about a fourth of the day’s needs for -protein. For those that provide less, additional protein foods are -specified in the menu suggestion following the recipe. Or you may prefer -to increase the amount of protein-rich food in the main dish—by adding -more meat, for instance, to a main-dish soup, salad, or casserole. The -rest of the day’s protein will come from milk used as a beverage, and -from cereals, bread, and other foods eaten as part of the day’s meals. - -You get top-rating proteins (as well as other important nutrients) in -foods from animal sources, as in meat, poultry, fish, eggs, milk, -cheese. Some of these protein foods are needed each day; and it is an -advantage to include some in each meal. - -Next best for proteins are soybeans and nuts and dry beans and peas. -When these or grain products are featured in main dishes, try to combine -them with a little top-rating protein food, if you can. - -No one food is exactly like any other food and no food is complete in -all nutrients. Milk products are high in calcium; meats are low. Meat, -poultry, eggs, and beans are good sources of iron; milk is low in it. -One kind of B vitamin abounds in meats, another in milk, and a third in -whole grains. The best way to be sure of a good diet is to use a variety -of main dishes and wide choices of other foods to complete the meal. - - - Main-dish Proteins From a Variety of Sources - -To supply a fourth of the day’s protein requirement, a main dish for a -family of four must contain about 2 ounces of protein. Although this -averages ½ ounce (15 grams) per person, it will not necessarily be -divided equally among the family members—men and teen-age boys and girls -will need somewhat more; women and younger children, somewhat less. -There follows a list of foods commonly used in main dishes, together -with the quantity needed to provide the ½ ounce of protein. - - -Approximate Amounts of Some Foods That Provide About ½ Ounce (15 grams) -Protein - - _As purchased_ - - Meat: - Cuts with only small amounts of 3 ounces - bone or visible fat (as beef stew - meat, veal cutlet, rolled rib - roast, round steak, boned rump - roast, tongue) - Cuts with moderate amount of bone 4 ounces - and visible fat (as standing rib - roast, rump roast with bone, lamb - shoulder roast, pork chops) - Cuts with much fat or bone (such 5 ounces or more - as bacon, pork sausage, spareribs) - Luncheon-meat mixtures (as bologna, 3½ ounces - frankfurters) - Chicken (as roasters, stewing hens): - Whole, dressed (with head, feet, 4 to 5 ounces - bone, viscera weighed in) - Ready-to-cook (head, feet, viscera 3 to 4 ounces - removed) - Canned or boneless, lean 2 ounces - Turkey: - Whole, dressed (with head, feet, 4 ounces - bone, viscera weighed in) - Ready-to-cook (head, feet, viscera 3½ ounces - removed) - Fish, canned or boneless (as salmon, 2½ ounces - tuna) - Eggs, in shell 4½ ounces (2 large or 2½ - medium-size) - Milk: - Fresh, whole or skim, or buttermilk 14½ ounces (1¾ cups) - Evaporated 7 ounces (⅞ cup) - Dry, nonfat 1½ ounces (5½ tablespoons) - Cheese: - Cheddar 2 ounces (½ cup, grated) - Cottage 2½ ounces (5 tablespoons) - Peanut butter 2 ounces (4 tablespoons) - Dry beans, except soybeans (as lima, 2½ ounces (about ⅓ cup) - navy, kidney) - Soybeans, dry 1½ ounces (about 3 - tablespoons) - - - A Daily Food Guide - -As you plan your main dishes, do your overall menu planning too, keeping -in mind the different kinds of foods that are needed for an adequate -diet. Plan to serve foods from each of these four groups every day: - - • Milk group—milk in all forms (fluid whole or skim, evaporated, dry, - buttermilk). For children, the equivalent of 3 or more cups of fluid - milk daily; for teenagers, 4 or more cups; for adults, 2 or more cups. - - • Meat group—meat, poultry, fish, eggs; as alternates, dry beans, - peas, and lentils; nuts, peanuts, peanut butter. Two or more servings - daily. - - • Vegetable-fruit group—vegetables and fruits of all kinds. Four or - more servings, including a citrus fruit or other fruit or vegetable - important for vitamin C daily and a dark-green or deep-yellow - vegetable for vitamin A at least every other day. - - • Bread-cereal group—all breads and cereals that are whole grain, - enriched, or restored. Four or more servings daily. - -Other foods—the fats and oils, sugars, and unenriched cereal products -used in cooking or added to foods at the table—will help to round out -meals and satisfy appetites. - -Looking at our national diet, we find that nearly half of our protein -comes from the meat group. But about a fifth comes from bread and other -cereal foods. And the milk group provides about a fourth. - -We can then rely on these three food groups to provide the protein of -our main dishes. We need not have protein-deficient diets even if we -economize on meat. For we can get protein from other foods, using them -as suggested in the money-saving recipes given in this booklet. - - - Meals to Suit the Family - -Foods to serve with the main dishes are suggested at the end of each -recipe. Choices will depend on available supplies, cost, the season, and -what the family likes. If the protein in the main dish is limited, care -should be taken to include in the meal the other protein-rich foods -suggested in the menu (such as salads or desserts containing egg or -milk) or dishes equally high in protein, to raise the total protein for -the meal. - -In some homes, noon is the time for the big meal of the day. In others, -only at night can the family gather around the dinner table. In still -others, where everyone is physically active, a big meal is needed both -noon and night, and perhaps also at breakfast. But whenever the meal, -the hearty dishes described in this booklet will help you to use a -variety of economical foods to supply the protein your family needs. - -If you cannot use the recipe exactly as stated, perhaps one of the -suggested variations will be suited to the foods you have at hand, your -family preferences, or the facilities you have for cooking. - - - - - Meat ... - - - [Illustration: uncaptioned] - - -Meat is too valuable, for its flavor and its protein, iron, and B -vitamins, to waste any of it. Part of the cook’s skill is to make good -use of every bit. - -Cook meat bones with beans or soup to extract all possible flavor, and -nutrients too. - -Use rendered fats in gravies and sauces and ground cracklings in quick -breads. - -The following information on the yield from various cuts of meat will -help you decide how much to buy to get enough lean meat for a main-dish -serving. It will also help you figure the cost per serving. - -_Much bone or gristle_—a pound yields 1 to 2 servings. Examples are -shank, brisket, plate, short ribs, spareribs, breast of lamb or veal. - -_Medium amount of bone_—a pound yields 2 to 3 servings. Examples are -whole or end cuts of beef round, veal leg or shoulder, ham with bone in; -also steaks, chops, or roasts from the loin, rump, rib sections, or -chuck. - -_Little bone_—a pound yields 3 to 4 servings. Examples are center cuts -of beef round, or ham; also lamb or veal cutlets. - -_No bone_—a pound yields 4 to 5 servings. Examples are ground meat, -boneless stew meats, liver or other variety or boneless meats. - - - Buying Meat - -Homemakers who are after good buys at the meat counter will consider the -grade and the cut. - -Federal grades of beef usually found on the market are Prime, Choice, -Good, Standard, and Commercial. Markets vary in the grades of beef -carried and may offer only one or two, as for example, U. S. Choice and -U. S. Good. The lower grades cost less per pound than similar cuts of -higher grades and usually contain more lean. Beef is the meat most often -sold with a U. S. Grade stamp, but lamb, mutton, veal, and calf are -sometimes federally graded. Pork usually is not graded. - -The cut refers to the part of the animal from which the meat comes. The -buyer can usually save money by using the less tender cuts of beef and -the less popular cuts of pork, lamb, and veal. These cuts cost less per -pound but provide the same valuable protein as the more expensive cuts. -Variety meats, such as liver, heart, and kidney, also provide high -return in nutrition for money spent. - -In comparing costs, consideration must be given to the amount of bone, -fat, and gristle because they affect the cost of the lean edible -portion. - -It pays to buy the cuts best suited to the cooking methods you use. Do -you know what to choose for pot roasts, stews, and soups? Here is a -handy guide. - -For pot roasts, Swiss steaks, smothered steaks, other braised -meats.—Beef round, rump, sirloin tip, flank, chuck, short ribs, heart, -and liver. Spareribs and ham hocks. Pork liver and heart. Thick pork -chops or ham slices or shoulder steaks. Lamb shoulder, neck, breast, -shanks, heart, and liver. Veal round, rump, shoulder, and heart. - -For stews, soups, or to cook before creaming or frying.—Beef, lamb, or -veal neck. Beef plate and brisket (fresh or corned). Tongue (fresh or -smoked). Veal or lamb shanks, kidneys, brains. Pork kidneys and brains. -Veal, lamb, or beef sweetbreads. - - - To Make Meat Tender - -Good cooking can help make any cut of meat a favorite main dish with the -family. Here are some of the methods that skillful cooks use for less -tender cuts: - -Long, slow cooking, as for braised meats and stews.—For extra flavor -first brown meat in a little fat. To braise, use little or no liquid -except the juices that cook from the meat. Cook, closely covered, with -low heat. To stew, add water to partially cover meat, cover kettle, and -simmer. - -Chopping, pounding, scoring.—The foodchopper helps make meat tender. -After chopping, any meat cooks as quickly as a tender cut. Pounding, or -scoring with a knife, before cooking is similar in effect to chopping -but tenderizes meat less. - - - Seasonings - -Meat itself is usually flavoring enough for the main dish. It is often -browned in a little fat to develop its flavor. In combination dishes, -highly flavored or cured meats such as ham, dried beef, corned beef, and -sausage may lend more flavor than fresh meat. - -When the meat is limited, other foods will add zest and additional food -values. Tomatoes, onions, parsley, chives, green peppers, celery, sour -cream, lemon, nippy or smoked cheese—all contribute in both ways. - -Other seasonings your family may enjoy with meat are bay leaf, catsup, -chili, curry, garlic, marjoram, paprika, sage, soy sauce, sweet basil, -tabasco sauce, thyme, worcestershire sauce. Since these are used in -small quantities, they are not expensive in the long run. - -Seasoning is especially important for meat-extending dishes. Meat loaves -and other dishes which combine meat with bland foods such as macaroni, -rice, or potatoes depend on skillful seasoning for their goodness. - - -A “boiled” dinner - - 2 pounds spareribs - 1½ cups hot water - 4 medium-sized potatoes, pared and halved - 1½ cups canned or cooked green snap beans and liquid - Salt and pepper - -Brown spareribs in fry pan without added fat. Add water and simmer about -1 hour. - -Add potatoes to meat and cook until tender—about 25 minutes. - -Add beans and liquid the last 10 minutes of cooking. If raw beans are -used, add with potatoes. - -Season with salt and pepper. Skim off excess fat before serving. - - - Menu Suggestion - -Serve with crisp lettuce, tomato, and celery salad, and apple betty with -lemon sauce for dessert. - - - For Variety - -_Beef short ribs_ may be used with longer cooking. - -_Corned beef, meaty ham hock, or ham bone_ may be used in place of the -spareribs. Cover with water and simmer about 3 hours or until tender. -Omit salt, and continue as above. Good with sauerkraut. - -_A variety of vegetables_ may be used in a “boiled” dinner. In addition -to potatoes, use onions, large pieces of carrot, and wedges of cabbage. -Add cabbage about 20 minutes before serving, as it cooks more quickly -than the other vegetables. - - -Scotch meat patties - - ¾ pound ground beef - ⅓ cup milk - ¾ cup quick-cooking oats - Salt and pepper - 2 tablespoons cooking fat or oil - 1 cup water - ¼ cup chopped celery - ¼ cup chopped green pepper - ¼ cup chopped onion - 1 teaspoon worcestershire sauce - 1 tablespoon flour - -Combine meat, milk, oats, 1 teaspoon salt, and pepper. Make very thin -patties; brown on both sides in the fat or oil in a fry pan. - -Add water and vegetables; season with worcestershire sauce, salt, and -pepper. Cook covered over low heat 30 minutes. - -Blend flour with a little cold water, add slowly to the mixture, and -cook until thickened, stirring occasionally. - - - Menu Suggestion - -Serve with candied sweetpotatoes, cabbage and carrot salad, with fruit -and cookies for dessert. - - - For Variety - -_Meat Balls and Tomato Sauce._—Form the meat mixture into small balls -and brown in fat. Remove from pan and brown the vegetables in the fat. -Add ½ cup water and ½ cup tomato paste. Add meat balls and seasonings -and cook covered over low heat. Thickening may not be needed. Serve over -spaghetti. - - -Kidney stew - - ¾ pound veal or lamb kidneys - 1½ cups diced potato - 1 small onion, sliced - ¾ teaspoon salt - 1 tablespoon flour - 1 egg yolk - Chopped parsley - 1 tablespoon lemon juice - -Cut the kidneys in half and wash well. Remove skin, blood vessels, -connective tissue, and fat. - -Cover kidneys with cold water, heat slowly to boiling, discard the -water, and repeat the process until there is no strong odor and no scum -on the water. Add about 1 quart fresh water and simmer kidneys until -tender. Remove kidneys from broth and cut into small pieces. - -Cook potato and onion in the broth. Add kidneys and salt. - -Blend a little water with the flour, stir into broth. Cook a few minutes -to thicken. - -Stir some of the stew into the beaten egg yolk. Mix all together and add -parsley and lemon juice. The heat of the stew will cook the eggs -sufficiently. - - - Menu Suggestion - -Serve with a green or yellow vegetable, apple and raisin salad, cookies -or cake for dessert. - - - For Variety - -_Beef kidney_ may be used in place of veal or lamb if desired. - - -Soy meat loaf - - ¾ pound chopped meat - 1½ cups vegetable liquid, tomato juice, or milk - 2 ounces salt pork, diced (about ⅓ cup) - 2 tablespoons chopped onion - ½ cup chopped celery - ¾ cup soy grits - 2 tablespoons chopped parsley - 2 teaspoons salt - ¾ cup breadcrumbs - ⅛ teaspoon pepper - -Select one kind of meat or a mixture of two or more kinds. - -Blend vegetable liquid, tomato juice, or milk with the meat. - -Fry salt pork until crisp and remove from fat. Cook onion and celery in -the fat for a few minutes. - -Add all the ingredients to the meat and mix well. - -Shape the mixture into a loaf and place on heavy brown paper on a rack -in an uncovered pan. - -Bake loaf at 350° F. (moderate oven) until well done and brown—about 1 -hour. - - - Menu Suggestion - -Serve with baked potatoes or squash, peas, and green salad, with apple -crisp or peach cobbler for dessert. - - - For Variety - -To vary the flavor, serve the loaf with brown gravy or tomato sauce. - - -Sweet-sour spareribs, Chinese style - - 2 pounds spareribs - 1½ cups water - ¼ cup raisins - ½ teaspoon salt - 2 green peppers, cut in 6 pieces each - 1½ tablespoons cornstarch - ¼ cup sugar - ¼ cup vinegar - Soy sauce - -Cut spareribs into serving portions and brown in a fry pan over moderate -heat—about 5 minutes on each side. - -Add ½ cup of the water, the raisins, and salt. - -Cover pan tightly and cook over very low heat 20 minutes. - -Add green peppers. Stir in cornstarch blended with sugar, vinegar, and 1 -cup of water. - -Cover and continue cooking over low heat for 30 minutes. Stir -occasionally and add more water as needed to prevent drying. Before -serving add soy sauce to taste. - - - Menu Suggestion - -Serve with rice or hominy grits and a green salad. For dessert, have -fresh or baked fruit. - - - Spareribs in Another Way - -_Baked Spareribs._—Bake spareribs at 350° F. (moderate oven) until the -meat is tender—about 1½ hours. Baste several times with a barbecue -sauce, if desired. - - -Pork shoulder with savory stuffing - -Remove the bones and any skin from a 5- to 6-pound fresh pork shoulder. - -Sprinkle meat on inside with salt and pepper, and pile in some of the -stuffing. Begin to sew edges of shoulder together to form a pocket, and -gradually work in the rest of the stuffing. Do not pack tightly. - -Sprinkle outside of shoulder with salt and pepper, and if desired with -flour also. - -Place the roast, fat side up, on a rack in a shallow uncovered pan. -Roast without water at 350° F. (moderate oven) until tender—about 4 -hours for a 5-pound shoulder. Turn roast occasionally. Remove strings -before serving. - -_Serve with_ sweetpotatoes, fried apples, celery salad, and raisin pie. - - - Savory Stuffing - - ¼ cup diced celery and leaves - 1 tablespoon diced onion - 1 tablespoon chopped parsley - 2 tablespoons cooking fat or oil - 2 cups soft breadcrumbs - ¼ teaspoon savory seasoning - Salt and pepper - -Cook celery, onion, and parsley in fat or oil for a few minutes. - -Add breadcrumbs and seasonings and stir until well mixed. This stuffing -may be used with other meats and with poultry. Sausage, chopped tart -apples, or chopped nut meats may be added. - - -Swiss steak - - 1 pound beef or veal rump or round, cut about 1 inch thick - Salt and pepper - Flour - Cooking fat or oil - 2 cups cooked or canned tomatoes or tomato juice - -Season meat with salt and pepper, sprinkle with flour. Pounding helps -make the meat tender. - -Cut meat into serving pieces and brown in a little fat or oil. - -Add tomatoes or juice, cover, and simmer gently until meat is -tender—about 1½ hours. - - - Menu Suggestion - -Serve with mashed potatoes, corn, lettuce salad, and prune whip. - - - For Variety - -_Swiss Steak With Brown Gravy._—Use water instead of tomatoes. When -done, remove meat, add water if needed to make 1 cup total liquid, and -if necessary thicken with flour blended with cold water. - -_Swiss Steak, Onion Gravy._—Add 2 cups sliced onions to Swiss Steak With -Brown Gravy during the last half hour of cooking. - -_Spanish Steak._—Follow recipe for Swiss Steak, using ¾ pound meat. -Brown ½ cup chopped onion and 1 chopped green pepper in fat. Cook 1 cup -macaroni in boiling salted water. Mix macaroni, onions, and pepper with -the tomato sauce and serve over meat. - - -Sausage with sweetpotato and apple - - ½ pound sausage - 2 medium-sized sweetpotatoes - 3 medium-sized apples - ½ teaspoon salt - 1 tablespoon flour - 2 tablespoons sugar - ½ cup cold water - 1 tablespoon sausage drippings - -Cut link sausage into ½-inch pieces. - -Fry until well done. If bulk sausage is used, shape it into small balls -before frying or break it up as it cooks. - -Pare and slice potatoes and apples. - -Mix salt, flour, and sugar together and blend with cold water. - -Arrange layers of potatoes, apples, and sausage in a baking dish, -pouring flour-sugar mixture over each layer. Top with apples and -sausage, and add drippings. - -Cover; bake at 375° F. (moderate oven) until apples and potatoes are -tender—about 45 minutes. - - - Menu Suggestion - -Serve with a crisp green salad. For dessert have a well-chilled creamy -rice pudding made with eggs and milk to supplement the protein from the -small serving of meat. If you double the amount of sausage in the main -dish, you will not need to choose a dessert that supplies additional -protein. - - - For Variety - -Replace the sausage with thin slices of smoked pork shoulder, or thin -shoulder pork chops, well browned. - - -Main-dish soup - - 3 or 4 pounds meaty soupbones (beef or veal shank or shortribs) - Drippings or other fat - Bay leaf, if desired - 3 cups diced vegetables - Salt and pepper - -Have bones cracked and remove small slivers. Brown in fat in a large -kettle. Cover with water, add bay leaf, and simmer until meat is tender -enough to fall from bones—3 to 4 hours. - -Add vegetables such as onion, carrots, and potatoes during the last half -hour of cooking. - -Remove bones from broth. Cut up meat and add to the soup. Season to -taste. - - - Menu Suggestion - -Serve with green salad and fruit pie. If there isn’t much meat, serve -cottage cheese salad or serve cheese with pie. - - - For Variety - -_Onion Soup._—Omit other vegetables. Slice 4 medium-sized onions and -brown in drippings before adding to the meat broth. Serve piping hot, -topped with toasted bread sprinkled with grated cheese—the traditional -French way of serving. - -_Beet Soup._—To 1 quart broth and meat add 2 large beets, grated or -ground, 1 cup chopped cabbage, and 2 chopped onions. Simmer until -vegetables are tender. Season with salt and pepper. Top each serving -with sour cream. - - -Brown beef stew - - 1 pound boneless stewing beef - Salt and pepper - Flour - Drippings or other fat - 1½ cups water - 3 potatoes, diced - 2 onions, sliced - 3 carrots, diced - 1 cup raw snap beans - -Cut meat into inch cubes. Sprinkle with salt and pepper, roll in flour, -and brown in the fat. - -Add water, cover, and simmer until almost tender—2 to 3 hours. - -Add vegetables, season with salt and pepper, and continue to simmer, -covered, until vegetables are done. Stir occasionally. - - - Menu Suggestion - -Serve with coleslaw or green salad, and a baked pear or peach for -dessert. - - - For Variety - -_Green-Tomato Stew._—Use ½ chopped onion in place of sliced ones. Brown -with the meat. Use 2 medium-sized green tomatoes, quartered, instead of -beans. - -_Lamb or Veal Stew._—Use breast or neck of lamb or veal in place of beef -and ½ cup diced turnips instead of beans. - -_Quick Stew With Hamburger._—Use hamburger in place of stewing meat. -Brown the meat, add vegetables and water and simmer. The stew will be -done in half an hour or less. - - -Meat-potatoburgers - - ¾ pound chopped raw beef - ¾ cup chopped or coarsely grated raw potato - ¼ cup chopped or grated onion - 2 tablespoons chopped green pepper - 1 teaspoon salt - 1 egg - Drippings or other fat or oil - 1 cup tomato juice or puree - 1 tablespoon flour - -Mix all ingredients except fat, tomato juice, and flour. Form into 4 or -5 flat cakes. - -Brown the cakes on both sides in fat or oil in a fry pan. Add tomato -juice, cover, and simmer slowly until done, about 25 minutes. - -Remove cakes and keep them hot. Mix flour with a little water and stir -slowly into the liquid in the pan. Cook until thickened, stirring -occasionally. Serve this sauce with the cakes. - - - Menu Suggestion - -Serve with mashed or buttered squash and apple-celery-raisin salad. Add -protein to the meal with peanut butter cookies or cheese and crackers -for dessert. - - - With Cooked Meat and Potatoes - -_Meat and Potato Cakes._—Combine 1½ cups diced or chopped cooked meat, 2 -cups mashed potatoes, 1 egg, and 2 tablespoons chopped parsley. Mold -into flat cakes, flour lightly, and brown in a little hot fat or oil. - - -Ham and scalloped potatoes - - 4 medium-sized potatoes, sliced - 1 tablespoon grated onion - 2 cups hot milk - ½ pound thinly sliced ham, cut in serving pieces - Salt, pepper - -Put half of the potatoes into a greased baking dish. Sprinkle with half -the onion, a little salt, and pepper. Use salt sparingly. - -Add ham. Cover with rest of potatoes, seasonings, and onion. - -Add milk until it barely shows between the potato slices on top. Save -rest of milk to add during cooking if needed. - -Cover dish and bake at 350° F. (moderate oven) about 1 hour. Remove -cover last 15 or 20 minutes to allow potatoes to brown on top. - - - Menu Suggestion - -Serve with tomato juice, snap beans, and cabbage salad. Choose a fruit -dessert such as dried-fruit whip. - - - Other Potato-Meat Dishes - -Use ham trimmings, cheese, roast meat, chipped dried beef, frankfurters, -or corned beef in place of ham in the recipe above. - -_Mashed Potato-Meat Pie._—Moisten leftover mashed potatoes with hot milk -and beat until fluffy. Put a meat stew in a baking dish, top with the -potatoes, and brown lightly at 400° F. (hot oven). - - -Liver loaf - - 1½ pounds liver - 2 tablespoons fat or meat drippings - ¼ cup chopped onion - ¼ cup chopped celery - ¼ pound pork sausage - 1 teaspoon salt - 1 cup soft breadcrumbs, mashed potatoes, or cooked rice - 1 egg, beaten - About ⅔ cup milk or canned tomatoes - -Brown the liver lightly in the fat. Chop fine. - -Brown the onion and celery in the fat and add to the liver. - -Add the rest of the ingredients, using just enough milk or tomatoes to -moisten the mixture well. - -Pack firmly into a loaf pan to shape. Bake in the pan or turn out on a -rack in a shallow pan for baking. Bake at 350° F. (moderate oven) 1½ to -2 hours. - - - Menu Suggestion - -Serve the loaf with spanish sauce (see recipe), buttered carrots, tossed -green salad, and ice cream or fruit gelatin. - - - Spanish sauce - - 2 tablespoons chopped onion - 2 tablespoons fat or meat drippings - 1 tablespoon flour - 2 cups cooked tomatoes - ½ cup chopped celery - ½ cup chopped green pepper - Salt and pepper - -Brown the onion in the fat and blend in the flour. Add the other -ingredients and cook about 20 minutes, or until rather thick. - - -Tongue-and-corn casserole - - 3 tablespoons butter or margarine - 1 teaspoon finely chopped onion - 2 tablespoons finely chopped pimiento - 3½ tablespoons flour - 1¼ cups milk, broth from tongue, or water with 2 beef bouillon cubes - ¼ teaspoon salt - 1½ cups chopped cooked tongue - 1⅓ cups whole-grain corn, drained - ⅓ cup grated cheese - ¼ cup fine dry breadcrumbs mixed with butter or margarine - -Melt butter or margarine and blend in flour and salt. Stir in the -liquid, and cook and stir over low heat until thick and smooth. - -Add rest of ingredients except breadcrumbs, and mix well. - -Turn the mixture into a greased shallow baking dish and sprinkle top -with crumbs. - -Bake at 350° F. (moderate oven) 20 to 30 minutes, or until sauce is -bubbly and crumbs are brown. - - - Menu Suggestion - -Serve with raw cranberry relish and Swiss chard or kale, with pumpkin -custard for dessert. - - - For Variety - -In place of tongue use 1½ cups of chopped cooked meat such as chicken, -turkey, or rabbit—or 4 frankfurters cut in thin crosswise slices. Brown -the meat lightly in the butter or margarine before adding the flour, -salt, and pepper. - - - - - Poultry ... - - - [Illustration: uncaptioned] - - -Like other meats, poultry has protein of high quality and is a good -source of iron and the B vitamin niacin. - -In retail markets poultry is usually sold “ready-to-cook”; occasionally, -“dressed” or live. Ready-to-cook style comes either whole or cut up, and -either freshly eviscerated or frozen; some is labeled to show government -inspection and grading, some inspection only. - -“Dressed” means that only blood and feathers have been removed. -“Ready-to-cook” means that blood, feathers, head, feet, and viscera have -been removed, and the bird has been thoroughly cleaned inside and out. - -Price per pound of a dressed bird includes weight of head, feet, and -viscera. A ready-to-cook bird is weighed and priced after this waste is -removed. Therefore, though the price per pound is lower for the dressed -bird, the cost per pound of actual poultry meat is about the same in the -two styles. - -Most chickens are sold in the following classes at these ages and -weights: - - Class Age Ready-to-cook weight - - _Pounds_ - Broilers or fryers 8 to 10 weeks 1½ to 2½. - Roasters 3 to 5 months 2½ to 4½. - Stewing chickens over 10 months 2 to 5½. - -Stewing chickens—sometimes called “fowl” or “hens”—are hens old enough -so that the tip of the breastbone has hardened. They need long slow -cooking with steam or water to make the meat tender. They are often a -good buy because they tend to have a higher proportion of meat to bone -than younger chickens. A 5-pound dressed hen (3¾ pounds ready-to-cook) -will give about 4 cups cooked meat coarsely cut, enough for at least two -meals for a family of four if extended dishes are used—10 to 11 servings -each containing 2 ounces of chicken. - -Turkeys are sold in three classes based on weight and age: (1) Fryers or -roasters, (2) young hens and young toms, (3) hens and toms. A -fryer-roaster turkey, or a quarter or half of a larger turkey is often -an economical roast, and can be made as attractive as the traditional -big bird. - - -Stewed or steamed whole chicken - -Prepare a fully drawn stewing chicken for cooking: Pull out pin-feathers -and singe bird over flame; wash well, rinse, and dry. Clean giblets. - -_Stewed Whole Chicken._—Place the bird on a rack in a kettle and add -water to half cover bird. Salt water lightly. Cover kettle and simmer -until chicken is tender, turning occasionally for even cooking. Three to -4 hours will probably be needed. - -Cook giblets with the chicken, removing them as soon as done. - -Cool chicken in broth, breast down, an hour or more. - -The cooked whole bird may be browned with or without stuffing. Coat it -with fat, place it breast up on a rack in a shallow open pan, and brown -at about 350° F. (moderate oven). - -_Steamed Whole Chicken._—Follow the same general directions as for -stewing, but add water only to the level of the rack in the kettle and -keep the bird breast up all the time. As the water boils away, add more. -Steaming time will be 2 to 3 hours. - - -Stewed or Steamed Chicken, in Pieces - -Cut a stewing chicken into pieces suitable for serving. Simmer in water -to cover, or steam. Pieces take about as long to cook as a whole bird. - - -Chicken with dumplings - - 1 stewing chicken cut in pieces and stewed - 3 to 4 cups broth - 6 tablespoons chicken fat - 3 to 6 tablespoons flour - Salt and pepper - -Remove pieces of chicken from the broth and keep them hot. Skim fat from -broth. - -Blend fat and flour, stir in several spoonfuls of the broth, and pour -the mixture into the rest of the broth, stirring constantly. - -Cook this gravy until it is slightly thickened. Season to taste. - - -Dumplings - - ¾ cup sifted flour - 2½ teaspoons baking powder - ½ teaspoon salt - 1 egg - ⅓ cup milk - -Sift flour, baking powder, and salt together. - -Beat egg, add milk, and mix with the dry ingredients. - -Drop by small spoonfuls on boiling chicken gravy, cover tightly, and -cook 15 minutes. The cover must not be removed while the dumplings are -cooking, for if the steam escapes they will not be light. - - - Menu Suggestion - -Serve with broccoli or other green vegetable, gelatin vegetable salad, -date-and-nut pudding. - - -Curried chicken with carrots - - 1 stewing chicken cut in pieces and stewed or steamed - 3 tablespoons chicken fat - 1 pint chicken broth - ½ cup sliced onion - 3 tablespoons flour - ¼ teaspoon curry powder - 2 cups cooked shredded carrots - Salt - -Take cooked chicken from the broth. Skim off fat and measure quantities -of fat and broth needed. - -Make sauce: Cook onion in fat for a few minutes. Blend in flour and -curry powder. Add broth, and cook until smooth and thickened, stirring -constantly. - -Mix chicken and carrots with sauce. Add salt to taste. - -Leftover cooked lamb, pork, or veal may be used instead of chicken. - - - Menu Suggestion - -Serve with a border of flaky rice and a green vegetable. Start the meal -with tomato juice and have fruit sundae for dessert. - -For a company meal pass a relish dish of several of the following: -Chopped hard-cooked eggs, chopped peanuts, sweet pickle relish, finely -diced celery, chopped raw onion. Include shredded fresh coconut, too, if -you live where it is available and inexpensive. Guests can sprinkle -these tidbits over the rice and chicken as desired. - - -Roast turkey quarter or half - -You can roast turkey quarters or halves stuffed or unstuffed. - -Rub inside of cleaned turkey part with salt. To keep meat from drying, -fasten skin with skewers over meat at bone edge all around cavity. Or -with big needle and heavy cord, lace across cavity, catching the skin -with each stitch. - -On a front quarter or half, sew wing tightly to body or fasten with -skewers put in firmly at an angle. On a rear quarter or half, sew -drumstick to tail. - -Stuffing may be baked separately while the turkey cooks or, if -preferred, quarters or halves may be stuffed and then roasted. Use heavy -paper to hold stuffing in place and lace cord across paper from side to -side, catching skin with each stitch. - -Place turkey part, skin side up, on a rack in roasting pan. Cover with -thin greased cloth or brush skin with fat. Do not add water. Do not -cover pan. Roast at 325° F. (slow oven), basting several times with -drippings. - -Quarters weighing 3½ to 5 pounds require 3 to 3½ hours to roast; those -weighing 5 to 8 pounds, 3½ to 4 hours. A half turkey weighing 7 to 9 -pounds ready-to-cook takes 3¾ to 4½ hours. A larger half-bird takes -longer. - -_Serve with_ mashed potatoes or turnips, snap beans, cranberry relish, -and fruit or fruit pie. - - - - - Cooked and canned meats and poultry ... - - - [Illustration: uncaptioned] - - -You can often save time and money by purchasing meat that will serve for -two or more meals. Buy a smoked pork shoulder, a pot roast, or a stewing -hen and plan your menus for several days around it. - -Since meat is one of our more expensive foods, you may want to economize -by reducing the size of meat servings. But meat is one of our best-liked -foods. We want to keep the savory meat flavor in main dishes and provide -enough protein in the family diet, too. Fortunately, both economy and -sturdy meat servings can be achieved by wise use of meat-extending main -dishes, using cooked and canned meats. - -Least expensive of the meat extenders are the cereal foods—breadcrumbs -in meat loaf, biscuit topping on a chicken pie, macaroni with meat in -Italian-style dishes, rice cooked in chicken stock as in chicken -risotto. The meat protein supplements the protein in the cereals and the -result is a nutritious main dish. - -Or you may want to extend a comparatively small amount of cooked meat -with other high-protein foods such as milk, eggs, or cheese. These are -the makings of such main dishes as creamed lamb, ham and egg scramble, -or a beef and vegetable casserole with grated cheese on top. - -When there is too little meat left for the basis of a main dish, use -these small amounts for flavor and whatever protein they give. Try bits -of cooked meats or poultry to season scalloped potatoes, macaroni, -soups, salads, or sandwich spreads. Chop crusty brown chicken or turkey -skin and add to gravy or a casserole mixture. - -Some of the cooked luncheon meats are relatively low-priced and are as -protein-rich as many of the more expensive meats. For example, a pound -of bologna has as much protein as a pound of smoked ham and even a -little more than a pound of beef with a moderate amount of bone and fat. -Some of the canned meats provide economical main dishes, too, especially -when extended with other foods. - -Cool quickly any leftover meat, broth, or gravy (set pan in iced or very -cold water); refrigerate at once. Store in the coldest part of the -refrigerator. Cooked meat loses flavor quickly; cover or wrap loosely -and plan to use within 1 or 2 days. Broth, gravy, and sauce made with -meat are highly perishable. Store these covered and use within 1 or 2 -days. - -On the following pages are suggestions for extended dishes using cooked -and canned meat and poultry. Other recipes will be found in the section -on cereal foods. - - -Browned hash - - 1½ cups chopped cooked meat - 3 cups chopped cooked potatoes - 1 onion, finely chopped - Broth or milk - Seasoning to taste - -The meat, potatoes, and onion may be chopped by hand or put through the -food chopper, depending on the texture desired. Mix meat, potatoes, and -onion thoroughly. Moisten with a little broth or milk, if desired, and -season to taste. Spread mixture in an even layer in a lightly greased -fry pan. - -Cook slowly until browned on the bottom. If desired, turn and brown on -the other side. - -Turn hash out on a platter and garnish with parsley. - - - Menu Suggestion - -Serve with cream of tomato soup, cooked green cabbage with grated -cheese, and baked apple. - - - For Variety - -_Hash Cakes._—Make the meat and vegetable mixture into flat cakes and -fry slowly on both sides until crusty. - -_Pork and Potato Fry._—Chop 1½ cups canned cured pork loaf and brown it -lightly in a fry pan. Add 3 cups sliced or diced cooked potatoes and -cook until brown on one side. Turn and brown on the other side. - - -Chop suey - - 1 medium-sized onion, sliced thin - 1 green pepper, cut in slivers - 1½ tablespoons cooking fat or oil - 1½ cups celery, cut in slivers - 2 hard tart apples - 1 cup thin gravy or broth - 1½ cups cooked and diced lean pork - Soy sauce and salt - -Brown onion and green pepper in fat or oil. - -Mix in the celery and the apple cut into small thin slices. - -Add gravy or meat broth. Cover and cook 5 minutes. - -Add meat and season to taste with soy sauce and salt. If desired, -thicken with a little cornstarch mixed with water. - -Heat thoroughly. - - - Menu Suggestion - -Serve with flaky cooked rice, beets, lettuce salad, almond or oatmeal -cookies. - - - For Variety - -_Cooked chicken, turkey, or beef_ may be used in the chop suey instead -of pork. - -_Other vegetables_ may be used—carrots, radishes, Jerusalem artichokes, -bean sprouts. Brazil nuts, thinly sliced, are also good. - -_Fried noodles_ may also be served with the chop suey mixture to add -crispness. - - -Chicken a la king - - 3 tablespoons chicken fat or butter or margarine - 2 tablespoons flour - ½ cup milk - 1 cup chicken broth - Salt and pepper - ½ green pepper, diced - ½ cup mushrooms, cut in pieces - 1 egg yolk - 1½ cups diced cooked chicken - 1 pimiento, chopped - -Make white sauce: Melt 2 tablespoons of the fat and stir in the flour. -Add milk and broth and cook until thickened, stirring constantly. Season -with salt and pepper. - -Melt the remaining tablespoon of fat, add green pepper and mushrooms and -cook a few minutes over low heat. - -Beat egg yolk, stir in a little of the sauce, and add to rest of sauce. -Add the rest of the ingredients and cook until mixture is hot. - -Serve in patty shells or on crisp toast, mashed potatoes, or waffles. - - - Menu Suggestion - -Serve with green peas, carrot and raisin salad, and lemon chiffon pie. - - - For Variety - -_Cooked turkey, giblets, ham, veal, pork, or tuna fish_ may be used -instead of chicken. - -_Cooked rabbit meat_ may be used. Add ½ teaspoon grated onion and ½ -tablespoon lemon juice to the recipe for chicken a la king. - - -Chicken timbales - - 1½ cups cooked rice - 1½ cups diced cooked chicken - 1 tablespoon finely diced onion - 2 eggs, beaten - 1 cup milk - ⅓ cup chicken broth or milk - ½ teaspoon salt - Pepper - -Mix all ingredients together. Divide mixture among custard cups or -individual baking dishes. - -Place cups in pan of very hot water and bake at 350° F. (moderate oven) -about 30 minutes or until a knife inserted in the center of timbale -comes out clean. - - - Menu Suggestion - -Serve with glazed carrots, spinach with lemon, pear salad with cream or -cottage cheese and nuts, and gingerbread for dessert. - - - For Variety - -_Cooked ham, pork, turkey, fish, or rabbit_ may be used in place of the -chicken. - -If you have less than the 1½ cups of chicken (or other meat) the recipe -calls for, stretch the meat with sliced hard-cooked eggs and cooked -peas. For a company meal, add mushrooms, fresh or canned. - -Mushroom sauce may be served on the timbales. - -Cooked macaroni, spaghetti, or noodles may be substituted for the cooked -rice. - - -Luncheon-meat cups - - 2 tablespoons butter or margarine - 2 tablespoons flour - 1 cup milk - Salt and pepper - 2 cups cooked peas, seasoned - 1 tablespoon cooking oil or fat - 8 thin slices luncheon meat - -Make white sauce: Melt the butter or margarine, blend in the flour, and -add milk slowly. Cook until thickened, stirring constantly. Add salt and -pepper to taste. - -Add peas to sauce and heat. - -Heat fat or oil and brown luncheon meat, allowing edges to curl to form -cups. Put 2 cups together for each serving and fill with the hot creamed -peas. - - - Menu Suggestion - -Serve with hash browned potatoes and a mixed fruit salad, with baked -custard or whipped gelatin dessert. - - - Other Ways to Use Luncheon Meat - -_Broiled._—Brush luncheon-meat slices with fat. Broil lightly. Serve -with broiled tomato slices sprinkled with grated cheese. - -“_Birds._”—Place stuffing on thin slices of luncheon meat, roll, and -fasten with skewers or toothpicks. Brown lightly and cover the pan until -the birds heat through. - -_Salad._—Mix diced luncheon meat with chopped pickles, celery, and -carrots. Add salad dressing. - - -Curried lamb - - 1 cup diced celery with tops - 1 small onion, diced - 3 tablespoons cooking fat or oil - 2 cups diced cooked lean lamb - ¾ cup brown gravy - Curry powder - 2 drops tabasco sauce - Salt - -Brown celery and onion slowly in the fat or oil. - -Add meat, gravy, and seasonings. Use ⅛ to 1 teaspoon curry powder, as -desired. - -Stir over low heat until well mixed and hot. If too dry, add boiling -water. - - - Menu Suggestion - -Serve with flaky cooked rice, snap beans, coleslaw, and for dessert -sweetpotato pie or pineapple chiffon pie. - - - For Variety - -To make a savory meat pie: Omit the curry powder and tabasco sauce. Pour -heated meat, vegetables, and gravy into a casserole and top with crisp, -golden-brown baking-powder biscuits just before serving. - -Green peas and small potatoes may be added to or used in place of the -onions and celery in the meat pie. - -Serve crisp tossed lettuce salad with the meat pie, and for dessert have -a pineapple and orange fruit cup and oatmeal cookies made with raisins -and peanuts. - - -Frankfurter and potato soup - - 2 cups diced potatoes - 1 small onion, sliced - 1½ cups boiling water - 4 frankfurters - 1¾ teaspoons salt - Pepper - 2 cups milk - 2 tablespoons finely chopped parsley - -Cook potatoes and onion in boiling water until soft. Put through a ricer -or mash slightly. - -Cut frankfurters into ¼-inch slices. - -Add frankfurters, seasonings, and milk to potato mixture. - -Heat thoroughly, add parsley, and serve. - - - Menu Suggestion - -Serve with a salad of chopped lettuce, tomato, and celery. Have -dried-fruit upside-down cake for dessert. Cooked apricots and prunes -make a colorful cake. - - - For Variety - -_Salami or other luncheon meat_, cut in pieces, may be used instead of -frankfurters. Allow one slice per person. Or sprinkle the soup with -chopped cooked ham before serving. - -_Fresh sausage_ also may be used. Dice or crumble the meat and fry until -crisp before adding it to the soup. - - -Pork souffle - - 2½ tablespoons butter or margarine - 2½ tablespoons flour - 1 cup milk - 3 eggs, separated - 1⅓ cups finely chopped cooked or canned pork - 1 teaspoon finely chopped onion, or onion juice - 2 teaspoons finely chopped green pepper - ½ teaspoon salt - -Make a thick white sauce: Melt the butter or margarine, blend in the -flour, and add the milk. Stir and cook over low heat or hot water until -thickened. Cook a little longer, and cool slightly. - -Beat the egg yolks and blend into the cooled sauce. Stir in the meat, -onion, and green pepper. - -Add the salt to the egg whites and beat until stiff but not dry. Blend -the meat mixture into the egg whites. - -Turn into a shallow greased baking dish set in a pan of hot water. - -Bake at 325° F. (slow oven) about 50 minutes, or until set and lightly -browned. Serve at once. - - - Menu Suggestion - -Serve with brussels sprouts or panned cabbage, lettuce salad, and hot -apple cobbler for dessert. - - - For Variety - -_Stuffed Green Peppers._—Fill 4 parboiled peppers with chopped pork -mixed with onion, salt, and enough gravy, broth, or cream to moisten. -Set peppers in water in muffin cups and bake at 350° F. (moderate oven) -20 to 30 minutes. - - - - - Fish ... - - - [Illustration: uncaptioned] - - -Fish—fresh, frozen, canned, or salted—provides high-quality protein. And -it lends interesting flavor and variety to meal planning. - -Different kinds of fish vary greatly in price per pound. Some cost twice -as much as others, depending on the season, local supply, and the -preference of buyers. - -Fresh fish may be whole, drawn, dressed, or in fillets or steaks. Whole -fish are sold as they are caught. Drawn fish have only the viscera -removed. Dressed fish have the viscera, head, tail, and usually the fins -removed. Fillets are boneless slices of fish cut lengthwise away from -the backbone. Steaks are crosswise slices, usually ¾ to 1 inch thick, -still including bones. - -There is no bone or waste in fish fillets, and very little in fish -steaks—only about 9 percent. Dressed whole fish may be cheaper per pound -but remember that they include considerable waste. - -To provide the suggested 2 ounces of protein for 4 servings of a main -dish, you will usually need to buy 2 pounds of whole fish. The exact -amount needed depends on the kind of fish and the amount of waste in -cleaning. It takes only 1 pound of boneless fillets or steaks to provide -enough protein for 4 servings. - -Some fish contain more fat than others. Fat fish are usually best for -baking and broiling. And lean fish are better for cooking in water or -steam or for making chowders, and for deep-fat or pan frying. - -Frozen fish are a boon to inlanders. They give us the fish we want at -any time of year. And the flavor is fresh. Before cooking a frozen fish, -thaw it slowly if there is time—in a refrigerator or other cold place. -If you are in a hurry, cook it slowly for a longer period. Never permit -frozen fish to thaw and refreeze. - -Canned fish is economical and convenient for family meals. It can be -chilled and served in salads or on cold plate lunches with little -further preparation. For cooked dishes, the brine or oil in which the -fish is packed can often be used to add flavor and nutritive value to -the sauce. - -Salmon is ordinarily available in several different quality grades and -is packed in brine. Mackerel also is packed in brine. Tuna fish may be -had in solid-pack, chunk, or grated style, packed in oil or brine. -Flaked fish—cod, haddock, pollack, or a combination—is ordinarily packed -dry. Small domestic sardines packed in oil, mustard sauce, or tomato -sauce are gaining market prominence. - - -Fish patties - - 1½ cups flaked cooked or canned fish - 1½ cups dry mashed potatoes - 1 tablespoon finely chopped onion - ½ teaspoon salt - 1 egg - Pepper - Flour - Cooking fat or oil - -Combine all ingredients except flour and fat or oil. - -Shape mixture into patties, roll in flour, and brown in fat or oil. - - - Menu Suggestion - -Serve with pickled beets, a green vegetable, celery, and for dessert -molded cornstarch pudding with a sauce of cooked dried apricots. - - - For Variety - -_Fish-Potato Puffs._—Add 2 egg yolks instead of a whole egg to the -mixture of fish and potato; add seasonings and fold in stiffly beaten -egg whites. Put mixture into greased custard cups and bake at 350° F. -(moderate oven) 30 minutes. - -_Salt fish Balls._—Use 1 cup of salt fish. Soak the fish in lukewarm -water until freshened, changing the water once or twice. An hour or two -is usually long enough. Simmer in water until tender, drain, and shred. -Stir fish into mashed potatoes. Omit onion and salt. Mix well with the -other ingredients. Form into balls and roll in flour. Fry in shallow or -deep fat, or bake in the oven. - - -Fish and noodles - - 3 tablespoons chopped onion - ⅓ cup diced celery - 1 tablespoon cooking fat or oil - ½ teaspoon salt - Pepper - 1⅔ cups cooked or canned tomatoes, or 2 cups raw tomatoes cut in - pieces - 1⅔ cups cooked noodles - 2 cups flaked cooked fish - Crumbs mixed with melted butter or margarine - -Cook onion and celery in fat or oil a few minutes. - -Add salt, pepper, and tomatoes and heat to boiling. - -Put alternate layers of noodles, fish, and hot tomato mixture into a -greased baking dish. Top with crumbs. - -Bake at 350° F. (moderate oven) 20 minutes or until the mixture is -heated through and the crumbs are browned. - - - Menu Suggestion - -Serve with snap beans or asparagus, a green salad with a tangy -horseradish dressing, and have cupcakes for dessert. - - - For Variety - -Use cooked spaghetti or macaroni instead of noodles. - -Instead of tomatoes, use cheese sauce—a thin white sauce to which ½ cup -grated sharp cheese has been added for each cup of sauce. Sprinkle with -grated cheese the last 10 minutes of baking. - - -Jellied tuna salad - - 1 tablespoon unflavored gelatin - ¼ cup cold water - ½ teaspoon salt - ½ teaspoon celery seed - ¼ cup vinegar - ¼ cup water - 2 eggs, beaten - 2 cups flaked canned tuna (or other canned or cooked fish) - -Soften gelatin on top of water. Add seasonings, vinegar, and water to -eggs. Cook over boiling water until thickened, stirring constantly. - -Add gelatin and stir until it is dissolved. - -Add fish and mix thoroughly. Pour into individual molds or large ring -mold and chill. - - - Menu Suggestion - -Serve scalloped potatoes with chives, cooked carrots, and have floating -island with a topping of a bright, tart jelly for dessert. - - - For Variety - -_A Hearty Salad._—Place cold flaked cooked fish in lettuce cups. -Surround with slices of tomatoes and cucumbers (in season), and very -thin slices of cold boiled potato dipped in french dressing. Garnish -with hard-cooked eggs. - -_A Cold Platter._—Serve chilled salmon which has been boned and cut into -serving-size pieces. Surround with slices of tomatoes and mounds of -tossed green salad. - - -Fried fish fillets - - 1 pound fish fillets (salmon, cod, rosefish, or haddock) - Milk, flour - 1 egg, beaten - 1 tablespoon water - ¾ tablespoon salt - 1 cup fine dry crumbs - Cooking fat or oil - -Cut fish in serving pieces. Dip in milk, then in flour. Mix egg, water, -and salt. Dip floured fish in this mixture, and roll in crumbs. - -Heat fat or oil in fry pan, put in the fillets. Reduce heat, and cook -slowly 10 to 15 minutes, until the fish is done through and golden brown -on both sides. Drain. - -Garnish with parsley and lemon. - - - Menu Suggestion - -Serve with baked potatoes, creamed onions, asparagus salad or mixed -vegetable salad, and gelatin fruit dessert. - - - For Variety - -_Oven-Fried Fillets._—Prepare fish for frying and place in greased -shallow baking pan with space between pieces. Dot with butter or -margarine, and bake at 500° F. (extremely hot oven) for 10 minutes. - -_Fish Baked in Milk._—Place fish in shallow baking pan, pour on ½ cup -top milk. Sprinkle with salt, dot with butter or margarine. Bake at 350° -F. (moderate oven) about 25 minutes. - - -Salmon loaf - - 2 cups flaked canned or cooked salmon - 3 tablespoons cooking fat or oil - 3 tablespoons flour - 1 cup milk and salmon liquid - Salt and pepper - 2 tablespoons finely chopped parsley - 2 cups soft bread cubes - 1 egg, beaten - -Drain canned salmon, saving the liquid. - -Make sauce: Heat fat or oil, blend in flour. Add enough milk to the -salmon liquid to make 1 cup, and stir into the flour mixture. Cook until -thickened, stirring constantly. Season. - -Mix the sauce with the other ingredients. Form into loaf. - -Bake in uncovered pan at 350° F. (moderate oven) about half an hour, or -until brown. - - - Menu Suggestion - -Serve with baked sweetpotatoes, creamed celery or peas, a green -vegetable salad, and a fruit whip. - - - For Variety - -To give extra flavor to salmon loaf, add ½ cup coarsely chopped sweet -pickle and 1 teaspoon grated onion to mixture before baking. - -Use cooked cod or haddock in place of the salmon. - -Serve fish loaf with egg sauce made by adding to 1 cup white sauce, 2 -sliced hard-cooked eggs and ½ to 1 tablespoon grated horseradish. - - -Stuffed fish fillets - - ¾ cup finely cut celery - 3 tablespoons finely chopped onion - 6 tablespoons cooking fat or oil - 3 cups bread cubes - ¾ teaspoon salt - Pepper - 2 tablespoons chopped parsley - 1 teaspoon thyme or other savory seasoning - 1 pound small fish fillets - Fine dry crumbs - 2 tablespoons fat - -Cook celery and onion in fat or oil for a few minutes. - -Add bread cubes and seasonings, and mix well. - -Place stuffing on skin side of salted individual fillets. Roll and -fasten with toothpicks. - -Roll the stuffed fillets in fine crumbs and brown in fat in a fry pan. -Cover and cook over low heat until tender—about 10 minutes. - - - Menu Suggestion - -Serve with tartar sauce, boiled or baked potatoes or squash, green lima -beans, cabbage and carrot salad, and lemon pie. - - - For Variety - -Lay one fillet in greased baking dish; brush with melted fat or with -oil, sprinkle with lemon juice, and cover with stuffing. Place second -fillet on stuffing, sprinkle with crumbs, dot with fat, and bake -uncovered at 350° F. (moderate oven) about 35 minutes. Baste -occasionally with melted fat. - - -Fish with curry sauce - - 1½ pounds dressed fish - 2 tablespoons butter or margarine - 1 tablespoon chopped green pepper - 1 small onion, chopped - ¼ cup chopped celery - 2 tablespoons flour - 1 cup liquid (liquid from simmered fish plus milk) - Curry powder - Salt - 2 to 3 cups hot cooked rice - 2 tablespoons chopped parsley - -Simmer fish about 10 minutes in a small quantity of water in a shallow -pan. Drain and save liquid. - -While the fish is cooking, make sauce: Melt the butter or margarine and -cook the green pepper, onion, and celery in it a few minutes. Stir in -the flour, then add the liquid. Cook until thickened, stirring -constantly. - -Add curry powder and salt to taste. Use ⅛ to 1 teaspoon curry powder, as -desired. - -Remove skin and bones from the cooked fish. Arrange fish on a hot -platter with a border of flaky rice. Pour sauce over fish, and sprinkle -parsley on top. - - - Menu Suggestion - -Serve with a cooked green or yellow vegetable, citrus fruit salad, and -cottage pudding with caramel sauce. - - - For Variety - -_Shrimp With Curry Sauce._—Instead of the fish, use shrimp. - - -Salmon, rice, and tomatoes - - ¼ cup chopped onion - ¼ cup chopped green pepper - 2 tablespoons bacon fat or meat drippings - 1½ cups boiling water - 2 cups cooked or canned tomatoes, or 2½ cups chopped raw tomatoes - Salt and pepper - ⅓ cup raw rice - ¼ cup chopped olives - 2 cups flaked canned or cooked salmon - -Cook onion and green pepper in the fat in a large fry pan until the -onion is yellow. Add water, tomatoes, and salt and pepper to taste. -Bring to boil. - -Add rice and simmer until rice is tender—20 to 25 minutes—adding more -water if needed. - -Add olives and fish and cook 2 or 3 minutes longer to blend the flavors. - - - Menu Suggestion - -Serve with baked squash, a green vegetable in salad or cooked, with -cream pie for dessert. - - - For Variety - -_Other cooked fish_ may be used in place of salmon. - -_One cup of cooked rice_ may be used instead of the uncooked rice. Omit -boiling water. Add the rice, olives, and fish as soon as the vegetables -are tender and cook 5 or 10 minutes longer. - -_Celery_ may be used instead of the green pepper. - - - - - Eggs ... - - - [Illustration: uncaptioned] - - -Eggs are excellent for main dishes because they contain high-quality -protein, and are a good source of several important minerals and -vitamins. When you serve eggs as an alternate for meat in a main dish, -either allow more than 1 egg per person or add enough milk or cheese, as -in cheese omelet, for example, to make up the difference. - -Government-graded eggs are sold in cartons labeled with the grade -(quality), size (weight), and date of grading. There are four U. S. -grades—AA, A, B, and C. Grades AA and A have a large proportion of thick -white, a firm high yolk, and a delicate flavor. They are often preferred -for cooking in the shell, poaching, and frying. Grades B and C, which -are less expensive than the two top grades, are a thrifty choice where -appearance and delicate flavor are less important, as in Spanish omelet, -gingerbread, or scrambled eggs with bacon. - -Sizes of eggs and their minimum weights per dozen are: - - Jumbo 30 ounces - Extra large 27 ounces - Large 24 ounces - Medium 21 ounces - Small 18 ounces - Peewee 15 ounces - -Within any grade, large eggs usually cost more per dozen than smaller -ones. Use the above weights to determine which size gives you the best -return for your money. For instance, if medium eggs weighing 21 ounces -are 56 cents a dozen (2⅔ cents an ounce) they are a better buy than -large eggs weighing 24 ounces at 66 cents a dozen (2¾ cents an ounce). - -Eggs are cheaper than meat as a source of main-dish protein when the -price of eight large eggs is less than the price of a pound of meat with -moderate amounts of bone and fat, such as rump roast. Or when the price -of a dozen large eggs is less than the price of a pound of lean meat -with little fat and bone, as round steak. - -The color of the eggshell depends on the breed of hen and does not -indicate the food value of the eggs. So do not pay a higher price for -brown eggs than for white ones, or vice versa, with the idea that you -are getting more food value. - - -Hot deviled eggs - - 2 tablespoons butter, margarine, or oil - ½ green pepper, chopped fine - ⅓ cup celery, chopped fine - 1 small onion, chopped fine - 1 tablespoon flour - 1⅓ cups cooked or canned tomatoes - 1 teaspoon salt - 1 teaspoon worcestershire sauce - 2 drops tabasco sauce - ⅔ cup cold milk - 6 hard-cooked eggs, sliced - Crumbs, butter or margarine - -Heat butter or margarine and cook chopped vegetables in it until they -are tender. Blend in the flour. - -Add tomatoes and seasonings and cook until thickened, stirring -constantly. - -Stir the hot tomato mixture into the milk and carefully add the eggs. - -Turn into a greased baking dish and top with crumbs. Dot with butter or -margarine and bake at 375° F. (moderate oven) until the crumbs are brown -and the mixture is hot, about 10 to 15 minutes. - - - Menu Suggestion - -Serve with asparagus, broccoli, or other green vegetable, mashed -potatoes, and cheese with fruit pie for dessert. - - - For Variety - -Instead of adding crumbs and baking the deviled egg mixture, serve it on -toast or in patty shells. - - -Egg and toast special - - 4 slices bacon, chopped fine - 4 thick slices bread, with 2-inch holes in centers - 4 eggs - Salt and pepper - -Cook bacon in a fry pan until half done; push to side of pan. Pour off -fat. Brown bread slices in pan while bacon continues to cook. - -Break the eggs into the holes, and season. Sprinkle bacon over eggs and -bread. Reduce heat, cover pan, and cook until eggs are done. - -_Serve with_ creamed onions, sliced tomato and cottage cheese salad for -needed protein, and a fruit dessert. - - -Mexican scrambled eggs - - 2 tablespoons minced onion - ½ clove garlic, chopped fine - 1 small green pepper, diced fine - 2 tablespoons cooking fat or oil - ⅓ cup sieved cooked or canned tomatoes - 3 tablespoons water - 1 teaspoon salt, pepper - 6 eggs, slightly beaten - -Fry onion, garlic, and green pepper in fat or oil. Add tomatoes, water, -salt, and pepper. - -Cook 3 minutes. Add eggs and cook over low heat, stirring occasionally, -until thickened. - -_Serve with_ potatoes, snap beans, green salad with strips of meat and -cheese, and upside-down cake made with fresh or stewed dried fruit. - - -Shirred eggs on spinach - - 1 to 1½ pounds spinach - ½ teaspoon salt - 2 slices bacon - Salt and pepper - 4 eggs - -Wash spinach thoroughly, place in pan, and add salt. Cover and cook -without added water until wilted—about 5 minutes. - -Chop bacon fine; fry until crisp. - -Mix bacon and bacon fat with spinach and season to taste with salt and -pepper. - -Place hot spinach in a baking dish. Make four depressions in spinach, -and break an egg into each. - -Cover dish and bake at 350° F. (moderate oven) 20 to 25 minutes or until -eggs are firm. If desired, sprinkle grated cheese over the eggs during -the last 10 minutes. - - - Menu Suggestion - -Serve with baked sweetpotatoes, fruit salad, and cheese cake or pie with -cheese. - - - For Variety - -_Shirred Eggs With Cheese._—Place a tablespoon of top milk in a greased -custard cup. Break an egg into the cup, add salt and pepper, and bake at -350° F. (moderate oven) until white is nearly firm. Sprinkle with grated -cheese and bake until cheese is melted. - - -Eggs scrambled with luncheon meat - - 1 cup diced luncheon meat - 1 tablespoon cooking fat or oil - 4 eggs, beaten - ¼ cup milk - ¼ teaspoon salt - Pepper - -Salami, canned cured pork loaf, bologna, frankfurters, or any other -spiced or smoked luncheon meat makes a good combination with eggs for -this quick dinner dish. - -Lightly brown the diced meat in the fat or oil in a fry pan over -moderate heat. - -Combine eggs, milk, salt, and pepper and add to the meat. - -Cook, stirring constantly, until eggs are done. - - - Menu Suggestion - -Serve with baked potatoes, carrot and celery sticks, and tomato aspic -salad. Have fruit dumplings for dessert. - - - For Variety - -Use _chopped cooked chicken, turkey, rabbit, or giblets_. With poultry, -substitute broth for the milk for more flavor. - -Or, instead of meat, use _¾ cup cottage cheese or chopped Cheddar -cheese_, adding the cheese to the egg mixture before cooking. Serve -these scrambled eggs with broiled, fried, or stewed tomatoes, or with -tomato sauce. - - -Eggaroni - - 4 hard-cooked eggs - 2 tablespoons butter or margarine - 2 tablespoons flour - 1⅔ cups milk - 1 teaspoon finely chopped onion - ½ tablespoon horseradish, if desired - 1½ cups cooked macaroni - Salt and pepper - 2 tomatoes, cut in quarters - Crumbs mixed with melted butter or margarine - -Cut eggs in quarters. - -Make white sauce: Melt butter or margarine, blend in flour, and add milk -slowly. Cook, stirring, until thickened. - -Add other ingredients except tomatoes and crumbs. Pour into greased -baking dish. - -Press tomatoes into top of mixture, leaving skin surface exposed. - -Sprinkle crumbs over top and bake at 350° F. (moderate oven) 20 to 30 -minutes or until tomatoes are tender. - - - Menu Suggestion - -Serve with spinach or kale, apple and raisin salad, and apricot snow -with custard sauce. - - - For Variety - -Cover macaroni mixture with pieces of canned, instead of fresh, -tomatoes. Make sauce with juice from tomatoes instead of milk. - -Omit tomatoes. Mix ½ cup grated cheese with the crumbs and sprinkle over -top during last 15 minutes of baking. - - -Puffy spanish omelet - - 1 cup cooked or canned tomatoes, or 1¼ cups chopped raw tomatoes - 1 small green pepper, chopped - ½ small onion, chopped fine - 1 tablespoon chopped parsley - ¼ cup chopped celery - 8 to 10 stuffed olives, sliced - 4 eggs, separated - ½ teaspoon salt - ⅛ teaspoon pepper - 1 tablespoon cooking fat or oil - -Combine tomatoes, green pepper, onion, parsley, celery, and olives. -Simmer 15 minutes or until liquid is reduced to a few tablespoonfuls. - -Beat egg yolks well. Add salt to egg whites and beat until stiff but not -dry. - -Gradually fold the beaten egg yolks into the whites and then fold in the -cooked vegetables. Add pepper. - -Heat the fat or oil in a fry pan and pour in the egg mixture. Cook over -low heat until lightly browned on the bottom. Cover and cook until set. - -Or, when the omelet is lightly browned on the bottom, finish by baking -10 to 15 minutes at 350° F. (moderate oven). - - - Menu Suggestion - -Serve with slices of broiled ham or fried sausages for more protein, and -with baked potatoes, greens, and cooked dried fruit. - - -Egg and potato scramble - - 2 slices bacon - 4 medium-sized potatoes, sliced thin - 1 teaspoon salt - 4 eggs, beaten - ¼ cup milk - Pepper - -Fry bacon slices and remove from fry pan. - -Fry potatoes in the fat until they are well browned, sprinkling with -salt as browning starts. - -Cover pan closely. Cook over low heat until potatoes are tender. - -Combine eggs, milk, and pepper. Pour over potatoes in pan and cook -slowly, stirring occasionally, until eggs are set. - -Crumble bacon slices and add just before removing pan from heat. Serve -at once. - - - Menu Suggestion - -Serve with scalloped tomatoes or eggplant, spinach or kale, pear and -cottage cheese salad, cookies. - - - For Variety - -Bits of cooked ham, chipped beef, or any cooked meats may be used in -place of the bacon in this recipe. Thin slices of sausages or chopped -chicken livers are especially good. Fry the potatoes in bacon fat or -other meat drippings when omitting the bacon. - -Small cubes of cheese or flakes of smoked fish are other welcome -additions with their own distinctive flavors. - - -Eggs in potato nests - - 1½ cups leftover mashed potatoes - 5 eggs - Salt and pepper - -Mix potatoes with one of the eggs. Shape mixture into four balls, place -on greased baking sheet. - -Press centers of balls to make cups. Break an egg into each cup, season -with salt and pepper. - -Bake at 325° F. (slow oven) 20 to 25 minutes or until eggs are as firm -as desired. - - - Menu Suggestion - -Serve with broccoli and cheese sauce, and crisp salad, and spicecake for -dessert. - - - For Variety - -Add ¼ cup grated cheese and 1 teaspoon grated onion or onion juice to -the potato mixture. - -Bake the potato cups and fill with a mixture such as creamed salmon and -peas or creamed chicken and celery. - -Mix ¾ cup chopped cooked ham with 2 cups mashed potatoes; season. Add -the yolk of 1 egg and fold in the stiffly beaten egg white. Line a -greased baking dish with this mixture; bake 30 minutes at 350° F. -(moderate oven) until potatoes are slightly browned. Fill the potato -“nest” with hot creamed ham and eggs: 1½ cups white sauce, 4 hard-cooked -eggs sliced, ¼ cup chopped cooked ham. - - - - - Cheese and milk ... - - - [Illustration: uncaptioned] - - -Cheese is one of the most popular alternates for meat. Like meat and -eggs, it contains high-quality protein and is an excellent supplement -for the protein in bread and such other cereal foods as macaroni, -noodles, and spaghetti. - -Cheese is not equal in food value to the milk from which it is made. It -contains one of the milk proteins but the other is separated out when -cheese is made and is left in the whey. - -American Cheddar, sometimes called American or “store” cheese, is the -cheese most commonly used in cooking in this country. It is sold in -natural and processed forms, and varies in flavor from mild to very -sharp. Other cheeses are noted for their distinctive flavors and are -chiefly used for garnishing, as the grated hard Parmesan, or for eating -alone, as the sweet Swiss and Brick or the salty Bleu and Gouda. - -You can count on half a pound of Cheddar cheese (2 cups chopped or -grated) to give you enough protein for 4 servings of a main dish, or -about the same amount of protein as a pound of meat with a moderate -amount of bone and fat. - -Because Cheddar cheese is a concentrated food, it is generally used in -relatively small amounts—less than half a pound for 4 servings. Then -other protein-rich foods are added to the meal or included in the cheese -dish to increase the protein content, as milk and eggs added to the -cheese for a souffle or an omelet. - -Cottage cheese is less concentrated than Cheddar cheese, with only -four-fifths as much protein per pound. In using cottage cheese as a meat -alternate, use about a fourth more by weight than you would of Cheddar -cheese. For instance, it would take 10 ounces of cottage cheese -(compared with 8 ounces of Cheddar cheese) to alternate for a pound of -beef with a moderate amount of fat and bone. Ten ounces of cottage -cheese measure about 1¼ cups; a pound measures a little more than 2 -cups. - -We lean heavily on milk as a source of our day’s protein. But it takes -almost 7 cups of fluid milk, or about 2 cups of nonfat dry milk, to -provide enough protein for 4 servings of a main dish. So, although we -sometimes use a milk soup or chowder as the main dish, we are more -likely to spread our milk consumption throughout the day—in beverages, -custards, or milk puddings. In many recipes, we can increase the milk -value by using fluid and dry milk together. - - -Cheese puff - - 6 slices bread - 1½ cups ground or grated cheese - 2 eggs - 1½ cups milk - ½ teaspoon salt - Pepper, paprika, and mustard if desired - -Fit 3 slices of bread into the bottom of a greased baking dish. Sprinkle -with half the cheese and cover with the rest of the bread. - -Beat eggs, add milk and seasonings, pour over bread and cheese, and -cover with rest of cheese. - -Set baking dish in a pan of hot water and bake at 350° F. (moderate -oven) about 40 minutes or until custard is set and bread is puffy. - -_Serve with_ lima beans or peas, beets, green salad, fruit cobbler. - - -Cheese fondue - - 1½ cups milk - 1½ cups soft breadcrumbs - 1 cup chopped or grated cheese - 1 tablespoon butter or margarine - ½ teaspoon salt - 3 eggs, separated - -Scald milk. Add crumbs, cheese, butter or margarine, and salt. - -Beat egg yolks; add milk mixture. Beat egg whites until stiff but not -dry; fold into mixture. - -Pour into greased baking dish. Bake at 350° F. (moderate oven) 30 -minutes or until set. - -_Serve at once with_ baked squash, a green vegetable, apple-celery salad -with nuts, and cookies. - - -Baked macaroni and cheese - - 4 ounces macaroni (1 cup elbow or 1-inch pieces) - 1 quart boiling water - 1 teaspoon salt - 1½ cups water or fluid milk - ⅓ cup dry milk, whole or nonfat - 1 tablespoon flour - ½ teaspoon salt - 1 tablespoon butter or margarine - 1 cup chopped or grated cheese - Crumbs, butter or margarine - -Cook the macaroni in the boiling water with the teaspoon of salt for the -length of time indicated on the package. Drain. - -Put the 1½ cups of water or fluid milk into top of double boiler. Add -dry milk, flour, and half teaspoon salt. Beat until smooth. - -Cook over boiling water, stirring constantly until thickened. Add butter -or margarine and cheese. Stir until they are melted. - -Put macaroni into a greased baking dish. Pour on the cheese sauce. - -Top with crumbs, dot with butter or margarine. Bake at 375° F. (moderate -oven) until crumbs are brown and mixture is hot. - - - Menu Suggestion - -Serve with beet greens, grated raw carrot salad, and cooked dried -apricots or fresh fruit cup with cookies for dessert. - - - For Variety - -Add grated onion or chopped green pepper to the sauce. - - -Cheese rabbit (rarebit) - - 3 tablespoons butter or margarine - 3 tablespoons flour - 1 tablespoon finely chopped onion - ¼ teaspoon salt - ¼ teaspoon powdered dry mustard - Paprika, if desired - 1½ cups milk - ⅓ pound cheese, ground or grated (1½ cups) - 1 egg, beaten - -Melt butter or margarine and blend in flour, onion, and seasonings. Add -milk slowly. Cook over low heat until thickened, stirring constantly. - -Remove from heat and add cheese. - -Pour a little of the sauce into the beaten egg, then pour all back into -the sauce. Stir and cook 2 or 3 minutes longer, until cheese is melted. - -Serve on toast or crackers. - - - Menu Suggestion - -Serve with lima beans or peas and combination vegetable salad. Have -melon or other fresh fruit for dessert. - - - For Variety - -_Tomato rabbit._—Use tomato juice or thin tomato soup instead of milk in -the recipe for Cheese Rabbit. - -To make plain or tomato rabbit a heartier dish, serve over quartered -hard-cooked eggs on toast. - - -Cottage cheese-pickle-peanut sandwich - - ⅔ cup cottage cheese - ⅓ cup peanut butter, coarse grind - ⅓ cup diced dill or sweet pickles - 8 slices bread - 2 tablespoons milk - ¼ teaspoon salt - 1 egg, beaten - Cooking fat or oil - -Combine cottage cheese, peanut butter, and chopped pickles. - -Spread the mixture generously on 4 bread slices and cover with the other -4 slices. - -Add milk and salt to the beaten egg and mix thoroughly. - -Dip both sides of sandwiches quickly into the egg mixture. Do not soak -the bread. Brown on both sides in hot fat over moderate heat. - - - Menu Suggestion - -Serve with vegetable soup or a large vegetable salad, and fresh fruit. - - - Cottage Cheese Salads - -Season cottage cheese with finely chopped chives and use for stuffing -fresh tomatoes. Or, in winter, use to fill the center of a ring mold of -tomato aspic jelly. - -Moisten cottage cheese with top milk and season with salt and pepper. -Heap in the center of cantaloupe rings and top with pitted sweet -cherries. - - - - - Dry beans and peas ... - - - [Illustration: uncaptioned] - - -There are dozens of varieties of beans and peas, and for centuries they -have been important in the diets of many peoples. In this country, -varieties grown and used in some sections are practically unknown in -others. The South has its blackeye peas and black beans, the East and -Middle West have their pea beans, soybeans, and kidney beans, and the -Southwest and West like pinto beans and chickpeas. - -Beans and peas contain proteins that are not well balanced by themselves -and need to be supplemented with high-quality protein in the same meal. -When you serve beans as the main dish, you can increase the quality and -quantity of protein in the meal by adding a little meat or cheese. This -is done in many famous national bean dishes. For example, ham or smoked -sausage is often added to split-pea soup and grated cheese is used to -garnish beans. - -When you serve beans alone as the main dish, you need to cook about 1⅓ -cups, or a little more than 9 ounces of dry navy beans, to provide the -amount of protein recommended for 4 servings. This makes about 3 cups of -cooked beans, or four ¾-cup servings. If you do not use this amount or -do not add other protein food to the bean dish, remember to supplement -the protein elsewhere in the meal, perhaps with an egg salad or baked -custard. - -Soybean protein is of higher quality than protein of most beans commonly -used in this country. For high nutritive value and distinctive flavor -from your food dollar, use soybeans sometimes instead of navy or lima -beans in favorite bean recipes, or use some soy flour in making breads -and hot breads. - -Split peas provide slightly more protein than an equal weight or measure -of dry beans except soybeans. Try thick hot split-pea soup for the main -dish on a cold winter day. - -Beans and peas are economical protein foods. You will generally find -that a protein dish made up partly of beans and providing an equal -quantity of protein averages less in cost than one made up entirely of -meat. - -To soak dry beans and whole peas, boil them 2 minutes in the soaking -water first, to help prevent fermentation and hardening of skins. An -hour of soaking is enough after boiling, but overnight may be more -convenient. Cook beans in the soaking water for best flavor and highest -nutritive value. Split peas do not need soaking. - - -Baked chili beans and hamburger - - 1 cup dry chili or kidney beans - 3 cups water - ½ pound ground beef - 2 tablespoons drippings or other fat - 1 small onion, sliced - 1 clove garlic, sliced - ½ green pepper, chopped fine - 2 cups cooked or canned tomatoes, or 2½ cups raw tomatoes cut in - pieces - ½ teaspoon salt - Chili powder to taste - -Boil beans in water 2 minutes. Remove from heat, cover, and soak 1 hour -or overnight. Cook in same water until almost tender. - -Brown meat in fat. Add onion, garlic, green pepper, tomatoes, and salt, -and cook a few minutes. - -Add meat mixture and chili powder to beans. - -Place in a baking dish or bean pot, cover, and bake at 350° F. (moderate -oven) about 2 hours. Uncover during the last half hour to brown the -beans if desired. - -Or cook the mixture slowly for about 1 hour in a covered kettle on top -of the range. Stir occasionally. - - - Menu Suggestion - -Serve with a large garden salad and fruit betty or apple dumplings. - - - For Variety - -Cook the beans with a ham bone, omitting ground beef and chili powder. -Or use 1 cup ham trimmings from a baked ham instead of beef. - - -Dry bean or pea soup - - 1 cup dry beans or whole peas - 6 cups water - Meaty ham bone - 1 small onion, chopped - Salt and pepper - -Boil beans or peas in water 2 minutes. Remove from heat, cover, and soak -1 hour or overnight. - -Add ham bone. Boil gently 2 hours in a covered pan. - -Add onion and continue cooking 30 minutes, or until beans are soft. -Remove bone and cut off meat. - -Add meat to soup. Season to taste, and reheat. - - - Menu Suggestion - -Serve with tomato aspic, or fruit salad, with cottage cheese. Have -custard pie for dessert. - - - For Variety - -_For Thick, Smooth Soup._—Put beans or peas through a sieve before -adding meat; discard skins. Mix 2 teaspoons flour with a little water; -stir into soup. Boil 1 minute, stirring constantly. - -_Split-Pea or Lentil Soup._—Use 1 cup of split peas or lentils instead -of beans in the recipe above. No soaking is needed. Boil gently, -stirring occasionally, about 3 hours. Proceed as for bean soup. - -_Hot Pot._—Add a garlic clove and 2 chili peppers or a teaspoon of chili -powder to beans before cooking. After cooking, remove garlic and -peppers. - - -Quick baked beans - - 2 slices bacon - 3 tablespoons finely chopped onion - 1 tablespoon molasses - 1½ tablespoons catsup - ¼ teaspoon salt - ¼ teaspoon powdered dry mustard - ½ teaspoon worcestershire sauce, if desired - 2 to 3 cups canned or cooked dry beans - -Fry bacon, remove from pan, and cook onion for a few minutes in bacon -fat. - -Add molasses, catsup, salt, mustard, and worcestershire sauce. - -Add beans and mix lightly. Pour into a baking dish. Crumble bacon and -sprinkle over the top. - -Bake 20 minutes at 350°F. (moderate oven). Or heat in a fry pan on top -of range, and serve with bacon crumbled over the top. - - - Menu Suggestion - -Serve with hot cornbread, carrot and cabbage slaw, with baked custard -for dessert. - - - For Variety - -_Hot Bean Salad._—Omit molasses, add ¼ cup vinegar and ¼ cup water, and -cook until the liquid is absorbed. To complete the meal serve -quick-cooked green cabbage, crisp strips of celery and carrots, and -pumpkin pie with cheese. - -_Creole Beans._—To 2 cups cooked beans add ½ teaspoon salt, ¼ cup each -chopped green pepper and onion, and 1 cup canned tomatoes. Bake at 350° -F. (moderate oven) 1 hour. - - -Soybean chop suey - - 1 green pepper, shredded - 1½ cups shredded onion - 1½ tablespoons cooking fat or oil - ¾ cup diced celery - 1½ cups cooked dry soybeans - 1½ cups meat broth - ½ teaspoon salt - 2 teaspoons cornstarch - 2 tablespoons water - 1 cup quartered radishes or sliced carrots - Soy sauce - -Cook green pepper and onion in the fat or oil in a fry pan 3 or 4 -minutes, turning them often. - -Add celery, soybeans, broth, and salt. (Canned bouillon or bouillon -cubes and water may be used in place of broth.) - -Cover and simmer 5 to 8 minutes. - -Blend cornstarch with water, stir into the mixture, and cook until -thickened. Add radishes or carrots and soy sauce to taste. - - - Menu Suggestion - -Serve with hot flaky rice, pineapple and cottage cheese salad, with ice -cream for dessert. - - - Another Soybean Recipe - -_Soybean Souffle._—To 2 cups cooked dry soybeans, ground or sieved, add -2 beaten egg yolks. Season with chopped onion, parsley, salt, and -pepper. Fold in stiffly beaten whites of eggs. Pour into a greased -baking dish and bake at 350°F. (moderate oven) about 30 minutes or until -set. - - -Bean chowder - - 1 cup dry beans - 1 quart water - ¾ cup chopped carrots - ¾ cup cooked or canned tomatoes, or 1 cup chopped raw tomatoes - 1 onion, finely chopped - ⅓ cup shredded green pepper - 1 tablespoon flour - 1½ cups milk - Salt and pepper - -Boil beans in water for 2 minutes. Remove from heat, cover, and soak 1 -hour or overnight. - -Cook beans in covered pan until they begin to soften. Add vegetables; -cook until tender. - -Mix flour with a little water and stir into vegetables. Cook 10 minutes -longer, stirring occasionally to prevent sticking. - -Add milk and seasonings, heat to boiling, and serve. - - - Menu Suggestion - -Serve with a peanut-and-fruit salad—sections of grapefruit and -orange—and for dessert, prune whip with custard sauce. - - - For Variety - -_Baked Bean Chowder._—Use leftover baked beans. Cook ¾ cup diced -carrots, ⅓ cup green pepper, and 1 onion in 1½ cups water, until tender. -Add ¾ cup canned tomatoes, 2 cups baked beans, and seasonings, and -reheat. Blend 1 tablespoon flour and 2 tablespoons cold water and stir -into the vegetables. Cook 10 minutes. Add 1½ cups of milk; reheat. - - -Savory bean stew - - 1 cup dry beans or whole peas - 1 quart water - ¼ cup diced salt pork - ⅓ cup chopped onion - ½ pound chopped beef - 2 to 2½ cups cooked or canned tomatoes, or 2½ to 3 cups chopped raw - tomatoes - Salt and pepper - -Boil beans or peas in the water 2 minutes. Remove from heat, cover, and -soak 1 hour or overnight. - -Fry salt pork until crisp, remove from pan, and brown onion in the fat. -Add meat and stir and cook slowly a few minutes. - -Combine all ingredients, season, and simmer until meat is tender and -flavors are blended. - - - Menu Suggestion - -Serve with squash, a shredded raw vegetable salad, and lemon sponge -pudding. - - - For Variety - -_Chili Con Carne._—Add 2 to 4 teaspoons chili powder and a little garlic -to recipe. Red kidney, and the pink beans of the West, are favorites for -this dish. - -_Hopping John._—Add ½ cup dry blackeye peas to 2¼ cups ham broth. Boil 2 -minutes, soak 1 hour or overnight. Cook covered until almost tender. Add -½ cup raw rice, ½ cup chopped cooked ham. Cook gently 20 to 30 minutes. -The broth should be almost gone when the rice is tender. - - - - - Bread and other cereal foods ... - - - [Illustration: uncaptioned] - - -Bread and other cereal foods are truly the staff of life for some -families and are used for all or part of the main dish for many of their -meals. Griddlecakes, toast, or oatmeal is a favorite breakfast dish. And -sandwiches, spaghetti, or macaroni may form the bulk of a noon or -evening meal. - -Bread and other cereal foods do not provide large amounts of protein in -any one serving. But, because we eat bread and other cereals so often, -grain foods contribute a fourth of the protein in diets in this country. -The cereal foods also contribute to our diets more calories, more iron, -and more thiamine than any other group of foods. - -Grains cannot make an adequate main dish unless eaten in large -quantities or combined with protein-rich foods. - -A few figures on grain proteins may be helpful. A pound loaf of -whole-wheat bread contains a little less than three-fourths as much -protein as a pound of beef with a moderate amount of fat and bone. You -would need to eat one-third of the loaf, seven or eight slices, for as -much protein as you get in a fourth pound of the meat—an average -serving. - -A pound loaf of white bread contains somewhat less protein than a pound -whole-wheat loaf. The use of nonfat dry milk solids in bread increases -quantity and quality of proteins slightly. - -Proteins from bread and other cereal foods are not of as high quality as -proteins of animal products, although some are better than others. You -can somewhat increase the protein values obtained from cereals by using -whole-wheat bread and whole-grain breakfast cereals and by adding corn -germ or wheat germ to other cereals. Milk, eggs, soy flour or grits, -meat, or fish help to bring up the protein content and protein value of -a cereal main dish. - -Familiar examples of the cereal-extended main dishes are creamed chicken -or fish—or meat in brown sauce—served with toast, noodles, spaghetti, -rice, or hominy grits. Other popular combinations of cereals with -high-protein foods are scrapple, macaroni or rice with cheese, eggs with -toast, and meat loaf or patties with breadcrumbs. And we are also -extending high-protein foods with cereals when we add biscuit to the -meat stew, dumplings to stewed chicken, and waffles to the breakfast or -supper sausages. - - -Oatmeal griddlecakes with sausages - - 2 cups milk - 2 cups quick-cooking oats - ⅓ cup sifted flour - 2½ teaspoons baking powder - 1 teaspoon salt - 2 eggs, separated - ⅓ cup cooking fat or oil - Cooked sausages - -Heat milk and pour it over the oats. Allow to cool. - -Sift together flour, baking powder, and salt. - -Beat egg yolks and add to oat mixture. Add melted fat or oil and stir in -dry ingredients. - -Fold in stiffly beaten egg whites. - -Drop the batter by spoonfuls on a hot greased griddle. When the surface -is covered with bubbles, turn and brown on the other side. Oatmeal -griddlecakes take longer to brown than plain griddlecakes. - - - Menu Suggestion - -Serve the griddlecakes with sirup and the sausages. The rest of the meal -may be a large fruit and carrot salad and gingerbread. - - - For Variety - -_Apple Griddlecakes._—Add ¼ teaspoon cinnamon, 2 tablespoons brown -sugar, and 1 cup finely chopped, pared apples to the batter before -adding egg whites. - - -French toast with tomato-meat sauce - - 2 eggs - ⅓ cup milk - ¼ teaspoon salt - 8 slices bread - Cooking fat or oil - -Beat eggs, add milk and salt. Dip bread quickly into mixture. Brown on -both sides in a little fat or oil, using moderate heat. - - - Tomato-meat sauce - - 2 cups canned tomatoes or 2½ cups chopped raw tomatoes - ½ pound chopped raw beef - 2 tablespoons chopped onion - 2 tablespoons chopped green pepper - Cooking fat or oil - 1 tablespoon flour - Salt and pepper - -If using raw tomatoes cook them until soft. Press tomatoes through a -sieve. - -Brown beef, onion, and green pepper in the fat or oil. Blend in the -flour, add tomatoes slowly. Season. Cook and stir over low heat until as -thick as desired. - - - Menu Suggestion - -Serve with a green vegetable, peanut and cabbage salad, and fruit and -cheese for dessert. - - - For Variety - -Serve the toast with cheese sauce and omit dessert cheese. - - -Whole-wheat scrapple - - 2 pounds fresh pork (bony cut) - 1½ quarts water - 1½ cups uncooked fine whole-wheat cereal - 1 small onion, chopped fine - Salt and pepper - -Cook pork slowly in the water until the meat drops from the bones. -Strain off the broth. - -Separate bones from meat, taking care to get out all the tiny pieces. -Cut meat fine. - -Add water to the broth, if necessary, to make 1 quart. Bring to boil and -slowly stir in the cereal. Cook until the mixture is thickened, stirring -constantly. - -Add meat and onion. Cook 15 minutes longer, stirring frequently. Season -with salt and pepper. - -Pour the mixture into loaf pans and let stand until cool and firm. - -To serve, slice scrapple and brown slowly on both sides in a hot fry -pan. If the scrapple is rich with fat, extra fat is not needed for -browning. - - - Menu Suggestion - -Serve with baked sweetpotatoes, scalloped or fried apples or applesauce, -a green salad, and lemon meringue pie. - - - For Variety - -One cup _cornmeal_ may be used instead of 1½ cups whole-wheat cereal. - - -Rice with chicken - - 1½ cups diced leftover cooked chicken - Chicken bones - Salt - 1 onion, chopped fine - 1½ tablespoons chicken fat - ½ cup raw rice - Grated cheese - -This dish may be made with more or less than 1½ cups chicken, but this -amount is needed to give enough protein for a main dish for four -persons. - -Cover bones with water and simmer an hour or longer. Drain off the -broth. Add any leftover chicken gravy and water, if needed, to make 1 -quart broth. Add salt to taste. - -In a large fry pan, cook onion a few minutes in chicken fat, add broth. -When it boils up rapidly, add the rice slowly. - -Cover the pan. Simmer rice about 25 minutes or until the grains swell -and become soft. Stir with a fork from time to time to keep the rice -from sticking. - -By the time the rice is done, it will have absorbed the broth, and the -grains will be large and separate. Then add the pieces of chicken and -more salt if needed. Turn mixture onto a hot platter, and sprinkle -generously with grated cheese. - - - Menu Suggestion - -Serve with spinach and hard-cooked egg, celery and carrot sticks, fruit -pickle, and apple or peach dumpling or pie. - - -Noodles, western style - - 3 ounces noodles (about 1¼ cups broken noodles) - ½ small green pepper, diced - 1½ tablespoons bacon fat or meat drippings - 1½ tablespoons flour - 2 cups cooked or canned tomatoes, or 2½ cups raw tomatoes cut in - pieces - 1 tablespoon finely chopped parsley - 1 cup chipped corned beef, spiced ham, or dried beef - ¼ teaspoon salt - Pepper - -Cook noodles 10 minutes in boiling salted water. Drain. - -Cook green pepper in fat in large fry pan until tender. - -Blend in flour and add other ingredients. Simmer 5 minutes to thicken. -Add salt and pepper. - -Add noodles and simmer 10 minutes longer. - - - Menu Suggestion - -Serve with cooked cabbage sprinkled with cheese, and cooked carrots. Add -a salad of apple, celery, and raisins, and have jellyroll for dessert. - - - Noodles in Another Way - -_Noodle Omelet._—Drain the cooked noodles; fry in a little fat or oil -until golden brown. Add to 4 eggs, lightly beaten and seasoned with salt -and pepper. Turn back into fry pan, and cook slowly until brown on -bottom and set on top. Fold onto a hot platter. - - -Tamale pie - - 1 cup cornmeal - 3 cups boiling water - 1½ teaspoons salt - 1 onion, chopped - 1 green pepper, chopped - 3 tablespoons cooking fat or oil - ¾ pound chopped raw meat, or 1½ cups chopped cooked meat - 1½ cups drained canned or cooked tomatoes - Chili powder and salt to taste - -Stir cornmeal slowly into rapidly boiling salted water. Bring to boil -over direct heat. Cover, and cook 45 minutes over boiling water, -stirring occasionally. - -Cook onion and green pepper in fat or oil until tender; remove. Add meat -to fat. If raw meat is used, cook until done. - -Add remaining ingredients and heat thoroughly. - -Pour a layer of the cooked cornmeal into a greased baking dish, add meat -mixture, and cover with the rest of the cornmeal. - -Bake at 400° F. (hot oven) 30 minutes. - - - Menu Suggestion - -Serve with crisp green salad with cheese dressing, and cherry tart. - - - Other Meat Pies - -Leftover meat, gravy, and cooked vegetables may be used in meat pies. -Heat together, put into a baking dish, and cover with rounds of -baking-powder biscuit dough. Bake at 450° F. (very hot oven). - - - - - Lunch-box main dishes ... - - - [Illustration: uncaptioned] - - -Packing a really good lunch-box meal—one that is high in important food -values and in appetite appeal—takes more careful planning than many a -meal that goes on the family table. For lunch-box foods are necessarily -limited to those that can be held for several hours without spoiling or -losing their freshness. But there are foods that pack well, and ways to -vary them, so packed lunches need not be monotonous. - -Sandwiches tend to be the “backbone” of the lunch-box meal. And when the -fillings are high in protein foods—meats, eggs, cheese, fish, peanut -butter, baked beans—they really are main dishes. To increase the protein -value of these sandwiches, be generous with the filling. One-fourth cup -of filling, spread clear to the edge of the bread, or 2 slices of meat -or cheese, is not too much. Salmon or egg salad on a roll is a better -main dish and more appetizing if part of the roll is scooped out to make -room for more filling. Use centers as bread crumbs. - -Provide variety in sandwiches by using different kinds of bread. For -instance, “cheese on rye” is a favorite, but cheese on raisin bread or -Boston brown bread may be a welcome change. - -Vary the fillings—spread salad dressing or prepared mustard, topped with -sliced cucumber or a lettuce leaf, over the meat or cheese; spread a -thin layer of jelly over the peanut butter. Try different kinds of -cheese. Or make a cheese spread: Put cheese through the food chopper and -add jam or mashed cooked fruit, or salad dressing with chopped onion or -sweet pickle. - -For food value and variety, pack a salad of raw fruits or vegetables -with the sandwich lunch. If the sandwiches are a little low in protein, -include cottage cheese in the salad. Even with dressing and greens, -salad travels well in a covered container of paper, glass, or plastic. - -Hot soups, stews, or chowders—made with meats, fish, or beans—are good -winter additions to the sandwich lunch. An individual-size insulated -bottle or wide-mouth container for them may be a good investment, if -these hot dishes cannot be bought at school or at work. - -Moist, soft sandwich filling or salad mixtures made with finely chopped -meat, eggs, or fish with salad dressing spoil quickly when temperatures -are high. Refrigerate all such mixtures immediately after buying or -making them and use them within 2 days. Lunches containing these -mixtures are best refrigerated if they have to stand more than 3 or 4 -hours before they are eaten. - - -Salads - -_Ham and Egg._—For each serving, use 1 chopped hard-cooked egg, ¼ cup -chopped cooked ham. Add onion, celery, green pepper, pickle, and salad -dressing to taste. - -_Meat and Macaroni._—Mix equal parts of cooked meat and macaroni. Add -chopped pickles and celery and moisten with salad dressing. - -_Meat and Bean._—Use shredded chipped beef, or chopped cooked corned -beef. Mix with any kind of cooked dry beans; add diced onion and tart -dressing. - -_Potato With Meat._—Mix cut-up ham or crumbled bacon with potatoes. Add -cut-up pickles, celery, onion, and salad dressing. - -_Meat and Fruit._—Mix any cut-up cooked meat with celery and raisins or -raw dried apricots. Add salt and salad dressing as needed. - -_Egg and Beet._—Combine sliced hard-cooked eggs and pickled beets. Add -shredded endive or other salad greens. Pack dressing separately. - -_Kidney Bean._—Combine drained cooked kidney beans, cut-up celery, dill -pickles, and cubed cheese. Add mayonnaise. - -_Fish_.—Shred leftover cooked fish—halibut, salmon, or sardines. Combine -with cut-up celery, cooked peas, lemon juice, and salad dressing. - -_Chicken._—Mix equal parts of cut-up cooked chicken and crisp celery. -Add salad dressing and thin slices of sweet pickle or stuffed olives. - - -Sandwich fillings - -_Sliced Meat or Cheese._—Use two slices with vegetables between. Good -combinations are: Beef with parsley or thinly sliced tomato and salad -dressing; tongue with watercress and salad dressing or prepared mustard; -cheese with either of the above combinations, or with jam, jelly, or -marmalade. - -_Bacon._—Crumble crisp fried bacon, and add it to one of the following: -Cottage cheese, sliced tomato, diced hard-cooked egg, raw carrots, -onion, sweet or dill pickles. - -_Baked Bean._—Mash cold baked beans and moisten with thick chili sauce. -Add diced sweet pickle and thinly sliced onion or cucumber. - -_Peanut Butter._—Mix equal parts of peanut butter and chopped raisins or -other raw dried fruit. Or, mix the peanut butter with diced pickle and -chopped onion. - -_Cheese Salad._—Dice cheese fine. Add a little chopped onion and green -pepper or parsley, season, and moisten with salad dressing. - -_Cottage Cheese._—Mix cottage cheese with cut-up celery, a little grated -carrot, diced pickles, and nuts. - -_Fish._—Mix flaked cooked fish with chopped cabbage, salad dressing, and -salt to taste. Or mash sardines with hard-cooked egg. - -_Egg._—Combine diced hard-cooked egg, celery, and pickles with prepared -mustard and salad dressing. - - -Other main dishes for the lunch box - -_Hot Soup._—Add thin slices of frankfurter or Vienna sausage to -split-pea or bean soup. Pack some cheese to go with vegetable or cream -soup or corn chowder. Heat soups very hot; pack in insulated container. - -_Meat Stews._—A favorite stew with vegetables and gravy, kept hot in an -insulated container until lunch time, is a welcome winter dish. - -_Baked Beans, Corned Beef Hash, Creamed Meats, or Eggs._—These are -cold-weather dishes. Pack hot in special insulated container. - -_Cheese._—A large slice of cheese or serving of cottage cheese teams -well with fruit in summer lunches. - -_Deviled Eggs._—Mash, season, and moisten hard-cooked egg yolks as -usual. Add finely chopped peanuts or cooked meat before stuffing the egg -whites with the yolk mixture. - -_Chicken or Chop._—Yesterday’s drumstick or pork chop makes a main dish -to eat out of hand. - -_Sliced Meat._—Spread two slices of ham or other meat with chopped -vegetables and salad dressing. Roll, and fasten with toothpicks. - -_Smoked Fish._—Bone and skin pieces; pack by themselves. Drain -oil-packed sardines; wrap well. - -_Luncheon Meats._—Many ready-to-serve meats—liver sausage, bologna, -salami, spiced meat loaves—give as high protein value per pound as fresh -meats. Keep cold, add to lunch last. - - -To complete the lunch-box meal - -Plan the lunch-box meal to include contrasts in flavors and textures. It -is more appetizing when it contains something moist to offset the dry -foods, tart foods to offset the sweet, and crisp foods as well as soft. - -_Relishes._—Raw vegetables and pickles add crispness to the sandwich -lunch. Try carrot and celery sticks, pieces of cauliflower or turnip, -sliced cucumber or onion, or crisp lettuce leaves rolled together. - -_Desserts._—With soup or salad, use cake or cookies for contrast. If the -main dish is sandwiches, choose a juicy fresh fruit. - -Fresh fruits are easy to pack and popular. As a change from the -often-used apples, oranges, and bananas, try plums, grapes, and pears in -season. - -Baked and canned fruits travel well in covered containers—glass, -plastic, or paper. Try an occasional baked pear or peach, as well as -apple. - -Sweet fruit desserts like pie or fruitcake or fruit-filled cookies taste -best after a tart salad or a milk-flavored soup. - -Baked custards are good to use when the main dish is low in protein. It -is best not to use cake with cream filling, or cream pie or cream puffs. -The fillings spoil easily in hot weather, or even in winter if the lunch -is not kept in a cool place. - - - - - Index to Recipes - - - _Page_ - Bean(s), dry— - baked, chili, with hamburger 37 - baked, quick 38 - chowder 39 - creole 38 - hopping john 39 - hot pot 37 - salad, hot 38 - soup 37 - stew, savory 39 - _See also_ Soybean. - “Boiled” dinner 8 - Cheese— - baked with macaroni 34 - cottage, in salads 35 - cottage, sandwich 35 - fondue 34 - puff 34 - rabbit (rarebit) 35 - Chicken— - a la king 20 - curried 17 - steamed 16 - stewed 16 - timbales 20 - with dumplings 16 - with rice 42 - Chili con carne 39 - Chop suey— - meat 19 - vegetable with soybeans 38 - Dumplings 16 - Egg(s)— - and toast special 29 - deviled, hot 29 - eggaroni 31 - in potato nests 32 - omelet— - noodle 43 - spanish 31 - scrambled— - mexican 29 - with luncheon meat 30 - with potatoes 32 - shirred— - on spinach 30 - with cheese 30 - Fish— - and noodles 24 - and potato puffs 24 - baked in milk 25 - balls 24 - fillets— - fried 25 - oven-fried 25 - stuffed 26 - patties 24 - with curry sauce 27 - _See also_ Salmon; Shrimp; Tuna. - Frankfurter and potato soup 22 - French toast with tomato-meat sauce 41 - Griddlecakes— - apple 41 - oatmeal, with sausages 41 - Ham and scalloped potatoes 13 - Hash— - browned 19 - cakes 19 - Hopping john 39 - Kidney stew 9 - Lamb, curried 21 - Lentil soup 37 - Liver loaf 14 - Lunch-box suggestions 45, 46 - Macaroni and cheese, baked 34 - Meat— - and mashed potato pie 13 - and potato cakes 13 - balls and tomato sauce 8 - hamburger, with chili beans 37 - hash 19 - loaf, soy 9 - luncheon— - and scrambled eggs 30 - “birds” 21 - broiled 21 - cups 21 - salad 21 - patties, scotch 8 - pies 13, 21, 43 - potatoburgers 13 - tomato-meat sauce 41 - _See also_ Kidney; Lamb; Liver; Pork. - Noodle(s)— - and fish 24 - omelet 43 - western style 43 - Pea(s), dry— - hopping john 39 - hot pot 37 - soup 37 - stew, savory 39 - Peppers, green, stuffed 22 - Pork— - and potato fry 19 - scrapple 42 - shoulder, stuffed 10 - souffle 22 - spareribs, sweet-sour 10 - Potato(es)— - and egg scramble 32 - and frankfurter soup 22 - and meat cakes 13 - and meat pie 13 - and pork fry 19 - meat-potatoburgers 13 - nests with eggs 32 - scalloped with ham 13 - Poultry. _See_ Chicken; Turkey. - Rice with chicken 42 - Salads— - bean, hot 38 - cottage cheese 35 - lunch-box 45 - luncheon meat 21 - tuna, jellied 25 - Salmon— - loaf 26 - with rice and tomatoes 27 - Sandwich fillings 45 - Sauce— - spanish 14 - tomato-meat 41 - Sausage with sweetpotato and apple 11 - Scrapple, whole-wheat 42 - Shrimp with curry sauce 27 - Soup— - bean or pea 37 - bean chowder 39 - beet 12 - frankfurter and potato 22 - hot pot 37 - lentil 37 - main-dish 12 - onion 12 - split-pea 37 - Soybean— - chop suey 38 - souffle 38 - Soy meat loaf 9 - Spareribs— - baked 10 - in “boiled” dinner 8 - sweet-sour 10 - Steak— - spanish 11 - swiss 11 - with brown gravy 11 - with onion gravy 11 - Stew— - bean 39 - beef, brown 12 - green-tomato 12 - kidney 9 - lamb or veal 12 - with hamburger 12 - Stuffing, savory 10 - Tamale pie 43 - Tongue-and-corn casserole 14 - Tuna salad, jellied 25 - Turkey— - roast half 17 - roast quarter 17 - - - This is a _Consumer Service_ of USDA - - U.S. GOVERNMENT PRINTING OFFICE: 1962 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK MONEY-SAVING MAIN DISHES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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} -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Money-Saving Main Dishes, by Anonymous</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Title: Money-Saving Main Dishes</p> -<p style='display:block; margin-top:0; margin-bottom:1em; margin-left:2em; text-indent:0;'>Home and Garden Bulletin No. 43</p> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> - -<div style='display:block; margin:1em 0'>Release Date: June 26, 2021 [eBook #65706]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK MONEY-SAVING MAIN DISHES ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Money-Saving Main Dishes" width="500" height="783" /> -</div> -<div class="box"> -<h1><span class="cur blue b">money-saving -<br />MAIN DISHES</span></h1> -<p class="tbcenter"><span class="cur b blue">UNITED STATES DEPARTMENT OF AGRICULTURE -<br />Home and Garden Bulletin No. 43</span></p> -</div> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small">Contents</span></h2> -<dl class="indexlr"> -<dt class="jl">Page</dt> -<dt><span class="jl">What shall we have for dinner</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Meat</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Poultry</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Cooked and canned meats and poultry</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Fish</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Eggs</span> <a href="#Page_28">28</a></dt> -<dt><span class="jl">Cheese and milk</span> <a href="#Page_33">33</a></dt> -<dt><span class="jl">Dry beans and peas</span> <a href="#Page_36">36</a></dt> -<dt><span class="jl">Bread and other cereal foods</span> <a href="#Page_40">40</a></dt> -<dt><span class="jl">Lunch-box main dishes</span> <a href="#Page_44">44</a></dt> -</dl> -<hr /> -<p class="center"><span class="ss">Human Nutrition Research Division -<br />and -<br />Consumer and Food Economics Research Division -<br />Agricultural Research Service -<br />US. Department of Agriculture -<br />Washington 25, DC -<br />February 1955 -<br />Slightly revised October 1962</span></p> -<p class="tbcenter">This bulletin is a revision of and supersedes Leaflet No. 289.</p> -<hr class="dwide" /> -<p class="center smaller">For sale by the Superintendent of Documents, US. Government Printing Office -<br />Washington 25, DC.—Price 20 cents</p> -<div class="pb" id="Page_3">3</div> -<h2 id="c2"><span class="small">What shall we have for dinner ...</span></h2> -<div class="img"> -<img src="images/p01.jpg" id="ncfig1" alt="uncaptioned" width="135" height="146" /> -</div> -<hr class="dwide" /> -<p>This is easy to answer after you have decided on the main dish.</p> -<p>The main dish is especially important in meal planning. It is the hub around which -the rest of the meal is built, and often it carries a large proportion of the cost of the -meal. Usually the main dish is the main source of protein—so essential to building -and repairing body tissues.</p> -<p>In this booklet are recipes and suggestions for about 150 main dishes—easy to make, -hearty, and economical. Most of the dishes give four liberal servings; a few provide -more.</p> -<p>Most of these main dishes furnish about a fourth of the day’s needs for protein. For -those that provide less, additional protein foods are specified in the menu suggestion -following the recipe. Or you may prefer to increase the amount of protein-rich food -in the main dish—by adding more meat, for instance, to a main-dish soup, salad, or -casserole. The rest of the day’s protein will come from milk used as a beverage, and -from cereals, bread, and other foods eaten as part of the day’s meals.</p> -<p>You get top-rating proteins (as well as other important nutrients) in foods from -animal sources, as in meat, poultry, fish, eggs, milk, cheese. Some of these protein -foods are needed each day; and it is an advantage to include some in each meal.</p> -<p>Next best for proteins are soybeans and nuts and dry beans and peas. When these -or grain products are featured in main dishes, try to combine them with a little top-rating -protein food, if you can.</p> -<p>No one food is exactly like any other food and no food is complete in all nutrients. -Milk products are high in calcium; meats are low. Meat, poultry, eggs, and beans -are good sources of iron; milk is low in it. One kind of B vitamin abounds in meats, -another in milk, and a third in whole grains. The best way to be sure of a good -diet is to use a variety of main dishes and wide choices of other foods to complete -the meal.</p> -<h4>Main-dish Proteins From a Variety of Sources</h4> -<p>To supply a fourth of the day’s protein requirement, a main dish for a family of -four must contain about 2 ounces of protein. Although this averages ½ ounce (15 -grams) per person, it will not necessarily be divided equally among the family -members—men and teen-age boys and girls will need somewhat more; women and -younger children, somewhat less. There follows a list of foods commonly used in -main dishes, together with the quantity needed to provide the ½ ounce of protein.</p> -<div class="pb" id="Page_4">4</div> -<h3 id="c3">Approximate Amounts of Some Foods That Provide About ½ Ounce (15 grams) Protein</h3> -<table class="center"> -<tr class="th"><th> </th><th> </th><th><i>As purchased</i></th></tr> -<tr><td colspan="2" class="l"><b>Meat:</b></td></tr> -<tr><td class="l"> </td><td class="l">Cuts with only small amounts of bone or visible fat (as beef stew meat, veal cutlet, rolled rib roast, round steak, boned rump roast, tongue) </td><td class="l">3 ounces</td></tr> -<tr><td class="l"> </td><td class="l">Cuts with moderate amount of bone and visible fat (as standing rib roast, rump roast with bone, lamb shoulder roast, pork chops) </td><td class="l">4 ounces</td></tr> -<tr><td class="l"> </td><td class="l">Cuts with much fat or bone (such as bacon, pork sausage, spareribs) </td><td class="l">5 ounces or more</td></tr> -<tr><td colspan="2" class="l"><b>Luncheon-meat mixtures</b> (as bologna, frankfurters) </td><td class="l">3½ ounces</td></tr> -<tr><td colspan="2" class="l"><b>Chicken</b> (as roasters, stewing hens):</td></tr> -<tr><td class="l"> </td><td class="l">Whole, dressed (with head, feet, bone, viscera weighed in) </td><td class="l">4 to 5 ounces</td></tr> -<tr><td class="l"> </td><td class="l">Ready-to-cook (head, feet, viscera removed) </td><td class="l">3 to 4 ounces</td></tr> -<tr><td class="l"> </td><td class="l">Canned or boneless, lean </td><td class="l">2 ounces</td></tr> -<tr><td colspan="2" class="l"><b>Turkey:</b></td></tr> -<tr><td class="l"> </td><td class="l">Whole, dressed (with head, feet, bone, viscera weighed in) </td><td class="l">4 ounces</td></tr> -<tr><td class="l"> </td><td class="l">Ready-to-cook (head, feet, viscera removed) </td><td class="l">3½ ounces</td></tr> -<tr><td colspan="2" class="l"><b>Fish</b>, canned or boneless (as salmon, tuna) </td><td class="l">2½ ounces</td></tr> -<tr><td colspan="2" class="l"><b>Eggs</b>, in shell </td><td class="l">4½ ounces (2 large or 2½ medium-size)</td></tr> -<tr><td colspan="2" class="l"><b>Milk:</b></td></tr> -<tr><td class="l"> </td><td class="l">Fresh, whole or skim, or buttermilk </td><td class="l">14½ ounces (1¾ cups)</td></tr> -<tr><td class="l"> </td><td class="l">Evaporated </td><td class="l">7 ounces (⅞ cup)</td></tr> -<tr><td class="l"> </td><td class="l">Dry, nonfat </td><td class="l">1½ ounces (5½ tablespoons)</td></tr> -<tr><td colspan="2" class="l"><b>Cheese:</b></td></tr> -<tr><td class="l"> </td><td class="l">Cheddar </td><td class="l">2 ounces (½ cup, grated)</td></tr> -<tr><td class="l"> </td><td class="l">Cottage </td><td class="l">2½ ounces (5 tablespoons)</td></tr> -<tr><td colspan="2" class="l"><b>Peanut butter</b> </td><td class="l">2 ounces (4 tablespoons)</td></tr> -<tr><td colspan="2" class="l"><b>Dry beans</b>, except soybeans (as lima, navy, kidney) </td><td class="l">2½ ounces (about ⅓ cup)</td></tr> -<tr><td colspan="2" class="l"><b>Soybeans, dry</b> </td><td class="l">1½ ounces (about 3 tablespoons)</td></tr> -</table> -<div class="pb" id="Page_5">5</div> -<h4>A Daily Food Guide</h4> -<p>As you plan your main dishes, do your overall menu planning too, keeping in mind -the different kinds of foods that are needed for an adequate diet. Plan to serve foods -from each of these four groups every day:</p> -<blockquote> -<p>• Milk group—milk in all forms (fluid whole or skim, evaporated, dry, buttermilk). -For children, the equivalent of 3 or more cups of fluid milk daily; for teenagers, 4 or -more cups; for adults, 2 or more cups.</p> -<p>• Meat group—meat, poultry, fish, eggs; as alternates, dry beans, peas, and lentils; -nuts, peanuts, peanut butter. Two or more servings daily.</p> -<p>• Vegetable-fruit group—vegetables and fruits of all kinds. Four or more servings, -including a citrus fruit or other fruit or vegetable important for vitamin C daily and -a dark-green or deep-yellow vegetable for vitamin A at least every other day.</p> -<p>• Bread-cereal group—all breads and cereals that are whole grain, enriched, or -restored. Four or more servings daily.</p> -</blockquote> -<p>Other foods—the fats and oils, sugars, and unenriched cereal products used in -cooking or added to foods at the table—will help to round out meals and satisfy -appetites.</p> -<p>Looking at our national diet, we find that nearly half of our protein comes from -the meat group. But about a fifth comes from bread and other cereal foods. And the -milk group provides about a fourth.</p> -<p>We can then rely on these three food groups to provide the protein of our main -dishes. We need not have protein-deficient diets even if we economize on meat. -For we can get protein from other foods, using them as suggested in the money-saving -recipes given in this booklet.</p> -<h4>Meals to Suit the Family</h4> -<p>Foods to serve with the main dishes are suggested at the end of each recipe. Choices -will depend on available supplies, cost, the season, and what the family likes. If the -protein in the main dish is limited, care should be taken to include in the meal the -other protein-rich foods suggested in the menu (such as salads or desserts containing -egg or milk) or dishes equally high in protein, to raise the total protein for the meal.</p> -<p>In some homes, noon is the time for the big meal of the day. In others, only at -night can the family gather around the dinner table. In still others, where everyone -is physically active, a big meal is needed both noon and night, and perhaps also at -breakfast. But whenever the meal, the hearty dishes described in this booklet will -help you to use a variety of economical foods to supply the protein your family needs.</p> -<p>If you cannot use the recipe exactly as stated, perhaps one of the suggested variations -will be suited to the foods you have at hand, your family preferences, or the facilities -you have for cooking.</p> -<div class="pb" id="Page_6">6</div> -<h2 id="c4"><span class="small">Meat ...</span></h2> -<div class="img"> -<img src="images/p02.jpg" id="ncfig2" alt="uncaptioned" width="171" height="95" /> -</div> -<hr class="dwide" /> -<p>Meat is too valuable, for its flavor and its protein, iron, and B vitamins, to waste -any of it. Part of the cook’s skill is to make good use of every bit.</p> -<p>Cook meat bones with beans or soup to extract all possible flavor, and nutrients too.</p> -<p>Use rendered fats in gravies and sauces and ground cracklings in quick breads.</p> -<p>The following information on the yield from various cuts of meat will help you -decide how much to buy to get enough lean meat for a main-dish serving. It will also -help you figure the cost per serving.</p> -<p><i>Much bone or gristle</i>—a pound yields 1 to 2 servings. Examples are shank, brisket, -plate, short ribs, spareribs, breast of lamb or veal.</p> -<p><i>Medium amount of bone</i>—a pound yields 2 to 3 servings. Examples are whole or end -cuts of beef round, veal leg or shoulder, ham with bone in; also steaks, chops, or roasts -from the loin, rump, rib sections, or chuck.</p> -<p><i>Little bone</i>—a pound yields 3 to 4 servings. Examples are center cuts of beef round, -or ham; also lamb or veal cutlets.</p> -<p><i>No bone</i>—a pound yields 4 to 5 servings. Examples are ground meat, boneless stew -meats, liver or other variety or boneless meats.</p> -<h4>Buying Meat</h4> -<p>Homemakers who are after good buys at the meat counter will consider the grade -and the cut.</p> -<p>Federal grades of beef usually found on the market are Prime, Choice, Good, -Standard, and Commercial. Markets vary in the grades of beef carried and may -offer only one or two, as for example, U. S. Choice and U. S. Good. The lower -grades cost less per pound than similar cuts of higher grades and usually contain -more lean. Beef is the meat most often sold with a U. S. Grade stamp, but lamb, -mutton, veal, and calf are sometimes federally graded. Pork usually is not graded.</p> -<p>The cut refers to the part of the animal from which the meat comes. The buyer can -usually save money by using the less tender cuts of beef and the less popular cuts of -pork, lamb, and veal. These cuts cost less per pound but provide the same valuable -protein as the more expensive cuts. Variety meats, such as liver, heart, and kidney, also -provide high return in nutrition for money spent.</p> -<div class="pb" id="Page_7">7</div> -<p>In comparing costs, consideration must be given to the amount of bone, fat, and -gristle because they affect the cost of the lean edible portion.</p> -<p>It pays to buy the cuts best suited to the cooking methods you use. Do you know -what to choose for pot roasts, stews, and soups? Here is a handy guide.</p> -<p><b>For pot roasts, Swiss steaks, smothered steaks, other braised meats.</b>—Beef -round, rump, sirloin tip, flank, chuck, short ribs, heart, and liver. Spareribs and ham -hocks. Pork liver and heart. Thick pork chops or ham slices or shoulder steaks. -Lamb shoulder, neck, breast, shanks, heart, and liver. Veal round, rump, shoulder, -and heart.</p> -<p><b>For stews, soups, or to cook before creaming or frying.</b>—Beef, lamb, or -veal neck. Beef plate and brisket (fresh or corned). Tongue (fresh or smoked). -Veal or lamb shanks, kidneys, brains. Pork kidneys and brains. Veal, lamb, or beef -sweetbreads.</p> -<h4>To Make Meat Tender</h4> -<p>Good cooking can help make any cut of meat a favorite main dish with the family. -Here are some of the methods that skillful cooks use for less tender cuts:</p> -<p><b>Long, slow cooking, as for braised meats and stews.</b>—For extra flavor first -brown meat in a little fat. To braise, use little or no liquid except the juices that cook -from the meat. Cook, closely covered, with low heat. To stew, add water to partially -cover meat, cover kettle, and simmer.</p> -<p><b>Chopping, pounding, scoring.</b>—The foodchopper helps make meat tender. After -chopping, any meat cooks as quickly as a tender cut. Pounding, or scoring with a -knife, before cooking is similar in effect to chopping but tenderizes meat less.</p> -<h4>Seasonings</h4> -<p>Meat itself is usually flavoring enough for the main dish. It is often browned in a -little fat to develop its flavor. In combination dishes, highly flavored or cured meats -such as ham, dried beef, corned beef, and sausage may lend more flavor than fresh meat.</p> -<p>When the meat is limited, other foods will add zest and additional food values. Tomatoes, -onions, parsley, chives, green peppers, celery, sour cream, lemon, nippy or -smoked cheese—all contribute in both ways.</p> -<p>Other seasonings your family may enjoy with meat are bay leaf, catsup, chili, curry, -garlic, marjoram, paprika, sage, soy sauce, sweet basil, tabasco sauce, thyme, worcestershire -sauce. Since these are used in small quantities, they are not expensive in the long -run.</p> -<p>Seasoning is especially important for meat-extending dishes. Meat loaves and other -dishes which combine meat with bland foods such as macaroni, rice, or potatoes depend -on skillful seasoning for their goodness.</p> -<div class="recipes"> -<div class="pb" id="Page_8">8</div> -<h3 id="c5">A “boiled” dinner</h3> -<div class="verse"> -<p class="t0">2 pounds spareribs</p> -<p class="t0">1½ cups hot water</p> -<p class="t0">4 medium-sized potatoes, pared and halved</p> -<p class="t0">1½ cups canned or cooked green snap beans and liquid</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Brown spareribs in fry pan without -added fat. Add water and simmer -about 1 hour.</p> -<p>Add potatoes to meat and cook until -tender—about 25 minutes.</p> -<p>Add beans and liquid the last 10 minutes -of cooking. If raw beans are used, -add with potatoes.</p> -<p>Season with salt and pepper. Skim off -excess fat before serving.</p> -<h4>Menu Suggestion</h4> -<p>Serve with crisp lettuce, tomato, and -celery salad, and apple betty with lemon -sauce for dessert.</p> -<h4>For Variety</h4> -<p><i>Beef short ribs</i> may be used with longer -cooking.</p> -<p><i>Corned beef, meaty ham hock, or ham -bone</i> may be used in place of the spareribs. -Cover with water and simmer about -3 hours or until tender. Omit salt, and -continue as above. Good with sauerkraut.</p> -<p><i>A variety of vegetables</i> may be used in a -“boiled” dinner. In addition to potatoes, -use onions, large pieces of carrot, and -wedges of cabbage. Add cabbage about -20 minutes before serving, as it cooks -more quickly than the other vegetables.</p> -<h3 id="c6">Scotch meat patties</h3> -<div class="verse"> -<p class="t0">¾ pound ground beef</p> -<p class="t0">⅓ cup milk</p> -<p class="t0">¾ cup quick-cooking oats</p> -<p class="t0">Salt and pepper</p> -<p class="t0">2 tablespoons cooking fat or oil</p> -<p class="t0">1 cup water</p> -<p class="t0">¼ cup chopped celery</p> -<p class="t0">¼ cup chopped green pepper</p> -<p class="t0">¼ cup chopped onion</p> -<p class="t0">1 teaspoon worcestershire sauce</p> -<p class="t0">1 tablespoon flour</p> -</div> -<p>Combine meat, milk, oats, 1 teaspoon -salt, and pepper. Make very -thin patties; brown on both sides in the -fat or oil in a fry pan.</p> -<p>Add water and vegetables; season with -worcestershire sauce, salt, and pepper. -Cook covered over low heat 30 minutes.</p> -<p>Blend flour with a little cold water, -add slowly to the mixture, and cook until -thickened, stirring occasionally.</p> -<h4>Menu Suggestion</h4> -<p>Serve with candied sweetpotatoes, cabbage -and carrot salad, with fruit and -cookies for dessert.</p> -<h4>For Variety</h4> -<p><i>Meat Balls and Tomato Sauce.</i>—Form -the meat mixture into small balls and -brown in fat. Remove from pan and -brown the vegetables in the fat. Add ½ -cup water and ½ cup tomato paste. Add -meat balls and seasonings and cook covered -over low heat. Thickening may not -be needed. Serve over spaghetti.</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c7">Kidney stew</h3> -<div class="verse"> -<p class="t0">¾ pound veal or lamb kidneys</p> -<p class="t0">1½ cups diced potato</p> -<p class="t0">1 small onion, sliced</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">1 egg yolk</p> -<p class="t0">Chopped parsley</p> -<p class="t0">1 tablespoon lemon juice</p> -</div> -<p>Cut the kidneys in half and wash well. -Remove skin, blood vessels, connective -tissue, and fat.</p> -<p>Cover kidneys with cold water, heat -slowly to boiling, discard the water, and -repeat the process until there is no strong -odor and no scum on the water. Add -about 1 quart fresh water and simmer -kidneys until tender. Remove kidneys -from broth and cut into small pieces.</p> -<p>Cook potato and onion in the broth. -Add kidneys and salt.</p> -<p>Blend a little water with the flour, stir -into broth. Cook a few minutes to -thicken.</p> -<p>Stir some of the stew into the beaten -egg yolk. Mix all together and add parsley -and lemon juice. The heat of the -stew will cook the eggs sufficiently.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a green or yellow vegetable, -apple and raisin salad, cookies or cake for -dessert.</p> -<h4>For Variety</h4> -<p><i>Beef kidney</i> may be used in place of -veal or lamb if desired.</p> -<h3 id="c8">Soy meat loaf</h3> -<div class="verse"> -<p class="t0">¾ pound chopped meat</p> -<p class="t0">1½ cups vegetable liquid, tomato juice, or milk</p> -<p class="t0">2 ounces salt pork, diced (about ⅓ cup)</p> -<p class="t0">2 tablespoons chopped onion</p> -<p class="t0">½ cup chopped celery</p> -<p class="t0">¾ cup soy grits</p> -<p class="t0">2 tablespoons chopped parsley</p> -<p class="t0">2 teaspoons salt</p> -<p class="t0">¾ cup breadcrumbs</p> -<p class="t0">⅛ teaspoon pepper</p> -</div> -<p>Select one kind of meat or a mixture -of two or more kinds.</p> -<p>Blend vegetable liquid, tomato juice, or -milk with the meat.</p> -<p>Fry salt pork until crisp and remove -from fat. Cook onion and celery in the -fat for a few minutes.</p> -<p>Add all the ingredients to the meat and -mix well.</p> -<p>Shape the mixture into a loaf and -place on heavy brown paper on a rack in -an uncovered pan.</p> -<p>Bake loaf at 350° F. (moderate oven) -until well done and brown—about 1 hour.</p> -<h4>Menu Suggestion</h4> -<p>Serve with baked potatoes or squash, -peas, and green salad, with apple crisp or -peach cobbler for dessert.</p> -<h4>For Variety</h4> -<p>To vary the flavor, serve the loaf with -brown gravy or tomato sauce.</p> -<div class="pb" id="Page_10">10</div> -<h3 id="c9">Sweet-sour spareribs, Chinese style</h3> -<div class="verse"> -<p class="t0">2 pounds spareribs</p> -<p class="t0">1½ cups water</p> -<p class="t0">¼ cup raisins</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 green peppers, cut in 6 pieces each</p> -<p class="t0">1½ tablespoons cornstarch</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">¼ cup vinegar</p> -<p class="t0">Soy sauce</p> -</div> -<p>Cut spareribs into serving portions -and brown in a fry pan over moderate -heat—about 5 minutes on each side.</p> -<p>Add ½ cup of the water, the raisins, -and salt.</p> -<p>Cover pan tightly and cook over very -low heat 20 minutes.</p> -<p>Add green peppers. Stir in cornstarch -blended with sugar, vinegar, and 1 cup -of water.</p> -<p>Cover and continue cooking over low -heat for 30 minutes. Stir occasionally -and add more water as needed to prevent -drying. Before serving add soy sauce -to taste.</p> -<h4>Menu Suggestion</h4> -<p>Serve with rice or hominy grits and -a green salad. For dessert, have fresh or -baked fruit.</p> -<h4>Spareribs in Another Way</h4> -<p><i>Baked Spareribs.</i>—Bake spareribs at -350° F. (moderate oven) until the meat -is tender—about 1½ hours. Baste several -times with a barbecue sauce, if desired.</p> -<h3 id="c10">Pork shoulder with savory stuffing</h3> -<p>Remove the bones and any skin -from a 5- to 6-pound fresh pork -shoulder.</p> -<p>Sprinkle meat on inside with salt and -pepper, and pile in some of the stuffing. -Begin to sew edges of shoulder together -to form a pocket, and gradually work in -the rest of the stuffing. Do not pack -tightly.</p> -<p>Sprinkle outside of shoulder with salt -and pepper, and if desired with flour also.</p> -<p>Place the roast, fat side up, on a rack -in a shallow uncovered pan. Roast without -water at 350° F. (moderate oven) -until tender—about 4 hours for a 5-pound -shoulder. Turn roast occasionally. Remove -strings before serving.</p> -<p><i>Serve with</i> sweetpotatoes, fried apples, -celery salad, and raisin pie.</p> -<h4>Savory Stuffing</h4> -<div class="verse"> -<p class="t0">¼ cup diced celery and leaves</p> -<p class="t0">1 tablespoon diced onion</p> -<p class="t0">1 tablespoon chopped parsley</p> -<p class="t0">2 tablespoons cooking fat or oil</p> -<p class="t0">2 cups soft breadcrumbs</p> -<p class="t0">¼ teaspoon savory seasoning</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Cook celery, onion, and parsley in -fat or oil for a few minutes.</p> -<p>Add breadcrumbs and seasonings and -stir until well mixed. This stuffing may -be used with other meats and with poultry. -Sausage, chopped tart apples, or -chopped nut meats may be added.</p> -<div class="pb" id="Page_11">11</div> -<h3 id="c11">Swiss steak</h3> -<div class="verse"> -<p class="t0">1 pound beef or veal rump or round, cut about 1 inch thick</p> -<p class="t0">Salt and pepper</p> -<p class="t0">Flour</p> -<p class="t0">Cooking fat or oil</p> -<p class="t0">2 cups cooked or canned tomatoes or tomato juice</p> -</div> -<p>Season meat with salt and pepper, -sprinkle with flour. Pounding helps -make the meat tender.</p> -<p>Cut meat into serving pieces and brown -in a little fat or oil.</p> -<p>Add tomatoes or juice, cover, and simmer -gently until meat is tender—about -1½ hours.</p> -<h4>Menu Suggestion</h4> -<p>Serve with mashed potatoes, corn, lettuce -salad, and prune whip.</p> -<h4>For Variety</h4> -<p><i>Swiss Steak With Brown Gravy.</i>—Use -water instead of tomatoes. When done, -remove meat, add water if needed to -make 1 cup total liquid, and if necessary -thicken with flour blended with cold -water.</p> -<p><i>Swiss Steak, Onion Gravy.</i>—Add 2 -cups sliced onions to Swiss Steak With -Brown Gravy during the last half hour -of cooking.</p> -<p><i>Spanish Steak.</i>—Follow recipe for -Swiss Steak, using ¾ pound meat. -Brown ½ cup chopped onion and 1 -chopped green pepper in fat. Cook 1 -cup macaroni in boiling salted water. -Mix macaroni, onions, and pepper with -the tomato sauce and serve over meat.</p> -<h3 id="c12">Sausage with sweetpotato and apple</h3> -<div class="verse"> -<p class="t0">½ pound sausage</p> -<p class="t0">2 medium-sized sweetpotatoes</p> -<p class="t0">3 medium-sized apples</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">½ cup cold water</p> -<p class="t0">1 tablespoon sausage drippings</p> -</div> -<p>Cut link sausage into ½-inch pieces.</p> -<p>Fry until well done. If bulk sausage -is used, shape it into small balls before -frying or break it up as it cooks.</p> -<p>Pare and slice potatoes and apples.</p> -<p>Mix salt, flour, and sugar together and -blend with cold water.</p> -<p>Arrange layers of potatoes, apples, and -sausage in a baking dish, pouring flour-sugar -mixture over each layer. Top with -apples and sausage, and add drippings.</p> -<p>Cover; bake at 375° F. (moderate -oven) until apples and potatoes are tender—about -45 minutes.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a crisp green salad. For -dessert have a well-chilled creamy rice -pudding made with eggs and milk to -supplement the protein from the small -serving of meat. If you double the -amount of sausage in the main dish, you -will not need to choose a dessert that -supplies additional protein.</p> -<h4>For Variety</h4> -<p>Replace the sausage with thin slices of -smoked pork shoulder, or thin shoulder -pork chops, well browned.</p> -<div class="pb" id="Page_12">12</div> -<h3 id="c13">Main-dish soup</h3> -<div class="verse"> -<p class="t0">3 or 4 pounds meaty soupbones (beef or veal shank or shortribs)</p> -<p class="t0">Drippings or other fat</p> -<p class="t0">Bay leaf, if desired</p> -<p class="t0">3 cups diced vegetables</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Have bones cracked and remove -small slivers. Brown in fat in a -large kettle. Cover with water, add bay -leaf, and simmer until meat is tender -enough to fall from bones—3 to 4 hours.</p> -<p>Add vegetables such as onion, carrots, -and potatoes during the last half hour of -cooking.</p> -<p>Remove bones from broth. Cut up -meat and add to the soup. Season to -taste.</p> -<h4>Menu Suggestion</h4> -<p>Serve with green salad and fruit pie. -If there isn’t much meat, serve cottage -cheese salad or serve cheese with pie.</p> -<h4>For Variety</h4> -<p><i>Onion Soup.</i>—Omit other vegetables. -Slice 4 medium-sized onions and brown -in drippings before adding to the meat -broth. Serve piping hot, topped with -toasted bread sprinkled with grated -cheese—the traditional French way of -serving.</p> -<p><i>Beet Soup.</i>—To 1 quart broth and meat -add 2 large beets, grated or ground, 1 -cup chopped cabbage, and 2 chopped -onions. Simmer until vegetables are tender. -Season with salt and pepper. Top -each serving with sour cream.</p> -<h3 id="c14">Brown beef stew</h3> -<div class="verse"> -<p class="t0">1 pound boneless stewing beef</p> -<p class="t0">Salt and pepper</p> -<p class="t0">Flour</p> -<p class="t0">Drippings or other fat</p> -<p class="t0">1½ cups water</p> -<p class="t0">3 potatoes, diced</p> -<p class="t0">2 onions, sliced</p> -<p class="t0">3 carrots, diced</p> -<p class="t0">1 cup raw snap beans</p> -</div> -<p>Cut meat into inch cubes. Sprinkle -with salt and pepper, roll in flour, -and brown in the fat.</p> -<p>Add water, cover, and simmer until almost -tender—2 to 3 hours.</p> -<p>Add vegetables, season with salt and -pepper, and continue to simmer, covered, -until vegetables are done. Stir occasionally.</p> -<h4>Menu Suggestion</h4> -<p>Serve with coleslaw or green salad, and -a baked pear or peach for dessert.</p> -<h4>For Variety</h4> -<p><i>Green-Tomato Stew.</i>—Use ½ chopped -onion in place of sliced ones. Brown with -the meat. Use 2 medium-sized green tomatoes, -quartered, instead of beans.</p> -<p><i>Lamb or Veal Stew.</i>—Use breast or -neck of lamb or veal in place of beef and -½ cup diced turnips instead of beans.</p> -<p><i>Quick Stew With Hamburger.</i>—Use -hamburger in place of stewing meat. -Brown the meat, add vegetables and water -and simmer. The stew will be done in -half an hour or less.</p> -<div class="pb" id="Page_13">13</div> -<h3 id="c15">Meat-potatoburgers</h3> -<div class="verse"> -<p class="t0">¾ pound chopped raw beef</p> -<p class="t0">¾ cup chopped or coarsely grated raw potato</p> -<p class="t0">¼ cup chopped or grated onion</p> -<p class="t0">2 tablespoons chopped green pepper</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 egg</p> -<p class="t0">Drippings or other fat or oil</p> -<p class="t0">1 cup tomato juice or puree</p> -<p class="t0">1 tablespoon flour</p> -</div> -<p>Mix all ingredients except fat, tomato -juice, and flour. Form into 4 or 5 -flat cakes.</p> -<p>Brown the cakes on both sides in fat or -oil in a fry pan. Add tomato juice, cover, -and simmer slowly until done, about 25 -minutes.</p> -<p>Remove cakes and keep them hot. Mix -flour with a little water and stir slowly -into the liquid in the pan. Cook until -thickened, stirring occasionally. Serve -this sauce with the cakes.</p> -<h4>Menu Suggestion</h4> -<p>Serve with mashed or buttered squash -and apple-celery-raisin salad. Add protein -to the meal with peanut butter -cookies or cheese and crackers for dessert.</p> -<h4>With Cooked Meat and Potatoes</h4> -<p><i>Meat and Potato Cakes.</i>—Combine 1½ -cups diced or chopped cooked meat, 2 -cups mashed potatoes, 1 egg, and 2 tablespoons -chopped parsley. Mold into flat -cakes, flour lightly, and brown in a little -hot fat or oil.</p> -<h3 id="c16">Ham and scalloped potatoes</h3> -<div class="verse"> -<p class="t0">4 medium-sized potatoes, sliced</p> -<p class="t0">1 tablespoon grated onion</p> -<p class="t0">2 cups hot milk</p> -<p class="t0">½ pound thinly sliced ham, cut in serving pieces</p> -<p class="t0">Salt, pepper</p> -</div> -<p>Put half of the potatoes into a greased -baking dish. Sprinkle with half the -onion, a little salt, and pepper. Use salt -sparingly.</p> -<p>Add ham. Cover with rest of potatoes, -seasonings, and onion.</p> -<p>Add milk until it barely shows between -the potato slices on top. Save rest of milk -to add during cooking if needed.</p> -<p>Cover dish and bake at 350° F. (moderate -oven) about 1 hour. Remove cover -last 15 or 20 minutes to allow potatoes -to brown on top.</p> -<h4>Menu Suggestion</h4> -<p>Serve with tomato juice, snap beans, -and cabbage salad. Choose a fruit dessert -such as dried-fruit whip.</p> -<h4>Other Potato-Meat Dishes</h4> -<p>Use ham trimmings, cheese, roast meat, -chipped dried beef, frankfurters, or -corned beef in place of ham in the recipe -above.</p> -<p><i>Mashed Potato-Meat Pie.</i>—Moisten leftover -mashed potatoes with hot milk and -beat until fluffy. Put a meat stew in a -baking dish, top with the potatoes, and -brown lightly at 400° F. (hot oven).</p> -<div class="pb" id="Page_14">14</div> -<h3 id="c17">Liver loaf</h3> -<div class="verse"> -<p class="t0">1½ pounds liver</p> -<p class="t0">2 tablespoons fat or meat drippings</p> -<p class="t0">¼ cup chopped onion</p> -<p class="t0">¼ cup chopped celery</p> -<p class="t0">¼ pound pork sausage</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 cup soft breadcrumbs, mashed potatoes, or cooked rice</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">About ⅔ cup milk or canned tomatoes</p> -</div> -<p>Brown the liver lightly in the fat. -Chop fine.</p> -<p>Brown the onion and celery in the fat -and add to the liver.</p> -<p>Add the rest of the ingredients, using -just enough milk or tomatoes to moisten -the mixture well.</p> -<p>Pack firmly into a loaf pan to shape. -Bake in the pan or turn out on a rack in a -shallow pan for baking. Bake at 350° F. -(moderate oven) 1½ to 2 hours.</p> -<h4>Menu Suggestion</h4> -<p>Serve the loaf with spanish sauce (see -recipe), buttered carrots, tossed -green salad, and ice cream or fruit -gelatin.</p> -<h4>Spanish sauce</h4> -<div class="verse"> -<p class="t0">2 tablespoons chopped onion</p> -<p class="t0">2 tablespoons fat or meat drippings</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">2 cups cooked tomatoes</p> -<p class="t0">½ cup chopped celery</p> -<p class="t0">½ cup chopped green pepper</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Brown the onion in the fat and blend -in the flour. Add the other ingredients -and cook about 20 minutes, or until rather -thick.</p> -<h3 id="c18">Tongue-and-corn casserole</h3> -<div class="verse"> -<p class="t0">3 tablespoons butter or margarine</p> -<p class="t0">1 teaspoon finely chopped onion</p> -<p class="t0">2 tablespoons finely chopped pimiento</p> -<p class="t0">3½ tablespoons flour</p> -<p class="t0">1¼ cups milk, broth from tongue, or water with 2 beef bouillon cubes</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1½ cups chopped cooked tongue</p> -<p class="t0">1⅓ cups whole-grain corn, drained</p> -<p class="t0">⅓ cup grated cheese</p> -<p class="t0">¼ cup fine dry breadcrumbs mixed with butter or margarine</p> -</div> -<p>Melt butter or margarine and blend -in flour and salt. Stir in the liquid, -and cook and stir over low heat until -thick and smooth.</p> -<p>Add rest of ingredients except breadcrumbs, -and mix well.</p> -<p>Turn the mixture into a greased shallow -baking dish and sprinkle top with -crumbs.</p> -<p>Bake at 350° F. (moderate oven) 20 to -30 minutes, or until sauce is bubbly and -crumbs are brown.</p> -<h4>Menu Suggestion</h4> -<p>Serve with raw cranberry relish and -Swiss chard or kale, with pumpkin custard -for dessert.</p> -<h4>For Variety</h4> -<p>In place of tongue use 1½ cups of -chopped cooked meat such as chicken, -turkey, or rabbit—or 4 frankfurters cut in -thin crosswise slices. Brown the meat -lightly in the butter or margarine before -adding the flour, salt, and pepper.</p> -<div class="pb" id="Page_15">15</div> -<h2 id="c19"><span class="small">Poultry ...</span></h2> -<div class="img"> -<img src="images/p03.jpg" id="ncfig3" alt="uncaptioned" width="129" height="97" /> -</div> -<hr class="dwide" /> -<p>Like other meats, poultry has protein of high quality and is a good source of iron -and the B vitamin niacin.</p> -<p>In retail markets poultry is usually sold “ready-to-cook”; occasionally, “dressed” -or live. Ready-to-cook style comes either whole or cut up, and either freshly eviscerated -or frozen; some is labeled to show government inspection and grading, some -inspection only.</p> -<p>“Dressed” means that only blood and feathers have been removed. “Ready-to-cook” -means that blood, feathers, head, feet, and viscera have been removed, and the bird has -been thoroughly cleaned inside and out.</p> -<p>Price per pound of a dressed bird includes weight of head, feet, and viscera. A -ready-to-cook bird is weighed and priced after this waste is removed. Therefore, though -the price per pound is lower for the dressed bird, the cost per pound of actual poultry -meat is about the same in the two styles.</p> -<p>Most chickens are sold in the following classes at these ages and weights:</p> -<table class="center"> -<tr class="th"><th>Class </th><th>Age </th><th>Ready-to-cook weight</th></tr> -<tr><td class="l"> </td><td class="l"> </td><td class="l"><i>Pounds</i></td></tr> -<tr><td class="l">Broilers or fryers </td><td class="l">8 to 10 weeks </td><td class="l">1½ to 2½.</td></tr> -<tr><td class="l">Roasters </td><td class="l">3 to 5 months </td><td class="l">2½ to 4½.</td></tr> -<tr><td class="l">Stewing chickens </td><td class="l">over 10 months </td><td class="l">2 to 5½.</td></tr> -</table> -<p>Stewing chickens—sometimes called “fowl” or “hens”—are hens old enough so that -the tip of the breastbone has hardened. They need long slow cooking with steam or -water to make the meat tender. They are often a good buy because they tend to have -a higher proportion of meat to bone than younger chickens. A 5-pound dressed hen -(3¾ pounds ready-to-cook) will give about 4 cups cooked meat coarsely cut, enough -for at least two meals for a family of four if extended dishes are used—10 to 11 servings -each containing 2 ounces of chicken.</p> -<p>Turkeys are sold in three classes based on weight and age: (1) Fryers or roasters, -(2) young hens and young toms, (3) hens and toms. A fryer-roaster turkey, or a -quarter or half of a larger turkey is often an economical roast, and can be made as -attractive as the traditional big bird.</p> -<div class="pb" id="Page_16">16</div> -<h3 id="c20">Stewed or steamed whole chicken</h3> -<p>Prepare a fully drawn stewing -chicken for cooking: Pull out pin-feathers -and singe bird over flame; wash -well, rinse, and dry. Clean giblets.</p> -<p><i>Stewed Whole Chicken.</i>—Place the -bird on a rack in a kettle and add water -to half cover bird. Salt water lightly. -Cover kettle and simmer until chicken -is tender, turning occasionally for even -cooking. Three to 4 hours will probably -be needed.</p> -<p>Cook giblets with the chicken, removing -them as soon as done.</p> -<p>Cool chicken in broth, breast down, an -hour or more.</p> -<p>The cooked whole bird may be -browned with or without stuffing. Coat -it with fat, place it breast up on a rack -in a shallow open pan, and brown at -about 350° F. (moderate oven).</p> -<p><i>Steamed Whole Chicken.</i>—Follow the -same general directions as for stewing, -but add water only to the level of the -rack in the kettle and keep the bird breast -up all the time. As the water boils away, -add more. Steaming time will be 2 to -3 hours.</p> -<h3 id="c21">Stewed or Steamed Chicken, in Pieces</h3> -<p>Cut a stewing chicken into pieces suitable -for serving. Simmer in water to -cover, or steam. Pieces take about as -long to cook as a whole bird.</p> -<h3 id="c22">Chicken with dumplings</h3> -<div class="verse"> -<p class="t0">1 stewing chicken cut in pieces and stewed</p> -<p class="t0">3 to 4 cups broth</p> -<p class="t0">6 tablespoons chicken fat</p> -<p class="t0">3 to 6 tablespoons flour</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Remove pieces of chicken from the -broth and keep them hot. Skim -fat from broth.</p> -<p>Blend fat and flour, stir in several -spoonfuls of the broth, and pour the -mixture into the rest of the broth, stirring -constantly.</p> -<p>Cook this gravy until it is slightly -thickened. Season to taste.</p> -<h3 id="c23">Dumplings</h3> -<div class="verse"> -<p class="t0">¾ cup sifted flour</p> -<p class="t0">2½ teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 egg</p> -<p class="t0">⅓ cup milk</p> -</div> -<p>Sift flour, baking powder, and salt -together.</p> -<p>Beat egg, add milk, and mix with the -dry ingredients.</p> -<p>Drop by small spoonfuls on boiling -chicken gravy, cover tightly, and cook -15 minutes. The cover must not be -removed while the dumplings are cooking, -for if the steam escapes they will not -be light.</p> -<h4>Menu Suggestion</h4> -<p>Serve with broccoli or other green -vegetable, gelatin vegetable salad, date-and-nut -pudding.</p> -<div class="pb" id="Page_17">17</div> -<h3 id="c24">Curried chicken with carrots</h3> -<div class="verse"> -<p class="t0">1 stewing chicken cut in pieces and stewed or steamed</p> -<p class="t0">3 tablespoons chicken fat</p> -<p class="t0">1 pint chicken broth</p> -<p class="t0">½ cup sliced onion</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">¼ teaspoon curry powder</p> -<p class="t0">2 cups cooked shredded carrots</p> -<p class="t0">Salt</p> -</div> -<p>Take cooked chicken from the broth. -Skim off fat and measure quantities -of fat and broth needed.</p> -<p>Make sauce: Cook onion in fat for a -few minutes. Blend in flour and curry -powder. Add broth, and cook until -smooth and thickened, stirring constantly.</p> -<p>Mix chicken and carrots with sauce. -Add salt to taste.</p> -<p>Leftover cooked lamb, pork, or veal -may be used instead of chicken.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a border of flaky rice and -a green vegetable. Start the meal with -tomato juice and have fruit sundae for -dessert.</p> -<p>For a company meal pass a relish dish -of several of the following: Chopped -hard-cooked eggs, chopped peanuts, sweet -pickle relish, finely diced celery, chopped -raw onion. Include shredded fresh -coconut, too, if you live where it is -available and inexpensive. Guests can -sprinkle these tidbits over the rice and -chicken as desired.</p> -<h3 id="c25">Roast turkey quarter or half</h3> -<p>You can roast turkey quarters or -halves stuffed or unstuffed.</p> -<p>Rub inside of cleaned turkey part with -salt. To keep meat from drying, fasten -skin with skewers over meat at bone edge -all around cavity. Or with big needle and -heavy cord, lace across cavity, catching the -skin with each stitch.</p> -<p>On a front quarter or half, sew wing -tightly to body or fasten with skewers -put in firmly at an angle. On a rear -quarter or half, sew drumstick to tail.</p> -<p>Stuffing may be baked separately while -the turkey cooks or, if preferred, quarters -or halves may be stuffed and then roasted. -Use heavy paper to hold stuffing in place -and lace cord across paper from side to -side, catching skin with each stitch.</p> -<p>Place turkey part, skin side up, on a -rack in roasting pan. Cover with thin -greased cloth or brush skin with fat. Do -not add water. Do not cover pan. Roast -at 325° F. (slow oven), basting several -times with drippings.</p> -<p>Quarters weighing 3½ to 5 pounds require -3 to 3½ hours to roast; those weighing -5 to 8 pounds, 3½ to 4 hours. A half -turkey weighing 7 to 9 pounds ready-to-cook -takes 3¾ to 4½ hours. A larger -half-bird takes longer.</p> -<p><i>Serve with</i> mashed potatoes or turnips, -snap beans, cranberry relish, and fruit -or fruit pie.</p> -<div class="pb" id="Page_18">18</div> -<h2 id="c26"><span class="small">Cooked and canned meats and poultry ...</span></h2> -<div class="img"> -<img src="images/p04.jpg" id="ncfig4" alt="uncaptioned" width="148" height="105" /> -</div> -<hr class="dwide" /> -<p>You can often save time and money by purchasing meat that will serve for two or -more meals. Buy a smoked pork shoulder, a pot roast, or a stewing hen and plan -your menus for several days around it.</p> -<p>Since meat is one of our more expensive foods, you may want to economize by reducing -the size of meat servings. But meat is one of our best-liked foods. We want -to keep the savory meat flavor in main dishes and provide enough protein in the family -diet, too. Fortunately, both economy and sturdy meat servings can be achieved by wise -use of meat-extending main dishes, using cooked and canned meats.</p> -<p>Least expensive of the meat extenders are the cereal foods—breadcrumbs in meat loaf, -biscuit topping on a chicken pie, macaroni with meat in Italian-style dishes, rice cooked -in chicken stock as in chicken risotto. The meat protein supplements the protein in the -cereals and the result is a nutritious main dish.</p> -<p>Or you may want to extend a comparatively small amount of cooked meat with other -high-protein foods such as milk, eggs, or cheese. These are the makings of such main -dishes as creamed lamb, ham and egg scramble, or a beef and vegetable casserole with -grated cheese on top.</p> -<p>When there is too little meat left for the basis of a main dish, use these small amounts -for flavor and whatever protein they give. Try bits of cooked meats or poultry to season -scalloped potatoes, macaroni, soups, salads, or sandwich spreads. Chop crusty -brown chicken or turkey skin and add to gravy or a casserole mixture.</p> -<p>Some of the cooked luncheon meats are relatively low-priced and are as protein-rich -as many of the more expensive meats. For example, a pound of bologna has as much -protein as a pound of smoked ham and even a little more than a pound of beef with a -moderate amount of bone and fat. Some of the canned meats provide economical main -dishes, too, especially when extended with other foods.</p> -<p>Cool quickly any leftover meat, broth, or gravy (set pan in iced or very cold water); -refrigerate at once. Store in the coldest part of the refrigerator. Cooked meat loses -flavor quickly; cover or wrap loosely and plan to use within 1 or 2 days. Broth, gravy, -and sauce made with meat are highly perishable. Store these covered and use within -1 or 2 days.</p> -<p>On the following pages are suggestions for extended dishes using cooked and canned -meat and poultry. Other recipes will be found in the section on cereal foods.</p> -<div class="pb" id="Page_19">19</div> -<h3 id="c27">Browned hash</h3> -<div class="verse"> -<p class="t0">1½ cups chopped cooked meat</p> -<p class="t0">3 cups chopped cooked potatoes</p> -<p class="t0">1 onion, finely chopped</p> -<p class="t0">Broth or milk</p> -<p class="t0">Seasoning to taste</p> -</div> -<p>The meat, potatoes, and onion may be -chopped by hand or put through the -food chopper, depending on the texture -desired. Mix meat, potatoes, and onion -thoroughly. Moisten with a little broth or -milk, if desired, and season to taste. -Spread mixture in an even layer in a -lightly greased fry pan.</p> -<p>Cook slowly until browned on the bottom. -If desired, turn and brown on the -other side.</p> -<p>Turn hash out on a platter and garnish -with parsley.</p> -<h4>Menu Suggestion</h4> -<p>Serve with cream of tomato soup, -cooked green cabbage with grated cheese, -and baked apple.</p> -<h4>For Variety</h4> -<p><i>Hash Cakes.</i>—Make the meat and vegetable -mixture into flat cakes and fry slowly -on both sides until crusty.</p> -<p><i>Pork and Potato Fry.</i>—Chop 1½ cups -canned cured pork loaf and brown it -lightly in a fry pan. Add 3 cups sliced or -diced cooked potatoes and cook until -brown on one side. Turn and brown on -the other side.</p> -<h3 id="c28">Chop suey</h3> -<div class="verse"> -<p class="t0">1 medium-sized onion, sliced thin</p> -<p class="t0">1 green pepper, cut in slivers</p> -<p class="t0">1½ tablespoons cooking fat or oil</p> -<p class="t0">1½ cups celery, cut in slivers</p> -<p class="t0">2 hard tart apples</p> -<p class="t0">1 cup thin gravy or broth</p> -<p class="t0">1½ cups cooked and diced lean pork</p> -<p class="t0">Soy sauce and salt</p> -</div> -<p>Brown onion and green pepper in fat -or oil.</p> -<p>Mix in the celery and the apple cut into -small thin slices.</p> -<p>Add gravy or meat broth. Cover and -cook 5 minutes.</p> -<p>Add meat and season to taste with soy -sauce and salt. If desired, thicken with -a little cornstarch mixed with water.</p> -<p>Heat thoroughly.</p> -<h4>Menu Suggestion</h4> -<p>Serve with flaky cooked rice, beets, lettuce -salad, almond or oatmeal cookies.</p> -<h4>For Variety</h4> -<p><i>Cooked chicken, turkey, or beef</i> may be -used in the chop suey instead of pork.</p> -<p><i>Other vegetables</i> may be used—carrots, -radishes, Jerusalem artichokes, bean -sprouts. Brazil nuts, thinly sliced, are -also good.</p> -<p><i>Fried noodles</i> may also be served with -the chop suey mixture to add crispness.</p> -<div class="pb" id="Page_20">20</div> -<h3 id="c29">Chicken a la king</h3> -<div class="verse"> -<p class="t0">3 tablespoons chicken fat or butter or margarine</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">½ cup milk</p> -<p class="t0">1 cup chicken broth</p> -<p class="t0">Salt and pepper</p> -<p class="t0">½ green pepper, diced</p> -<p class="t0">½ cup mushrooms, cut in pieces</p> -<p class="t0">1 egg yolk</p> -<p class="t0">1½ cups diced cooked chicken</p> -<p class="t0">1 pimiento, chopped</p> -</div> -<p>Make white sauce: Melt 2 tablespoons -of the fat and stir in the -flour. Add milk and broth and cook until -thickened, stirring constantly. Season -with salt and pepper.</p> -<p>Melt the remaining tablespoon of fat, -add green pepper and mushrooms and -cook a few minutes over low heat.</p> -<p>Beat egg yolk, stir in a little of the -sauce, and add to rest of sauce. Add -the rest of the ingredients and cook until -mixture is hot.</p> -<p>Serve in patty shells or on crisp toast, -mashed potatoes, or waffles.</p> -<h4>Menu Suggestion</h4> -<p>Serve with green peas, carrot and raisin -salad, and lemon chiffon pie.</p> -<h4>For Variety</h4> -<p><i>Cooked turkey, giblets, ham, veal, pork, -or tuna fish</i> may be used instead of -chicken.</p> -<p><i>Cooked rabbit meat</i> may be used. Add -½ teaspoon grated onion and ½ tablespoon -lemon juice to the recipe for chicken -a la king.</p> -<h3 id="c30">Chicken timbales</h3> -<div class="verse"> -<p class="t0">1½ cups cooked rice</p> -<p class="t0">1½ cups diced cooked chicken</p> -<p class="t0">1 tablespoon finely diced onion</p> -<p class="t0">2 eggs, beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">⅓ cup chicken broth or milk</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">Pepper</p> -</div> -<p>Mix all ingredients together. Divide -mixture among custard cups or individual -baking dishes.</p> -<p>Place cups in pan of very hot water -and bake at 350° F. (moderate oven) -about 30 minutes or until a knife inserted -in the center of timbale comes out clean.</p> -<h4>Menu Suggestion</h4> -<p>Serve with glazed carrots, spinach with -lemon, pear salad with cream or cottage -cheese and nuts, and gingerbread for -dessert.</p> -<h4>For Variety</h4> -<p><i>Cooked ham, pork, turkey, fish, or rabbit</i> -may be used in place of the chicken.</p> -<p>If you have less than the 1½ cups of -chicken (or other meat) the recipe calls -for, stretch the meat with sliced hard-cooked -eggs and cooked peas. For a company -meal, add mushrooms, fresh or -canned.</p> -<p>Mushroom sauce may be served on the -timbales.</p> -<p>Cooked macaroni, spaghetti, or noodles -may be substituted for the cooked rice.</p> -<div class="pb" id="Page_21">21</div> -<h3 id="c31">Luncheon-meat cups</h3> -<div class="verse"> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">1 cup milk</p> -<p class="t0">Salt and pepper</p> -<p class="t0">2 cups cooked peas, seasoned</p> -<p class="t0">1 tablespoon cooking oil or fat</p> -<p class="t0">8 thin slices luncheon meat</p> -</div> -<p>Make white sauce: Melt the butter -or margarine, blend in the flour, -and add milk slowly. Cook until thickened, -stirring constantly. Add salt and -pepper to taste.</p> -<p>Add peas to sauce and heat.</p> -<p>Heat fat or oil and brown luncheon -meat, allowing edges to curl to form cups. -Put 2 cups together for each serving and -fill with the hot creamed peas.</p> -<h4>Menu Suggestion</h4> -<p>Serve with hash browned potatoes and -a mixed fruit salad, with baked custard -or whipped gelatin dessert.</p> -<h4>Other Ways to Use Luncheon Meat</h4> -<p><i>Broiled.</i>—Brush luncheon-meat slices -with fat. Broil lightly. Serve with -broiled tomato slices sprinkled with grated -cheese.</p> -<p>“<i>Birds.</i>”—Place stuffing on thin slices -of luncheon meat, roll, and fasten with -skewers or toothpicks. Brown lightly and -cover the pan until the birds heat through.</p> -<p><i>Salad.</i>—Mix diced luncheon meat with -chopped pickles, celery, and carrots. Add -salad dressing.</p> -<h3 id="c32">Curried lamb</h3> -<div class="verse"> -<p class="t0">1 cup diced celery with tops</p> -<p class="t0">1 small onion, diced</p> -<p class="t0">3 tablespoons cooking fat or oil</p> -<p class="t0">2 cups diced cooked lean lamb</p> -<p class="t0">¾ cup brown gravy</p> -<p class="t0">Curry powder</p> -<p class="t0">2 drops tabasco sauce</p> -<p class="t0">Salt</p> -</div> -<p>Brown celery and onion slowly in the -fat or oil.</p> -<p>Add meat, gravy, and seasonings. Use -⅛ to 1 teaspoon curry powder, as desired.</p> -<p>Stir over low heat until well mixed and -hot. If too dry, add boiling water.</p> -<h4>Menu Suggestion</h4> -<p>Serve with flaky cooked rice, snap -beans, coleslaw, and for dessert sweetpotato -pie or pineapple chiffon pie.</p> -<h4>For Variety</h4> -<p>To make a savory meat pie: Omit the -curry powder and tabasco sauce. Pour -heated meat, vegetables, and gravy into -a casserole and top with crisp, golden-brown -baking-powder biscuits just before -serving.</p> -<p>Green peas and small potatoes may be -added to or used in place of the onions -and celery in the meat pie.</p> -<p>Serve crisp tossed lettuce salad with the -meat pie, and for dessert have a pineapple -and orange fruit cup and oatmeal cookies -made with raisins and peanuts.</p> -<div class="pb" id="Page_22">22</div> -<h3 id="c33">Frankfurter and potato soup</h3> -<div class="verse"> -<p class="t0">2 cups diced potatoes</p> -<p class="t0">1 small onion, sliced</p> -<p class="t0">1½ cups boiling water</p> -<p class="t0">4 frankfurters</p> -<p class="t0">1¾ teaspoons salt</p> -<p class="t0">Pepper</p> -<p class="t0">2 cups milk</p> -<p class="t0">2 tablespoons finely chopped parsley</p> -</div> -<p>Cook potatoes and onion in boiling -water until soft. Put through a -ricer or mash slightly.</p> -<p>Cut frankfurters into ¼-inch slices.</p> -<p>Add frankfurters, seasonings, and milk -to potato mixture.</p> -<p>Heat thoroughly, add parsley, and -serve.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a salad of chopped lettuce, -tomato, and celery. Have dried-fruit upside-down -cake for dessert. Cooked apricots -and prunes make a colorful cake.</p> -<h4>For Variety</h4> -<p><i>Salami or other luncheon meat</i>, cut in -pieces, may be used instead of frankfurters. -Allow one slice per person. Or -sprinkle the soup with chopped cooked -ham before serving.</p> -<p><i>Fresh sausage</i> also may be used. Dice -or crumble the meat and fry until crisp -before adding it to the soup.</p> -<h3 id="c34">Pork souffle</h3> -<div class="verse"> -<p class="t0">2½ tablespoons butter or margarine</p> -<p class="t0">2½ tablespoons flour</p> -<p class="t0">1 cup milk</p> -<p class="t0">3 eggs, separated</p> -<p class="t0">1⅓ cups finely chopped cooked or canned pork</p> -<p class="t0">1 teaspoon finely chopped onion, or onion juice</p> -<p class="t0">2 teaspoons finely chopped green pepper</p> -<p class="t0">½ teaspoon salt</p> -</div> -<p>Make a thick white sauce: Melt the -butter or margarine, blend in the -flour, and add the milk. Stir and cook -over low heat or hot water until thickened. -Cook a little longer, and cool slightly.</p> -<p>Beat the egg yolks and blend into the -cooled sauce. Stir in the meat, onion, and -green pepper.</p> -<p>Add the salt to the egg whites and beat -until stiff but not dry. Blend the meat -mixture into the egg whites.</p> -<p>Turn into a shallow greased baking -dish set in a pan of hot water.</p> -<p>Bake at 325° F. (slow oven) about 50 -minutes, or until set and lightly browned. -Serve at once.</p> -<h4>Menu Suggestion</h4> -<p>Serve with brussels sprouts or panned -cabbage, lettuce salad, and hot apple cobbler -for dessert.</p> -<h4>For Variety</h4> -<p><i>Stuffed Green Peppers.</i>—Fill 4 parboiled -peppers with chopped pork mixed -with onion, salt, and enough gravy, broth, -or cream to moisten. Set peppers in water -in muffin cups and bake at 350° F. -(moderate oven) 20 to 30 minutes.</p> -<div class="pb" id="Page_23">23</div> -<h2 id="c35"><span class="small">Fish ...</span></h2> -<div class="img"> -<img src="images/p05.jpg" id="ncfig5" alt="uncaptioned" width="156" height="142" /> -</div> -<hr class="dwide" /> -<p>Fish—fresh, frozen, canned, or salted—provides high-quality protein. -And it lends interesting flavor and variety to meal planning.</p> -<p>Different kinds of fish vary greatly in price per pound. Some cost twice as much as -others, depending on the season, local supply, and the preference of buyers.</p> -<p>Fresh fish may be whole, drawn, dressed, or in fillets or steaks. Whole fish are sold -as they are caught. Drawn fish have only the viscera removed. Dressed fish have the -viscera, head, tail, and usually the fins removed. Fillets are boneless slices of fish cut -lengthwise away from the backbone. Steaks are crosswise slices, usually ¾ to 1 inch -thick, still including bones.</p> -<p>There is no bone or waste in fish fillets, and very little in fish steaks—only about 9 -percent. Dressed whole fish may be cheaper per pound but remember that they include -considerable waste.</p> -<p>To provide the suggested 2 ounces of protein for 4 servings of a main dish, you will -usually need to buy 2 pounds of whole fish. The exact amount needed depends on the -kind of fish and the amount of waste in cleaning. It takes only 1 pound of boneless -fillets or steaks to provide enough protein for 4 servings.</p> -<p>Some fish contain more fat than others. Fat fish are usually best for baking and -broiling. And lean fish are better for cooking in water or steam or for making chowders, -and for deep-fat or pan frying.</p> -<p>Frozen fish are a boon to inlanders. They give us the fish we want at any time of -year. And the flavor is fresh. Before cooking a frozen fish, thaw it slowly if there is -time—in a refrigerator or other cold place. If you are in a hurry, cook it slowly for a -longer period. Never permit frozen fish to thaw and refreeze.</p> -<p>Canned fish is economical and convenient for family meals. It can be chilled and -served in salads or on cold plate lunches with little further preparation. For cooked -dishes, the brine or oil in which the fish is packed can often be used to add flavor and -nutritive value to the sauce.</p> -<p>Salmon is ordinarily available in several different quality grades and is packed in -brine. Mackerel also is packed in brine. Tuna fish may be had in solid-pack, chunk, -or grated style, packed in oil or brine. Flaked fish—cod, haddock, pollack, or a combination—is -ordinarily packed dry. Small domestic sardines packed in oil, mustard -sauce, or tomato sauce are gaining market prominence.</p> -<div class="pb" id="Page_24">24</div> -<h3 id="c36">Fish patties</h3> -<div class="verse"> -<p class="t0">1½ cups flaked cooked or canned fish</p> -<p class="t0">1½ cups dry mashed potatoes</p> -<p class="t0">1 tablespoon finely chopped onion</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 egg</p> -<p class="t0">Pepper</p> -<p class="t0">Flour</p> -<p class="t0">Cooking fat or oil</p> -</div> -<p>Combine all ingredients except flour -and fat or oil.</p> -<p>Shape mixture into patties, roll in -flour, and brown in fat or oil.</p> -<h4>Menu Suggestion</h4> -<p>Serve with pickled beets, a green vegetable, -celery, and for dessert molded cornstarch -pudding with a sauce of cooked -dried apricots.</p> -<h4>For Variety</h4> -<p><i>Fish-Potato Puffs.</i>—Add 2 egg yolks -instead of a whole egg to the mixture of -fish and potato; add seasonings and fold -in stiffly beaten egg whites. Put mixture -into greased custard cups and bake at -350° F. (moderate oven) 30 minutes.</p> -<p><i>Salt fish Balls.</i>—Use 1 cup of salt fish. -Soak the fish in lukewarm water until -freshened, changing the water once or -twice. An hour or two is usually long -enough. Simmer in water until tender, -drain, and shred. Stir fish into mashed -potatoes. Omit onion and salt. Mix -well with the other ingredients. Form -into balls and roll in flour. Fry in shallow -or deep fat, or bake in the oven.</p> -<h3 id="c37">Fish and noodles</h3> -<div class="verse"> -<p class="t0">3 tablespoons chopped onion</p> -<p class="t0">⅓ cup diced celery</p> -<p class="t0">1 tablespoon cooking fat or oil</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">Pepper</p> -<p class="t0">1⅔ cups cooked or canned tomatoes, or 2 cups raw tomatoes cut in pieces</p> -<p class="t0">1⅔ cups cooked noodles</p> -<p class="t0">2 cups flaked cooked fish</p> -<p class="t0">Crumbs mixed with melted butter or margarine</p> -</div> -<p>Cook onion and celery in fat or oil -a few minutes.</p> -<p>Add salt, pepper, and tomatoes and -heat to boiling.</p> -<p>Put alternate layers of noodles, fish, -and hot tomato mixture into a greased -baking dish. Top with crumbs.</p> -<p>Bake at 350° F. (moderate oven) 20 -minutes or until the mixture is heated -through and the crumbs are browned.</p> -<h4>Menu Suggestion</h4> -<p>Serve with snap beans or asparagus, -a green salad with a tangy horseradish -dressing, and have cupcakes for dessert.</p> -<h4>For Variety</h4> -<p>Use cooked spaghetti or macaroni instead -of noodles.</p> -<p>Instead of tomatoes, use cheese sauce—a -thin white sauce to which ½ cup -grated sharp cheese has been added for -each cup of sauce. Sprinkle with grated -cheese the last 10 minutes of baking.</p> -<div class="pb" id="Page_25">25</div> -<h3 id="c38">Jellied tuna salad</h3> -<div class="verse"> -<p class="t0">1 tablespoon unflavored gelatin</p> -<p class="t0">¼ cup cold water</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ teaspoon celery seed</p> -<p class="t0">¼ cup vinegar</p> -<p class="t0">¼ cup water</p> -<p class="t0">2 eggs, beaten</p> -<p class="t0">2 cups flaked canned tuna (or other canned or cooked fish)</p> -</div> -<p>Soften gelatin on top of water. Add -seasonings, vinegar, and water to -eggs. Cook over boiling water until -thickened, stirring constantly.</p> -<p>Add gelatin and stir until it is dissolved.</p> -<p>Add fish and mix thoroughly. Pour -into individual molds or large ring mold -and chill.</p> -<h4>Menu Suggestion</h4> -<p>Serve scalloped potatoes with chives, -cooked carrots, and have floating island -with a topping of a bright, tart jelly for -dessert.</p> -<h4>For Variety</h4> -<p><i>A Hearty Salad.</i>—Place cold flaked -cooked fish in lettuce cups. Surround -with slices of tomatoes and cucumbers -(in season), and very thin slices of cold -boiled potato dipped in french dressing. -Garnish with hard-cooked eggs.</p> -<p><i>A Cold Platter.</i>—Serve chilled salmon -which has been boned and cut into -serving-size pieces. Surround with slices -of tomatoes and mounds of tossed green -salad.</p> -<h3 id="c39">Fried fish fillets</h3> -<div class="verse"> -<p class="t0">1 pound fish fillets (salmon, cod, rosefish, or haddock)</p> -<p class="t0">Milk, flour</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">1 tablespoon water</p> -<p class="t0">¾ tablespoon salt</p> -<p class="t0">1 cup fine dry crumbs</p> -<p class="t0">Cooking fat or oil</p> -</div> -<p>Cut fish in serving pieces. Dip in -milk, then in flour. Mix egg, water, -and salt. Dip floured fish in this mixture, -and roll in crumbs.</p> -<p>Heat fat or oil in fry pan, put in the -fillets. Reduce heat, and cook slowly -10 to 15 minutes, until the fish is done -through and golden brown on both sides. -Drain.</p> -<p>Garnish with parsley and lemon.</p> -<h4>Menu Suggestion</h4> -<p>Serve with baked potatoes, creamed -onions, asparagus salad or mixed vegetable -salad, and gelatin fruit dessert.</p> -<h4>For Variety</h4> -<p><i>Oven-Fried Fillets.</i>—Prepare fish for -frying and place in greased shallow baking -pan with space between pieces. Dot -with butter or margarine, and bake at -500° F. (extremely hot oven) for 10 -minutes.</p> -<p><i>Fish Baked in Milk.</i>—Place fish in -shallow baking pan, pour on ½ cup top -milk. Sprinkle with salt, dot with butter -or margarine. Bake at 350° F. (moderate -oven) about 25 minutes.</p> -<div class="pb" id="Page_26">26</div> -<h3 id="c40">Salmon loaf</h3> -<div class="verse"> -<p class="t0">2 cups flaked canned or cooked salmon</p> -<p class="t0">3 tablespoons cooking fat or oil</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">1 cup milk and salmon liquid</p> -<p class="t0">Salt and pepper</p> -<p class="t0">2 tablespoons finely chopped parsley</p> -<p class="t0">2 cups soft bread cubes</p> -<p class="t0">1 egg, beaten</p> -</div> -<p>Drain canned salmon, saving the -liquid.</p> -<p>Make sauce: Heat fat or oil, blend in -flour. Add enough milk to the salmon -liquid to make 1 cup, and stir into the -flour mixture. Cook until thickened, -stirring constantly. Season.</p> -<p>Mix the sauce with the other ingredients. -Form into loaf.</p> -<p>Bake in uncovered pan at 350° F. -(moderate oven) about half an hour, or -until brown.</p> -<h4>Menu Suggestion</h4> -<p>Serve with baked sweetpotatoes, -creamed celery or peas, a green vegetable -salad, and a fruit whip.</p> -<h4>For Variety</h4> -<p>To give extra flavor to salmon loaf, add -½ cup coarsely chopped sweet pickle and -1 teaspoon grated onion to mixture before -baking.</p> -<p>Use cooked cod or haddock in place of -the salmon.</p> -<p>Serve fish loaf with egg sauce made by -adding to 1 cup white sauce, 2 sliced hard-cooked -eggs and ½ to 1 tablespoon grated -horseradish.</p> -<h3 id="c41">Stuffed fish fillets</h3> -<div class="verse"> -<p class="t0">¾ cup finely cut celery</p> -<p class="t0">3 tablespoons finely chopped onion</p> -<p class="t0">6 tablespoons cooking fat or oil</p> -<p class="t0">3 cups bread cubes</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">Pepper</p> -<p class="t0">2 tablespoons chopped parsley</p> -<p class="t0">1 teaspoon thyme or other savory seasoning</p> -<p class="t0">1 pound small fish fillets</p> -<p class="t0">Fine dry crumbs</p> -<p class="t0">2 tablespoons fat</p> -</div> -<p>Cook celery and onion in fat or oil -for a few minutes.</p> -<p>Add bread cubes and seasonings, and -mix well.</p> -<p>Place stuffing on skin side of salted -individual fillets. Roll and fasten with -toothpicks.</p> -<p>Roll the stuffed fillets in fine crumbs -and brown in fat in a fry pan. Cover and -cook over low heat until tender—about -10 minutes.</p> -<h4>Menu Suggestion</h4> -<p>Serve with tartar sauce, boiled or baked -potatoes or squash, green lima beans, cabbage -and carrot salad, and lemon pie.</p> -<h4>For Variety</h4> -<p>Lay one fillet in greased baking dish; -brush with melted fat or with oil, sprinkle -with lemon juice, and cover with stuffing. -Place second fillet on stuffing, sprinkle -with crumbs, dot with fat, and bake uncovered -at 350° F. (moderate oven) -about 35 minutes. Baste occasionally -with melted fat.</p> -<div class="pb" id="Page_27">27</div> -<h3 id="c42">Fish with curry sauce</h3> -<div class="verse"> -<p class="t0">1½ pounds dressed fish</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">1 tablespoon chopped green pepper</p> -<p class="t0">1 small onion, chopped</p> -<p class="t0">¼ cup chopped celery</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">1 cup liquid (liquid from simmered fish plus milk)</p> -<p class="t0">Curry powder</p> -<p class="t0">Salt</p> -<p class="t0">2 to 3 cups hot cooked rice</p> -<p class="t0">2 tablespoons chopped parsley</p> -</div> -<p>Simmer fish about 10 minutes in a -small quantity of water in a shallow -pan. Drain and save liquid.</p> -<p>While the fish is cooking, make sauce: -Melt the butter or margarine and cook -the green pepper, onion, and celery in it -a few minutes. Stir in the flour, then add -the liquid. Cook until thickened, stirring -constantly.</p> -<p>Add curry powder and salt to taste. -Use ⅛ to 1 teaspoon curry powder, as -desired.</p> -<p>Remove skin and bones from the -cooked fish. Arrange fish on a hot platter -with a border of flaky rice. Pour sauce -over fish, and sprinkle parsley on top.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a cooked green or yellow -vegetable, citrus fruit salad, and cottage -pudding with caramel sauce.</p> -<h4>For Variety</h4> -<p><i>Shrimp With Curry Sauce.</i>—Instead of -the fish, use shrimp.</p> -<h3 id="c43">Salmon, rice, and tomatoes</h3> -<div class="verse"> -<p class="t0">¼ cup chopped onion</p> -<p class="t0">¼ cup chopped green pepper</p> -<p class="t0">2 tablespoons bacon fat or meat drippings</p> -<p class="t0">1½ cups boiling water</p> -<p class="t0">2 cups cooked or canned tomatoes, or 2½ cups chopped raw tomatoes</p> -<p class="t0">Salt and pepper</p> -<p class="t0">⅓ cup raw rice</p> -<p class="t0">¼ cup chopped olives</p> -<p class="t0">2 cups flaked canned or cooked salmon</p> -</div> -<p>Cook onion and green pepper in the -fat in a large fry pan until the onion -is yellow. Add water, tomatoes, and salt -and pepper to taste. Bring to boil.</p> -<p>Add rice and simmer until rice is tender—20 -to 25 minutes—adding more -water if needed.</p> -<p>Add olives and fish and cook 2 or 3 -minutes longer to blend the flavors.</p> -<h4>Menu Suggestion</h4> -<p>Serve with baked squash, a green vegetable -in salad or cooked, with cream pie -for dessert.</p> -<h4>For Variety</h4> -<p><i>Other cooked fish</i> may be used in place -of salmon.</p> -<p><i>One cup of cooked rice</i> may be used -instead of the uncooked rice. Omit boiling -water. Add the rice, olives, and fish -as soon as the vegetables are tender and -cook 5 or 10 minutes longer.</p> -<p><i>Celery</i> may be used instead of the green -pepper.</p> -<div class="pb" id="Page_28">28</div> -<h2 id="c44"><span class="small">Eggs ...</span></h2> -<div class="img"> -<img src="images/p06.jpg" id="ncfig6" alt="uncaptioned" width="136" height="126" /> -</div> -<hr class="dwide" /> -<p>Eggs are excellent for main dishes because they contain high-quality protein, and -are a good source of several important minerals and vitamins. When you serve -eggs as an alternate for meat in a main dish, either allow more than 1 egg per person -or add enough milk or cheese, as in cheese omelet, for example, to make up the difference.</p> -<p>Government-graded eggs are sold in cartons labeled with the grade (quality), size -(weight), and date of grading. There are four U. S. grades—AA, A, B, and C. Grades -AA and A have a large proportion of thick white, a firm high yolk, and a delicate flavor. -They are often preferred for cooking in the shell, poaching, and frying. Grades B and -C, which are less expensive than the two top grades, are a thrifty choice where appearance -and delicate flavor are less important, as in Spanish omelet, gingerbread, or scrambled -eggs with bacon.</p> -<p>Sizes of eggs and their minimum weights per dozen are:</p> -<table class="center"> -<tr><td class="l">Jumbo </td><td class="l">30 ounces</td></tr> -<tr><td class="l">Extra large </td><td class="l">27 ounces</td></tr> -<tr><td class="l">Large </td><td class="l">24 ounces</td></tr> -<tr><td class="l">Medium </td><td class="l">21 ounces</td></tr> -<tr><td class="l">Small </td><td class="l">18 ounces</td></tr> -<tr><td class="l">Peewee </td><td class="l">15 ounces</td></tr> -</table> -<p>Within any grade, large eggs usually cost more per dozen than smaller ones. Use -the above weights to determine which size gives you the best return for your money. -For instance, if medium eggs weighing 21 ounces are 56 cents a dozen (2⅔ cents an -ounce) they are a better buy than large eggs weighing 24 ounces at 66 cents a dozen -(2¾ cents an ounce).</p> -<p>Eggs are cheaper than meat as a source of main-dish protein when the price of eight -large eggs is less than the price of a pound of meat with moderate amounts of bone and -fat, such as rump roast. Or when the price of a dozen large eggs is less than the -price of a pound of lean meat with little fat and bone, as round steak.</p> -<p>The color of the eggshell depends on the breed of hen and does not indicate the -food value of the eggs. So do not pay a higher price for brown eggs than for white -ones, or vice versa, with the idea that you are getting more food value.</p> -<div class="pb" id="Page_29">29</div> -<h3 id="c45">Hot deviled eggs</h3> -<div class="verse"> -<p class="t0">2 tablespoons butter, margarine, or oil</p> -<p class="t0">½ green pepper, chopped fine</p> -<p class="t0">⅓ cup celery, chopped fine</p> -<p class="t0">1 small onion, chopped fine</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">1⅓ cups cooked or canned tomatoes</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 teaspoon worcestershire sauce</p> -<p class="t0">2 drops tabasco sauce</p> -<p class="t0">⅔ cup cold milk</p> -<p class="t0">6 hard-cooked eggs, sliced</p> -<p class="t0">Crumbs, butter or margarine</p> -</div> -<p>Heat butter or margarine and cook -chopped vegetables in it until they -are tender. Blend in the flour.</p> -<p>Add tomatoes and seasonings and cook -until thickened, stirring constantly.</p> -<p>Stir the hot tomato mixture into the -milk and carefully add the eggs.</p> -<p>Turn into a greased baking dish and -top with crumbs. Dot with butter or -margarine and bake at 375° F. (moderate -oven) until the crumbs are brown and -the mixture is hot, about 10 to 15 minutes.</p> -<h4>Menu Suggestion</h4> -<p>Serve with asparagus, broccoli, or other -green vegetable, mashed potatoes, and -cheese with fruit pie for dessert.</p> -<h4>For Variety</h4> -<p>Instead of adding crumbs and baking -the deviled egg mixture, serve it on toast -or in patty shells.</p> -<h3 id="c46">Egg and toast special</h3> -<div class="verse"> -<p class="t0">4 slices bacon, chopped fine</p> -<p class="t0">4 thick slices bread, with 2-inch holes in centers</p> -<p class="t0">4 eggs</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Cook bacon in a fry pan until half -done; push to side of pan. Pour off -fat. Brown bread slices in pan while -bacon continues to cook.</p> -<p>Break the eggs into the holes, and -season. Sprinkle bacon over eggs and -bread. Reduce heat, cover pan, and cook -until eggs are done.</p> -<p><i>Serve with</i> creamed onions, sliced tomato -and cottage cheese salad for needed -protein, and a fruit dessert.</p> -<h3 id="c47">Mexican scrambled eggs</h3> -<div class="verse"> -<p class="t0">2 tablespoons minced onion</p> -<p class="t0">½ clove garlic, chopped fine</p> -<p class="t0">1 small green pepper, diced fine</p> -<p class="t0">2 tablespoons cooking fat or oil</p> -<p class="t0">⅓ cup sieved cooked or canned tomatoes</p> -<p class="t0">3 tablespoons water</p> -<p class="t0">1 teaspoon salt, pepper</p> -<p class="t0">6 eggs, slightly beaten</p> -</div> -<p>Fry onion, garlic, and green pepper -in fat or oil. Add tomatoes, water, -salt, and pepper.</p> -<p>Cook 3 minutes. Add eggs and cook -over low heat, stirring occasionally, until -thickened.</p> -<p><i>Serve with</i> potatoes, snap beans, green -salad with strips of meat and cheese, and -upside-down cake made with fresh or -stewed dried fruit.</p> -<div class="pb" id="Page_30">30</div> -<h3 id="c48">Shirred eggs on spinach</h3> -<div class="verse"> -<p class="t0">1 to 1½ pounds spinach</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 slices bacon</p> -<p class="t0">Salt and pepper</p> -<p class="t0">4 eggs</p> -</div> -<p>Wash spinach thoroughly, place in -pan, and add salt. Cover and cook -without added water until wilted—about -5 minutes.</p> -<p>Chop bacon fine; fry until crisp.</p> -<p>Mix bacon and bacon fat with spinach -and season to taste with salt and pepper.</p> -<p>Place hot spinach in a baking dish. -Make four depressions in spinach, and -break an egg into each.</p> -<p>Cover dish and bake at 350° F. (moderate -oven) 20 to 25 minutes or until eggs -are firm. If desired, sprinkle grated -cheese over the eggs during the last 10 -minutes.</p> -<h4>Menu Suggestion</h4> -<p>Serve with baked sweetpotatoes, fruit -salad, and cheese cake or pie with cheese.</p> -<h4>For Variety</h4> -<p><i>Shirred Eggs With Cheese.</i>—Place a -tablespoon of top milk in a greased custard -cup. Break an egg into the cup, add -salt and pepper, and bake at 350° F. -(moderate oven) until white is nearly -firm. Sprinkle with grated cheese and -bake until cheese is melted.</p> -<h3 id="c49">Eggs scrambled with luncheon meat</h3> -<div class="verse"> -<p class="t0">1 cup diced luncheon meat</p> -<p class="t0">1 tablespoon cooking fat or oil</p> -<p class="t0">4 eggs, beaten</p> -<p class="t0">¼ cup milk</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">Pepper</p> -</div> -<p>Salami, canned cured pork loaf, -bologna, frankfurters, or any other -spiced or smoked luncheon meat makes -a good combination with eggs for this -quick dinner dish.</p> -<p>Lightly brown the diced meat in the -fat or oil in a fry pan over moderate heat.</p> -<p>Combine eggs, milk, salt, and pepper -and add to the meat.</p> -<p>Cook, stirring constantly, until eggs are -done.</p> -<h4>Menu Suggestion</h4> -<p>Serve with baked potatoes, carrot and -celery sticks, and tomato aspic salad. -Have fruit dumplings for dessert.</p> -<h4>For Variety</h4> -<p>Use <i>chopped cooked chicken, turkey, -rabbit, or giblets</i>. With poultry, substitute -broth for the milk for more flavor.</p> -<p>Or, instead of meat, use <i>¾ cup cottage -cheese or chopped Cheddar cheese</i>, adding -the cheese to the egg mixture before cooking. -Serve these scrambled eggs with -broiled, fried, or stewed tomatoes, or with -tomato sauce.</p> -<div class="pb" id="Page_31">31</div> -<h3 id="c50">Eggaroni</h3> -<div class="verse"> -<p class="t0">4 hard-cooked eggs</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">1⅔ cups milk</p> -<p class="t0">1 teaspoon finely chopped onion</p> -<p class="t0">½ tablespoon horseradish, if desired</p> -<p class="t0">1½ cups cooked macaroni</p> -<p class="t0">Salt and pepper</p> -<p class="t0">2 tomatoes, cut in quarters</p> -<p class="t0">Crumbs mixed with melted butter or margarine</p> -</div> -<p>Cut eggs in quarters.</p> -<p>Make white sauce: Melt butter or -margarine, blend in flour, and add milk -slowly. Cook, stirring, until thickened.</p> -<p>Add other ingredients except tomatoes -and crumbs. Pour into greased baking -dish.</p> -<p>Press tomatoes into top of mixture, leaving -skin surface exposed.</p> -<p>Sprinkle crumbs over top and bake at -350° F. (moderate oven) 20 to 30 minutes -or until tomatoes are tender.</p> -<h4>Menu Suggestion</h4> -<p>Serve with spinach or kale, apple and -raisin salad, and apricot snow with custard -sauce.</p> -<h4>For Variety</h4> -<p>Cover macaroni mixture with pieces of -canned, instead of fresh, tomatoes. Make -sauce with juice from tomatoes instead -of milk.</p> -<p>Omit tomatoes. Mix ½ cup grated -cheese with the crumbs and sprinkle over -top during last 15 minutes of baking.</p> -<h3 id="c51">Puffy spanish omelet</h3> -<div class="verse"> -<p class="t0">1 cup cooked or canned tomatoes, or 1¼ cups chopped raw tomatoes</p> -<p class="t0">1 small green pepper, chopped</p> -<p class="t0">½ small onion, chopped fine</p> -<p class="t0">1 tablespoon chopped parsley</p> -<p class="t0">¼ cup chopped celery</p> -<p class="t0">8 to 10 stuffed olives, sliced</p> -<p class="t0">4 eggs, separated</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">1 tablespoon cooking fat or oil</p> -</div> -<p>Combine tomatoes, green pepper, -onion, parsley, celery, and olives. -Simmer 15 minutes or until liquid is reduced -to a few tablespoonfuls.</p> -<p>Beat egg yolks well. Add salt to egg -whites and beat until stiff but not dry.</p> -<p>Gradually fold the beaten egg yolks -into the whites and then fold in the -cooked vegetables. Add pepper.</p> -<p>Heat the fat or oil in a fry pan and pour -in the egg mixture. Cook over low heat -until lightly browned on the bottom. -Cover and cook until set.</p> -<p>Or, when the omelet is lightly browned -on the bottom, finish by baking 10 to 15 -minutes at 350° F. (moderate oven).</p> -<h4>Menu Suggestion</h4> -<p>Serve with slices of broiled ham or fried -sausages for more protein, and with baked -potatoes, greens, and cooked dried fruit.</p> -<div class="pb" id="Page_32">32</div> -<h3 id="c52">Egg and potato scramble</h3> -<div class="verse"> -<p class="t0">2 slices bacon</p> -<p class="t0">4 medium-sized potatoes, sliced thin</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">4 eggs, beaten</p> -<p class="t0">¼ cup milk</p> -<p class="t0">Pepper</p> -</div> -<p>Fry bacon slices and remove from fry -pan.</p> -<p>Fry potatoes in the fat until they are -well browned, sprinkling with salt as -browning starts.</p> -<p>Cover pan closely. Cook over low heat -until potatoes are tender.</p> -<p>Combine eggs, milk, and pepper. Pour -over potatoes in pan and cook slowly, -stirring occasionally, until eggs are set.</p> -<p>Crumble bacon slices and add just before -removing pan from heat. Serve at -once.</p> -<h4>Menu Suggestion</h4> -<p>Serve with scalloped tomatoes or eggplant, -spinach or kale, pear and cottage -cheese salad, cookies.</p> -<h4>For Variety</h4> -<p>Bits of cooked ham, chipped beef, or -any cooked meats may be used in place -of the bacon in this recipe. Thin slices -of sausages or chopped chicken livers are -especially good. Fry the potatoes in -bacon fat or other meat drippings when -omitting the bacon.</p> -<p>Small cubes of cheese or flakes of -smoked fish are other welcome additions -with their own distinctive flavors.</p> -<h3 id="c53">Eggs in potato nests</h3> -<div class="verse"> -<p class="t0">1½ cups leftover mashed potatoes</p> -<p class="t0">5 eggs</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Mix potatoes with one of the eggs. -Shape mixture into four balls, place -on greased baking sheet.</p> -<p>Press centers of balls to make cups. -Break an egg into each cup, season with -salt and pepper.</p> -<p>Bake at 325° F. (slow oven) 20 to 25 -minutes or until eggs are as firm as -desired.</p> -<h4>Menu Suggestion</h4> -<p>Serve with broccoli and cheese sauce, -and crisp salad, and spicecake for dessert.</p> -<h4>For Variety</h4> -<p>Add ¼ cup grated cheese and 1 teaspoon -grated onion or onion juice to the -potato mixture.</p> -<p>Bake the potato cups and fill with a -mixture such as creamed salmon and -peas or creamed chicken and celery.</p> -<p>Mix ¾ cup chopped cooked ham with -2 cups mashed potatoes; season. Add the -yolk of 1 egg and fold in the stiffly beaten -egg white. Line a greased baking dish -with this mixture; bake 30 minutes at -350° F. (moderate oven) until potatoes -are slightly browned. Fill the potato -“nest” with hot creamed ham and eggs: -1½ cups white sauce, 4 hard-cooked eggs -sliced, ¼ cup chopped cooked ham.</p> -<div class="pb" id="Page_33">33</div> -<h2 id="c54"><span class="small">Cheese and milk ...</span></h2> -<div class="img"> -<img src="images/p07.jpg" id="ncfig7" alt="uncaptioned" width="140" height="99" /> -</div> -<hr class="dwide" /> -<p>Cheese is one of the most popular alternates for meat. Like meat and eggs, it -contains high-quality protein and is an excellent supplement for the protein in bread -and such other cereal foods as macaroni, noodles, and spaghetti.</p> -<p>Cheese is not equal in food value to the milk from which it is made. It contains one -of the milk proteins but the other is separated out when cheese is made and is left in -the whey.</p> -<p>American Cheddar, sometimes called American or “store” cheese, is the cheese most -commonly used in cooking in this country. It is sold in natural and processed forms, -and varies in flavor from mild to very sharp. Other cheeses are noted for their distinctive -flavors and are chiefly used for garnishing, as the grated hard Parmesan, or for -eating alone, as the sweet Swiss and Brick or the salty Bleu and Gouda.</p> -<p>You can count on half a pound of Cheddar cheese (2 cups chopped or grated) to give -you enough protein for 4 servings of a main dish, or about the same amount of protein -as a pound of meat with a moderate amount of bone and fat.</p> -<p>Because Cheddar cheese is a concentrated food, it is generally used in relatively small -amounts—less than half a pound for 4 servings. Then other protein-rich foods are -added to the meal or included in the cheese dish to increase the protein content, as milk -and eggs added to the cheese for a souffle or an omelet.</p> -<p>Cottage cheese is less concentrated than Cheddar cheese, with only four-fifths as -much protein per pound. In using cottage cheese as a meat alternate, use about a -fourth more by weight than you would of Cheddar cheese. For instance, it would take -10 ounces of cottage cheese (compared with 8 ounces of Cheddar cheese) to alternate -for a pound of beef with a moderate amount of fat and bone. Ten ounces of cottage -cheese measure about 1¼ cups; a pound measures a little more than 2 cups.</p> -<p>We lean heavily on milk as a source of our day’s protein. But it takes almost 7 cups -of fluid milk, or about 2 cups of nonfat dry milk, to provide enough protein for 4 -servings of a main dish. So, although we sometimes use a milk soup or chowder as -the main dish, we are more likely to spread our milk consumption throughout the -day—in beverages, custards, or milk puddings. In many recipes, we can increase the -milk value by using fluid and dry milk together.</p> -<div class="pb" id="Page_34">34</div> -<h3 id="c55">Cheese puff</h3> -<div class="verse"> -<p class="t0">6 slices bread</p> -<p class="t0">1½ cups ground or grated cheese</p> -<p class="t0">2 eggs</p> -<p class="t0">1½ cups milk</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">Pepper, paprika, and mustard if desired</p> -</div> -<p>Fit 3 slices of bread into the bottom -of a greased baking dish. Sprinkle -with half the cheese and cover with the -rest of the bread.</p> -<p>Beat eggs, add milk and seasonings, -pour over bread and cheese, and cover -with rest of cheese.</p> -<p>Set baking dish in a pan of hot water -and bake at 350° F. (moderate oven) -about 40 minutes or until custard is set -and bread is puffy.</p> -<p><i>Serve with</i> lima beans or peas, beets, -green salad, fruit cobbler.</p> -<h3 id="c56">Cheese fondue</h3> -<div class="verse"> -<p class="t0">1½ cups milk</p> -<p class="t0">1½ cups soft breadcrumbs</p> -<p class="t0">1 cup chopped or grated cheese</p> -<p class="t0">1 tablespoon butter or margarine</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">3 eggs, separated</p> -</div> -<p>Scald milk. Add crumbs, cheese, -butter or margarine, and salt.</p> -<p>Beat egg yolks; add milk mixture. Beat -egg whites until stiff but not dry; fold -into mixture.</p> -<p>Pour into greased baking dish. Bake -at 350° F. (moderate oven) 30 minutes -or until set.</p> -<p><i>Serve at once with</i> baked squash, a -green vegetable, apple-celery salad with -nuts, and cookies.</p> -<h3 id="c57">Baked macaroni and cheese</h3> -<div class="verse"> -<p class="t0">4 ounces macaroni (1 cup elbow or 1-inch pieces)</p> -<p class="t0">1 quart boiling water</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1½ cups water or fluid milk</p> -<p class="t0">⅓ cup dry milk, whole or nonfat</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 tablespoon butter or margarine</p> -<p class="t0">1 cup chopped or grated cheese</p> -<p class="t0">Crumbs, butter or margarine</p> -</div> -<p>Cook the macaroni in the boiling -water with the teaspoon of salt for -the length of time indicated on the package. -Drain.</p> -<p>Put the 1½ cups of water or fluid milk -into top of double boiler. Add dry milk, -flour, and half teaspoon salt. Beat until -smooth.</p> -<p>Cook over boiling water, stirring constantly -until thickened. Add butter or -margarine and cheese. Stir until they are -melted.</p> -<p>Put macaroni into a greased baking -dish. Pour on the cheese sauce.</p> -<p>Top with crumbs, dot with butter or -margarine. Bake at 375° F. (moderate -oven) until crumbs are brown and mixture -is hot.</p> -<h4>Menu Suggestion</h4> -<p>Serve with beet greens, grated raw carrot -salad, and cooked dried apricots or -fresh fruit cup with cookies for dessert.</p> -<h4>For Variety</h4> -<p>Add grated onion or chopped green -pepper to the sauce.</p> -<div class="pb" id="Page_35">35</div> -<h3 id="c58">Cheese rabbit (rarebit)</h3> -<div class="verse"> -<p class="t0">3 tablespoons butter or margarine</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">1 tablespoon finely chopped onion</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon powdered dry mustard</p> -<p class="t0">Paprika, if desired</p> -<p class="t0">1½ cups milk</p> -<p class="t0">⅓ pound cheese, ground or grated (1½ cups)</p> -<p class="t0">1 egg, beaten</p> -</div> -<p>Melt butter or margarine and blend -in flour, onion, and seasonings. -Add milk slowly. Cook over low heat -until thickened, stirring constantly.</p> -<p>Remove from heat and add cheese.</p> -<p>Pour a little of the sauce into the beaten -egg, then pour all back into the sauce. -Stir and cook 2 or 3 minutes longer, until -cheese is melted.</p> -<p>Serve on toast or crackers.</p> -<h4>Menu Suggestion</h4> -<p>Serve with lima beans or peas and -combination vegetable salad. Have -melon or other fresh fruit for dessert.</p> -<h4>For Variety</h4> -<p><i>Tomato rabbit.</i>—Use tomato juice or -thin tomato soup instead of milk in the -recipe for Cheese Rabbit.</p> -<p>To make plain or tomato rabbit a -heartier dish, serve over quartered hard-cooked -eggs on toast.</p> -<h3 id="c59">Cottage cheese-pickle-peanut sandwich</h3> -<div class="verse"> -<p class="t0">⅔ cup cottage cheese</p> -<p class="t0">⅓ cup peanut butter, coarse grind</p> -<p class="t0">⅓ cup diced dill or sweet pickles</p> -<p class="t0">8 slices bread</p> -<p class="t0">2 tablespoons milk</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">Cooking fat or oil</p> -</div> -<p>Combine cottage cheese, peanut butter, -and chopped pickles.</p> -<p>Spread the mixture generously on 4 -bread slices and cover with the other 4 -slices.</p> -<p>Add milk and salt to the beaten egg -and mix thoroughly.</p> -<p>Dip both sides of sandwiches quickly -into the egg mixture. Do not soak the -bread. Brown on both sides in hot fat -over moderate heat.</p> -<h4>Menu Suggestion</h4> -<p>Serve with vegetable soup or a large -vegetable salad, and fresh fruit.</p> -<h4>Cottage Cheese Salads</h4> -<p>Season cottage cheese with finely -chopped chives and use for stuffing fresh -tomatoes. Or, in winter, use to fill the -center of a ring mold of tomato aspic -jelly.</p> -<p>Moisten cottage cheese with top milk -and season with salt and pepper. Heap -in the center of cantaloupe rings and top -with pitted sweet cherries.</p> -<div class="pb" id="Page_36">36</div> -<h2 id="c60"><span class="small">Dry beans and peas ...</span></h2> -<div class="img"> -<img src="images/p08.jpg" id="ncfig8" alt="uncaptioned" width="177" height="103" /> -</div> -<hr class="dwide" /> -<p>There are dozens of varieties of beans and peas, and for centuries they have been -important in the diets of many peoples. In this country, varieties grown and used -in some sections are practically unknown in others. The South has its blackeye peas -and black beans, the East and Middle West have their pea beans, soybeans, and kidney -beans, and the Southwest and West like pinto beans and chickpeas.</p> -<p>Beans and peas contain proteins that are not well balanced by themselves and need -to be supplemented with high-quality protein in the same meal. When you serve beans -as the main dish, you can increase the quality and quantity of protein in the meal by -adding a little meat or cheese. This is done in many famous national bean dishes. -For example, ham or smoked sausage is often added to split-pea soup and grated cheese -is used to garnish beans.</p> -<p>When you serve beans alone as the main dish, you need to cook about 1⅓ cups, -or a little more than 9 ounces of dry navy beans, to provide the amount of protein recommended -for 4 servings. This makes about 3 cups of cooked beans, or four ¾-cup -servings. If you do not use this amount or do not add other protein food to the bean -dish, remember to supplement the protein elsewhere in the meal, perhaps with an egg -salad or baked custard.</p> -<p>Soybean protein is of higher quality than protein of most beans commonly used in -this country. For high nutritive value and distinctive flavor from your food dollar, use -soybeans sometimes instead of navy or lima beans in favorite bean recipes, or use some -soy flour in making breads and hot breads.</p> -<p>Split peas provide slightly more protein than an equal weight or measure of dry -beans except soybeans. Try thick hot split-pea soup for the main dish on a cold -winter day.</p> -<p>Beans and peas are economical protein foods. You will generally find that a protein -dish made up partly of beans and providing an equal quantity of protein averages less -in cost than one made up entirely of meat.</p> -<p>To soak dry beans and whole peas, boil them 2 minutes in the soaking water first, -to help prevent fermentation and hardening of skins. An hour of soaking is enough -after boiling, but overnight may be more convenient. Cook beans in the soaking water -for best flavor and highest nutritive value. Split peas do not need soaking.</p> -<div class="pb" id="Page_37">37</div> -<h3 id="c61">Baked chili beans and hamburger</h3> -<div class="verse"> -<p class="t0">1 cup dry chili or kidney beans</p> -<p class="t0">3 cups water</p> -<p class="t0">½ pound ground beef</p> -<p class="t0">2 tablespoons drippings or other fat</p> -<p class="t0">1 small onion, sliced</p> -<p class="t0">1 clove garlic, sliced</p> -<p class="t0">½ green pepper, chopped fine</p> -<p class="t0">2 cups cooked or canned tomatoes, or 2½ cups raw tomatoes cut in pieces</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">Chili powder to taste</p> -</div> -<p>Boil beans in water 2 minutes. Remove -from heat, cover, and soak 1 -hour or overnight. Cook in same water -until almost tender.</p> -<p>Brown meat in fat. Add onion, garlic, -green pepper, tomatoes, and salt, and cook -a few minutes.</p> -<p>Add meat mixture and chili powder to -beans.</p> -<p>Place in a baking dish or bean pot, -cover, and bake at 350° F. (moderate -oven) about 2 hours. Uncover during the -last half hour to brown the beans if -desired.</p> -<p>Or cook the mixture slowly for about -1 hour in a covered kettle on top of the -range. Stir occasionally.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a large garden salad and -fruit betty or apple dumplings.</p> -<h4>For Variety</h4> -<p>Cook the beans with a ham bone, omitting -ground beef and chili powder. Or -use 1 cup ham trimmings from a baked -ham instead of beef.</p> -<h3 id="c62">Dry bean or pea soup</h3> -<div class="verse"> -<p class="t0">1 cup dry beans or whole peas</p> -<p class="t0">6 cups water</p> -<p class="t0">Meaty ham bone</p> -<p class="t0">1 small onion, chopped</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Boil beans or peas in water 2 minutes. -Remove from heat, cover, and soak 1 -hour or overnight.</p> -<p>Add ham bone. Boil gently 2 hours in -a covered pan.</p> -<p>Add onion and continue cooking 30 -minutes, or until beans are soft. Remove -bone and cut off meat.</p> -<p>Add meat to soup. Season to taste, and -reheat.</p> -<h4>Menu Suggestion</h4> -<p>Serve with tomato aspic, or fruit salad, -with cottage cheese. Have custard pie -for dessert.</p> -<h4>For Variety</h4> -<p><i>For Thick, Smooth Soup.</i>—Put beans -or peas through a sieve before adding -meat; discard skins. Mix 2 teaspoons -flour with a little water; stir into soup. -Boil 1 minute, stirring constantly.</p> -<p><i>Split-Pea or Lentil Soup.</i>—Use 1 cup -of split peas or lentils instead of beans in -the recipe above. No soaking is needed. -Boil gently, stirring occasionally, about 3 -hours. Proceed as for bean soup.</p> -<p><i>Hot Pot.</i>—Add a garlic clove and 2 -chili peppers or a teaspoon of chili powder -to beans before cooking. After cooking, -remove garlic and peppers.</p> -<div class="pb" id="Page_38">38</div> -<h3 id="c63">Quick baked beans</h3> -<div class="verse"> -<p class="t0">2 slices bacon</p> -<p class="t0">3 tablespoons finely chopped onion</p> -<p class="t0">1 tablespoon molasses</p> -<p class="t0">1½ tablespoons catsup</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon powdered dry mustard</p> -<p class="t0">½ teaspoon worcestershire sauce, if desired</p> -<p class="t0">2 to 3 cups canned or cooked dry beans</p> -</div> -<p>Fry bacon, remove from pan, and cook -onion for a few minutes in bacon fat.</p> -<p>Add molasses, catsup, salt, mustard, -and worcestershire sauce.</p> -<p>Add beans and mix lightly. Pour into -a baking dish. Crumble bacon and -sprinkle over the top.</p> -<p>Bake 20 minutes at 350°F. (moderate -oven). Or heat in a fry pan on top of -range, and serve with bacon crumbled -over the top.</p> -<h4>Menu Suggestion</h4> -<p>Serve with hot cornbread, carrot and -cabbage slaw, with baked custard for -dessert.</p> -<h4>For Variety</h4> -<p><i>Hot Bean Salad.</i>—Omit molasses, add -¼ cup vinegar and ¼ cup water, and -cook until the liquid is absorbed. To -complete the meal serve quick-cooked -green cabbage, crisp strips of celery and -carrots, and pumpkin pie with cheese.</p> -<p><i>Creole Beans.</i>—To 2 cups cooked beans -add ½ teaspoon salt, ¼ cup each chopped -green pepper and onion, and 1 cup canned -tomatoes. Bake at 350° F. (moderate -oven) 1 hour.</p> -<h3 id="c64">Soybean chop suey</h3> -<div class="verse"> -<p class="t0">1 green pepper, shredded</p> -<p class="t0">1½ cups shredded onion</p> -<p class="t0">1½ tablespoons cooking fat or oil</p> -<p class="t0">¾ cup diced celery</p> -<p class="t0">1½ cups cooked dry soybeans</p> -<p class="t0">1½ cups meat broth</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 teaspoons cornstarch</p> -<p class="t0">2 tablespoons water</p> -<p class="t0">1 cup quartered radishes or sliced carrots</p> -<p class="t0">Soy sauce</p> -</div> -<p>Cook green pepper and onion in the -fat or oil in a fry pan 3 or 4 minutes, -turning them often.</p> -<p>Add celery, soybeans, broth, and salt. -(Canned bouillon or bouillon cubes and -water may be used in place of broth.)</p> -<p>Cover and simmer 5 to 8 minutes.</p> -<p>Blend cornstarch with water, stir into -the mixture, and cook until thickened. -Add radishes or carrots and soy sauce to -taste.</p> -<h4>Menu Suggestion</h4> -<p>Serve with hot flaky rice, pineapple and -cottage cheese salad, with ice cream for -dessert.</p> -<h4>Another Soybean Recipe</h4> -<p><i>Soybean Souffle.</i>—To 2 cups cooked dry -soybeans, ground or sieved, add 2 beaten -egg yolks. Season with chopped onion, -parsley, salt, and pepper. Fold in stiffly -beaten whites of eggs. Pour into a -greased baking dish and bake at 350°F. -(moderate oven) about 30 minutes or -until set.</p> -<div class="pb" id="Page_39">39</div> -<h3 id="c65">Bean chowder</h3> -<div class="verse"> -<p class="t0">1 cup dry beans</p> -<p class="t0">1 quart water</p> -<p class="t0">¾ cup chopped carrots</p> -<p class="t0">¾ cup cooked or canned tomatoes, or 1 cup chopped raw tomatoes</p> -<p class="t0">1 onion, finely chopped</p> -<p class="t0">⅓ cup shredded green pepper</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">1½ cups milk</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Boil beans in water for 2 minutes. -Remove from heat, cover, and soak -1 hour or overnight.</p> -<p>Cook beans in covered pan until they -begin to soften. Add vegetables; cook -until tender.</p> -<p>Mix flour with a little water and stir -into vegetables. Cook 10 minutes longer, -stirring occasionally to prevent sticking.</p> -<p>Add milk and seasonings, heat to boiling, -and serve.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a peanut-and-fruit salad—sections -of grapefruit and orange—and for -dessert, prune whip with custard sauce.</p> -<h4>For Variety</h4> -<p><i>Baked Bean Chowder.</i>—Use leftover -baked beans. Cook ¾ cup diced carrots, -⅓ cup green pepper, and 1 onion in 1½ -cups water, until tender. Add ¾ cup -canned tomatoes, 2 cups baked beans, and -seasonings, and reheat. Blend 1 tablespoon -flour and 2 tablespoons cold water -and stir into the vegetables. Cook 10 -minutes. Add 1½ cups of milk; reheat.</p> -<h3 id="c66">Savory bean stew</h3> -<div class="verse"> -<p class="t0">1 cup dry beans or whole peas</p> -<p class="t0">1 quart water</p> -<p class="t0">¼ cup diced salt pork</p> -<p class="t0">⅓ cup chopped onion</p> -<p class="t0">½ pound chopped beef</p> -<p class="t0">2 to 2½ cups cooked or canned tomatoes, or 2½ to 3 cups chopped raw tomatoes</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Boil beans or peas in the water 2 minutes. -Remove from heat, cover, and -soak 1 hour or overnight.</p> -<p>Fry salt pork until crisp, remove from -pan, and brown onion in the fat. Add -meat and stir and cook slowly a few -minutes.</p> -<p>Combine all ingredients, season, and -simmer until meat is tender and flavors -are blended.</p> -<h4>Menu Suggestion</h4> -<p>Serve with squash, a shredded raw -vegetable salad, and lemon sponge -pudding.</p> -<h4>For Variety</h4> -<p><i>Chili Con Carne.</i>—Add 2 to 4 teaspoons -chili powder and a little garlic to -recipe. Red kidney, and the pink beans -of the West, are favorites for this dish.</p> -<p><i>Hopping John.</i>—Add ½ cup dry blackeye -peas to 2¼ cups ham broth. Boil 2 -minutes, soak 1 hour or overnight. Cook -covered until almost tender. Add ½ cup -raw rice, ½ cup chopped cooked ham. -Cook gently 20 to 30 minutes. The broth -should be almost gone when the rice is -tender.</p> -<div class="pb" id="Page_40">40</div> -<h2 id="c67"><span class="small">Bread and other cereal foods ...</span></h2> -<div class="img"> -<img src="images/p09.jpg" id="ncfig9" alt="uncaptioned" width="139" height="131" /> -</div> -<hr class="dwide" /> -<p>Bread and other cereal foods are truly the staff of life for some families and are -used for all or part of the main dish for many of their meals. Griddlecakes, toast, -or oatmeal is a favorite breakfast dish. And sandwiches, spaghetti, or macaroni may -form the bulk of a noon or evening meal.</p> -<p>Bread and other cereal foods do not provide large amounts of protein in any one -serving. But, because we eat bread and other cereals so often, grain foods contribute -a fourth of the protein in diets in this country. The cereal foods also contribute to our -diets more calories, more iron, and more thiamine than any other group of foods.</p> -<p>Grains cannot make an adequate main dish unless eaten in large quantities or combined -with protein-rich foods.</p> -<p>A few figures on grain proteins may be helpful. A pound loaf of whole-wheat bread -contains a little less than three-fourths as much protein as a pound of beef with a moderate -amount of fat and bone. You would need to eat one-third of the loaf, seven or -eight slices, for as much protein as you get in a fourth pound of the meat—an average -serving.</p> -<p>A pound loaf of white bread contains somewhat less protein than a pound whole-wheat -loaf. The use of nonfat dry milk solids in bread increases quantity and quality -of proteins slightly.</p> -<p>Proteins from bread and other cereal foods are not of as high quality as proteins of -animal products, although some are better than others. You can somewhat increase the -protein values obtained from cereals by using whole-wheat bread and whole-grain -breakfast cereals and by adding corn germ or wheat germ to other cereals. Milk, eggs, -soy flour or grits, meat, or fish help to bring up the protein content and protein value -of a cereal main dish.</p> -<p>Familiar examples of the cereal-extended main dishes are creamed chicken or fish—or -meat in brown sauce—served with toast, noodles, spaghetti, rice, or hominy grits. -Other popular combinations of cereals with high-protein foods are scrapple, macaroni -or rice with cheese, eggs with toast, and meat loaf or patties with breadcrumbs. And -we are also extending high-protein foods with cereals when we add biscuit to the meat -stew, dumplings to stewed chicken, and waffles to the breakfast or supper sausages.</p> -<div class="pb" id="Page_41">41</div> -<h3 id="c68">Oatmeal griddlecakes with sausages</h3> -<div class="verse"> -<p class="t0">2 cups milk</p> -<p class="t0">2 cups quick-cooking oats</p> -<p class="t0">⅓ cup sifted flour</p> -<p class="t0">2½ teaspoons baking powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">2 eggs, separated</p> -<p class="t0">⅓ cup cooking fat or oil</p> -<p class="t0">Cooked sausages</p> -</div> -<p>Heat milk and pour it over the oats. -Allow to cool.</p> -<p>Sift together flour, baking powder, and -salt.</p> -<p>Beat egg yolks and add to oat mixture. -Add melted fat or oil and stir in dry -ingredients.</p> -<p>Fold in stiffly beaten egg whites.</p> -<p>Drop the batter by spoonfuls on a hot -greased griddle. When the surface is -covered with bubbles, turn and brown -on the other side. Oatmeal griddlecakes -take longer to brown than plain -griddlecakes.</p> -<h4>Menu Suggestion</h4> -<p>Serve the griddlecakes with sirup and -the sausages. The rest of the meal may -be a large fruit and carrot salad and -gingerbread.</p> -<h4>For Variety</h4> -<p><i>Apple Griddlecakes.</i>—Add ¼ teaspoon -cinnamon, 2 tablespoons brown sugar, -and 1 cup finely chopped, pared apples -to the batter before adding egg whites.</p> -<h3 id="c69">French toast with tomato-meat sauce</h3> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">⅓ cup milk</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">8 slices bread</p> -<p class="t0">Cooking fat or oil</p> -</div> -<p>Beat eggs, add milk and salt. Dip -bread quickly into mixture. Brown -on both sides in a little fat or oil, using -moderate heat.</p> -<h4>Tomato-meat sauce</h4> -<div class="verse"> -<p class="t0">2 cups canned tomatoes or 2½ cups chopped raw tomatoes</p> -<p class="t0">½ pound chopped raw beef</p> -<p class="t0">2 tablespoons chopped onion</p> -<p class="t0">2 tablespoons chopped green pepper</p> -<p class="t0">Cooking fat or oil</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">Salt and pepper</p> -</div> -<p>If using raw tomatoes cook them until -soft. Press tomatoes through a sieve.</p> -<p>Brown beef, onion, and green pepper -in the fat or oil. Blend in the flour, add -tomatoes slowly. Season. Cook and stir -over low heat until as thick as desired.</p> -<h4>Menu Suggestion</h4> -<p>Serve with a green vegetable, peanut -and cabbage salad, and fruit and cheese -for dessert.</p> -<h4>For Variety</h4> -<p>Serve the toast with cheese sauce -and omit dessert cheese.</p> -<div class="pb" id="Page_42">42</div> -<h3 id="c70">Whole-wheat scrapple</h3> -<div class="verse"> -<p class="t0">2 pounds fresh pork (bony cut)</p> -<p class="t0">1½ quarts water</p> -<p class="t0">1½ cups uncooked fine whole-wheat cereal</p> -<p class="t0">1 small onion, chopped fine</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Cook pork slowly in the water until -the meat drops from the bones. -Strain off the broth.</p> -<p>Separate bones from meat, taking care -to get out all the tiny pieces. Cut meat -fine.</p> -<p>Add water to the broth, if necessary, -to make 1 quart. Bring to boil and -slowly stir in the cereal. Cook until the -mixture is thickened, stirring constantly.</p> -<p>Add meat and onion. Cook 15 minutes -longer, stirring frequently. Season -with salt and pepper.</p> -<p>Pour the mixture into loaf pans and -let stand until cool and firm.</p> -<p>To serve, slice scrapple and brown -slowly on both sides in a hot fry pan. -If the scrapple is rich with fat, extra -fat is not needed for browning.</p> -<h4>Menu Suggestion</h4> -<p>Serve with baked sweetpotatoes, scalloped -or fried apples or applesauce, a -green salad, and lemon meringue pie.</p> -<h4>For Variety</h4> -<p>One cup <i>cornmeal</i> may be used instead -of 1½ cups whole-wheat cereal.</p> -<h3 id="c71">Rice with chicken</h3> -<div class="verse"> -<p class="t0">1½ cups diced leftover cooked chicken</p> -<p class="t0">Chicken bones</p> -<p class="t0">Salt</p> -<p class="t0">1 onion, chopped fine</p> -<p class="t0">1½ tablespoons chicken fat</p> -<p class="t0">½ cup raw rice</p> -<p class="t0">Grated cheese</p> -</div> -<p>This dish may be made with more or -less than 1½ cups chicken, but this -amount is needed to give enough protein -for a main dish for four persons.</p> -<p>Cover bones with water and simmer -an hour or longer. Drain off the broth. -Add any leftover chicken gravy and -water, if needed, to make 1 quart broth. -Add salt to taste.</p> -<p>In a large fry pan, cook onion a few -minutes in chicken fat, add broth. When -it boils up rapidly, add the rice slowly.</p> -<p>Cover the pan. Simmer rice about 25 -minutes or until the grains swell and -become soft. Stir with a fork from time -to time to keep the rice from sticking.</p> -<p>By the time the rice is done, it will -have absorbed the broth, and the grains -will be large and separate. Then add -the pieces of chicken and more salt if -needed. Turn mixture onto a hot platter, -and sprinkle generously with grated -cheese.</p> -<h4>Menu Suggestion</h4> -<p>Serve with spinach and hard-cooked -egg, celery and carrot sticks, fruit pickle, -and apple or peach dumpling or pie.</p> -<div class="pb" id="Page_43">43</div> -<h3 id="c72">Noodles, western style</h3> -<div class="verse"> -<p class="t0">3 ounces noodles (about 1¼ cups broken noodles)</p> -<p class="t0">½ small green pepper, diced</p> -<p class="t0">1½ tablespoons bacon fat or meat drippings</p> -<p class="t0">1½ tablespoons flour</p> -<p class="t0">2 cups cooked or canned tomatoes, or 2½ cups raw tomatoes cut in pieces</p> -<p class="t0">1 tablespoon finely chopped parsley</p> -<p class="t0">1 cup chipped corned beef, spiced ham, or dried beef</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">Pepper</p> -</div> -<p>Cook noodles 10 minutes in boiling -salted water. Drain.</p> -<p>Cook green pepper in fat in large fry -pan until tender.</p> -<p>Blend in flour and add other ingredients. -Simmer 5 minutes to thicken. -Add salt and pepper.</p> -<p>Add noodles and simmer 10 minutes -longer.</p> -<h4>Menu Suggestion</h4> -<p>Serve with cooked cabbage sprinkled -with cheese, and cooked carrots. Add a -salad of apple, celery, and raisins, and -have jellyroll for dessert.</p> -<h4>Noodles in Another Way</h4> -<p><i>Noodle Omelet.</i>—Drain the cooked -noodles; fry in a little fat or oil until -golden brown. Add to 4 eggs, lightly -beaten and seasoned with salt and pepper. -Turn back into fry pan, and cook slowly -until brown on bottom and set on top. -Fold onto a hot platter.</p> -<h3 id="c73">Tamale pie</h3> -<div class="verse"> -<p class="t0">1 cup cornmeal</p> -<p class="t0">3 cups boiling water</p> -<p class="t0">1½ teaspoons salt</p> -<p class="t0">1 onion, chopped</p> -<p class="t0">1 green pepper, chopped</p> -<p class="t0">3 tablespoons cooking fat or oil</p> -<p class="t0">¾ pound chopped raw meat, or 1½ cups chopped cooked meat</p> -<p class="t0">1½ cups drained canned or cooked tomatoes</p> -<p class="t0">Chili powder and salt to taste</p> -</div> -<p>Stir cornmeal slowly into rapidly boiling -salted water. Bring to boil over -direct heat. Cover, and cook 45 minutes -over boiling water, stirring occasionally.</p> -<p>Cook onion and green pepper in fat or -oil until tender; remove. Add meat to -fat. If raw meat is used, cook until done.</p> -<p>Add remaining ingredients and heat -thoroughly.</p> -<p>Pour a layer of the cooked cornmeal -into a greased baking dish, add meat mixture, -and cover with the rest of the cornmeal.</p> -<p>Bake at 400° F. (hot oven) 30 minutes.</p> -<h4>Menu Suggestion</h4> -<p>Serve with crisp green salad with cheese -dressing, and cherry tart.</p> -<h4>Other Meat Pies</h4> -<p>Leftover meat, gravy, and cooked vegetables -may be used in meat pies. Heat -together, put into a baking dish, and cover -with rounds of baking-powder biscuit -dough. Bake at 450° F. (very hot oven).</p> -<div class="pb" id="Page_44">44</div> -<h2 id="c74"><span class="small">Lunch-box main dishes ...</span></h2> -<div class="img"> -<img src="images/p10.jpg" id="ncfig10" alt="uncaptioned" width="133" height="151" /> -</div> -<hr class="dwide" /> -<p>Packing a really good lunch-box meal—one that is high in important food values -and in appetite appeal—takes more careful planning than many a meal that goes -on the family table. For lunch-box foods are necessarily limited to those that can be -held for several hours without spoiling or losing their freshness. But there are foods -that pack well, and ways to vary them, so packed lunches need not be monotonous.</p> -<p>Sandwiches tend to be the “backbone” of the lunch-box meal. And when the fillings -are high in protein foods—meats, eggs, cheese, fish, peanut butter, baked beans—they -really are main dishes. To increase the protein value of these sandwiches, be generous -with the filling. One-fourth cup of filling, spread clear to the edge of the bread, or 2 -slices of meat or cheese, is not too much. Salmon or egg salad on a roll is a better main -dish and more appetizing if part of the roll is scooped out to make room for more filling. -Use centers as bread crumbs.</p> -<p>Provide variety in sandwiches by using different kinds of bread. For instance, -“cheese on rye” is a favorite, but cheese on raisin bread or Boston brown bread may be -a welcome change.</p> -<p>Vary the fillings—spread salad dressing or prepared mustard, topped with sliced -cucumber or a lettuce leaf, over the meat or cheese; spread a thin layer of jelly over the -peanut butter. Try different kinds of cheese. Or make a cheese spread: Put cheese -through the food chopper and add jam or mashed cooked fruit, or salad dressing with -chopped onion or sweet pickle.</p> -<p>For food value and variety, pack a salad of raw fruits or vegetables with the sandwich -lunch. If the sandwiches are a little low in protein, include cottage cheese in the -salad. Even with dressing and greens, salad travels well in a covered container of paper, -glass, or plastic.</p> -<p>Hot soups, stews, or chowders—made with meats, fish, or beans—are good winter -additions to the sandwich lunch. An individual-size insulated bottle or wide-mouth -container for them may be a good investment, if these hot dishes cannot be bought at -school or at work.</p> -<p>Moist, soft sandwich filling or salad mixtures made with finely chopped meat, eggs, -or fish with salad dressing spoil quickly when temperatures are high. Refrigerate all -such mixtures immediately after buying or making them and use them within 2 days. -Lunches containing these mixtures are best refrigerated if they have to stand more than -3 or 4 hours before they are eaten.</p> -<div class="pb" id="Page_45">45</div> -<h3 id="c75">Salads</h3> -<p><i>Ham and Egg.</i>—For each serving, use -1 chopped hard-cooked egg, ¼ cup -chopped cooked ham. Add onion, celery, -green pepper, pickle, and salad dressing -to taste.</p> -<p><i>Meat and Macaroni.</i>—Mix equal parts -of cooked meat and macaroni. Add -chopped pickles and celery and moisten -with salad dressing.</p> -<p><i>Meat and Bean.</i>—Use shredded -chipped beef, or chopped cooked corned -beef. Mix with any kind of cooked dry -beans; add diced onion and tart dressing.</p> -<p><i>Potato With Meat.</i>—Mix cut-up ham -or crumbled bacon with potatoes. Add -cut-up pickles, celery, onion, and salad -dressing.</p> -<p><i>Meat and Fruit.</i>—Mix any cut-up -cooked meat with celery and raisins or -raw dried apricots. Add salt and salad -dressing as needed.</p> -<p><i>Egg and Beet.</i>—Combine sliced hard-cooked -eggs and pickled beets. Add -shredded endive or other salad greens. -Pack dressing separately.</p> -<p><i>Kidney Bean.</i>—Combine drained -cooked kidney beans, cut-up celery, dill -pickles, and cubed cheese. Add mayonnaise.</p> -<p><i>Fish</i>.—Shred leftover cooked fish—halibut, -salmon, or sardines. Combine -with cut-up celery, cooked peas, lemon -juice, and salad dressing.</p> -<p><i>Chicken.</i>—Mix equal parts of cut-up -cooked chicken and crisp celery. Add -salad dressing and thin slices of sweet -pickle or stuffed olives.</p> -<h3 id="c76">Sandwich fillings</h3> -<p><i>Sliced Meat or Cheese.</i>—Use two -slices with vegetables between. Good -combinations are: Beef with parsley or -thinly sliced tomato and salad dressing; -tongue with watercress and salad dressing -or prepared mustard; cheese with -either of the above combinations, or with -jam, jelly, or marmalade.</p> -<p><i>Bacon.</i>—Crumble crisp fried bacon, -and add it to one of the following: Cottage -cheese, sliced tomato, diced hard-cooked -egg, raw carrots, onion, sweet or -dill pickles.</p> -<p><i>Baked Bean.</i>—Mash cold baked beans -and moisten with thick chili sauce. Add -diced sweet pickle and thinly sliced onion -or cucumber.</p> -<p><i>Peanut Butter.</i>—Mix equal parts of -peanut butter and chopped raisins or -other raw dried fruit. Or, mix the peanut -butter with diced pickle and -chopped onion.</p> -<p><i>Cheese Salad.</i>—Dice cheese fine. Add -a little chopped onion and green pepper -or parsley, season, and moisten with -salad dressing.</p> -<p><i>Cottage Cheese.</i>—Mix cottage cheese -with cut-up celery, a little grated carrot, -diced pickles, and nuts.</p> -<p><i>Fish.</i>—Mix flaked cooked fish with -chopped cabbage, salad dressing, and salt -to taste. Or mash sardines with hard-cooked -egg.</p> -<p><i>Egg.</i>—Combine diced hard-cooked -egg, celery, and pickles with prepared -mustard and salad dressing.</p> -<div class="pb" id="Page_46">46</div> -<h3 id="c77">Other main dishes for the lunch box</h3> -<p><i>Hot Soup.</i>—Add thin slices of frankfurter -or Vienna sausage to split-pea or -bean soup. Pack some cheese to go with -vegetable or cream soup or corn chowder. -Heat soups very hot; pack in insulated -container.</p> -<p><i>Meat Stews.</i>—A favorite stew with -vegetables and gravy, kept hot in an insulated -container until lunch time, is a -welcome winter dish.</p> -<p><i>Baked Beans, Corned Beef Hash, -Creamed Meats, or Eggs.</i>—These are cold-weather -dishes. Pack hot in special insulated -container.</p> -<p><i>Cheese.</i>—A large slice of cheese or -serving of cottage cheese teams well with -fruit in summer lunches.</p> -<p><i>Deviled Eggs.</i>—Mash, season, and -moisten hard-cooked egg yolks as usual. -Add finely chopped peanuts or cooked -meat before stuffing the egg whites with -the yolk mixture.</p> -<p><i>Chicken or Chop.</i>—Yesterday’s drumstick -or pork chop makes a main dish to -eat out of hand.</p> -<p><i>Sliced Meat.</i>—Spread two slices of ham -or other meat with chopped vegetables -and salad dressing. Roll, and fasten with -toothpicks.</p> -<p><i>Smoked Fish.</i>—Bone and skin pieces; -pack by themselves. Drain oil-packed -sardines; wrap well.</p> -<p><i>Luncheon Meats.</i>—Many ready-to-serve -meats—liver sausage, bologna, salami, -spiced meat loaves—give as high protein -value per pound as fresh meats. Keep -cold, add to lunch last.</p> -<h3 id="c78">To complete the lunch-box meal</h3> -<p>Plan the lunch-box meal to include contrasts -in flavors and textures. It is more -appetizing when it contains something -moist to offset the dry foods, tart foods to -offset the sweet, and crisp foods as well -as soft.</p> -<p><i>Relishes.</i>—Raw vegetables and pickles -add crispness to the sandwich lunch. Try -carrot and celery sticks, pieces of cauliflower -or turnip, sliced cucumber or -onion, or crisp lettuce leaves rolled -together.</p> -<p><i>Desserts.</i>—With soup or salad, use cake -or cookies for contrast. If the main dish -is sandwiches, choose a juicy fresh fruit.</p> -<p>Fresh fruits are easy to pack and popular. -As a change from the often-used -apples, oranges, and bananas, try plums, -grapes, and pears in season.</p> -<p>Baked and canned fruits travel well in -covered containers—glass, plastic, or -paper. Try an occasional baked pear or -peach, as well as apple.</p> -<p>Sweet fruit desserts like pie or fruitcake -or fruit-filled cookies taste best after a -tart salad or a milk-flavored soup.</p> -<p>Baked custards are good to use when -the main dish is low in protein. It is best -not to use cake with cream filling, or -cream pie or cream puffs. The fillings -spoil easily in hot weather, or even in -winter if the lunch is not kept in a cool -place.</p> -</div> -<div class="pb" id="Page_47">47</div> -<h2 id="c79"><span class="small">Index to Recipes</span></h2> -<dl class="indexlr"> -<dt class="jl"><i>Page</i></dt> -<dt>Bean(s), dry—</dt> -<dd><span class="jl">baked, chili, with hamburger</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">baked, quick</span> <a href="#Page_38">38</a></dd> -<dd><span class="jl">chowder</span> <a href="#Page_39">39</a></dd> -<dd><span class="jl">creole</span> <a href="#Page_38">38</a></dd> -<dd><span class="jl">hopping john</span> <a href="#Page_39">39</a></dd> -<dd><span class="jl">hot pot</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">salad, hot</span> <a href="#Page_38">38</a></dd> -<dd><span class="jl">soup</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">stew, savory</span> <a href="#Page_39">39</a></dd> -<dd><span class="jl"><i>See also</i> Soybean.</span></dd> -<dt><span class="jl">“Boiled” dinner</span> <a href="#Page_8">8</a></dt> -<dt>Cheese—</dt> -<dd><span class="jl">baked with macaroni</span> <a href="#Page_34">34</a></dd> -<dd><span class="jl">cottage, in salads</span> <a href="#Page_35">35</a></dd> -<dd><span class="jl">cottage, sandwich</span> <a href="#Page_35">35</a></dd> -<dd><span class="jl">fondue</span> <a href="#Page_34">34</a></dd> -<dd><span class="jl">puff</span> <a href="#Page_34">34</a></dd> -<dd><span class="jl">rabbit (rarebit)</span> <a href="#Page_35">35</a></dd> -<dt>Chicken—</dt> -<dd><span class="jl">a la king</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">curried</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">steamed</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">stewed</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">timbales</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">with dumplings</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">with rice</span> <a href="#Page_42">42</a></dd> -<dt><span class="jl">Chili con carne</span> <a href="#Page_39">39</a></dt> -<dt>Chop suey—</dt> -<dd><span class="jl">meat</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl">vegetable with soybeans</span> <a href="#Page_38">38</a></dd> -<dt><span class="jl">Dumplings</span> <a href="#Page_16">16</a></dt> -<dt>Egg(s)—</dt> -<dd><span class="jl">and toast special</span> <a href="#Page_29">29</a></dd> -<dd><span class="jl">deviled, hot</span> <a href="#Page_29">29</a></dd> -<dd><span class="jl">eggaroni</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl">in potato nests</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">omelet—</span></dd> -<dd class="t"><span class="jl">noodle</span> <a href="#Page_43">43</a></dd> -<dd class="t"><span class="jl">spanish</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl">scrambled—</span></dd> -<dd class="t"><span class="jl">mexican</span> <a href="#Page_29">29</a></dd> -<dd class="t"><span class="jl">with luncheon meat</span> <a href="#Page_30">30</a></dd> -<dd class="t"><span class="jl">with potatoes</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">shirred—</span></dd> -<dd class="t"><span class="jl">on spinach</span> <a href="#Page_30">30</a></dd> -<dd class="t"><span class="jl">with cheese</span> <a href="#Page_30">30</a></dd> -<dt>Fish—</dt> -<dd><span class="jl">and noodles</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">and potato puffs</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">baked in milk</span> <a href="#Page_25">25</a></dd> -<dd><span class="jl">balls</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">fillets—</span></dd> -<dd class="t"><span class="jl">fried</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">oven-fried</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">stuffed</span> <a href="#Page_26">26</a></dd> -<dd><span class="jl">patties</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">with curry sauce</span> <a href="#Page_27">27</a></dd> -<dd><span class="jl"><i>See also</i> Salmon; Shrimp; Tuna.</span></dd> -<dt><span class="jl">Frankfurter and potato soup</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">French toast with tomato-meat sauce</span> <a href="#Page_41">41</a></dt> -<dt>Griddlecakes—</dt> -<dd><span class="jl">apple</span> <a href="#Page_41">41</a></dd> -<dd><span class="jl">oatmeal, with sausages</span> <a href="#Page_41">41</a></dd> -<dt><span class="jl">Ham and scalloped potatoes</span> <a href="#Page_13">13</a></dt> -<dt>Hash—</dt> -<dd><span class="jl">browned</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl">cakes</span> <a href="#Page_19">19</a></dd> -<dt><span class="jl">Hopping john</span> <a href="#Page_39">39</a></dt> -<dt><span class="jl">Kidney stew</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Lamb, curried</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Lentil soup</span> <a href="#Page_37">37</a></dt> -<dt><span class="jl">Liver loaf</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Lunch-box suggestions</span> <span class="jr"><a class="htm" href="#Page_45">45</a>, <a class="htm" href="#Page_46">46</a></span></dt> -<dt><span class="jl">Macaroni and cheese, baked</span> <a href="#Page_34">34</a></dt> -<dt>Meat—</dt> -<dd><span class="jl">and mashed potato pie</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">and potato cakes</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">balls and tomato sauce</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">hamburger, with chili beans</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">hash</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl">loaf, soy</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">luncheon—</span></dd> -<dd class="t"><span class="jl">and scrambled eggs</span> <a href="#Page_30">30</a></dd> -<dd class="t"><span class="jl">“birds”</span> <a href="#Page_21">21</a></dd> -<dd class="t"><span class="jl">broiled</span> <a href="#Page_21">21</a></dd> -<dd class="t"><span class="jl">cups</span> <a href="#Page_21">21</a></dd> -<dd class="t"><span class="jl">salad</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">patties, scotch</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">pies</span> <span class="jr"><a class="htm" href="#Page_13">13</a>, <a class="htm" href="#Page_21">21</a>, <a class="htm" href="#Page_43">43</a></span></dd> -<dd><span class="jl">potatoburgers</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">tomato-meat sauce</span> <a href="#Page_41">41</a></dd> -<dd><span class="jl"><i>See also</i> Kidney; Lamb; Liver; Pork.</span></dd> -<dt>Noodle(s)—</dt> -<dd><span class="jl">and fish</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">omelet</span> <a href="#Page_43">43</a></dd> -<dd><span class="jl">western style</span> <a href="#Page_43">43</a></dd> -<dt>Pea(s), dry—</dt> -<dd><span class="jl">hopping john</span> <a href="#Page_39">39</a></dd> -<dd><span class="jl">hot pot</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">soup</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">stew, savory</span> <a href="#Page_39">39</a></dd> -<dt><span class="jl">Peppers, green, stuffed</span> <a href="#Page_22">22</a></dt> -<dt>Pork—</dt> -<dd><span class="jl">and potato fry</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl">scrapple</span> <a href="#Page_42">42</a></dd> -<dd><span class="jl">shoulder, stuffed</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">souffle</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">spareribs, sweet-sour</span> <a href="#Page_10">10</a></dd> -<dt>Potato(es)—</dt> -<dd><span class="jl">and egg scramble</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">and frankfurter soup</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">and meat cakes</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">and meat pie</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">and pork fry</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl">meat-potatoburgers</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">nests with eggs</span> <a href="#Page_32">32</a></dd> -<dd><span class="jl">scalloped with ham</span> <a href="#Page_13">13</a></dd> -<dt>Poultry. <i>See</i> Chicken; Turkey.</dt> -<dt><span class="jl">Rice with chicken</span> <a href="#Page_42">42</a></dt> -<dt>Salads—</dt> -<dd><span class="jl">bean, hot</span> <a href="#Page_38">38</a></dd> -<dd><span class="jl">cottage cheese</span> <a href="#Page_35">35</a></dd> -<dd><span class="jl">lunch-box</span> <a href="#Page_45">45</a></dd> -<dd><span class="jl">luncheon meat</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">tuna, jellied</span> <a href="#Page_25">25</a></dd> -<dt>Salmon—</dt> -<dd><span class="jl">loaf</span> <a href="#Page_26">26</a></dd> -<dd><span class="jl">with rice and tomatoes</span> <a href="#Page_27">27</a></dd> -<dt><span class="jl">Sandwich fillings</span> <a href="#Page_45">45</a></dt> -<dt>Sauce—</dt> -<dd><span class="jl">spanish</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">tomato-meat</span> <a href="#Page_41">41</a></dd> -<dt><span class="jl">Sausage with sweetpotato and apple</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Scrapple, whole-wheat</span> <a href="#Page_42">42</a></dt> -<dt><span class="jl">Shrimp with curry sauce</span> <a href="#Page_27">27</a></dt> -<dt>Soup—</dt> -<dd><span class="jl">bean or pea</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">bean chowder</span> <a href="#Page_39">39</a></dd> -<dd><span class="jl">beet</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">frankfurter and potato</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">hot pot</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">lentil</span> <a href="#Page_37">37</a></dd> -<dd><span class="jl">main-dish</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">onion</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">split-pea</span> <a href="#Page_37">37</a></dd> -<dt>Soybean—</dt> -<dd><span class="jl">chop suey</span> <a href="#Page_38">38</a></dd> -<dd><span class="jl">souffle</span> <a href="#Page_38">38</a></dd> -<dt><span class="jl">Soy meat loaf</span> <a href="#Page_9">9</a></dt> -<dt>Spareribs—</dt> -<dd><span class="jl">baked</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">in “boiled” dinner</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">sweet-sour</span> <a href="#Page_10">10</a></dd> -<dt>Steak—</dt> -<dd><span class="jl">spanish</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">swiss</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">with brown gravy</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">with onion gravy</span> <a href="#Page_11">11</a></dd> -<dt>Stew—</dt> -<dd><span class="jl">bean</span> <a href="#Page_39">39</a></dd> -<dd><span class="jl">beef, brown</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">green-tomato</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">kidney</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">lamb or veal</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">with hamburger</span> <a href="#Page_12">12</a></dd> -<dt><span class="jl">Stuffing, savory</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Tamale pie</span> <a href="#Page_43">43</a></dt> -<dt><span class="jl">Tongue-and-corn casserole</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Tuna salad, jellied</span> <a href="#Page_25">25</a></dt> -<dt>Turkey—</dt> -<dd><span class="jl">roast half</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">roast quarter</span> <a href="#Page_17">17</a></dd> -</dl> -<p class="tbcenter"><span class="large">This is a <i class="large">Consumer Service</i> of USDA</span></p> -<p class="jr1"><span class="smaller"><span class="ss">U.S. GOVERNMENT PRINTING OFFICE: 1962</span></span></p> -<h2 id="trnotes">Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; 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