Evening Star Newspaper, August 5, 1927, Page 22

FOO Here Are Some Appetizi Prepared and Much Variety. All sorts of fish steamed, baked. planke scalloped, served in cream, made into ramekins, croquettes, salads, served Mot or cold in jelly, and pofted and pickled. At a home dinner fish t the place of E and butter, s, green vegetables and fruit. Do not serve a sweet or heavy dessert at the close of a fish din- ner, as the combination is not good Coffee may be served, but tea shoul De avoided with may be hoiled, i. stuffed, Good Fish Chowder. Fish chowder makes one of the mosts place ing and desirable of fish dishes. ke, use one and one-half pounds sh ‘fish. Cod or haddock is the Xkind generally preferred for chowder, but any kind of fi dried or canned fish will do i large flakes of meat and a few bones which Iy picked out before the is combined with the other in- gredients, or, if you prefer, use a quart of clams instead of the fish In addition to the one and one-ha'f pounds of fish you will need six potatoes, peeled and cut in small i one onion sliced, rrots cut in pieces, cne-fourth pound of salt pork, three cupfuls of milk, and pepper. Cut the pork in small pieces and fry with the chopped onion for five minutes. Put the pork. onions, carrots, and potatoes in a ket- tle and cover with boiling water. Cook until the vegetables are tender Add the milk and the fish, which has been removed from the bones, and cut in small pieces. Cook until the fish is tender, or for about ten minutes, Chowde® can be thickened with flour, but most people prefer to add crackers, in imitation of the fishermen, who always used pilot bread. For this quantity of chowder need about nine good-sized Split them so that they will soak up the liquid evenly and not be soft on the outside and dry inside. Add them to the chowder a few minutes before serving. If flour is used for thicken- ing, mix three tablespoonfuls of flour with about one-half a cupful of milk, stir it into the chowder, and allow it to cook for a few minutes. If you prefer a chowder made with toma- toes, use two and one-half cupfuls of stewed and strained tomatoes instead of the milk, Stuffed Cod Steaks. For this dish choose slices of fresh cod about one inch in_thickness. Those from the thick end are most suitable, as the flaps can then en- close the stuffing. If the slices are cut nearer the tail, remove the hone to make an opening for the stuffing. ‘Wash, scale, and dry three slices of fresh codfish, make the stuffing, then melt some butter or good dripping in a deep baking tin. Stuff the slices of codfish, folding the flaps around the stuffing, then secure with a small skewer. If the pieces of fish are from the tail end, fill the cavities with the stuffing. Brush over the slices of fish with the hot fat and sprinkle some browned crumbs over the surface. Place the slices in the hot fat in the pan and bake in a moderate oven for about half an hour, the time depend- ing upon the thickness of the fish. Baste occasionally with the hot fat to prevent the surface from becoming dry. Serve with sauce. The Stuffing.—Mix one and one-half ounces of white bread crumbs with one ounce of suet, one small teaspoon- ful of chopped parsley, one-half a teaspoonful of mixed herbs, the grated rind of one lemon, and egg, or milk for mixing. Season Wwith pepper and salt. ‘The Sauce.—Mix one-half a pint of fish liquor and milk, or one-half a pint of milk alone. Three-fourths ounce of flour, three-fourths ounce of butter, two or three drops of lemon juice, and pepper and salt. When cooked, add one teaspoonful of an- chovy essence, enough to give an agreeablt flavor, the amount varying with individual taste. Garnish the fish with slices of lemon and some parsley. White Fish Souffle. Free about ten ounces of cooked white fish from skin and bone, chop it finely, then pound it with one-half a gill of white sauce and the yolks of two eggs, then rub through a sieve. Season with pepper and salt and add one teaspoonful of chopped parsley and a little finely grated lemon rind. ‘Whip one-half a gill of cream slightly, whip the whites of the eggs stiffi and stir them and the cream care fully and evenly into the mixture. Half fill a greased china souffle case or a fireproof china dish with the souffle mixture and bake it in a mod- erate oven until well risen and slight- ly browned. Garnish with parsley and serve at once. Smoked haddock may be substituted in place of the white fish and makes an excellent variety. Savory Baked Fish. Rub a baking dish with shortening, then place in the dish a thick slice or a solid filet of fresh fish. Scrape on a little onion juice if liked, and add a few slices of green pepper. |PLANNING A Meal planning in Midsummer has one great advantage. There is no other time of year when the question of variety is so easy. Almost without thinking we can plan delicious meals, varying both fruits and vegetables so frequently as to give even appetite 1o excuse for di Merely beca of this richness, however, we must not fall into_the way of taking things too easily. Now while we have so much at hand is the very time to exercise our ingenuity. By this I do not mean to indulge in unusual combinations nor to think up complicated dishes. The chief gifts of re fruits and vegetables, e should be served as simply In this connection T might call at- tention to the fact that vegetables are frequently planned to be served with a simple butter sauce and that fruits appear most often in their natural state or in combination with frozen dishes. This rule of simplici even with salads. Some v holds good one has said that the one who first made a fruit| salad is guilty of crime. 1 do not sub- scribe to this, since I think a nicely made fruit is often an ad vantage in tha takes the place Footprints on the sends of Time® I try to make with enivs lame — Instead I just collect the dust OFf others on - the road to Fame. two cupfuls | D PAGE. ng Dishes Which May Be Which Furnish | Make a broth with the trimmings of the fish, a slice of onion and a piece Pour a little broth over and let cook in the oven for |about twenty minutes, hasting _with | the broth three times. Pour off the | broth, add enough more to make two | cupfuls, thicken it with three table- spoonfuls of shortening creamed with {one-fourth cupful of barley or rye | flour, half a teaspoonful of salt, and {2 dash of pepper Meanwhile cook | one pint of potatoes, cut in cubes, in | boili alted water. Drain. season with salt and chopped parsley, and around the fish on a hot dish. Serve the sauce in a bowl Good Fish Stuffing. Mix two cupfuls of soft bread | crumbs with two teaspoonfuls of | chopped onion, one teaspoonful of salt |and pepper, two teaspoonfuls of |lemon juice, ‘and three tablespoonfuls of melted fat. Delicious Shell Fish. Scallops in Shells. callops must be | very fresh before using, the same as | with any fish. 1f the fish is in good condition, the roe is a bright orange in color and the flesh a good white color, lops can be served either in their own shells or in small fire- proof china shells. Allow about two callops to each shell. 1f the shells | have not already been opened, open | them and remove the fish. Carefully remove the black part and cut away | the fringe-like body surrounding the fish. Wash thoroughly in cold water to free from grit and sand. Scrub and wash the deeper shells which are to be used and dry them. Drop about twelve scallops into boiling water and scald for about five minutes, then re- move and dry them and chop them ather fine. Season with pepper and chopped parsley and lemon ‘e. Grease the shelis well with but- ter and sprinkle over them some fresh white bread crumbs. Fill the shells with the mixture, moisten with a li tle good and well seasond white sauce, sprinkle the surface lightly with white crumbs, and add a few tiny pieces of butter, or melt the butter and sprinkle it over the crumbs. Bake in a mod- erate oven for about twenty minutes until the surface is well browned. FOOD PRICES STEADY AT CENTER MARKET Meat Continues at Level of Last Week—Asparagus Is About Gone. Prices on foodstuffs at Center Mar- ket this week are the same gener; as those quoted last weck, in spite of what the merchants term as “the peak of the dull season.” Also, pre ent indications are, the dealers say. that there will be few changes in prices next week. Meats, which took a jump last week, continue on the level they reached then. The best zrade of porterhouse steak continues to bring 65 cents a pound, sirloin 55, and round 4 Other prices are quoted on the meat market as follows: Prime ribs, 40 cents a pound; chuck 30; three-cornered, veal chops, b veal cutlets, 60; veal roast, 35; lamh chops, 60 to 65: lamb leg, 45 and 50; breast lamb, 20; lamb shoulder, 30 and 35; shoulder, 35; pork chops, 40, and roast pork, 35. There has been a slight increase in the wholesale price of pork, the dealers say, but not enough to affect the retail prices in_the fmmediate’ future. Poultry remains the same as it was last week, with the exception of a reduction of from 50 to 45 cents a pound on frying size chickens. Baking size remain ‘at 45 cents a pound, while stewing size chickens and ducks both sell for 40 cents a pound. Dairy products also are the same, with prices quoted as follows: Best butter, 55 and 60 cents a pound; best eggs, 40 and 45 a dozen; American cheese, 45, and imported cheese from 70 cents to $1 a pound. The same variety of fruits and vege- tables are to be found, with prices about the same. although there have been several small reductions and one Increase, the latter being on red rasp- berries, which are reported to be very scarce and selling at 75 cents a quart, which is 15 cents higher than last week’s quotations. There are no more black raspberries on the market. Blackberries continue at 25 cents a quart. Lettuce is selling from 15 to 25 cents a head, equaling last week’s low price and 5 cents under high for last week. Corn is selling four ears for 25 cents instead of three for 25, as it sold last Serve in the shells. Garnish with parsley and slices of lemon. If over- cooked the scallops will be tough. Shell Fish Salad.—This is a combina- tion of rice and canned fish, lobster, crab or shrimp. One-half a cupful of rice should be cooked in a quart of rapidly boiling salted water until ten- der, then rinsed, drained, and mixed with one and one-half cupfuls of either fish that has been looked over and flaked in pieces convenient for serv- ing. Mix with plain mayonnaise or with any of the mayonnaise variations. Russian dressing is especially good with this salad, served on cold crisp lettuce leaves with a garnish of water- cress and hard-boiled eggs. Broiled Lobster.—Cut a cooked lob- ster in halves lengthwise, carefully removing all the uneatable parts, open it out flat, dot butter over it, dust with pepper, and place the halves of the lobster just as they are on a broiler, and let the contents heat slowly over a clear fire. When quite hot serve on a hot dish garnished with parsley and seasoned with lemon juice, : Lobster in Pastry Shells.—Fill the pastry shells with the following mix- ture: Make a white sauce by melting two tablespoonfuls of butter and thickening it with two tablespoonfuls of flour and- a little cayenne pepper and a dash of lemon juice, then.one quart of rich milk or thin cream. When this mixture has boiled until it is thick and smooth, pour it over the finely cut lobster. Deviled Crabs.—The following is for one dozen crabs. Use one-half a cup- ful of milk, four eggs, one-half a cup- ful of rolled bread crumbs, half a cupful of butter and salt and pepper. Boil the crabs for twenty minutes and remove the meat from the shells, beat the eggs, rub the butter and crumbs together, and mix all the ingredients together. Clean the shells and fill them with the mixture, then put them in the oven and brown. = Crab meat for the filling of chilled tomato shells is very much improved by the addition of a taste of chili sauce added to the mayonnaise with which the stuffing is’ held together. Creamed Crab Meat.—Two table- spoonfuls of butter, one-half a cupful of bread crumbs, one cupful of cream, and one-half a teaspoonful of dry mustard. Put these ingredients in a dish and let them come to a boil, then stir in two cupfuls of crab meat. Add the beaten yolks of two eggs, salt and pepper, and a couple of drops of tabasco sauce. Serve at once. Clam Fritters.—Make a batter of two well beaten eggs, half a cupful of milk, a tablespoonful of melted but- ter, and a_cupful of flour. Sift with the flour half a teaspoonful of salt, a teaspoonful of baking powder, and a little pepper if liked. Add a dozen or more clams, chopped and seasoned with salt, pepper, and lemon juice. WEEK’S FOOD of both the salad and the dessert | courses and supplies besides many of | the most needed elements. I do think, however, that the plain salads served at dinner should be simple and that frequent repetition here is less unap- petizing than in almost any other department of-meal planning. Take the matter of water cress. This ap- pears very frequently. The pungent flavor of cress gives it appetizing qualities and its mineral and vitamin content and its alkaline reaction are %0 unusual as to make it worth while to serve this green or salad plant as frequently as possible. Speaking of cress, it is used twice— once in the form of sandwiches and once as a plain salad. This brings up a point that is applicable to any food. For example, it is difficult to purchase little enough of any one food to serve only at one meal. The ingenuity of the housewife will de- termine whether to serve the same food at the next meal and whether it will be welcomed by her family. If the too speedy reappearance of® any one food is likely to cause a rift in the family lute, then the next question to arise is that of refrigeration. Skill- ful use of ice, whether manufactured or natural, will go far toward solving the problem of “left overs.” Left overs should be served with discretion. There is no denying the fact twice cooked foods are less digestible than those that are freshly prepared and therefore one should not oflfi; these to young children or in- valids. Chiffon Pie. Separate three eggs and beat the yolks until creamy. Add two-thirds of a cupful of granulated sugar, then the juice and grated rind of one lemon, the yellow part of the rind | only. Cook in a double boiler until thick, stirring constantly. Beat the whites until very stiff and add the remaining sugar. Beat until well mixed, then fold into the yellow mix- week, and Summer squash is selling three for 25 instead of two for 25. Other prices in.the fruit and vege- table market remain substantially the same. New potatoes are selling 6 pounds for 25 cents, and sweet pota- toes are to be had at 3 pounds for a quarter. Spinach is selling at 15 cents a pound. Other prices quoted: Celery, 10 and 25 cents a bunch; out-of-door cucumbers, 5 and 8 cents aplece; asparagus, 50 cents a bunch (about gone);’ peas. 15 cents a pound; eggplant, 15 and 25 cents apiece; tema- toes. 2 pounds for 25 cents. Oranges continue at 75 cents a dozen; apples, 5 cents each; grapes, 35 cents a quart, or for 1% pounds; gooseberries, 25 cents a quart; peaches, yellow, 10 for 25 cents and 35 cents for 10 white ones. Watermelons remain at 85 and 90 cents each and honeydew melons at 85 and 60 cents each, and currants 25 cents a box. o Apricots, Beef, Celery. Soak in water overnight a scant cupful of dried apricots. Brown in the bottom of a hot kettle three pounds of steak cut in two-inch squares. Add a cupful of chopped celery and the softened apricots. Cover all with hot water or gravy, or a mixture of both, and season with salt, pepper, a tablespoonful of grated onion or the fat white stalks of a bunch of leeks, also a few shreds of fresh Jdemon rind. Cover and let sim- mer until the meat is cooked. Serve in a.border of rice or mashed potato. " | ach. FOOD AND HEALTH BY WINIFRED STUART GIBBS./ Food Specialist. 1t is very nice to receive a letter afking several questions because this means that any discussion is apt to be of interest to a number of per- sons. One correspondgnt must have real- ed this fact becfuse he asks plenty | of_questions! | king the first’ question, he asks | for foods that should be avoided when there is an acid condition of the stom- I prefer to give a list of foods » eat when such a condition exists rather than th to avoid. Here is a diet list for acid stomach: Cream | ot vegetable soups, tender celery, well | cooked and strained corn, peas, greens, squash, asparagus and _ potatoes, |fNakes, shreds and puffed cereals, crusty bread and crisp toast, sweet apples, dates, fresh pears, very ripe bananas, cantaloupe, white grapes, buttermilk, milk, malted milk, ices combined with sweet fruit juices, cot- tage cheese, cream, plenty of butter and olive oil. In general, the diet should consist of foods which do not require much mastication and those that are not irritating or stimulating. The next question is, ‘“What should be the diet when the stomach muscles are flabby?" Luckily for my correspondent, the answer to the second question I have taken care of in the first question. Continuing his letter this particular questioner says that he works chiefly at farming and this may influence his condition for good or ill according to circumstances. If, for example, he is in a position to carry on the farm- ing work with moderation, the out-of- door exercises will be excellent. If, on the other hand, he must work early and late, as many farmers do, he may very easily over-tife himself and this must be guarded against as far as_possible, Finally, there is one last question. He asks if sirup and honey are good for him. I should say in general, nd. The entire diet scheme calls for as little sugar as possible and if my corre- spondent likes these two sweets as much as I do, he may be very apt to over-eat. His energy may be kept up by the wise use of the cereals spoken of. Their starch will serve partially, at least, to give him the “pep” for which sweets are so highly prized as a food. Besides this, there is a very wholesome form of sweet present in the fruits. Fruit sugar is concocted in a natural laboratory. It is digestible and energizing at one and the same time. TaKe dates, for example. These may be served chopped as a sandwich fill- ing or steamed and made into a de- licious marmalade for breagkfast toast. They are rich in sugar and are guar- anteed not to add to the trouble of any one suffering from the type of disturbance described by my corre- spondent. It is comforting to reflect that when nature deprives us of one food, she is apt to relent and say: Never mind, here is comething just as good!" (Copyright, 1927.) Lessons in English BY W. L. GORDO! Words often misused: Don’t say “it is more completely correct.” If it is “correct,” then ‘“more" “completely” are superfluous. Often mispronounced: Monarch. Pronounce mon-ark, o as in ‘“on,” a unstressed, accent first syllable, Often mijsspelled: Unanimous; ni. Synonyms: Extract, draw, extort, wrench, uproot, extirpate, eradicate. Word study: “Use a word three times and it is yours.” Let us in- crease our vocabulary by mastering one word each day. Today's word: Restriction; limitation. “I shall not accept it if there are to be any restrictions.” and Aged slowly in wood for Do you know process that Pints, 15¢ - Vi Three Kinds to CIDER - AND REMEMBER— ture. Put into a baked ple shell and bake very slowly until nice and brown op top. This makes one ple. MALT - LAVOR Heinz Vinegar is so good because it is aged in wood—a patient, leisurely mellows and matures it? That is why it has the true bouquet, aroma and flavor which only slowly aged vinegar can have. Because of this, HeinzVinegar improves every sort of sauce and dressing. It brings out the natural flavors in green things. It makes a delicious salad dressing and gives a refreshing, inviting taste to ever so many hot weather dishes. Quarts, 25¢ HEINZ ne Suit All Tastes: ‘WHITB HEINZ 57 VARIETIES ARE REASONABLE IN PRICE If an elaborate salad is served, take into consideration all the ingredients. For example, a stuffed tomato salad may afford considerable food value, according to material used in stuffing. If the tomato is stuffed with chopped chicken or other meat, combine with celery, and then the combination af- fords what might be called a balanced dish. The tomato itself is rich in vitamins and mineral salts. The chicken or other meat stuffing would provide body-building material, while the oil represented in the salad dress- ing gives energy, and so on. The point is to think of a dish in relation to all its component parts and in re- lation to food value of the meal as a whole. There are more or less standardized recipes for Spring salad and for Win- ter salad, but not so many for Sum- mer salads. Winter salads, for ex- ample, are usually composed of boiled and diced Winter vegetables, such as carrots, cabbage and heets. The very name Spring salad brings up visions of bulky Spring greens. In planning Summer salads one should think of the best use to make of Summer vege- tables and fruits. A fruit salad, for example, if properly made, will take the place of two courses at dinner, since no dessert is required. Perhaps the best Summer salad of all has for its basis crisp lettuce with the addi- tion of salad plants, like cress. ‘Warm days are a good time in which to plan to have souffles. Prune souffle, or prune whip, as it is often called, is a popular Winter dessert, but during this season of delicious Summer fruits any number of varia- tions may be mada Almost any mashed and sweetened fruit lends it- self to whipping into stiffly beaten egg whites. The fact that such a dish provides a dessert containing both body-bujlding foods in the egg whites and body-regulating foods in the fruit makes an especially desirable type. Don’t forget the difference between ice creams and water ices. Frozen desserts are very desirable for Sum- mertime, but one should plan them in accordance with the general character of the meal at which they are to ap- pear. For example, when the meal has been composed of rather concen- trated foods, serve a water ice or sherbet. After-a lighter meal, such as luncheon or supper, the more nourish- ing frozen puddings may be served. Developing the possibilities of a dish or favorite food combination is an art in itself and one very well worth cultivating. Enjoyment of simple lemonade leads to the gesire to con- coct as many fruitades as possible. Old-fashioned blanc mange may be considered the mother of innumerable puddings, since the addition of differ- ent flavors, a variety of fruits for sauces, and so on, may result in a long list of “new dishes.” The more original these are the more delighted will be ,the family, although the housewife will do well to avoid “weird"” combination Answers to Food Questions Answers io readers’ auestions regarding diet, wi'l be given by Winifred Stuart Gibbs, food "specialist. writer and lecturer on nu- trition. ~ Questions should ‘accompanied by a self-addressed envelope. as only those of ‘eneral interest will be answered in this column: others will be answered through the ' mail. Every effort will be ma answer questions promptly. but we bespeak the Indulgence of our readers for anv unavoidable delay. The number of Iotters received is large and each must take ita_turn—Address: Winifred Stuart Gibbs. 468 Fourth avenue. New York City. My dentist has just told me that my children must have food contain: ing a great deal of lime or their teeth will be soft all their lives. They are so young that I am told there is yet time to take this precaution. On’the other hand, my husband is a | professional man and we are living | on a small income, as is usual in such cases. This means that I must make every penny count. Can you tell me the cheapest form in which to obtain lime foods?—MRS. T. B. “This is a question after my own heart. First of all, I am _interested in the children's diet and in their teeth. Next I have a particular flair for making the food allowance bring as much as possible in the way of nourishment, and, lastly, it gives me | an opportunity to air my views of | lime-bearing foods. I can answer the chief question of my correspondent quite simply, as follows: The cheapest source of food lime Is milk. When we remember that milk is algo rich in body-building ma- terial and in phosphorus that is es- | pecially needed for all the body cells, | to say nothing of its other advantages, it is easy to see why I take par- ticular joy referring to it as the cheapest source of food lime. Other lime-bearing foods are but- termilk, cheese, cabbage, beans, peas. ocatmeal, onions, celery, carrots, lima beans, graham bread, eggs, peanuts and lean beef Ts there any way in which I can compare the meals that I am serving with those planned by my sister-in- law so as to find out which of us is more nearly correct? She tells me, for instance, that all this talk about food values is nonsense and that I am very foolish to plan my meals so carefully. I should like to have a way of answering her that would make her understand the importance of such care.—~Mrs. L. T. Yes, indeed; such a comparison is not only practical, but quite easy. For instance, have your sister-in-law write out her meal plan for a week. Or, if she is not willing to do this, perhaps you can arrive at it in the course of conversation. the two, as follows: First check up and see which of you has provided a quart of milk a day for each child and a pint for each adult. Second, see which comes most nearly to fulfilling the rule that in the average family potatoes should Then make | out your own outline and compare | be served ol a da That dinner FOOD PAGE. i \ should have at least one green vege- table and that luncheon must have if possible a green vegetable and a salad. The next thing to check up is fruit. See whether your respective outlines provide fruit at least once a day and twice a day whenever possible. Check up on tea and coffee drinking by the children and see whether your plans call for a rigid discarding of these, so far as the young people are concerned. | Next comes fresh butter See if the | lists provide plenty of this and that | the desserts are simple in character, | with special emphasis on fruit des- | serts and plaln stewed fruits or fresh | fruits, or fruit ices or fruit cream: and cereal custards. The rule about | meat would be to serve it only once a day, and_then in only very mod- | erate quantities. | If gither one of your outlines meas- ures up along these lines you may | give the prize to the one who has followed them. Bran Nut Bread. Mix onefourth cupful of brown | sugar with one-half a cupful of sweet | milk and one-fourth cupful of mo- lasses, sifting into this mixture one cupful of bran, one teaspoonful of salt and two teaspoonfuls of baking powder. Dust with a little flour one- half a cupful of raisins and one-half a cupful of peacan nut meats chopped. Add one-half a cupful of water, mix, pour into a buttered bread pan and hake slowly for two hours. DAILY DIET RECIPE Sauce Tartare. Mayonnaise, 1 cup. Capers, 2 tablespoons. Olives, 2 tablespoons. Gherkins, 2 tablespoons. Chopped parsley, 1 tablespoon. Onion juice, % tablespoon. SERVES SIX PORTIONS. Chop capers, olives, gherkins and parsley very fine and add the onion juice. = Grated onfon could be substi- tuted. Fold into the mayonnaise and serve cold. DIET NOTE. If olive oil were used in the mayon- | naise, could be eaten by normal adult or one who wishes to gain weight. 1f a mineral oil were used, could be eaten by one wishing to lose weight. The olives, parsley and onion juice would furnish_some iron lime and vitamins B and C. Peach Tapioca. Place two cupfuls of sweet milk in a double bofler and stir in two table- spoonfuls of powdered tapico and cook until clear, then add the yolks of two eggs and cook for 10 minutes longer. Remove from the fire and flavor with ono teaspoonful of almond extract or vanilla. To one cupful of cut-up peaches add one-half a cupful of sugar, then stir into the tapico. Fold in the stiffy whipped whites of the eggs. Divide into dainty glasses and chill. 'If one desires, this may be topped with wirlpped cream. Summer days out of the Kitchen, SHREDDED EAT 12 0z. in Each Standard Packa Adads pleasure to your meals~, With crisp cool nourishment Whole wheat with milkaa fruit Good News = Thrifty - Housewives IGHT NOW every woman who fikes to please her family with the choicer Save money NOW on these two delicious meals Ia Ty this expenses. summer., meats can save money on her household This is a great ham and bacon year. 'I'haetwoseleetmatsmseflingnt’w cial-saving levels as compared with spe- last wives of this city serve more ham and bacon and serve them oftener, thus profit- ing by the excellent values which exist at this time. Mildly and sweetly cured, ham appeals strongly to the summer appetite. it in slices for a quick meal. Buy a half ham or a whole ham to give your family varied meals with minimum cooking effort. ‘Whole or half ham is easily used up and thoroughly enjoyable. If you want to serve meals that have a rélish and a zest—if you want to practice thrift and get more value for your money —serve ham and bacon. Buy for value. Ham and Bacon give you extra value now. THE MEAT TRADE and Bacon Ham Loaf . . 12 servings: Soak 1 cup bread mmbahl"mplmflklndzbmn” eggs. Grind together 1% lbs.caw ham, 1 Ibs.lean beef, 1sliceonion,¥ green, '« Combingtwomixtures pepper. thoroughly, shape into loaf, place in baking dish, bake in moderate oven (300°F) 30 minutes. Pour off any fat,add 1 cupthin tomato sauce and bake % hour longer. Tested recipes— at your own store—free. Ask for them.