Radio and television mirror (July-Dec 1942)

Even in these days of rising prices, there are economical cuts of meats that are delicious too — if only you know how to prepare them. Try a stuffed cushion shoulder roast (left), or a blade steak (below). TO provide nourishing, well balanced meals in these days of a mounting cost of living (25% higher than a year ago, according to current figures) is a task to tax the ingenuity of even the most economical housewife and perhaps nowhere in the budget is the difficulty more apparent than in -the expenditure for meat. And because meat is essential for the proper health of both adults and children I think it is a good thing to talk again this month, as we have before in the Cooking Corner, about the more economical cuts of meat. These less expensive cuts, food and health authorities agree, are just as nutritious as the expensive ones, so what the question narrows down to is that we are going to learn about the thrifty buys and how to prepare them so that we can maintain our same high standards of tasty and nourishing meals eve/i in the face of current and necessary economies. Since most of us think of steak when we think of meat, let's consider steak first. Forget that you. ever BY klTK SMITH RADIO MIRROR'S FOOD COUNSELOR Kate Smith's vacationing from her Friday night variety program, but broadcasts her daily talks at noon on CBS, sponsored by Genera/ Foods. heard of sirloin and tenderloin and ask your butcher for shoulder steaks, which you can get in veal and pork as well as in beef. There are two types of shoulder steaks — blade bone steak which you will know by the thin bone (the shoulder blade) running through it indicating that it was cut above the shoulder — and round bone steak, which comes from the portion below the shoulder. The cuts require long slow cooking to bring out their full flavor so instead of broiling or pan broiling them, braise them. Braised Veal Steak 1% lbs. round bone veal steak 1 green pepper (chopped fine) % cup water i/i cup vinegar or lemon juice 3 tbls. lard, suet or margarine 1 tbl. molasses Salt and pepper to taste 1 clove garlic In a heavy iron skillet brown the veal in the fat on both sides, browning the garlic at the same time. When brown, remove garlic, add remaining ingredients, cover and cook slowly until tender (about 1 hour). Never let the meat boil; slow cooking (about 180 degrees F. if you cook it on top of the stove, 325 to 350 degrees F. if you prefer to braise in the oven) will reward you with a dish of greater flavor and tenderness. Blade or round bone beef steak, chuck or flank, are excellent choices for Swiss steak. For this I use the same method as for braised veal steak with the following variations: Omit vinegar and molasses and use tomato juice or pulp or the liquid from cooked vegetables in place of water. I also add a chopped Continued on page 73 \ To cut down warm-weather fatigue, be sure to get plenty of Vitamin C (the body can't store it up, you know) by including citrus fruit in your daily menus. In addition to breakfast juices, serve cooling sherbet with a meat course, like the orange sherbet pictured with this month's cushion roast of lamb, and drink plenty of that alltime hot-weather favorite, lemonade. And you can do that even in these days of sugar rationing — for here is the recipe, and not a grain of sugar does it call for. Orange Sherbet 1% cups cam syrup IVi cups water Vb tap. salt Grated rind of 1 orange 1 Vi cups orange juice 1 tbl. lemon juice Boil corn syrup, water and salt together for 5 minutes. Add grated orange rind and cool. Add orange and lemon juice and strain. Freexe . in automatic refrigerator trays (at coldest point) until firm, stirring occasionally. To serve, scoop out orange baskets, chill and fill with sherbet, garnish with fancy cut lemon slices. Makes I quart sherbet. 42 RADIO AND TELEVISION MIRROR