Lamb and mutton afford welcome meat dishes. Lamb is most easily digested and very nutritious.
From a standpoint of economics, the increased use of lamb and mutton results in greater production of wool.
In the menu, lamb and mutton should hold a permanent place because of the number of attractive and wholesome dishes they afford. The crown roast of lamb is a decorative and delicious dish. The leg of lamb and shoulder roll are just of the right size to be convenient for the average family. With a sauce of tart jelly accompanying, they make an excellent special or company dinner dish. There are the loin chops; “French” and “American” rib chops, delicious morsels when broiled; the shoulder, which may be made into a mock duck that would deceive the most observant; the neck and other cuts, which make delicious stews, ragouts and broth. Twice a week is not too often to have lamb in the menu.
| DISH | CUT |
| Roast Lamb with Mint Sauce | Leg—shoulder roll—crown ribs |
| Braised Lamb with Currant Jelly | Shoulder |
| Boiled Lamb with Caper Sauce | Shoulder—leg |
| Sauté of Lamb | Shoulder |
| Epigramme of Lamb | Breast |
| Curried Lamb | Left-over |
| Ragout of Lamb | Left-over—chuck—neck |
| Irish Stew | Neck—breast |
| Roast Saddle of Mutton | Saddle |
| Broiled Chops | Loin or rib chops |
| Breaded Lamb Chops | Loin or rib chops |
| Lamb Steak | Steaks cut from leg |
| Lamb Croquettes | Left-over lamb or mutton |
| Barbecue of Lamb | Leg—Loin—Shoulder |
| Casserole of Lamb | Neck—shoulder—chuck |
The story of pork in the menu takes us back to the days when the Chinese people discovered the goodness of roast pork when the house burned and accidentally resulted in the first “burnt pig.” Every house in the village was soon in ashes to supply every inhabitant with the delicacy, and its popularity has steadily increased.
Like all meat, pork is classed among the protein foods and builds body tissue. Because of its high percentage of fat, it also supplies heat and energy to the body.
The U. S. Government Inspection stamp guarantees the wholesomeness of the pork you buy.
The digestibility of pork depends largely upon proper cooking—it should be thoroughly cooked in a slow oven. Smoked pork, in the form of ham and bacon, is very easily digested, this being due to the curing and smoking.
In planning the menu including pork, include vegetables containing considerable water, such as cabbage or greens, and tart fruit and spicy dessert. Such a combination will complete a meal rich in food value and satisfying to the appetite.
| DISH | CUT | |
| Sautéed Pork Chops | Chops | |
| Breaded Pork Chops with Tomato Sauce | Loin Chops | |
| Pork Steak | Steak cut from shoulder | |
| Roast Pork with Apple Sauce | Loin, Boston butt, shoulder, tenderloin, blade butt, green ham | |
| Stuffed Pork Tenderloin | Tenderloin | |
| Pork Tenderloin with Sweet Potatoes | Tenderloin | |
| Crown Roast of Pork | Crown prepared from ribs | |
| Spareribs and Sauer Kraut | Spareribs | |
| Boiled Pork with Vegetables | Neck, belly, hocks, feet, tails, jowl, snout, ears | |
| Breaded Pork Cutlets | Shoulder | |
| Roast Boston Butt | Boston butt | |
| Hot Pork Sandwiches | Roast pork | |
| Cold Pork Sandwiches | Boiled green ham | |
| Creamed Pork in Patties | —Lean loin, (use left-over) | |
| Pork Rissoles | ||
Fish is an easily assimilated protein food and is sufficient for the main dish of the meal occasionally. See cook books, referred to on page 28, for cookery methods.
Fresh fish of many varieties are available only to those who live near the great bodies of water. The national producer, however, by canning makes it possible for all housewives, regardless of residence, to have these valuable foods at any season. The process of canning is done with the utmost attention to every detail necessary to produce a perfect product.
The best quality of various kinds of fish are selected, canned, and transported to all parts of the country. The housewife has but to exercise her ability in attractive service and correct combination when using these foods. The nationally recognized brands of shrimp, sardines, lobster, clams, and salmon are found in every quality retail store throughout our country.