Meat saving is to be accomplished in various ways:

1. By doing without Pork, Beef, Mutton.

2. By using meat less frequently - In "meatless days."

3. By serving smaller portions.

4. By using meat extenders, such as a dish of rice, tomatoes and a little meat.

5. By using substitutes such as cheese, eggs, fish, game, poultry, dried beans and peas.

Meat Extenders Tamale Pie (Serves 6)

2 cups cornmeal 2 teaspoons salt 6 cups boiling water 1 onion 1 tablespoon fat

1 pound Hamburger steak

2 cups tomatoes

teaspoon Cayenne pepper, or 1 small chopped sweet pepper 1 teaspoon salt

Make a mush by stirring the cornmeal and 1 teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes. Brown the onion in the fat, add the Hamburger steak and stir until the red color disappears. Add the tomato, pepper and salt. Grease a baking-dish, put in a layer of cornmeal mush, add the seasoned meat, and cover with mush. Bake 30 minutes.

Beef Stew

1 pound beef

4 potatoes cut in quarters

peck green peas or 1 can

1 cup carrots cut up small 1 teaspoon salt

Cut meat in small pieces and brown in the fat from the meat. Simmer in 2 quarts of water for 1 hour. Add the peas and carrots and cook for hour, then add the potatoes. If canned peas are used, add them 10 minutes before serving. Serve when potatoes are done.

Variations

1. The Meat. - This may be any kind and more or less than a pound may be used. Use the cheap cuts, the flank, rump, neck, or brisket. The long, slow cooking makes them tender. Game and poultry are good.

2. Potatoes and barley may be used or barley alone, or rice, hominy, or macaroni.

3. Vegetables. - Carrots, turnips, onions, peas, beans, cabbage, tomatoes are good, canned or fresh. Use one or more of these, as you wish.

4. Parsley, celery tops, onion tops, seasoning herbs, or chopped sweet peppers add to the flavor.

5. Many left-overs may be used - not only meat and vegetables, but rice or hominy.

Substitutes Fish Chowder

1 three-pound fish

4 tablespoons drippings

1 medium onion, chopped fine

1 quart sliced potatoes 3 cups hot milk

Skin and bone the fish, and cut into inch cubes. Cover the bone and trimmings with cold water and let simmer for hour. Cook the onion in the fat for 5 minutes, then pour into a stew pan.

Parboil the sliced potatoes for 5 minutes, then drain and add layers of fish and potatoes to the fat and onion in the stew pan. Season each layer with salt and pepper.

Strain the liquor in which the fish bones have been cooking over all, and cook about 20 minutes until fish and potatoes are tender. Then add the scalded milk. If desired thicker, sprinkle a little cornmeal between each layer of fish and potatoes.

Baked Salt Fish

2 cups salt fish (flaked)

2 cups cold mashed potatoes

1 pint milk

2 eggs

2 to 3 tablespoons of drippings

- Soak the flaked fish in cold water over night or freshen the fish by boiling up several times in fresh water (usually 3 times is sufficient). Then simmer until tender. Drain off the water. Mix the potatoes with the milk, eggs, fat and seasoning. Add the fish, turn into a greased baking dish and bake hour.