money-saving ,,main ,,dishes ,,united ,,states ,,department ,,of ,,agriculture ,home and ,garden ,bulletin ,no4 #dc ,contents ,page ,what shall we have for dinner #c ,meat #f ,poultry #ae ,cooked and canned meats and poultry #ah ,fish #bc ,eggs #bh ,cheese and milk #cc ,dry beans and peas #cf ,bread and other cereal foods #dj ,lunch-box main dishes #dd ,human ,nutrition ,research ,division and ,consumer and ,food ,economics ,research ,division ,agricultural ,research ,service ,,us4 ,department of ,agriculture ,washington #be1 ,,dc ,february #aiee ,slightly revised ,october #aifb ,this bulletin is a revision of and supersedes ,leaflet ,no4 #bhi4 ,for sale by the ,superintendent of ,documents1 ,,us4 ,government ,printing ,office ,washington #be1 ,,dc4--,price #bj cents ,what shall we have for dinner 444 ,illustration3 uncaptioned ,this is easy to answer after you have decided on the main dish4 ,the main dish is especially important in meal planning4 ,it is the hub around which the rest of the meal is built1 and often it carries a large proportion of the cost of the meal4 ,usually the main dish is the main source of protein--so essential to building and repairing body tissues4 ,in this booklet are recipes and suggestions for about #aej main dishes--easy to make1 hearty1 and economical4 ,most of the dishes give four liberal servings2 a few provide more4 ,most of these main dishes furnish about a fourth of the day's needs for protein4 ,for those that provide less1 additional protein foods are specified in the menu suggestion following the recipe4 ,or you may prefer to increase the amount of protein-rich food in the main dish--by adding more meat1 for instance1 to a main-dish soup1 salad1 or casserole4 ,the rest of the day's protein will come from milk used as a beverage1 and from cereals1 bread1 and other foods eaten as part of the day's meals4 ,you get top-rating proteins 7as well as other important nutrients7 in foods from animal sources1 as in meat1 poultry1 fish1 eggs1 milk1 cheese4 ,some of these protein foods are needed each day2 and it is an advantage to include some in each meal4 ,next best for proteins are soybeans and nuts and dry beans and peas4 ,when these or grain products are featured in main dishes1 try to combine them with a little top-rating protein food1 if you can4 ,no one food is exactly like any other food and no food is complete in all nutrients4 ,milk products are high in calcium2 meats are low4 ,meat1 poultry1 eggs1 and beans are good sources of iron2 milk is low in it4 ,one kind of ,b vitamin abounds in meats1 another in milk1 and a third in whole grains4 ,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 meal4 ,main-dish ,proteins ,from a ,variety of ,sources ,to supply a fourth of the day's protein requirement1 a main dish for a family of four must contain about #b ounces of protein4 ,although this averages ounce 7#ae grams7 per person1 it will not necessarily be divided equally among the family members--men and teen-age boys and girls will need somewhat more2 women and younger children1 somewhat less4 ,there follows a list of foods commonly used in main dishes1 together with the quantity needed to provide the ounce of protein4 ,approximate ,amounts of ,some ,foods ,that ,provide ,about ,ounce 7#ae grams7 ,protein ,as purchased ,meat3 ,cuts with only small amounts of #c ounces bone or visible fat 7as beef stew meat1 veal cutlet1 rolled rib roast1 round steak1 boned rump roast1 tongue7 ,cuts with moderate amount of bone #d ounces and visible fat 7as standing rib roast1 rump roast with bone1 lamb shoulder roast1 pork chops7 ,cuts with much fat or bone 7such #e ounces or more as bacon1 pork sausage1 spareribs7 ,luncheon-meat mixtures 7as bologna1 #c ounces frankfurters7 ,chicken 7as roasters1 stewing hens73 ,whole1 dressed 7with head1 feet1 #d to #e ounces bone1 viscera weighed in7 ,ready-to-cook 7head1 feet1 viscera #c to #d ounces removed7 ,canned or boneless1 lean #b ounces ,turkey3 ,whole1 dressed 7with head1 feet1 #d ounces bone1 viscera weighed in7 ,ready-to-cook 7head1 feet1 viscera #c ounces removed7 ,fish1 canned or boneless 7as salmon1 #b ounces tuna7 ,eggs1 in shell #d ounces 7#b large or #b medium-size7 ,milk3 ,fresh1 whole or skim1 or buttermilk #ad ounces 7#a cups7 ,evaporated #g ounces 7 cup7 ,dry1 nonfat #a ounces 7#e tablespoons7 ,cheese3 ,cheddar #b ounces 7 cup1 grated7 ,cottage #b ounces 7#e tablespoons7 ,peanut butter #b ounces 7#d tablespoons7 ,dry beans1 except soybeans 7as lima1 #b ounces 7about cup7 navy1 kidney7 ,soybeans1 dry #a ounces 7about #c tablespoons7 ,a ,daily ,food ,guide ,as you plan your main dishes1 do your overall menu planning too1 keeping in mind the different kinds of foods that are needed for an adequate diet4 ,plan to serve foods from each of these four groups every day3 ,milk group--milk in all forms 7fluid whole or skim1 evaporated1 dry1 buttermilk74 ,for children1 the equivalent of #c or more cups of fluid milk daily2 for teenagers1 #d or more cups2 for adults1 #b or more cups4 ,meat group--meat1 poultry1 fish1 eggs2 as alternates1 dry beans1 peas1 and lentils2 nuts1 peanuts1 peanut butter4 ,two or more servings daily4 ,vegetable-fruit group--vegetables and fruits of all kinds4 ,four or more servings1 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 day4 ,bread-cereal group--all breads and cereals that are whole grain1 enriched1 or restored4 ,four or more servings daily4 ,other foods--the fats and oils1 sugars1 and unenriched cereal products used in cooking or added to foods at the table--will help to round out meals and satisfy appetites4 ,looking at our national diet1 we find that nearly half of our protein comes from the meat group4 ,but about a fifth comes from bread and other cereal foods4 ,and the milk group provides about a fourth4 ,we can then rely on these three food groups to provide the protein of our main dishes4 ,we need not have protein-deficient diets even if we economize on meat4 ,for we can get protein from other foods1 using them as suggested in the money-saving recipes given in this booklet4 ,meals to ,suit the ,family ,foods to serve with the main dishes are suggested at the end of each recipe4 ,choices will depend on available supplies1 cost1 the season1 and what the family likes4 ,if the protein in the main dish is limited1 care should be taken to include in the meal the other protein-rich foods suggested in the menu 7such as salads or desserts containing egg or milk7 or dishes equally high in protein1 to raise the total protein for the meal4 ,in some homes1 noon is the time for the big meal of the day4 ,in others1 only at night can the family gather around the dinner table4 ,in still others1 where everyone is physically active1 a big meal is needed both noon and night1 and perhaps also at breakfast4 ,but whenever the meal1 the hearty dishes described in this booklet will help you to use a variety of economical foods to supply the protein your family needs4 ,if you cannot use the recipe exactly as stated1 perhaps one of the suggested variations will be suited to the foods you have at hand1 your family preferences1 or the facilities you have for cooking4 ,meat 444 ,illustration3 uncaptioned ,meat is too valuable1 for its flavor and its protein1 iron1 and ,b vitamins1 to waste any of it4 ,part of the cook's skill is to make good use of every bit4 ,cook meat bones with beans or soup to extract all possible flavor1 and nutrients too4 ,use rendered fats in gravies and sauces and ground cracklings in quick breads4 ,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 serving4 ,it will also help you figure the cost per serving4 ,much bone or gristle--a pound yields #a to #b servings4 ,examples are shank1 brisket1 plate1 short ribs1 spareribs1 breast of lamb or veal4 ,medium amount of bone--a pound yields #b to #c servings4 ,examples are whole or end cuts of beef round1 veal leg or shoulder1 ham with bone in2 also steaks1 chops1 or roasts from the loin1 rump1 rib sections1 or chuck4 ,little bone--a pound yields #c to #d servings4 ,examples are center cuts of beef round1 or ham2 also lamb or veal cutlets4 ,no bone--a pound yields #d to #e servings4 ,examples are ground meat1 boneless stew meats1 liver or other variety or boneless meats4 ,buying ,meat ,homemakers who are after good buys at the meat counter will consider the grade and the cut4 ,federal grades of beef usually found on the market are ,prime1 ,choice1 ,good1 ,standard1 and ,commercial4 ,markets vary in the grades of beef carried and may offer only one or two1 as for example1 ,u4 ,s4 ,choice and ,u4 ,s4 ,good4 ,the lower grades cost less per pound than similar cuts of higher grades and usually contain more lean4 ,beef is the meat most often sold with a ,u4 ,s4 ,grade stamp1 but lamb1 mutton1 veal1 and calf are sometimes federally graded4 ,pork usually is not graded4 ,the cut refers to the part of the animal from which the meat comes4 ,the buyer can usually save money by using the less tender cuts of beef and the less popular cuts of pork1 lamb1 and veal4 ,these cuts cost less per pound but provide the same valuable protein as the more expensive cuts4 ,variety meats1 such as liver1 heart1 and kidney1 also provide high return in nutrition for money spent4 ,in comparing costs1 consideration must be given to the amount of bone1 fat1 and gristle because they affect the cost of the lean edible portion4 ,it pays to buy the cuts best suited to the cooking methods you use4 ,do you know what to choose for pot roasts1 stews1 and soups8 ,here is a handy guide4 ,for pot roasts1 ,swiss steaks1 smothered steaks1 other braised meats4--,beef round1 rump1 sirloin tip1 flank1 chuck1 short ribs1 heart1 and liver4 ,spareribs and ham hocks4 ,pork liver and heart4 ,thick pork chops or ham slices or shoulder steaks4 ,lamb shoulder1 neck1 breast1 shanks1 heart1 and liver4 ,veal round1 rump1 shoulder1 and heart4 ,for stews1 soups1 or to cook before creaming or frying4--,beef1 lamb1 or veal neck4 ,beef plate and brisket 7fresh or corned74 ,tongue 7fresh or smoked74 ,veal or lamb shanks1 kidneys1 brains4 ,pork kidneys and brains4 ,veal1 lamb1 or beef sweetbreads4 ,to ,make ,meat ,tender ,good cooking can help make any cut of meat a favorite main dish with the family4 ,here are some of the methods that skillful cooks use for less tender cuts3 ,long1 slow cooking1 as for braised meats and stews4--,for extra flavor first brown meat in a little fat4 ,to braise1 use little or no liquid except the juices that cook from the meat4 ,cook1 closely covered1 with low heat4 ,to stew1 add water to partially cover meat1 cover kettle1 and simmer4 ,chopping1 pounding1 scoring4--,the foodchopper helps make meat tender4 ,after chopping1 any meat cooks as quickly as a tender cut4 ,pounding1 or scoring with a knife1 before cooking is similar in effect to chopping but tenderizes meat less4 ,seasonings ,meat itself is usually flavoring enough for the main dish4 ,it is often browned in a little fat to develop its flavor4 ,in combination dishes1 highly flavored or cured meats such as ham1 dried beef1 corned beef1 and sausage may lend more flavor than fresh meat4 ,when the meat is limited1 other foods will add zest and additional food values4 ,tomatoes1 onions1 parsley1 chives1 green peppers1 celery1 sour cream1 lemon1 nippy or smoked cheese--all contribute in both ways4 ,other seasonings your family may enjoy with meat are bay leaf1 catsup1 chili1 curry1 garlic1 marjoram1 paprika1 sage1 soy sauce1 sweet basil1 tabasco sauce1 thyme1 worcestershire sauce4 ,since these are used in small quantities1 they are not expensive in the long run4 ,seasoning is especially important for meat-extending dishes4 ,meat loaves and other dishes which combine meat with bland foods such as macaroni1 rice1 or potatoes depend on skillful seasoning for their goodness4 ,a 8boiled0 dinner #b pounds spareribs #a cups hot water #d medium-sized potatoes1 pared and halved #a cups canned or cooked green snap beans and liquid ,salt and pepper ,brown spareribs in fry pan without added fat4 ,add water and simmer about #a hour4 ,add potatoes to meat and cook until tender--about #be minutes4 ,add beans and liquid the last #aj minutes of cooking4 ,if raw beans are used1 add with potatoes4 ,season with salt and pepper4 ,skim off excess fat before serving4 ,menu ,suggestion ,serve with crisp lettuce1 tomato1 and celery salad1 and apple betty with lemon sauce for dessert4 ,for ,variety ,beef short ribs may be used with longer cooking4 ,corned beef1 meaty ham hock1 or ham bone may be used in place of the spareribs4 ,cover with water and simmer about #c hours or until tender4 ,omit salt1 and continue as above4 ,good with sauerkraut4 ,a variety of vegetables may be used in a 8boiled0 dinner4 ,in addition to potatoes1 use onions1 large pieces of carrot1 and wedges of cabbage4 ,add cabbage about #bj minutes before serving1 as it cooks more quickly than the other vegetables4 ,scotch meat patties pound ground beef cup milk cup quick-cooking oats ,salt and pepper #b tablespoons cooking fat or oil #a cup water cup chopped celery cup chopped green pepper cup chopped onion #a teaspoon worcestershire sauce #a tablespoon flour ,combine meat1 milk1 oats1 #a teaspoon salt1 and pepper4 ,make very thin patties2 brown on both sides in the fat or oil in a fry pan4 ,add water and vegetables2 season with worcestershire sauce1 salt1 and pepper4 ,cook covered over low heat #cj minutes4 ,blend flour with a little cold water1 add slowly to the mixture1 and cook until thickened1 stirring occasionally4 ,menu ,suggestion ,serve with candied sweetpotatoes1 cabbage and carrot salad1 with fruit and cookies for dessert4 ,for ,variety ,meat ,balls and ,tomato ,sauce4--,form the meat mixture into small balls and brown in fat4 ,remove from pan and brown the vegetables in the fat4 ,add cup water and cup tomato paste4 ,add meat balls and seasonings and cook covered over low heat4 ,thickening may not be needed4 ,serve over spaghetti4 ,kidney stew pound veal or lamb kidneys #a cups diced potato #a small onion1 sliced teaspoon salt #a tablespoon flour #a egg yolk ,chopped parsley #a tablespoon lemon juice ,cut the kidneys in half and wash well4 ,remove skin1 blood vessels1 connective tissue1 and fat4 ,cover kidneys with cold water1 heat slowly to boiling1 discard the water1 and repeat the process until there is no strong odor and no scum on the water4 ,add about #a quart fresh water and simmer kidneys until tender4 ,remove kidneys from broth and cut into small pieces4 ,cook potato and onion in the broth4 ,add kidneys and salt4 ,blend a little water with the flour1 stir into broth4 ,cook a few minutes to thicken4 ,stir some of the stew into the beaten egg yolk4 ,mix all together and add parsley and lemon juice4 ,the heat of the stew will cook the eggs sufficiently4 ,menu ,suggestion ,serve with a green or yellow vegetable1 apple and raisin salad1 cookies or cake for dessert4 ,for ,variety ,beef kidney may be used in place of veal or lamb if desired4 ,soy meat loaf pound chopped meat #a cups vegetable liquid1 tomato juice1 or milk #b ounces salt pork1 diced 7about cup7 #b tablespoons chopped onion cup chopped celery cup soy grits #b tablespoons chopped parsley #b teaspoons salt cup breadcrumbs teaspoon pepper ,select one kind of meat or a mixture of two or more kinds4 ,blend vegetable liquid1 tomato juice1 or milk with the meat4 ,fry salt pork until crisp and remove from fat4 ,cook onion and celery in the fat for a few minutes4 ,add all the ingredients to the meat and mix well4 ,shape the mixture into a loaf and place on heavy brown paper on a rack in an uncovered pan4 ,bake loaf at #cej ,f4 7moderate oven7 until well done and brown--about #a hour4 ,menu ,suggestion ,serve with baked potatoes or squash1 peas1 and green salad1 with apple crisp or peach cobbler for dessert4 ,for ,variety ,to vary the flavor1 serve the loaf with brown gravy or tomato sauce4 ,sweet-sour spareribs1 ,chinese style #b pounds spareribs #a cups water cup raisins teaspoon salt #b green peppers1 cut in #f pieces each #a tablespoons cornstarch cup sugar cup vinegar ,soy sauce ,cut spareribs into serving portions and brown in a fry pan over moderate heat--about #e minutes on each side4 ,add cup of the water1 the raisins1 and salt4 ,cover pan tightly and cook over very low heat #bj minutes4 ,add green peppers4 ,stir in cornstarch blended with sugar1 vinegar1 and #a cup of water4 ,cover and continue cooking over low heat for #cj minutes4 ,stir occasionally and add more water as needed to prevent drying4 ,before serving add soy sauce to taste4 ,menu ,suggestion ,serve with rice or hominy grits and a green salad4 ,for dessert1 have fresh or baked fruit4 ,spareribs in ,another ,way ,baked ,spareribs4--,bake spareribs at #cej ,f4 7moderate oven7 until the meat is tender--about #a hours4 ,baste several times with a barbecue sauce1 if desired4 ,pork shoulder with savory stuffing ,remove the bones and any skin from a #e- to #f-pound fresh pork shoulder4 ,sprinkle meat on inside with salt and pepper1 and pile in some of the stuffing4 ,begin to sew edges of shoulder together to form a pocket1 and gradually work in the rest of the stuffing4 ,do not pack tightly4 ,sprinkle outside of shoulder with salt and pepper1 and if desired with flour also4 ,place the roast1 fat side up1 on a rack in a shallow uncovered pan4 ,roast without water at #cej ,f4 7moderate oven7 until tender--about #d hours for a #e-pound shoulder4 ,turn roast occasionally4 ,remove strings before serving4 ,serve with sweetpotatoes1 fried apples1 celery salad1 and raisin pie4 ,savory ,stuffing cup diced celery and leaves #a tablespoon diced onion #a tablespoon chopped parsley #b tablespoons cooking fat or oil #b cups soft breadcrumbs teaspoon savory seasoning ,salt and pepper ,cook celery1 onion1 and parsley in fat or oil for a few minutes4 ,add breadcrumbs and seasonings and stir until well mixed4 ,this stuffing may be used with other meats and with poultry4 ,sausage1 chopped tart apples1 or chopped nut meats may be added4 ,swiss steak #a pound beef or veal rump or round1 cut about #a inch thick ,salt and pepper ,flour ,cooking fat or oil #b cups cooked or canned tomatoes or tomato juice ,season meat with salt and pepper1 sprinkle with flour4 ,pounding helps make the meat tender4 ,cut meat into serving pieces and brown in a little fat or oil4 ,add tomatoes or juice1 cover1 and simmer gently until meat is tender--about #a hours4 ,menu ,suggestion ,serve with mashed potatoes1 corn1 lettuce salad1 and prune whip4 ,for ,variety ,swiss ,steak ,with ,brown ,gravy4--,use water instead of tomatoes4 ,when done1 remove meat1 add water if needed to make #a cup total liquid1 and if necessary thicken with flour blended with cold water4 ,swiss ,steak1 ,onion ,gravy4--,add #b cups sliced onions to ,swiss ,steak ,with ,brown ,gravy during the last half hour of cooking4 ,spanish ,steak4--,follow recipe for ,swiss ,steak1 using pound meat4 ,brown cup chopped onion and #a chopped green pepper in fat4 ,cook #a cup macaroni in boiling salted water4 ,mix macaroni1 onions1 and pepper with the tomato sauce and serve over meat4 ,sausage with sweetpotato and apple pound sausage #b medium-sized sweetpotatoes #c medium-sized apples teaspoon salt #a tablespoon flour #b tablespoons sugar cup cold water #a tablespoon sausage drippings ,cut link sausage into -inch pieces4 ,fry until well done4 ,if bulk sausage is used1 shape it into small balls before frying or break it up as it cooks4 ,pare and slice potatoes and apples4 ,mix salt1 flour1 and sugar together and blend with cold water4 ,arrange layers of potatoes1 apples1 and sausage in a baking dish1 pouring flour-sugar mixture over each layer4 ,top with apples and sausage1 and add drippings4 ,cover2 bake at #cge ,f4 7moderate oven7 until apples and potatoes are tender--about #de minutes4 ,menu ,suggestion ,serve with a crisp green salad4 ,for dessert have a well-chilled creamy rice pudding made with eggs and milk to supplement the protein from the small serving of meat4 ,if you double the amount of sausage in the main dish1 you will not need to choose a dessert that supplies additional protein4 ,for ,variety ,replace the sausage with thin slices of smoked pork shoulder1 or thin shoulder pork chops1 well browned4 ,main-dish soup #c or #d pounds meaty soupbones 7beef or veal shank or shortribs7 ,drippings or other fat ,bay leaf1 if desired #c cups diced vegetables ,salt and pepper ,have bones cracked and remove small slivers4 ,brown in fat in a large kettle4 ,cover with water1 add bay leaf1 and simmer until meat is tender enough to fall from bones--#c to #d hours4 ,add vegetables such as onion1 carrots1 and potatoes during the last half hour of cooking4 ,remove bones from broth4 ,cut up meat and add to the soup4 ,season to taste4 ,menu ,suggestion ,serve with green salad and fruit pie4 ,if there isn't much meat1 serve cottage cheese salad or serve cheese with pie4 ,for ,variety ,onion ,soup4--,omit other vegetables4 ,slice #d medium-sized onions and brown in drippings before adding to the meat broth4 ,serve piping hot1 topped with toasted bread sprinkled with grated cheese--the traditional ,french way of serving4 ,beet ,soup4--,to #a quart broth and meat add #b large beets1 grated or ground1 #a cup chopped cabbage1 and #b chopped onions4 ,simmer until vegetables are tender4 ,season with salt and pepper4 ,top each serving with sour cream4 ,brown beef stew #a pound boneless stewing beef ,salt and pepper ,flour ,drippings or other fat #a cups water #c potatoes1 diced #b onions1 sliced #c carrots1 diced #a cup raw snap beans ,cut meat into inch cubes4 ,sprinkle with salt and pepper1 roll in flour1 and brown in the fat4 ,add water1 cover1 and simmer until almost tender--#b to #c hours4 ,add vegetables1 season with salt and pepper1 and continue to simmer1 covered1 until vegetables are done4 ,stir occasionally4 ,menu ,suggestion ,serve with coleslaw or green salad1 and a baked pear or peach for dessert4 ,for ,variety ,green-,tomato ,stew4--,use chopped onion in place of sliced ones4 ,brown with the meat4 ,use #b medium-sized green tomatoes1 quartered1 instead of beans4 ,lamb or ,veal ,stew4--,use breast or neck of lamb or veal in place of beef and cup diced turnips instead of beans4 ,quick ,stew ,with ,hamburger4--,use hamburger in place of stewing meat4 ,brown the meat1 add vegetables and water and simmer4 ,the stew will be done in half an hour or less4 ,meat-potatoburgers pound chopped raw beef cup chopped or coarsely grated raw potato cup chopped or grated onion #b tablespoons chopped green pepper #a teaspoon salt #a egg ,drippings or other fat or oil #a cup tomato juice or puree #a tablespoon flour ,mix all ingredients except fat1 tomato juice1 and flour4 ,form into #d or #e flat cakes4 ,brown the cakes on both sides in fat or oil in a fry pan4 ,add tomato juice1 cover1 and simmer slowly until done1 about #be minutes4 ,remove cakes and keep them hot4 ,mix flour with a little water and stir slowly into the liquid in the pan4 ,cook until thickened1 stirring occasionally4 ,serve this sauce with the cakes4 ,menu ,suggestion ,serve with mashed or buttered squash and apple-celery-raisin salad4 ,add protein to the meal with peanut butter cookies or cheese and crackers for dessert4 ,with ,cooked ,meat and ,potatoes ,meat and ,potato ,cakes4--,combine #a cups diced or chopped cooked meat1 #b cups mashed potatoes1 #a egg1 and #b tablespoons chopped parsley4 ,mold into flat cakes1 flour lightly1 and brown in a little hot fat or oil4 ,ham and scalloped potatoes #d medium-sized potatoes1 sliced #a tablespoon grated onion #b cups hot milk pound thinly sliced ham1 cut in serving pieces ,salt1 pepper ,put half of the potatoes into a greased baking dish4 ,sprinkle with half the onion1 a little salt1 and pepper4 ,use salt sparingly4 ,add ham4 ,cover with rest of potatoes1 seasonings1 and onion4 ,add milk until it barely shows between the potato slices on top4 ,save rest of milk to add during cooking if needed4 ,cover dish and bake at #cej ,f4 7moderate oven7 about #a hour4 ,remove cover last #ae or #bj minutes to allow potatoes to brown on top4 ,menu ,suggestion ,serve with tomato juice1 snap beans1 and cabbage salad4 ,choose a fruit dessert such as dried-fruit whip4 ,other ,potato-,meat ,dishes ,use ham trimmings1 cheese1 roast meat1 chipped dried beef1 frankfurters1 or corned beef in place of ham in the recipe above4 ,mashed ,potato-,meat ,pie4--,moisten leftover mashed potatoes with hot milk and beat until fluffy4 ,put a meat stew in a baking dish1 top with the potatoes1 and brown lightly at #djj ,f4 7hot oven74 ,liver loaf #a pounds liver #b tablespoons fat or meat drippings cup chopped onion cup chopped celery pound pork sausage #a teaspoon salt #a cup soft breadcrumbs1 mashed potatoes1 or cooked rice #a egg1 beaten ,about cup milk or canned tomatoes ,brown the liver lightly in the fat4 ,chop fine4 ,brown the onion and celery in the fat and add to the liver4 ,add the rest of the ingredients1 using just enough milk or tomatoes to moisten the mixture well4 ,pack firmly into a loaf pan to shape4 ,bake in the pan or turn out on a rack in a shallow pan for baking4 ,bake at #cej ,f4 7moderate oven7 #a to #b hours4 ,menu ,suggestion ,serve the loaf with spanish sauce 7see recipe71 buttered carrots1 tossed green salad1 and ice cream or fruit gelatin4 ,spanish sauce #b tablespoons chopped onion #b tablespoons fat or meat drippings #a tablespoon flour #b cups cooked tomatoes cup chopped celery cup chopped green pepper ,salt and pepper ,brown the onion in the fat and blend in the flour4 ,add the other ingredients and cook about #bj minutes1 or until rather thick4 ,tongue-and-corn casserole #c tablespoons butter or margarine #a teaspoon finely chopped onion #b tablespoons finely chopped pimiento #c tablespoons flour #a cups milk1 broth from tongue1 or water with #b beef bouillon cubes teaspoon salt #a cups chopped cooked tongue #a cups whole-grain corn1 drained cup grated cheese cup fine dry breadcrumbs mixed with butter or margarine ,melt butter or margarine and blend in flour and salt4 ,stir in the liquid1 and cook and stir over low heat until thick and smooth4 ,add rest of ingredients except breadcrumbs1 and mix well4 ,turn the mixture into a greased shallow baking dish and sprinkle top with crumbs4 ,bake at #cej ,f4 7moderate oven7 #bj to #cj minutes1 or until sauce is bubbly and crumbs are brown4 ,menu ,suggestion ,serve with raw cranberry relish and ,swiss chard or kale1 with pumpkin custard for dessert4 ,for ,variety ,in place of tongue use #a cups of chopped cooked meat such as chicken1 turkey1 or rabbit--or #d frankfurters cut in thin crosswise slices4 ,brown the meat lightly in the butter or margarine before adding the flour1 salt1 and pepper4 ,poultry 444 ,illustration3 uncaptioned ,like other meats1 poultry has protein of high quality and is a good source of iron and the ,b vitamin niacin4 ,in retail markets poultry is usually sold 8ready-to-cook02 occasionally1 8dressed0 or live4 ,ready-to-cook style comes either whole or cut up1 and either freshly eviscerated or frozen2 some is labeled to show government inspection and grading1 some inspection only4 8,dressed0 means that only blood and feathers have been removed4 8,ready-to-cook0 means that blood1 feathers1 head1 feet1 and viscera have been removed1 and the bird has been thoroughly cleaned inside and out4 ,price per pound of a dressed bird includes weight of head1 feet1 and viscera4 ,a ready-to-cook bird is weighed and priced after this waste is removed4 ,therefore1 though the price per pound is lower for the dressed bird1 the cost per pound of actual poultry meat is about the same in the two styles4 ,most chickens are sold in the following classes at these ages and weights3 ,class ,age ,ready-to-cook weight ,pounds ,broilers or fryers #h to #aj weeks #a to #b4 ,roasters #c to #e months #b to #d4 ,stewing chickens over #aj months #b to #e4 ,stewing chickens--sometimes called 8fowl0 or 8hens0--are hens old enough so that the tip of the breastbone has hardened4 ,they need long slow cooking with steam or water to make the meat tender4 ,they are often a good buy because they tend to have a higher proportion of meat to bone than younger chickens4 ,a #e-pound dressed hen 7#c pounds ready-to-cook7 will give about #d cups cooked meat coarsely cut1 enough for at least two meals for a family of four if extended dishes are used--#aj to #aa servings each containing #b ounces of chicken4 ,turkeys are sold in three classes based on weight and age3 7#a7 ,fryers or roasters1 7#b7 young hens and young toms1 7#c7 hens and toms4 ,a fryer-roaster turkey1 or a quarter or half of a larger turkey is often an economical roast1 and can be made as attractive as the traditional big bird4 ,stewed or steamed whole chicken ,prepare a fully drawn stewing chicken for cooking3 ,pull out pin-feathers and singe bird over flame2 wash well1 rinse1 and dry4 ,clean giblets4 ,stewed ,whole ,chicken4--,place the bird on a rack in a kettle and add water to half cover bird4 ,salt water lightly4 ,cover kettle and simmer until chicken is tender1 turning occasionally for even cooking4 ,three to #d hours will probably be needed4 ,cook giblets with the chicken1 removing them as soon as done4 ,cool chicken in broth1 breast down1 an hour or more4 ,the cooked whole bird may be browned with or without stuffing4 ,coat it with fat1 place it breast up on a rack in a shallow open pan1 and brown at about #cej ,f4 7moderate oven74 ,steamed ,whole ,chicken4--,follow the same general directions as for stewing1 but add water only to the level of the rack in the kettle and keep the bird breast up all the time4 ,as the water boils away1 add more4 ,steaming time will be #b to #c hours4 ,stewed or ,steamed ,chicken1 in ,pieces ,cut a stewing chicken into pieces suitable for serving4 ,simmer in water to cover1 or steam4 ,pieces take about as long to cook as a whole bird4 ,chicken with dumplings #a stewing chicken cut in pieces and stewed #c to #d cups broth #f tablespoons chicken fat #c to #f tablespoons flour ,salt and pepper ,remove pieces of chicken from the broth and keep them hot4 ,skim fat from broth4 ,blend fat and flour1 stir in several spoonfuls of the broth1 and pour the mixture into the rest of the broth1 stirring constantly4 ,cook this gravy until it is slightly thickened4 ,season to taste4 ,dumplings cup sifted flour #b teaspoons baking powder teaspoon salt #a egg cup milk ,sift flour1 baking powder1 and salt together4 ,beat egg1 add milk1 and mix with the dry ingredients4 ,drop by small spoonfuls on boiling chicken gravy1 cover tightly1 and cook #ae minutes4 ,the cover must not be removed while the dumplings are cooking1 for if the steam escapes they will not be light4 ,menu ,suggestion ,serve with broccoli or other green vegetable1 gelatin vegetable salad1 date-and-nut pudding4 ,curried chicken with carrots #a stewing chicken cut in pieces and stewed or steamed #c tablespoons chicken fat #a pint chicken broth cup sliced onion #c tablespoons flour teaspoon curry powder #b cups cooked shredded carrots ,salt ,take cooked chicken from the broth4 ,skim off fat and measure quantities of fat and broth needed4 ,make sauce3 ,cook onion in fat for a few minutes4 ,blend in flour and curry powder4 ,add broth1 and cook until smooth and thickened1 stirring constantly4 ,mix chicken and carrots with sauce4 ,add salt to taste4 ,leftover cooked lamb1 pork1 or veal may be used instead of chicken4 ,menu ,suggestion ,serve with a border of flaky rice and a green vegetable4 ,start the meal with tomato juice and have fruit sundae for dessert4 ,for a company meal pass a relish dish of several of the following3 ,chopped hard-cooked eggs1 chopped peanuts1 sweet pickle relish1 finely diced celery1 chopped raw onion4 ,include shredded fresh coconut1 too1 if you live where it is available and inexpensive4 ,guests can sprinkle these tidbits over the rice and chicken as desired4 ,roast turkey quarter or half ,you can roast turkey quarters or halves stuffed or unstuffed4 ,rub inside of cleaned turkey part with salt4 ,to keep meat from drying1 fasten skin with skewers over meat at bone edge all around cavity4 ,or with big needle and heavy cord1 lace across cavity1 catching the skin with each stitch4 ,on a front quarter or half1 sew wing tightly to body or fasten with skewers put in firmly at an angle4 ,on a rear quarter or half1 sew drumstick to tail4 ,stuffing may be baked separately while the turkey cooks or1 if preferred1 quarters or halves may be stuffed and then roasted4 ,use heavy paper to hold stuffing in place and lace cord across paper from side to side1 catching skin with each stitch4 ,place turkey part1 skin side up1 on a rack in roasting pan4 ,cover with thin greased cloth or brush skin with fat4 ,do not add water4 ,do not cover pan4 ,roast at #cbe ,f4 7slow oven71 basting several times with drippings4 ,quarters weighing #c to #e pounds require #c to #c hours to roast2 those weighing #e to #h pounds1 #c to #d hours4 ,a half turkey weighing #g to #i pounds ready-to-cook takes #c to #d hours4 ,a larger half-bird takes longer4 ,serve with mashed potatoes or turnips1 snap beans1 cranberry relish1 and fruit or fruit pie4 ,cooked and canned meats and poultry 444 ,illustration3 uncaptioned ,you can often save time and money by purchasing meat that will serve for two or more meals4 ,buy a smoked pork shoulder1 a pot roast1 or a stewing hen and plan your menus for several days around it4 ,since meat is one of our more expensive foods1 you may want to economize by reducing the size of meat servings4 ,but meat is one of our best-liked foods4 ,we want to keep the savory meat flavor in main dishes and provide enough protein in the family diet1 too4 ,fortunately1 both economy and sturdy meat servings can be achieved by wise use of meat-extending main dishes1 using cooked and canned meats4 ,least expensive of the meat extenders are the cereal foods--breadcrumbs in meat loaf1 biscuit topping on a chicken pie1 macaroni with meat in ,italian-style dishes1 rice cooked in chicken stock as in chicken risotto4 ,the meat protein supplements the protein in the cereals and the result is a nutritious main dish4 ,or you may want to extend a comparatively small amount of cooked meat with other high-protein foods such as milk1 eggs1 or cheese4 ,these are the makings of such main dishes as creamed lamb1 ham and egg scramble1 or a beef and vegetable casserole with grated cheese on top4 ,when there is too little meat left for the basis of a main dish1 use these small amounts for flavor and whatever protein they give4 ,try bits of cooked meats or poultry to season scalloped potatoes1 macaroni1 soups1 salads1 or sandwich spreads4 ,chop crusty brown chicken or turkey skin and add to gravy or a casserole mixture4 ,some of the cooked luncheon meats are relatively low-priced and are as protein-rich as many of the more expensive meats4 ,for example1 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 fat4 ,some of the canned meats provide economical main dishes1 too1 especially when extended with other foods4 ,cool quickly any leftover meat1 broth1 or gravy 7set pan in iced or very cold water72 refrigerate at once4 ,store in the coldest part of the refrigerator4 ,cooked meat loses flavor quickly2 cover or wrap loosely and plan to use within #a or #b days4 ,broth1 gravy1 and sauce made with meat are highly perishable4 ,store these covered and use within #a or #b days4 ,on the following pages are suggestions for extended dishes using cooked and canned meat and poultry4 ,other recipes will be found in the section on cereal foods4 ,browned hash #a cups chopped cooked meat #c cups chopped cooked potatoes #a onion1 finely chopped ,broth or milk ,seasoning to taste ,the meat1 potatoes1 and onion may be chopped by hand or put through the food chopper1 depending on the texture desired4 ,mix meat1 potatoes1 and onion thoroughly4 ,moisten with a little broth or milk1 if desired1 and season to taste4 ,spread mixture in an even layer in a lightly greased fry pan4 ,cook slowly until browned on the bottom4 ,if desired1 turn and brown on the other side4 ,turn hash out on a platter and garnish with parsley4 ,menu ,suggestion ,serve with cream of tomato soup1 cooked green cabbage with grated cheese1 and baked apple4 ,for ,variety ,hash ,cakes4--,make the meat and vegetable mixture into flat cakes and fry slowly on both sides until crusty4 ,pork and ,potato ,fry4--,chop #a cups canned cured pork loaf and brown it lightly in a fry pan4 ,add #c cups sliced or diced cooked potatoes and cook until brown on one side4 ,turn and brown on the other side4 ,chop suey #a medium-sized onion1 sliced thin #a green pepper1 cut in slivers #a tablespoons cooking fat or oil #a cups celery1 cut in slivers #b hard tart apples #a cup thin gravy or broth #a cups cooked and diced lean pork ,soy sauce and salt ,brown onion and green pepper in fat or oil4 ,mix in the celery and the apple cut into small thin slices4 ,add gravy or meat broth4 ,cover and cook #e minutes4 ,add meat and season to taste with soy sauce and salt4 ,if desired1 thicken with a little cornstarch mixed with water4 ,heat thoroughly4 ,menu ,suggestion ,serve with flaky cooked rice1 beets1 lettuce salad1 almond or oatmeal cookies4 ,for ,variety ,cooked chicken1 turkey1 or beef may be used in the chop suey instead of pork4 ,other vegetables may be used--carrots1 radishes1 ,jerusalem artichokes1 bean sprouts4 ,brazil nuts1 thinly sliced1 are also good4 ,fried noodles may also be served with the chop suey mixture to add crispness4 ,chicken a la king #c tablespoons chicken fat or butter or margarine #b tablespoons flour cup milk #a cup chicken broth ,salt and pepper green pepper1 diced cup mushrooms1 cut in pieces #a egg yolk #a cups diced cooked chicken #a pimiento1 chopped ,make white sauce3 ,melt #b tablespoons of the fat and stir in the flour4 ,add milk and broth and cook until thickened1 stirring constantly4 ,season with salt and pepper4 ,melt the remaining tablespoon of fat1 add green pepper and mushrooms and cook a few minutes over low heat4 ,beat egg yolk1 stir in a little of the sauce1 and add to rest of sauce4 ,add the rest of the ingredients and cook until mixture is hot4 ,serve in patty shells or on crisp toast1 mashed potatoes1 or waffles4 ,menu ,suggestion ,serve with green peas1 carrot and raisin salad1 and lemon chiffon pie4 ,for ,variety ,cooked turkey1 giblets1 ham1 veal1 pork1 or tuna fish may be used instead of chicken4 ,cooked rabbit meat may be used4 ,add teaspoon grated onion and tablespoon lemon juice to the recipe for chicken a la king4 ,chicken timbales #a cups cooked rice #a cups diced cooked chicken #a tablespoon finely diced onion #b eggs1 beaten #a cup milk cup chicken broth or milk teaspoon salt ,pepper ,mix all ingredients together4 ,divide mixture among custard cups or individual baking dishes4 ,place cups in pan of very hot water and bake at #cej ,f4 7moderate oven7 about #cj minutes or until a knife inserted in the center of timbale comes out clean4 ,menu ,suggestion ,serve with glazed carrots1 spinach with lemon1 pear salad with cream or cottage cheese and nuts1 and gingerbread for dessert4 ,for ,variety ,cooked ham1 pork1 turkey1 fish1 or rabbit may be used in place of the chicken4 ,if you have less than the #a cups of chicken 7or other meat7 the recipe calls for1 stretch the meat with sliced hard-cooked eggs and cooked peas4 ,for a company meal1 add mushrooms1 fresh or canned4 ,mushroom sauce may be served on the timbales4 ,cooked macaroni1 spaghetti1 or noodles may be substituted for the cooked rice4 ,luncheon-meat cups #b tablespoons butter or margarine #b tablespoons flour #a cup milk ,salt and pepper #b cups cooked peas1 seasoned #a tablespoon cooking oil or fat #h thin slices luncheon meat ,make white sauce3 ,melt the butter or margarine1 blend in the flour1 and add milk slowly4 ,cook until thickened1 stirring constantly4 ,add salt and pepper to taste4 ,add peas to sauce and heat4 ,heat fat or oil and brown luncheon meat1 allowing edges to curl to form cups4 ,put #b cups together for each serving and fill with the hot creamed peas4 ,menu ,suggestion ,serve with hash browned potatoes and a mixed fruit salad1 with baked custard or whipped gelatin dessert4 ,other ,ways to ,use ,luncheon ,meat ,broiled4--,brush luncheon-meat slices with fat4 ,broil lightly4 ,serve with broiled tomato slices sprinkled with grated cheese4 8,birds40--,place stuffing on thin slices of luncheon meat1 roll1 and fasten with skewers or toothpicks4 ,brown lightly and cover the pan until the birds heat through4 ,salad4--,mix diced luncheon meat with chopped pickles1 celery1 and carrots4 ,add salad dressing4 ,curried lamb #a cup diced celery with tops #a small onion1 diced #c tablespoons cooking fat or oil #b cups diced cooked lean lamb cup brown gravy ,curry powder #b drops tabasco sauce ,salt ,brown celery and onion slowly in the fat or oil4 ,add meat1 gravy1 and seasonings4 ,use to #a teaspoon curry powder1 as desired4 ,stir over low heat until well mixed and hot4 ,if too dry1 add boiling water4 ,menu ,suggestion ,serve with flaky cooked rice1 snap beans1 coleslaw1 and for dessert sweetpotato pie or pineapple chiffon pie4 ,for ,variety ,to make a savory meat pie3 ,omit the curry powder and tabasco sauce4 ,pour heated meat1 vegetables1 and gravy into a casserole and top with crisp1 golden-brown baking-powder biscuits just before serving4 ,green peas and small potatoes may be added to or used in place of the onions and celery in the meat pie4 ,serve crisp tossed lettuce salad with the meat pie1 and for dessert have a pineapple and orange fruit cup and oatmeal cookies made with raisins and peanuts4 ,frankfurter and potato soup #b cups diced potatoes #a small onion1 sliced #a cups boiling water #d frankfurters #a teaspoons salt ,pepper #b cups milk #b tablespoons finely chopped parsley ,cook potatoes and onion in boiling water until soft4 ,put through a ricer or mash slightly4 ,cut frankfurters into -inch slices4 ,add frankfurters1 seasonings1 and milk to potato mixture4 ,heat thoroughly1 add parsley1 and serve4 ,menu ,suggestion ,serve with a salad of chopped lettuce1 tomato1 and celery4 ,have dried-fruit upside-down cake for dessert4 ,cooked apricots and prunes make a colorful cake4 ,for ,variety ,salami or other luncheon meat1 cut in pieces1 may be used instead of frankfurters4 ,allow one slice per person4 ,or sprinkle the soup with chopped cooked ham before serving4 ,fresh sausage also may be used4 ,dice or crumble the meat and fry until crisp before adding it to the soup4 ,pork souffle #b tablespoons butter or margarine #b tablespoons flour #a cup milk #c eggs1 separated #a cups finely chopped cooked or canned pork #a teaspoon finely chopped onion1 or onion juice #b teaspoons finely chopped green pepper teaspoon salt ,make a thick white sauce3 ,melt the butter or margarine1 blend in the flour1 and add the milk4 ,stir and cook over low heat or hot water until thickened4 ,cook a little longer1 and cool slightly4 ,beat the egg yolks and blend into the cooled sauce4 ,stir in the meat1 onion1 and green pepper4 ,add the salt to the egg whites and beat until stiff but not dry4 ,blend the meat mixture into the egg whites4 ,turn into a shallow greased baking dish set in a pan of hot water4 ,bake at #cbe ,f4 7slow oven7 about #ej minutes1 or until set and lightly browned4 ,serve at once4 ,menu ,suggestion ,serve with brussels sprouts or panned cabbage1 lettuce salad1 and hot apple cobbler for dessert4 ,for ,variety ,stuffed ,green ,peppers4--,fill #d parboiled peppers with chopped pork mixed with onion1 salt1 and enough gravy1 broth1 or cream to moisten4 ,set peppers in water in muffin cups and bake at #cej ,f4 7moderate oven7 #bj to #cj minutes4 ,fish 444 ,illustration3 uncaptioned ,fish--fresh1 frozen1 canned1 or salted--provides high-quality protein4 ,and it lends interesting flavor and variety to meal planning4 ,different kinds of fish vary greatly in price per pound4 ,some cost twice as much as others1 depending on the season1 local supply1 and the preference of buyers4 ,fresh fish may be whole1 drawn1 dressed1 or in fillets or steaks4 ,whole fish are sold as they are caught4 ,drawn fish have only the viscera removed4 ,dressed fish have the viscera1 head1 tail1 and usually the fins removed4 ,fillets are boneless slices of fish cut lengthwise away from the backbone4 ,steaks are crosswise slices1 usually to #a inch thick1 still including bones4 ,there is no bone or waste in fish fillets1 and very little in fish steaks--only about #i percent4 ,dressed whole fish may be cheaper per pound but remember that they include considerable waste4 ,to provide the suggested #b ounces of protein for #d servings of a main dish1 you will usually need to buy #b pounds of whole fish4 ,the exact amount needed depends on the kind of fish and the amount of waste in cleaning4 ,it takes only #a pound of boneless fillets or steaks to provide enough protein for #d servings4 ,some fish contain more fat than others4 ,fat fish are usually best for baking and broiling4 ,and lean fish are better for cooking in water or steam or for making chowders1 and for deep-fat or pan frying4 ,frozen fish are a boon to inlanders4 ,they give us the fish we want at any time of year4 ,and the flavor is fresh4 ,before cooking a frozen fish1 thaw it slowly if there is time--in a refrigerator or other cold place4 ,if you are in a hurry1 cook it slowly for a longer period4 ,never permit frozen fish to thaw and refreeze4 ,canned fish is economical and convenient for family meals4 ,it can be chilled and served in salads or on cold plate lunches with little further preparation4 ,for cooked dishes1 the brine or oil in which the fish is packed can often be used to add flavor and nutritive value to the sauce4 ,salmon is ordinarily available in several different quality grades and is packed in brine4 ,mackerel also is packed in brine4 ,tuna fish may be had in solid-pack1 chunk1 or grated style1 packed in oil or brine4 ,flaked fish--cod1 haddock1 pollack1 or a combination--is ordinarily packed dry4 ,small domestic sardines packed in oil1 mustard sauce1 or tomato sauce are gaining market prominence4 ,fish patties #a cups flaked cooked or canned fish #a cups dry mashed potatoes #a tablespoon finely chopped onion teaspoon salt #a egg ,pepper ,flour ,cooking fat or oil ,combine all ingredients except flour and fat or oil4 ,shape mixture into patties1 roll in flour1 and brown in fat or oil4 ,menu ,suggestion ,serve with pickled beets1 a green vegetable1 celery1 and for dessert molded cornstarch pudding with a sauce of cooked dried apricots4 ,for ,variety ,fish-,potato ,puffs4--,add #b egg yolks instead of a whole egg to the mixture of fish and potato2 add seasonings and fold in stiffly beaten egg whites4 ,put mixture into greased custard cups and bake at #cej ,f4 7moderate oven7 #cj minutes4 ,salt fish ,balls4--,use #a cup of salt fish4 ,soak the fish in lukewarm water until freshened1 changing the water once or twice4 ,an hour or two is usually long enough4 ,simmer in water until tender1 drain1 and shred4 ,stir fish into mashed potatoes4 ,omit onion and salt4 ,mix well with the other ingredients4 ,form into balls and roll in flour4 ,fry in shallow or deep fat1 or bake in the oven4 ,fish and noodles #c tablespoons chopped onion cup diced celery #a tablespoon cooking fat or oil teaspoon salt ,pepper #a cups cooked or canned tomatoes1 or #b cups raw tomatoes cut in pieces #a cups cooked noodles #b cups flaked cooked fish ,crumbs mixed with melted butter or margarine ,cook onion and celery in fat or oil a few minutes4 ,add salt1 pepper1 and tomatoes and heat to boiling4 ,put alternate layers of noodles1 fish1 and hot tomato mixture into a greased baking dish4 ,top with crumbs4 ,bake at #cej ,f4 7moderate oven7 #bj minutes or until the mixture is heated through and the crumbs are browned4 ,menu ,suggestion ,serve with snap beans or asparagus1 a green salad with a tangy horseradish dressing1 and have cupcakes for dessert4 ,for ,variety ,use cooked spaghetti or macaroni instead of noodles4 ,instead of tomatoes1 use cheese sauce--a thin white sauce to which cup grated sharp cheese has been added for each cup of sauce4 ,sprinkle with grated cheese the last #aj minutes of baking4 ,jellied tuna salad #a tablespoon unflavored gelatin cup cold water teaspoon salt teaspoon celery seed cup vinegar cup water #b eggs1 beaten #b cups flaked canned tuna 7or other canned or cooked fish7 ,soften gelatin on top of water4 ,add seasonings1 vinegar1 and water to eggs4 ,cook over boiling water until thickened1 stirring constantly4 ,add gelatin and stir until it is dissolved4 ,add fish and mix thoroughly4 ,pour into individual molds or large ring mold and chill4 ,menu ,suggestion ,serve scalloped potatoes with chives1 cooked carrots1 and have floating island with a topping of a bright1 tart jelly for dessert4 ,for ,variety ,a ,hearty ,salad4--,place cold flaked cooked fish in lettuce cups4 ,surround with slices of tomatoes and cucumbers 7in season71 and very thin slices of cold boiled potato dipped in french dressing4 ,garnish with hard-cooked eggs4 ,a ,cold ,platter4--,serve chilled salmon which has been boned and cut into serving-size pieces4 ,surround with slices of tomatoes and mounds of tossed green salad4 ,fried fish fillets #a pound fish fillets 7salmon1 cod1 rosefish1 or haddock7 ,milk1 flour #a egg1 beaten #a tablespoon water tablespoon salt #a cup fine dry crumbs ,cooking fat or oil ,cut fish in serving pieces4 ,dip in milk1 then in flour4 ,mix egg1 water1 and salt4 ,dip floured fish in this mixture1 and roll in crumbs4 ,heat fat or oil in fry pan1 put in the fillets4 ,reduce heat1 and cook slowly #aj to #ae minutes1 until the fish is done through and golden brown on both sides4 ,drain4 ,garnish with parsley and lemon4 ,menu ,suggestion ,serve with baked potatoes1 creamed onions1 asparagus salad or mixed vegetable salad1 and gelatin fruit dessert4 ,for ,variety ,oven-,fried ,fillets4--,prepare fish for frying and place in greased shallow baking pan with space between pieces4 ,dot with butter or margarine1 and bake at #ejj ,f4 7extremely hot oven7 for #aj minutes4 ,fish ,baked in ,milk4--,place fish in shallow baking pan1 pour on cup top milk4 ,sprinkle with salt1 dot with butter or margarine4 ,bake at #cej ,f4 7moderate oven7 about #be minutes4 ,salmon loaf #b cups flaked canned or cooked salmon #c tablespoons cooking fat or oil #c tablespoons flour #a cup milk and salmon liquid ,salt and pepper #b tablespoons finely chopped parsley #b cups soft bread cubes #a egg1 beaten ,drain canned salmon1 saving the liquid4 ,make sauce3 ,heat fat or oil1 blend in flour4 ,add enough milk to the salmon liquid to make #a cup1 and stir into the flour mixture4 ,cook until thickened1 stirring constantly4 ,season4 ,mix the sauce with the other ingredients4 ,form into loaf4 ,bake in uncovered pan at #cej ,f4 7moderate oven7 about half an hour1 or until brown4 ,menu ,suggestion ,serve with baked sweetpotatoes1 creamed celery or peas1 a green vegetable salad1 and a fruit whip4 ,for ,variety ,to give extra flavor to salmon loaf1 add cup coarsely chopped sweet pickle and #a teaspoon grated onion to mixture before baking4 ,use cooked cod or haddock in place of the salmon4 ,serve fish loaf with egg sauce made by adding to #a cup white sauce1 #b sliced hard-cooked eggs and to #a tablespoon grated horseradish4 ,stuffed fish fillets cup finely cut celery #c tablespoons finely chopped onion #f tablespoons cooking fat or oil #c cups bread cubes teaspoon salt ,pepper #b tablespoons chopped parsley #a teaspoon thyme or other savory seasoning #a pound small fish fillets ,fine dry crumbs #b tablespoons fat ,cook celery and onion in fat or oil for a few minutes4 ,add bread cubes and seasonings1 and mix well4 ,place stuffing on skin side of salted individual fillets4 ,roll and fasten with toothpicks4 ,roll the stuffed fillets in fine crumbs and brown in fat in a fry pan4 ,cover and cook over low heat until tender--about #aj minutes4 ,menu ,suggestion ,serve with tartar sauce1 boiled or baked potatoes or squash1 green lima beans1 cabbage and carrot salad1 and lemon pie4 ,for ,variety ,lay one fillet in greased baking dish2 brush with melted fat or with oil1 sprinkle with lemon juice1 and cover with stuffing4 ,place second fillet on stuffing1 sprinkle with crumbs1 dot with fat1 and bake uncovered at #cej ,f4 7moderate oven7 about #ce minutes4 ,baste occasionally with melted fat4 ,fish with curry sauce #a pounds dressed fish #b tablespoons butter or margarine #a tablespoon chopped green pepper #a small onion1 chopped cup chopped celery #b tablespoons flour #a cup liquid 7liquid from simmered fish plus milk7 ,curry powder ,salt #b to #c cups hot cooked rice #b tablespoons chopped parsley ,simmer fish about #aj minutes in a small quantity of water in a shallow pan4 ,drain and save liquid4 ,while the fish is cooking1 make sauce3 ,melt the butter or margarine and cook the green pepper1 onion1 and celery in it a few minutes4 ,stir in the flour1 then add the liquid4 ,cook until thickened1 stirring constantly4 ,add curry powder and salt to taste4 ,use to #a teaspoon curry powder1 as desired4 ,remove skin and bones from the cooked fish4 ,arrange fish on a hot platter with a border of flaky rice4 ,pour sauce over fish1 and sprinkle parsley on top4 ,menu ,suggestion ,serve with a cooked green or yellow vegetable1 citrus fruit salad1 and cottage pudding with caramel sauce4 ,for ,variety ,shrimp ,with ,curry ,sauce4--,instead of the fish1 use shrimp4 ,salmon1 rice1 and tomatoes cup chopped onion cup chopped green pepper #b tablespoons bacon fat or meat drippings #a cups boiling water #b cups cooked or canned tomatoes1 or #b cups chopped raw tomatoes ,salt and pepper cup raw rice cup chopped olives #b cups flaked canned or cooked salmon ,cook onion and green pepper in the fat in a large fry pan until the onion is yellow4 ,add water1 tomatoes1 and salt and pepper to taste4 ,bring to boil4 ,add rice and simmer until rice is tender--#bj to #be minutes--adding more water if needed4 ,add olives and fish and cook #b or #c minutes longer to blend the flavors4 ,menu ,suggestion ,serve with baked squash1 a green vegetable in salad or cooked1 with cream pie for dessert4 ,for ,variety ,other cooked fish may be used in place of salmon4 ,one cup of cooked rice may be used instead of the uncooked rice4 ,omit boiling water4 ,add the rice1 olives1 and fish as soon as the vegetables are tender and cook #e or #aj minutes longer4 ,celery may be used instead of the green pepper4 ,eggs 444 ,illustration3 uncaptioned ,eggs are excellent for main dishes because they contain high-quality protein1 and are a good source of several important minerals and vitamins4 ,when you serve eggs as an alternate for meat in a main dish1 either allow more than #a egg per person or add enough milk or cheese1 as in cheese omelet1 for example1 to make up the difference4 ,government-graded eggs are sold in cartons labeled with the grade 7quality71 size 7weight71 and date of grading4 ,there are four ,u4 ,s4 grades--,,aa1 ,a1 ,b1 and ,c4 ,grades ,,aa and ,a have a large proportion of thick white1 a firm high yolk1 and a delicate flavor4 ,they are often preferred for cooking in the shell1 poaching1 and frying4 ,grades ,b and ,c1 which are less expensive than the two top grades1 are a thrifty choice where appearance and delicate flavor are less important1 as in ,spanish omelet1 gingerbread1 or scrambled eggs with bacon4 ,sizes of eggs and their minimum weights per dozen are3 ,jumbo #cj ounces ,extra large #bg ounces ,large #bd ounces ,medium #ba ounces ,small #ah ounces ,peewee #ae ounces ,within any grade1 large eggs usually cost more per dozen than smaller ones4 ,use the above weights to determine which size gives you the best return for your money4 ,for instance1 if medium eggs weighing #ba ounces are #ef cents a dozen 7#b cents an ounce7 they are a better buy than large eggs weighing #bd ounces at #ff cents a dozen 7#b cents an ounce74 ,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 fat1 such as rump roast4 ,or when the price of a dozen large eggs is less than the price of a pound of lean meat with little fat and bone1 as round steak4 ,the color of the eggshell depends on the breed of hen and does not indicate the food value of the eggs4 ,so do not pay a higher price for brown eggs than for white ones1 or vice versa1 with the idea that you are getting more food value4 ,hot deviled eggs #b tablespoons butter1 margarine1 or oil green pepper1 chopped fine cup celery1 chopped fine #a small onion1 chopped fine #a tablespoon flour #a cups cooked or canned tomatoes #a teaspoon salt #a teaspoon worcestershire sauce #b drops tabasco sauce cup cold milk #f hard-cooked eggs1 sliced ,crumbs1 butter or margarine ,heat butter or margarine and cook chopped vegetables in it until they are tender4 ,blend in the flour4 ,add tomatoes and seasonings and cook until thickened1 stirring constantly4 ,stir the hot tomato mixture into the milk and carefully add the eggs4 ,turn into a greased baking dish and top with crumbs4 ,dot with butter or margarine and bake at #cge ,f4 7moderate oven7 until the crumbs are brown and the mixture is hot1 about #aj to #ae minutes4 ,menu ,suggestion ,serve with asparagus1 broccoli1 or other green vegetable1 mashed potatoes1 and cheese with fruit pie for dessert4 ,for ,variety ,instead of adding crumbs and baking the deviled egg mixture1 serve it on toast or in patty shells4 ,egg and toast special #d slices bacon1 chopped fine #d thick slices bread1 with #b-;inch holes in centers #d eggs ,salt and pepper ,cook bacon in a fry pan until half done2 push to side of pan4 ,pour off fat4 ,brown bread slices in pan while bacon continues to cook4 ,break the eggs into the holes1 and season4 ,sprinkle bacon over eggs and bread4 ,reduce heat1 cover pan1 and cook until eggs are done4 ,serve with creamed onions1 sliced tomato and cottage cheese salad for needed protein1 and a fruit dessert4 ,mexican scrambled eggs #b tablespoons minced onion clove garlic1 chopped fine #a small green pepper1 diced fine #b tablespoons cooking fat or oil cup sieved cooked or canned tomatoes #c tablespoons water #a teaspoon salt1 pepper #f eggs1 slightly beaten ,fry onion1 garlic1 and green pepper in fat or oil4 ,add tomatoes1 water1 salt1 and pepper4 ,cook #c minutes4 ,add eggs and cook over low heat1 stirring occasionally1 until thickened4 ,serve with potatoes1 snap beans1 green salad with strips of meat and cheese1 and upside-down cake made with fresh or stewed dried fruit4 ,shirred eggs on spinach #a to #a pounds spinach teaspoon salt #b slices bacon ,salt and pepper #d eggs ,wash spinach thoroughly1 place in pan1 and add salt4 ,cover and cook without added water until wilted--about #e minutes4 ,chop bacon fine2 fry until crisp4 ,mix bacon and bacon fat with spinach and season to taste with salt and pepper4 ,place hot spinach in a baking dish4 ,make four depressions in spinach1 and break an egg into each4 ,cover dish and bake at #cej ,f4 7moderate oven7 #bj to #be minutes or until eggs are firm4 ,if desired1 sprinkle grated cheese over the eggs during the last #aj minutes4 ,menu ,suggestion ,serve with baked sweetpotatoes1 fruit salad1 and cheese cake or pie with cheese4 ,for ,variety ,shirred ,eggs ,with ,cheese4--,place a tablespoon of top milk in a greased custard cup4 ,break an egg into the cup1 add salt and pepper1 and bake at #cej ,f4 7moderate oven7 until white is nearly firm4 ,sprinkle with grated cheese and bake until cheese is melted4 ,eggs scrambled with luncheon meat #a cup diced luncheon meat #a tablespoon cooking fat or oil #d eggs1 beaten cup milk teaspoon salt ,pepper ,salami1 canned cured pork loaf1 bologna1 frankfurters1 or any other spiced or smoked luncheon meat makes a good combination with eggs for this quick dinner dish4 ,lightly brown the diced meat in the fat or oil in a fry pan over moderate heat4 ,combine eggs1 milk1 salt1 and pepper and add to the meat4 ,cook1 stirring constantly1 until eggs are done4 ,menu ,suggestion ,serve with baked potatoes1 carrot and celery sticks1 and tomato aspic salad4 ,have fruit dumplings for dessert4 ,for ,variety ,use chopped cooked chicken1 turkey1 rabbit1 or giblets4 ,with poultry1 substitute broth for the milk for more flavor4 ,or1 instead of meat1 use cup cottage cheese or chopped ,cheddar cheese1 adding the cheese to the egg mixture before cooking4 ,serve these scrambled eggs with broiled1 fried1 or stewed tomatoes1 or with tomato sauce4 ,eggaroni #d hard-cooked eggs #b tablespoons butter or margarine #b tablespoons flour #a cups milk #a teaspoon finely chopped onion tablespoon horseradish1 if desired #a cups cooked macaroni ,salt and pepper #b tomatoes1 cut in quarters ,crumbs mixed with melted butter or margarine ,cut eggs in quarters4 ,make white sauce3 ,melt butter or margarine1 blend in flour1 and add milk slowly4 ,cook1 stirring1 until thickened4 ,add other ingredients except tomatoes and crumbs4 ,pour into greased baking dish4 ,press tomatoes into top of mixture1 leaving skin surface exposed4 ,sprinkle crumbs over top and bake at #cej ,f4 7moderate oven7 #bj to #cj minutes or until tomatoes are tender4 ,menu ,suggestion ,serve with spinach or kale1 apple and raisin salad1 and apricot snow with custard sauce4 ,for ,variety ,cover macaroni mixture with pieces of canned1 instead of fresh1 tomatoes4 ,make sauce with juice from tomatoes instead of milk4 ,omit tomatoes4 ,mix cup grated cheese with the crumbs and sprinkle over top during last #ae minutes of baking4 ,puffy spanish omelet #a cup cooked or canned tomatoes1 or #a cups chopped raw tomatoes #a small green pepper1 chopped small onion1 chopped fine #a tablespoon chopped parsley cup chopped celery #h to #aj stuffed olives1 sliced #d eggs1 separated teaspoon salt teaspoon pepper #a tablespoon cooking fat or oil ,combine tomatoes1 green pepper1 onion1 parsley1 celery1 and olives4 ,simmer #ae minutes or until liquid is reduced to a few tablespoonfuls4 ,beat egg yolks well4 ,add salt to egg whites and beat until stiff but not dry4 ,gradually fold the beaten egg yolks into the whites and then fold in the cooked vegetables4 ,add pepper4 ,heat the fat or oil in a fry pan and pour in the egg mixture4 ,cook over low heat until lightly browned on the bottom4 ,cover and cook until set4 ,or1 when the omelet is lightly browned on the bottom1 finish by baking #aj to #ae minutes at #cej ,f4 7moderate oven74 ,menu ,suggestion ,serve with slices of broiled ham or fried sausages for more protein1 and with baked potatoes1 greens1 and cooked dried fruit4 ,egg and potato scramble #b slices bacon #d medium-sized potatoes1 sliced thin #a teaspoon salt #d eggs1 beaten cup milk ,pepper ,fry bacon slices and remove from fry pan4 ,fry potatoes in the fat until they are well browned1 sprinkling with salt as browning starts4 ,cover pan closely4 ,cook over low heat until potatoes are tender4 ,combine eggs1 milk1 and pepper4 ,pour over potatoes in pan and cook slowly1 stirring occasionally1 until eggs are set4 ,crumble bacon slices and add just before removing pan from heat4 ,serve at once4 ,menu ,suggestion ,serve with scalloped tomatoes or eggplant1 spinach or kale1 pear and cottage cheese salad1 cookies4 ,for ,variety ,bits of cooked ham1 chipped beef1 or any cooked meats may be used in place of the bacon in this recipe4 ,thin slices of sausages or chopped chicken livers are especially good4 ,fry the potatoes in bacon fat or other meat drippings when omitting the bacon4 ,small cubes of cheese or flakes of smoked fish are other welcome additions with their own distinctive flavors4 ,eggs in potato nests #a cups leftover mashed potatoes #e eggs ,salt and pepper ,mix potatoes with one of the eggs4 ,shape mixture into four balls1 place on greased baking sheet4 ,press centers of balls to make cups4 ,break an egg into each cup1 season with salt and pepper4 ,bake at #cbe ,f4 7slow oven7 #bj to #be minutes or until eggs are as firm as desired4 ,menu ,suggestion ,serve with broccoli and cheese sauce1 and crisp salad1 and spicecake for dessert4 ,for ,variety ,add cup grated cheese and #a teaspoon grated onion or onion juice to the potato mixture4 ,bake the potato cups and fill with a mixture such as creamed salmon and peas or creamed chicken and celery4 ,mix cup chopped cooked ham with #b cups mashed potatoes2 season4 ,add the yolk of #a egg and fold in the stiffly beaten egg white4 ,line a greased baking dish with this mixture2 bake #cj minutes at #cej ,f4 7moderate oven7 until potatoes are slightly browned4 ,fill the potato 8nest0 with hot creamed ham and eggs3 #a cups white sauce1 #d hard-cooked eggs sliced1 cup chopped cooked ham4 ,cheese and milk 444 ,illustration3 uncaptioned ,cheese is one of the most popular alternates for meat4 ,like meat and eggs1 it contains high-quality protein and is an excellent supplement for the protein in bread and such other cereal foods as macaroni1 noodles1 and spaghetti4 ,cheese is not equal in food value to the milk from which it is made4 ,it contains one of the milk proteins but the other is separated out when cheese is made and is left in the whey4 ,american ,cheddar1 sometimes called ,american or 8store0 cheese1 is the cheese most commonly used in cooking in this country4 ,it is sold in natural and processed forms1 and varies in flavor from mild to very sharp4 ,other cheeses are noted for their distinctive flavors and are chiefly used for garnishing1 as the grated hard ,parmesan1 or for eating alone1 as the sweet ,swiss and ,brick or the salty ,bleu and ,gouda4 ,you can count on half a pound of ,cheddar cheese 7#b cups chopped or grated7 to give you enough protein for #d servings of a main dish1 or about the same amount of protein as a pound of meat with a moderate amount of bone and fat4 ,because ,cheddar cheese is a concentrated food1 it is generally used in relatively small amounts--less than half a pound for #d servings4 ,then other protein-rich foods are added to the meal or included in the cheese dish to increase the protein content1 as milk and eggs added to the cheese for a souffle or an omelet4 ,cottage cheese is less concentrated than ,cheddar cheese1 with only four-fifths as much protein per pound4 ,in using cottage cheese as a meat alternate1 use about a fourth more by weight than you would of ,cheddar cheese4 ,for instance1 it would take #aj ounces of cottage cheese 7compared with #h ounces of ,cheddar cheese7 to alternate for a pound of beef with a moderate amount of fat and bone4 ,ten ounces of cottage cheese measure about #a cups2 a pound measures a little more than #b cups4 ,we lean heavily on milk as a source of our day's protein4 ,but it takes almost #g cups of fluid milk1 or about #b cups of nonfat dry milk1 to provide enough protein for #d servings of a main dish4 ,so1 although we sometimes use a milk soup or chowder as the main dish1 we are more likely to spread our milk consumption throughout the day--in beverages1 custards1 or milk puddings4 ,in many recipes1 we can increase the milk value by using fluid and dry milk together4 ,cheese puff #f slices bread #a cups ground or grated cheese #b eggs #a cups milk teaspoon salt ,pepper1 paprika1 and mustard if desired ,fit #c slices of bread into the bottom of a greased baking dish4 ,sprinkle with half the cheese and cover with the rest of the bread4 ,beat eggs1 add milk and seasonings1 pour over bread and cheese1 and cover with rest of cheese4 ,set baking dish in a pan of hot water and bake at #cej ,f4 7moderate oven7 about #dj minutes or until custard is set and bread is puffy4 ,serve with lima beans or peas1 beets1 green salad1 fruit cobbler4 ,cheese fondue #a cups milk #a cups soft breadcrumbs #a cup chopped or grated cheese #a tablespoon butter or margarine teaspoon salt #c eggs1 separated ,scald milk4 ,add crumbs1 cheese1 butter or margarine1 and salt4 ,beat egg yolks2 add milk mixture4 ,beat egg whites until stiff but not dry2 fold into mixture4 ,pour into greased baking dish4 ,bake at #cej ,f4 7moderate oven7 #cj minutes or until set4 ,serve at once with baked squash1 a green vegetable1 apple-celery salad with nuts1 and cookies4 ,baked macaroni and cheese #d ounces macaroni 7#a cup elbow or #a-;inch pieces7 #a quart boiling water #a teaspoon salt #a cups water or fluid milk cup dry milk1 whole or nonfat #a tablespoon flour teaspoon salt #a tablespoon butter or margarine #a cup chopped or grated cheese ,crumbs1 butter or margarine ,cook the macaroni in the boiling water with the teaspoon of salt for the length of time indicated on the package4 ,drain4 ,put the #a cups of water or fluid milk into top of double boiler4 ,add dry milk1 flour1 and half teaspoon salt4 ,beat until smooth4 ,cook over boiling water1 stirring constantly until thickened4 ,add butter or margarine and cheese4 ,stir until they are melted4 ,put macaroni into a greased baking dish4 ,pour on the cheese sauce4 ,top with crumbs1 dot with butter or margarine4 ,bake at #cge ,f4 7moderate oven7 until crumbs are brown and mixture is hot4 ,menu ,suggestion ,serve with beet greens1 grated raw carrot salad1 and cooked dried apricots or fresh fruit cup with cookies for dessert4 ,for ,variety ,add grated onion or chopped green pepper to the sauce4 ,cheese rabbit 7rarebit7 #c tablespoons butter or margarine #c tablespoons flour #a tablespoon finely chopped onion teaspoon salt teaspoon powdered dry mustard ,paprika1 if desired #a cups milk pound cheese1 ground or grated 7#a cups7 #a egg1 beaten ,melt butter or margarine and blend in flour1 onion1 and seasonings4 ,add milk slowly4 ,cook over low heat until thickened1 stirring constantly4 ,remove from heat and add cheese4 ,pour a little of the sauce into the beaten egg1 then pour all back into the sauce4 ,stir and cook #b or #c minutes longer1 until cheese is melted4 ,serve on toast or crackers4 ,menu ,suggestion ,serve with lima beans or peas and combination vegetable salad4 ,have melon or other fresh fruit for dessert4 ,for ,variety ,tomato rabbit4--,use tomato juice or thin tomato soup instead of milk in the recipe for ,cheese ,rabbit4 ,to make plain or tomato rabbit a heartier dish1 serve over quartered hard-cooked eggs on toast4 ,cottage cheese-pickle-peanut sandwich cup cottage cheese cup peanut butter1 coarse grind cup diced dill or sweet pickles #h slices bread #b tablespoons milk teaspoon salt #a egg1 beaten ,cooking fat or oil ,combine cottage cheese1 peanut butter1 and chopped pickles4 ,spread the mixture generously on #d bread slices and cover with the other #d slices4 ,add milk and salt to the beaten egg and mix thoroughly4 ,dip both sides of sandwiches quickly into the egg mixture4 ,do not soak the bread4 ,brown on both sides in hot fat over moderate heat4 ,menu ,suggestion ,serve with vegetable soup or a large vegetable salad1 and fresh fruit4 ,cottage ,cheese ,salads ,season cottage cheese with finely chopped chives and use for stuffing fresh tomatoes4 ,or1 in winter1 use to fill the center of a ring mold of tomato aspic jelly4 ,moisten cottage cheese with top milk and season with salt and pepper4 ,heap in the center of cantaloupe rings and top with pitted sweet cherries4 ,dry beans and peas 444 ,illustration3 uncaptioned ,there are dozens of varieties of beans and peas1 and for centuries they have been important in the diets of many peoples4 ,in this country1 varieties grown and used in some sections are practically unknown in others4 ,the ,south has its blackeye peas and black beans1 the ,east and ,middle ,west have their pea beans1 soybeans1 and kidney beans1 and the ,southwest and ,west like pinto beans and chickpeas4 ,beans and peas contain proteins that are not well balanced by themselves and need to be supplemented with high-quality protein in the same meal4 ,when you serve beans as the main dish1 you can increase the quality and quantity of protein in the meal by adding a little meat or cheese4 ,this is done in many famous national bean dishes4 ,for example1 ham or smoked sausage is often added to split-pea soup and grated cheese is used to garnish beans4 ,when you serve beans alone as the main dish1 you need to cook about #a cups1 or a little more than #i ounces of dry navy beans1 to provide the amount of protein recommended for #d servings4 ,this makes about #c cups of cooked beans1 or four -cup servings4 ,if you do not use this amount or do not add other protein food to the bean dish1 remember to supplement the protein elsewhere in the meal1 perhaps with an egg salad or baked custard4 ,soybean protein is of higher quality than protein of most beans commonly used in this country4 ,for high nutritive value and distinctive flavor from your food dollar1 use soybeans sometimes instead of navy or lima beans in favorite bean recipes1 or use some soy flour in making breads and hot breads4 ,split peas provide slightly more protein than an equal weight or measure of dry beans except soybeans4 ,try thick hot split-pea soup for the main dish on a cold winter day4 ,beans and peas are economical protein foods4 ,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 meat4 ,to soak dry beans and whole peas1 boil them #b minutes in the soaking water first1 to help prevent fermentation and hardening of skins4 ,an hour of soaking is enough after boiling1 but overnight may be more convenient4 ,cook beans in the soaking water for best flavor and highest nutritive value4 ,split peas do not need soaking4 ,baked chili beans and hamburger #a cup dry chili or kidney beans #c cups water pound ground beef #b tablespoons drippings or other fat #a small onion1 sliced #a clove garlic1 sliced green pepper1 chopped fine #b cups cooked or canned tomatoes1 or #b cups raw tomatoes cut in pieces teaspoon salt ,chili powder to taste ,boil beans in water #b minutes4 ,remove from heat1 cover1 and soak #a hour or overnight4 ,cook in same water until almost tender4 ,brown meat in fat4 ,add onion1 garlic1 green pepper1 tomatoes1 and salt1 and cook a few minutes4 ,add meat mixture and chili powder to beans4 ,place in a baking dish or bean pot1 cover1 and bake at #cej ,f4 7moderate oven7 about #b hours4 ,uncover during the last half hour to brown the beans if desired4 ,or cook the mixture slowly for about #a hour in a covered kettle on top of the range4 ,stir occasionally4 ,menu ,suggestion ,serve with a large garden salad and fruit betty or apple dumplings4 ,for ,variety ,cook the beans with a ham bone1 omitting ground beef and chili powder4 ,or use #a cup ham trimmings from a baked ham instead of beef4 ,dry bean or pea soup #a cup dry beans or whole peas #f cups water ,meaty ham bone #a small onion1 chopped ,salt and pepper ,boil beans or peas in water #b minutes4 ,remove from heat1 cover1 and soak #a hour or overnight4 ,add ham bone4 ,boil gently #b hours in a covered pan4 ,add onion and continue cooking #cj minutes1 or until beans are soft4 ,remove bone and cut off meat4 ,add meat to soup4 ,season to taste1 and reheat4 ,menu ,suggestion ,serve with tomato aspic1 or fruit salad1 with cottage cheese4 ,have custard pie for dessert4 ,for ,variety ,for ,thick1 ,smooth ,soup4--,put beans or peas through a sieve before adding meat2 discard skins4 ,mix #b teaspoons flour with a little water2 stir into soup4 ,boil #a minute1 stirring constantly4 ,split-,pea or ,lentil ,soup4--,use #a cup of split peas or lentils instead of beans in the recipe above4 ,no soaking is needed4 ,boil gently1 stirring occasionally1 about #c hours4 ,proceed as for bean soup4 ,hot ,pot4--,add a garlic clove and #b chili peppers or a teaspoon of chili powder to beans before cooking4 ,after cooking1 remove garlic and peppers4 ,quick baked beans #b slices bacon #c tablespoons finely chopped onion #a tablespoon molasses #a tablespoons catsup teaspoon salt teaspoon powdered dry mustard teaspoon worcestershire sauce1 if desired #b to #c cups canned or cooked dry beans ,fry bacon1 remove from pan1 and cook onion for a few minutes in bacon fat4 ,add molasses1 catsup1 salt1 mustard1 and worcestershire sauce4 ,add beans and mix lightly4 ,pour into a baking dish4 ,crumble bacon and sprinkle over the top4 ,bake #bj minutes at #cej;,f4 7moderate oven74 ,or heat in a fry pan on top of range1 and serve with bacon crumbled over the top4 ,menu ,suggestion ,serve with hot cornbread1 carrot and cabbage slaw1 with baked custard for dessert4 ,for ,variety ,hot ,bean ,salad4--,omit molasses1 add cup vinegar and cup water1 and cook until the liquid is absorbed4 ,to complete the meal serve quick-cooked green cabbage1 crisp strips of celery and carrots1 and pumpkin pie with cheese4 ,creole ,beans4--,to #b cups cooked beans add teaspoon salt1 cup each chopped green pepper and onion1 and #a cup canned tomatoes4 ,bake at #cej ,f4 7moderate oven7 #a hour4 ,soybean chop suey #a green pepper1 shredded #a cups shredded onion #a tablespoons cooking fat or oil cup diced celery #a cups cooked dry soybeans #a cups meat broth teaspoon salt #b teaspoons cornstarch #b tablespoons water #a cup quartered radishes or sliced carrots ,soy sauce ,cook green pepper and onion in the fat or oil in a fry pan #c or #d minutes1 turning them often4 ,add celery1 soybeans1 broth1 and salt4 7,canned bouillon or bouillon cubes and water may be used in place of broth47 ,cover and simmer #e to #h minutes4 ,blend cornstarch with water1 stir into the mixture1 and cook until thickened4 ,add radishes or carrots and soy sauce to taste4 ,menu ,suggestion ,serve with hot flaky rice1 pineapple and cottage cheese salad1 with ice cream for dessert4 ,another ,soybean ,recipe ,soybean ,souffle4--,to #b cups cooked dry soybeans1 ground or sieved1 add #b beaten egg yolks4 ,season with chopped onion1 parsley1 salt1 and pepper4 ,fold in stiffly beaten whites of eggs4 ,pour into a greased baking dish and bake at #cej;,f4 7moderate oven7 about #cj minutes or until set4 ,bean chowder #a cup dry beans #a quart water cup chopped carrots cup cooked or canned tomatoes1 or #a cup chopped raw tomatoes #a onion1 finely chopped cup shredded green pepper #a tablespoon flour #a cups milk ,salt and pepper ,boil beans in water for #b minutes4 ,remove from heat1 cover1 and soak #a hour or overnight4 ,cook beans in covered pan until they begin to soften4 ,add vegetables2 cook until tender4 ,mix flour with a little water and stir into vegetables4 ,cook #aj minutes longer1 stirring occasionally to prevent sticking4 ,add milk and seasonings1 heat to boiling1 and serve4 ,menu ,suggestion ,serve with a peanut-and-fruit salad--sections of grapefruit and orange--and for dessert1 prune whip with custard sauce4 ,for ,variety ,baked ,bean ,chowder4--,use leftover baked beans4 ,cook cup diced carrots1 cup green pepper1 and #a onion in #a cups water1 until tender4 ,add cup canned tomatoes1 #b cups baked beans1 and seasonings1 and reheat4 ,blend #a tablespoon flour and #b tablespoons cold water and stir into the vegetables4 ,cook #aj minutes4 ,add #a cups of milk2 reheat4 ,savory bean stew #a cup dry beans or whole peas #a quart water cup diced salt pork cup chopped onion pound chopped beef #b to #b cups cooked or canned tomatoes1 or #b to #c cups chopped raw tomatoes ,salt and pepper ,boil beans or peas in the water #b minutes4 ,remove from heat1 cover1 and soak #a hour or overnight4 ,fry salt pork until crisp1 remove from pan1 and brown onion in the fat4 ,add meat and stir and cook slowly a few minutes4 ,combine all ingredients1 season1 and simmer until meat is tender and flavors are blended4 ,menu ,suggestion ,serve with squash1 a shredded raw vegetable salad1 and lemon sponge pudding4 ,for ,variety ,chili ,con ,carne4--,add #b to #d teaspoons chili powder and a little garlic to recipe4 ,red kidney1 and the pink beans of the ,west1 are favorites for this dish4 ,hopping ,john4--,add cup dry blackeye peas to #b cups ham broth4 ,boil #b minutes1 soak #a hour or overnight4 ,cook covered until almost tender4 ,add cup raw rice1 cup chopped cooked ham4 ,cook gently #bj to #cj minutes4 ,the broth should be almost gone when the rice is tender4 ,bread and other cereal foods 444 ,illustration3 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 meals4 ,griddlecakes1 toast1 or oatmeal is a favorite breakfast dish4 ,and sandwiches1 spaghetti1 or macaroni may form the bulk of a noon or evening meal4 ,bread and other cereal foods do not provide large amounts of protein in any one serving4 ,but1 because we eat bread and other cereals so often1 grain foods contribute a fourth of the protein in diets in this country4 ,the cereal foods also contribute to our diets more calories1 more iron1 and more thiamine than any other group of foods4 ,grains cannot make an adequate main dish unless eaten in large quantities or combined with protein-rich foods4 ,a few figures on grain proteins may be helpful4 ,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 bone4 ,you would need to eat one-third of the loaf1 seven or eight slices1 for as much protein as you get in a fourth pound of the meat--an average serving4 ,a pound loaf of white bread contains somewhat less protein than a pound whole-wheat loaf4 ,the use of nonfat dry milk solids in bread increases quantity and quality of proteins slightly4 ,proteins from bread and other cereal foods are not of as high quality as proteins of animal products1 although some are better than others4 ,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 cereals4 ,milk1 eggs1 soy flour or grits1 meat1 or fish help to bring up the protein content and protein value of a cereal main dish4 ,familiar examples of the cereal-extended main dishes are creamed chicken or fish--or meat in brown sauce--served with toast1 noodles1 spaghetti1 rice1 or hominy grits4 ,other popular combinations of cereals with high-protein foods are scrapple1 macaroni or rice with cheese1 eggs with toast1 and meat loaf or patties with breadcrumbs4 ,and we are also extending high-protein foods with cereals when we add biscuit to the meat stew1 dumplings to stewed chicken1 and waffles to the breakfast or supper sausages4 ,oatmeal griddlecakes with sausages #b cups milk #b cups quick-cooking oats cup sifted flour #b teaspoons baking powder #a teaspoon salt #b eggs1 separated cup cooking fat or oil ,cooked sausages ,heat milk and pour it over the oats4 ,allow to cool4 ,sift together flour1 baking powder1 and salt4 ,beat egg yolks and add to oat mixture4 ,add melted fat or oil and stir in dry ingredients4 ,fold in stiffly beaten egg whites4 ,drop the batter by spoonfuls on a hot greased griddle4 ,when the surface is covered with bubbles1 turn and brown on the other side4 ,oatmeal griddlecakes take longer to brown than plain griddlecakes4 ,menu ,suggestion ,serve the griddlecakes with sirup and the sausages4 ,the rest of the meal may be a large fruit and carrot salad and gingerbread4 ,for ,variety ,apple ,griddlecakes4--,add teaspoon cinnamon1 #b tablespoons brown sugar1 and #a cup finely chopped1 pared apples to the batter before adding egg whites4 ,french toast with tomato-meat sauce #b eggs cup milk teaspoon salt #h slices bread ,cooking fat or oil ,beat eggs1 add milk and salt4 ,dip bread quickly into mixture4 ,brown on both sides in a little fat or oil1 using moderate heat4 ,tomato-meat sauce #b cups canned tomatoes or #b cups chopped raw tomatoes pound chopped raw beef #b tablespoons chopped onion #b tablespoons chopped green pepper ,cooking fat or oil #a tablespoon flour ,salt and pepper ,if using raw tomatoes cook them until soft4 ,press tomatoes through a sieve4 ,brown beef1 onion1 and green pepper in the fat or oil4 ,blend in the flour1 add tomatoes slowly4 ,season4 ,cook and stir over low heat until as thick as desired4 ,menu ,suggestion ,serve with a green vegetable1 peanut and cabbage salad1 and fruit and cheese for dessert4 ,for ,variety ,serve the toast with cheese sauce and omit dessert cheese4 ,whole-wheat scrapple #b pounds fresh pork 7bony cut7 #a quarts water #a cups uncooked fine whole-wheat cereal #a small onion1 chopped fine ,salt and pepper ,cook pork slowly in the water until the meat drops from the bones4 ,strain off the broth4 ,separate bones from meat1 taking care to get out all the tiny pieces4 ,cut meat fine4 ,add water to the broth1 if necessary1 to make #a quart4 ,bring to boil and slowly stir in the cereal4 ,cook until the mixture is thickened1 stirring constantly4 ,add meat and onion4 ,cook #ae minutes longer1 stirring frequently4 ,season with salt and pepper4 ,pour the mixture into loaf pans and let stand until cool and firm4 ,to serve1 slice scrapple and brown slowly on both sides in a hot fry pan4 ,if the scrapple is rich with fat1 extra fat is not needed for browning4 ,menu ,suggestion ,serve with baked sweetpotatoes1 scalloped or fried apples or applesauce1 a green salad1 and lemon meringue pie4 ,for ,variety ,one cup cornmeal may be used instead of #a cups whole-wheat cereal4 ,rice with chicken #a cups diced leftover cooked chicken ,chicken bones ,salt #a onion1 chopped fine #a tablespoons chicken fat cup raw rice ,grated cheese ,this dish may be made with more or less than #a cups chicken1 but this amount is needed to give enough protein for a main dish for four persons4 ,cover bones with water and simmer an hour or longer4 ,drain off the broth4 ,add any leftover chicken gravy and water1 if needed1 to make #a quart broth4 ,add salt to taste4 ,in a large fry pan1 cook onion a few minutes in chicken fat1 add broth4 ,when it boils up rapidly1 add the rice slowly4 ,cover the pan4 ,simmer rice about #be minutes or until the grains swell and become soft4 ,stir with a fork from time to time to keep the rice from sticking4 ,by the time the rice is done1 it will have absorbed the broth1 and the grains will be large and separate4 ,then add the pieces of chicken and more salt if needed4 ,turn mixture onto a hot platter1 and sprinkle generously with grated cheese4 ,menu ,suggestion ,serve with spinach and hard-cooked egg1 celery and carrot sticks1 fruit pickle1 and apple or peach dumpling or pie4 ,noodles1 western style #c ounces noodles 7about #a cups broken noodles7 small green pepper1 diced #a tablespoons bacon fat or meat drippings #a tablespoons flour #b cups cooked or canned tomatoes1 or #b cups raw tomatoes cut in pieces #a tablespoon finely chopped parsley #a cup chipped corned beef1 spiced ham1 or dried beef teaspoon salt ,pepper ,cook noodles #aj minutes in boiling salted water4 ,drain4 ,cook green pepper in fat in large fry pan until tender4 ,blend in flour and add other ingredients4 ,simmer #e minutes to thicken4 ,add salt and pepper4 ,add noodles and simmer #aj minutes longer4 ,menu ,suggestion ,serve with cooked cabbage sprinkled with cheese1 and cooked carrots4 ,add a salad of apple1 celery1 and raisins1 and have jellyroll for dessert4 ,noodles in ,another ,way ,noodle ,omelet4--,drain the cooked noodles2 fry in a little fat or oil until golden brown4 ,add to #d eggs1 lightly beaten and seasoned with salt and pepper4 ,turn back into fry pan1 and cook slowly until brown on bottom and set on top4 ,fold onto a hot platter4 ,tamale pie #a cup cornmeal #c cups boiling water #a teaspoons salt #a onion1 chopped #a green pepper1 chopped #c tablespoons cooking fat or oil pound chopped raw meat1 or #a cups chopped cooked meat #a cups drained canned or cooked tomatoes ,chili powder and salt to taste ,stir cornmeal slowly into rapidly boiling salted water4 ,bring to boil over direct heat4 ,cover1 and cook #de minutes over boiling water1 stirring occasionally4 ,cook onion and green pepper in fat or oil until tender2 remove4 ,add meat to fat4 ,if raw meat is used1 cook until done4 ,add remaining ingredients and heat thoroughly4 ,pour a layer of the cooked cornmeal into a greased baking dish1 add meat mixture1 and cover with the rest of the cornmeal4 ,bake at #djj ,f4 7hot oven7 #cj minutes4 ,menu ,suggestion ,serve with crisp green salad with cheese dressing1 and cherry tart4 ,other ,meat ,pies ,leftover meat1 gravy1 and cooked vegetables may be used in meat pies4 ,heat together1 put into a baking dish1 and cover with rounds of baking-powder biscuit dough4 ,bake at #dej ,f4 7very hot oven74 ,lunch-box main dishes 444 ,illustration3 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 table4 ,for lunch-box foods are necessarily limited to those that can be held for several hours without spoiling or losing their freshness4 ,but there are foods that pack well1 and ways to vary them1 so packed lunches need not be monotonous4 ,sandwiches tend to be the 8backbone0 of the lunch-box meal4 ,and when the fillings are high in protein foods--meats1 eggs1 cheese1 fish1 peanut butter1 baked beans--they really are main dishes4 ,to increase the protein value of these sandwiches1 be generous with the filling4 ,one-fourth cup of filling1 spread clear to the edge of the bread1 or #b slices of meat or cheese1 is not too much4 ,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 filling4 ,use centers as bread crumbs4 ,provide variety in sandwiches by using different kinds of bread4 ,for instance1 8cheese on rye0 is a favorite1 but cheese on raisin bread or ,boston brown bread may be a welcome change4 ,vary the fillings--spread salad dressing or prepared mustard1 topped with sliced cucumber or a lettuce leaf1 over the meat or cheese2 spread a thin layer of jelly over the peanut butter4 ,try different kinds of cheese4 ,or make a cheese spread3 ,put cheese through the food chopper and add jam or mashed cooked fruit1 or salad dressing with chopped onion or sweet pickle4 ,for food value and variety1 pack a salad of raw fruits or vegetables with the sandwich lunch4 ,if the sandwiches are a little low in protein1 include cottage cheese in the salad4 ,even with dressing and greens1 salad travels well in a covered container of paper1 glass1 or plastic4 ,hot soups1 stews1 or chowders--made with meats1 fish1 or beans--are good winter additions to the sandwich lunch4 ,an individual-size insulated bottle or wide-mouth container for them may be a good investment1 if these hot dishes cannot be bought at school or at work4 ,moist1 soft sandwich filling or salad mixtures made with finely chopped meat1 eggs1 or fish with salad dressing spoil quickly when temperatures are high4 ,refrigerate all such mixtures immediately after buying or making them and use them within #b days4 ,lunches containing these mixtures are best refrigerated if they have to stand more than #c or #d hours before they are eaten4 ,salads ,ham and ,egg4--,for each serving1 use #a chopped hard-cooked egg1 cup chopped cooked ham4 ,add onion1 celery1 green pepper1 pickle1 and salad dressing to taste4 ,meat and ,macaroni4--,mix equal parts of cooked meat and macaroni4 ,add chopped pickles and celery and moisten with salad dressing4 ,meat and ,bean4--,use shredded chipped beef1 or chopped cooked corned beef4 ,mix with any kind of cooked dry beans2 add diced onion and tart dressing4 ,potato ,with ,meat4--,mix cut-up ham or crumbled bacon with potatoes4 ,add cut-up pickles1 celery1 onion1 and salad dressing4 ,meat and ,fruit4--,mix any cut-up cooked meat with celery and raisins or raw dried apricots4 ,add salt and salad dressing as needed4 ,egg and ,beet4--,combine sliced hard-cooked eggs and pickled beets4 ,add shredded endive or other salad greens4 ,pack dressing separately4 ,kidney ,bean4--,combine drained cooked kidney beans1 cut-up celery1 dill pickles1 and cubed cheese4 ,add mayonnaise4 ,fish4--,shred leftover cooked fish--halibut1 salmon1 or sardines4 ,combine with cut-up celery1 cooked peas1 lemon juice1 and salad dressing4 ,chicken4--,mix equal parts of cut-up cooked chicken and crisp celery4 ,add salad dressing and thin slices of sweet pickle or stuffed olives4 ,sandwich fillings ,sliced ,meat or ,cheese4--,use two slices with vegetables between4 ,good combinations are3 ,beef with parsley or thinly sliced tomato and salad dressing2 tongue with watercress and salad dressing or prepared mustard2 cheese with either of the above combinations1 or with jam1 jelly1 or marmalade4 ,bacon4--,crumble crisp fried bacon1 and add it to one of the following3 ,cottage cheese1 sliced tomato1 diced hard-cooked egg1 raw carrots1 onion1 sweet or dill pickles4 ,baked ,bean4--,mash cold baked beans and moisten with thick chili sauce4 ,add diced sweet pickle and thinly sliced onion or cucumber4 ,peanut ,butter4--,mix equal parts of peanut butter and chopped raisins or other raw dried fruit4 ,or1 mix the peanut butter with diced pickle and chopped onion4 ,cheese ,salad4--,dice cheese fine4 ,add a little chopped onion and green pepper or parsley1 season1 and moisten with salad dressing4 ,cottage ,cheese4--,mix cottage cheese with cut-up celery1 a little grated carrot1 diced pickles1 and nuts4 ,fish4--,mix flaked cooked fish with chopped cabbage1 salad dressing1 and salt to taste4 ,or mash sardines with hard-cooked egg4 ,egg4--,combine diced hard-cooked egg1 celery1 and pickles with prepared mustard and salad dressing4 ,other main dishes for the lunch box ,hot ,soup4--,add thin slices of frankfurter or ,vienna sausage to split-pea or bean soup4 ,pack some cheese to go with vegetable or cream soup or corn chowder4 ,heat soups very hot2 pack in insulated container4 ,meat ,stews4--,a favorite stew with vegetables and gravy1 kept hot in an insulated container until lunch time1 is a welcome winter dish4 ,baked ,beans1 ,corned ,beef ,hash1 ,creamed ,meats1 or ,eggs4--,these are cold-weather dishes4 ,pack hot in special insulated container4 ,cheese4--,a large slice of cheese or serving of cottage cheese teams well with fruit in summer lunches4 ,deviled ,eggs4--,mash1 season1 and moisten hard-cooked egg yolks as usual4 ,add finely chopped peanuts or cooked meat before stuffing the egg whites with the yolk mixture4 ,chicken or ,chop4--,yesterday's drumstick or pork chop makes a main dish to eat out of hand4 ,sliced ,meat4--,spread two slices of ham or other meat with chopped vegetables and salad dressing4 ,roll1 and fasten with toothpicks4 ,smoked ,fish4--,bone and skin pieces2 pack by themselves4 ,drain oil-packed sardines2 wrap well4 ,luncheon ,meats4--,many ready-to-serve meats--liver sausage1 bologna1 salami1 spiced meat loaves--give as high protein value per pound as fresh meats4 ,keep cold1 add to lunch last4 ,to complete the lunch-box meal ,plan the lunch-box meal to include contrasts in flavors and textures4 ,it is more appetizing when it contains something moist to offset the dry foods1 tart foods to offset the sweet1 and crisp foods as well as soft4 ,relishes4--,raw vegetables and pickles add crispness to the sandwich lunch4 ,try carrot and celery sticks1 pieces of cauliflower or turnip1 sliced cucumber or onion1 or crisp lettuce leaves rolled together4 ,desserts4--,with soup or salad1 use cake or cookies for contrast4 ,if the main dish is sandwiches1 choose a juicy fresh fruit4 ,fresh fruits are easy to pack and popular4 ,as a change from the often-used apples1 oranges1 and bananas1 try plums1 grapes1 and pears in season4 ,baked and canned fruits travel well in covered containers--glass1 plastic1 or paper4 ,try an occasional baked pear or peach1 as well as apple4 ,sweet fruit desserts like pie or fruitcake or fruit-filled cookies taste best after a tart salad or a milk-flavored soup4 ,baked custards are good to use when the main dish is low in protein4 ,it is best not to use cake with cream filling1 or cream pie or cream puffs4 ,the fillings spoil easily in hot weather1 or even in winter if the lunch is not kept in a cool place4 ,index to ,recipes ,page ,bean7s71 dry-- baked1 chili1 with hamburger #cg baked1 quick #ch chowder #ci creole #ch hopping john #ci hot pot #cg salad1 hot #ch soup #cg stew1 savory #ci ,see also ,soybean4 8,boiled0 dinner #h ,cheese-- baked with macaroni #cd cottage1 in salads #ce cottage1 sandwich #ce fondue #cd puff #cd rabbit 7rarebit7 #ce ,chicken-- a la king #bj curried #ag steamed #af stewed #af timbales #bj with dumplings #af with rice #db ,chili con carne #ci ,chop suey-- meat #ai vegetable with soybeans #ch ,dumplings #af ,egg7s7-- and toast special #bi deviled1 hot #bi eggaroni #ca in potato nests #cb omelet-- noodle #dc spanish #ca scrambled-- mexican #bi with luncheon meat #cj with potatoes #cb shirred-- on spinach #cj with cheese #cj ,fish-- and noodles #bd and potato puffs #bd baked in milk #be balls #bd fillets-- fried #be oven-fried #be stuffed #bf patties #bd with curry sauce #bg ,see also ,salmon2 ,shrimp2 ,tuna4 ,frankfurter and potato soup #bb ,french toast with tomato-meat sauce #da ,griddlecakes-- apple #da oatmeal1 with sausages #da ,ham and scalloped potatoes #ac ,hash-- browned #ai cakes #ai ,hopping john #ci ,kidney stew #i ,lamb1 curried #ba ,lentil soup #cg ,liver loaf #ad ,lunch-box suggestions #de1 #df ,macaroni and cheese1 baked #cd ,meat-- and mashed potato pie #ac and potato cakes #ac balls and tomato sauce #h hamburger1 with chili beans #cg hash #ai loaf1 soy #i luncheon-- and scrambled eggs #cj 8birds0 #ba broiled #ba cups #ba salad #ba patties1 scotch #h pies #ac1 #ba1 #dc potatoburgers #ac tomato-meat sauce #da ,see also ,kidney2 ,lamb2 ,liver2 ,pork4 ,noodle7s7-- and fish #bd omelet #dc western style #dc ,pea7s71 dry-- hopping john #ci hot pot #cg soup #cg stew1 savory #ci ,peppers1 green1 stuffed #bb ,pork-- and potato fry #ai scrapple #db shoulder1 stuffed #aj souffle #bb spareribs1 sweet-sour #aj ,potato7es7-- and egg scramble #cb and frankfurter soup #bb and meat cakes #ac and meat pie #ac and pork fry #ai meat-potatoburgers #ac nests with eggs #cb scalloped with ham #ac ,poultry4 ,see ,chicken2 ,turkey4 ,rice with chicken #db ,salads-- bean1 hot #ch cottage cheese #ce lunch-box #de luncheon meat #ba tuna1 jellied #be ,salmon-- loaf #bf with rice and tomatoes #bg ,sandwich fillings #de ,sauce-- spanish #ad tomato-meat #da ,sausage with sweetpotato and apple #aa ,scrapple1 whole-wheat #db ,shrimp with curry sauce #bg ,soup-- bean or pea #cg bean chowder #ci beet #ab frankfurter and potato #bb hot pot #cg lentil #cg main-dish #ab onion #ab split-pea #cg ,soybean-- chop suey #ch souffle #ch ,soy meat loaf #i ,spareribs-- baked #aj in 8boiled0 dinner #h sweet-sour #aj ,steak-- spanish #aa swiss #aa with brown gravy #aa with onion gravy #aa ,stew-- bean #ci beef1 brown #ab green-tomato #ab kidney #i lamb or veal #ab with hamburger #ab ,stuffing1 savory #aj ,tamale pie #dc ,tongue-and-corn casserole #ad ,tuna salad1 jellied #be ,turkey-- roast half #ag roast quarter #ag ,this is a ,consumer ,service of ,,usda ,u4,s4 ,,government ,,printing ,,office3 #aifb ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4