Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 10 [PAGE 3]

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4. I.earn the value of small quantities of meat. Use it as a flavor to a dish rather than as the main Ingredient. Slews and casserole dishes are meat extenders as they give meat flavor to a larger amount of food; they conserve the meat juices and all the nutrients of the vegetables; and they save diihe* by cooking meat and vegetables together. Vary them by using different meats and vegetables. Meats with gravy go farther and increase the amount of potatoes used. Omit bread at dinner. 5. Use more lamb and mutton as you use ii>h to save beef. 6. Use the shoulder and sides of pork, any uncured cuts, and ground sausage. Use ham occasionally. 7. Buy only triangular pieces of bacon and trimmings from the army bacon. The boys over there get the square cut. Bacon is the ideal army meat ration. It is fuel for fighting. 8. Save all fats—chicken, beef, mutton, pork; render and clarify them. Use them in frying, in spice cakes, cookies, and breadmaking. Fats are valuable not only for food for the soldier but as the source of glycerine used in explosives. POSSIBILITIES IN MEAT COOKERY Meat Cooked to Furnish Gravies and Sauces Swiss steak Pot roast Beef a la mode Braised tongue Meat Extenders Shepherd's pie • Croquettes Tamale pie Lsmb stew Scrapple Hash Meats Which Should be Used More Often Creamed calves' brains Liver Tripe Chipped beef Stuffed beef heart Sausagt Minced kidneys RECIPES Swiss Steak Use round steak cut one to one and one-half inches thick. Cut off fat from the sides of the meat and put in frying pan to try out Season meat with salt and pepper and place on a meat board. Dredge thoroly with flour on one side and cut this in by pounding with the edge of a plate or saucer. Turn meat and repeat. Brown a few slices of onion in the frying pan with the fat, then add the floured meat Brown on each side. Cover with water 1 or put in oven and continue slow cooking. the liquid for gravy 3

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