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Home My WebLink AboutThe Huron Expositor, 1943-05-14, Page 6''•••17 ''.`• • ' , • ••• .16. • a ...!•••••04.001000,,,,0•0 ... ' "ca*, " isirly00 taw aat araga lawat-,,,a -r• 3740011174,1411M. FORMATION ABOUT THE MEAT RATION !•', Hello Homemakers! A new adven- re in meakplanning 10 i‘ns way— Ineat rationing, Let's pr*re for it. ationing, shortages andOhangesitt nods call for 'a knowledge of food Onibinations and cooking methods. With this knowledge, meat rationing, .Win not present such harassing prop - temp. ••.• • Meat rationing is necessary in or- der that everyone mayireceive.an eq- ual share after the Government has provided for those who are keeping 043 *or from our shores. - Great Bri- tain'a limited rations- (26 ounces) will -continue and our own.armed forces have been rationed. Nutritionists have proved that two pounds of meat Per person per week are adequate. This is based on the official food plan Which emphasizes the Lquantities of other protein foods eaten, such as milk, Cheese,. soya beans and other dried aegeta.bles, along with the daily serving of meat, or fish, or poultry, or meat substitutes. The Wartime Prices and Trade Board issues the following informa- tion on meat rationing: 1. The brown Spare A coupons in Ration Book 2 will allow 2 pounds $ per pe1nson per weak. 2. Children wiU have the same ra- tion as grown-ups. 3. There will he control of meat in Private lockers and there will be meatless days lit restaurants. 4. Poalttaaand fish Will not be ra- tioned. Neither will such meats as kidney, liver, heart, tongue;- brains and cuts like spareribs and oxtail, whicdt are more than, half bone. 5. UnratiOned meats will remait, under the price ceilings. 6. Rimers will still be allowed to slaughter for their own household use and beef rings will be allowed. • 7. Meat supplies will follow the re- gular channels from producer and processor through wholesaler and re- tailer to customer. But there will be more work for the meat trade as cour pons and other details require time. Consideration from both retailer and customer will be a great Jaelp. Further information: will be releas- ed as other details are determined. We are willing to help you in any way and will be glad to discuss any prob- lems by letter. A limited supply of meat charts is available upon re- quests by letter. RECIPES Hamburg Casserole 1 lb. chopped beef , , 4 PIO' AiOsikt91@ 1 PO e`4aril IMMIMMed tomato soup 3. oaten I " Salt and pepper. Brown chellaea beef la frying paa. with fat. Cat potatoes in one-half inch tabes and arrange them evenly in the bottom of a loaf pan. Spread half the meat on top of the Potatoes. Add % cup tomato soup and the on- ion, thinly sliced. Season with salt and pepper. Add rest of Meat and pour on At) Other, 5fi cup og *MOO soup. Sirason with salt and pepper. Bake in a moderate, oven at 350 de- grees for one hour'. Yield: 6 serv- ings. Lamb er Mutton Stew (Irisb, Style) 2 lbs. stewing lamb or mutton Boiling water 4 whole carrots % cup turnip cubes 4 onions peeled and quartered 4 raw potatoes cut in %-iach slices % cup flour • la cup water Salt and pepper. Sear meat in a large kettle until well browned. Cover with boiling water and cook slowly for two hours or until tender. After cooking one hour, add carrots, .turnips and on- ions. Half an hour before serving, add potatoes. Thicken stock with flour mixed with water. Season with salt and pepper. Yield: 6 servings. Baked Spareribs With Dressing (Not Rationed) 2 pieces spareribs 1 cup bread crumbs 1 cup chopped apples 1 tablespoou chopped onion % teaspoonsalt with: to/Cu 2. FoUo '•.tA.S.E.**140- • „. tole Milting BOWA ,PpiRman $01 bOPMek bettekr•*.qadiated ivflh tai !•esS4.111114T 01#0 4tt mot 644 their • • 2.at eareftilla. !Wawa°. , l which May cause. an- lavou.r or absorb juices. covered Oat * coolest rigerator, but not Where it Will fre BefOre coo clean. cloth ter. Do s a pan cot c be drawn eze. 3. ltiag, wipe Meat with a wrung out .of 'cold we- ' ot allow it te atand in .old water. as juices out and foreign' nater Stere Me Wrapaligs pleasant Place' in part of. ref • uses. washed in. 4. To coagulate quickly the juices on outer surface, and also to prevent inner juices from escaping, put less _ tender cuts of meat in boiling wa- ter, leave element on 'high' for 3 to 5 minutes, then turn to 'low' or 'simmer.' This method keeps most flavor in the meat. 5. When cooking stews, put less ten- der cuts of meat in cold water, bring quickly to the'boil, thee turn element, to 'low.' Some goodness will be in the stock but ,a large • portion left in the meat. Anne Allan invites you to write to her c/o The Huron Expositor. Send in your questions on homemaking problems and watch this column for replies. 4,1 t WV. 4a/ ir •r, 4V . „.. :.. ,•••• 0.• 111 "Our Family Regulator is DR. CHASE'S KIDNEY.. plus" LIVER • • , aaa I 2 -tablespoons flour aa teaspoon salt Few grains pepper. Wipe spareribs with a damp cloth. Make a dressing by combining the. bread crumbs with the 'apples, onion and '1 teaspoon salt Spread one ri3, ' iece of spareribs with dressing. Cov- er with the other piece of meat. Rub the outside of the meat with the flour,' la teaspoon salt and a little pepper. Place on rack in roasting. pan. Bake n hot oven' of 475 degrees for 20 minutes. Reduce heat and bake in moderate oven of 325 degrees for one hour. Baste meat every 10 minutes • Meat Rationing Changes Meals ,When any food is first rationed, there are some adjustments necessary i!t Sift e0,00.00r *Para IMPalar, Ills tatt„-etitiry salt end power; ale _$ with eatir.. Add milk and stir wadi bleided. Melt remalating two tablewoons shormobal bl 9" tiling rand molt salons oath "oft. AV *Amato sone, remaining, pz apupwis GM Wag grossid lateattlniing to ban, Spitad Mddill Powder mixture on top of meat wig, Wrenn(' baketa hot won at 475°F. tor semut 2S minutes. Twin out topside down on IOW plate. Serves S. MADE 101 CANADA .••••,0, re7talT s' • •,a, • •• • • 5,,,,,aa• :•• :•••••., • • • s in eVery home. To be forewarned is to be forearm- ed and having advance notice that meat rationing will come into effect some time in May isgoing to make these necessary adjustments very much easier. The rations will allow about two pounds of meat per person per week which will mean a reduction of about a fifth in the amount of meat used by the average family. How •best to ef- fect this reduction is a matter that each housewife will want to decide for herself, but by doing some plan- ning and experimenting in advance, the. business of eating within the ra- tion' will be greatly simplified. • The Consumer Section, Dominion Department of .Agriculture, suggests these • tested meat recipes whiCh Tr, 1. •••••,:Irri:`,:i;..•:•:::::::grr•••:*.,1%. • Marge Arrow-, terrogY Boos' n1 fa, iT'S a tough, grim life they've chosen—those loyal, hard. -bitten men who get the rgoes through. On watch, the hours are long, and cold and fonely ... then, below for a snatch of sleep that may be broken at any moment by the call of danger.;' There's never an instant's truce with the enemy.' Always the threat of death hangs over them ... spitting death -from the air, flaming death from oil, numbing death in icy. water ... They fight the elemental fight, because the cargoes MUST go across. They, fight for you! Think of that when you ask yourself, “Can afford a Victory Bond?" For those who Sacrifice so much, can you refuse a little self-denial? Can you hold .back your dollars when they don't 'hold back their -lives? Ask yourself, "Can't I buy a higger Bond this year?" Or plan to buy two, one from savings and one on the instalment plan from earnings. Do your part by buying more,Victory bonds! CONTRIBUTED BY JOHN LABAIT LIMIteD, LONDON,CANADA • • 6 6I • • • • • • • • ••• • 10 • make for good meals either iiitbin outside the ration: Baked Choplete With DreasIng • 1 lb. ground beef, lamb or mutton 1% teaspoons salt 14 teaspoon .pepper 14 teaspoon ginger 1 egg lh cup soft bread Crumbs 14 cup milk Combine meat, seasoning, slightly beaten egg, bread crumbs and 10.111G Form into six chop -shaped Pattlea Brown ohoplets on one side in a Ma tle hot fat. Turn. Pile dressing light- ly on top. Lake in .a moderate oven (350 deg. F.) for 40 minutes. Serves six. For the dressing, use one cup soft bread crumbs„.seasoned to taste. Thin chops may be used in place of chap- lets. Braised Oxtails 1 oxtail (about 2 lbs.) cut bit pieces rour 14 cup fat 11/2 , cupS hot wates 1½ cups canned tomatoes 1 teaspoon salt 1/8. teaspoon pepper . 1 ..teaspoon . celery salt 4 whole cloves Piece of bay leaf 4 medium carrots, diced 2 small onions, chopped. Wipe meat, trim .off fat and roll piece e of oxtail in flour. Saute in the hot `.f at until well browned. Add water. tomato and seasonings and cook five minutes, stirring well. Pour into a casserole, cover and bake in a slow oven (325 deg. F.) for 1% hours. Add vegetables and continue baking, covered, for one-half hour longer. Un- cover and cook an additional One-half hour or until meat and vegetables are tender. Serves six. Small grains, mangels, grasses and leafy crops in general respond to ap- plications of nitrogen, While turnips give the_ greatest response to plies- phatia fertilizers. aaaaa aa'r;l7a. • . • • a %%MY i/A7t. OF 7-0 * yoUR BREAD° Made in • Canada ,f70. ROY* V • Brings rou complinlents on sweet,.tasty bread ALWAYS DEPENDABLE WRAPPED AIRTIGHT TO ENSURE POTENCY TORONTO „i> Hotel Waverley --siAnag. AIM AT COLL/C011 Sr. JUTE§ SINGLE - $1.50 to $3.00 DOUBLE - $240 Ito $6.00 *ad %o1, and • Meelear Rates ' A SODOM Guist 0, • Witt "tithinggiftit teeNviratontv LOCATID toistrk, o;s0 o PallaatatUmainass; Lea, F luni•versiti se ToontikAlspla S!MblC Le let! Cha SI Eva* Deitothinto,ii. 4. rovottul)resiMent ,n. • , . • •. 9 )1,