Browning Chief

LOOKING FOR WAYS to have meat on the menu and still live within an economical food budget?

Proper preparation of even the thriftiest cuts makes them simply delicious. Along with eating handsomely of these nutritious cuts, you may also want to take a few bows for keeping the budget straight-laced.

Some of the really economical cuts of meat are scarcely heard about, any more.

Many of the butchers don't stock them because the demand is low, but usually they're happy to get them simply for the asking.

Salt pork, for example, was an old-time favorite and grandmother knew how to prepare it deliciously.

Pork hocks are another tempting dish and so are lamb shanks.

Try some savory liver dishes, using beef or pork liver because they're more economical. Stretch inexpensive roast pork with clever dressing sticks and vegetables. All these will make a difference in how much more you get out of the meat dollar!

Salt Pork and Cream Gravy
(Serves 4)

1 pound salt pork
3/4 cup cornmeal
2 tablespoons fat
2 tablespoons flour
2 cups milk
Salt and pepper

Have salt pork cut in slices, 1/4-inch thick. Cover with hot water for a few minutes, then drain. Dip each piece in cornmeal and brown slowly in fat in skillet.

Drain off all but 2 tablespoons of the fat and mix in flour. Cook 2 minutes, stirring well, then add milk slowly and cook for 5 minutes.

Add salt and pepper, if needed.

Serve with onion slices, marinated in French Dressing and potatoes cooked in their jackets.

Pork Hocks, Sauerkraut
(Serves 4)

4-6 fresh pork hocks
1 tablespoon lard or drippings
2 medium onions, sliced
1/2 teaspoon salt
1 teaspoon pepper
1 cup boiling water
1 No. 2 can sauerkraut
1/2 teaspoon caraway seed

Brown pork hocks slowly in lard or drippings. Add sliced onion, salt, pepper and boiling water. Cover closely and cook slowly for 1 to 2 hours, or until meat is tender.

Add sauerkraut and cook until heated through.

Remove to hot platter.

Sprinkle caraway seed over sauerkraut before serving.

Pork Loin Roast

3-5 pound pork loin roast
Salt and pepper

Have backbone removed from pork loin. Season with salt and pepper. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the thermometer does not rest in fat or on bone. Do not cover. Roast in a moderate (350°F.) oven until meat thermometer registers 185°F.

Allow about 30 minutes to the pound for the roasting time.

Serve with lima beans, onion rings and these dressing sticks:

Dressing Sticks

4 cups soft bread crumbs
2 tablespoons finely cut parsley
3 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon thyme
1/4 teaspoon paprika
1 egg, slightly beaten
3 tablespoons hot water
3 tablespoons melted lard

Toss the dry ingredients together lightly. Stir in beaten egg, hot water and melted lard. Press dressing into shallow 5x7 inch pan and chill. Turn out on greased cookie sheet and cut into sticks 1x3 inches.

Bake in a moderate (350°F.) oven for 20 minutes.

Swiss Style Liver
(Serves 6-8)

1 1/2 pounds beef or pork liver
Flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons lard or drippings
2 onions, sliced
2 1/2 cups cooked or canned tomatoes

Buy liver in one piece. Dredge with flour mixed with salt and pepper. Brown liver in lard or drippings. Add onions and tomatoes, cover closely and cook in a moderate (350°F.) oven or simmer gently on top of range for 1 1/2 hours.

*Liver Roll-Ups
(Serves 4)

4 slices beef or pork liver, cut 1/4-inch thick
Salt, pepper, nutmeg, thyme
4 sausage links
4 slices bacon
2 tablespoons lard or drippings
3/4 cup boiling water
3 tablespoons worcestershire sauce
1 small bay leaf
1 whole clove
1 small clove garlic, minced
1 small onion, sliced
Flour for gravy

Remove any membrane from sliced liver. Sprinkle slices with salt, pepper, nutmeg and thyme.

Roll sausage link in each slice, then wrap with a bacon slice and fasten with toothpick. Brown the rolls on all sides in lard. Pour off drippings.

Add water, worcestershire sauce, bay leaf, clove, garlic and onion.

Cover and cook slowly for 30 minutes. Thicken liquid with flour for gravy.

LYNN SAYS:
Busy Days Require
Easily Prepared Meals

Use leftover slivered meat with potatoes in gravy: heat these to go over toast. Add buttered beets, orange salad and prune whip for a snappy dessert.

When you're going to be away from home most of the day, pre-pare food in advance or select quick-cooking foods that require little time. Here are suggestions that help you get meals in no time:

LYNN CHAMBERS' MENU
*Liver Roll-Ups
Baked Potatoes
Spinach Au Gratin
Perfection Salad
Hot Rolls
Blueberry Pie
Beverage
Recipe Given

While you broil fish, cook lima beans or reheat canned ones. Par-boiled potatoes fry in the skillet in drippings while you toss some greens for salad. Open a can of fruit or serve fresh fruits with cookies from the jar.

Put canned baked beans in a casserole and top with frankfurters and bake to heat through. Tomato aspic prepared in advance can contain bread and butter pickles.

Baked apples can be cooked the night before.