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■ I I ■ —IVCT^ft'VU* . KeVfcaieui ippr- Meal
The Secrefs of How To Buy
housewife, fhe you’ve seen the markings below count¬
Tf tfmes vnu’re a meat’you But do know just what
less on buy. you
^YoTshould SrSt-SriurSKfinTS because they’re your guide to quality, n^Vket-size flavor and
book ‘ The Modern Meat Cookbook,” by Jeannette Frank, just
by Dell Laurel Editions (50?).
The fully illustrated
book covers buying, cooking, of
storing and serving all kinds
meats, fresh and frozen. It in- .
eludes chapters on menu plan¬
ning, barbecuing, using spices
and herbs, plus hundreds of re¬
cipes for delicious, inexpensive
meat meals.
To really get the most for hex
money when buying meat, the
book points out, every house¬
,
wife, should have a basic know¬
ledge of the grades of meat
available. Here, the government
marks on meat (right) are a con¬
venient and accurate guide.
The “USDA” on the markings
Stands for U. S. Department of
Agriculture, whose experts have
dnspected and graded-each piece
of meat before it is displayed
4n your neighborhood store,
ffhe words “Prime," Choice,
'“Good,” “Standard," etc., show
the quality of the meat.
“Prime” is the highest quality
meat sold, and consequently the
highest priced. It comes from
young, grain - fed animals.
“Choice," the most contains popular
grade sold in markets,
less fat than “Prime,” but is usu¬
ally tender and juicy. ‘‘Good, ’
much leaner than “Choice,” is
high in protein and nutritive
value, and is an excellent buy
at its usually low prices. “Stand¬
ard” (which applies only to
beef) comes from younger ani
mala not grain-fed, while "Com¬
mercial” grade comes from irry
•lean, older animals.
In “The Modem Meat Cook
fcpgk”, ^iss.fjrank explains that
ZJ inis weather chart prepared by the National l otion Council,
Memphis, Tenn., explains forecast terms dealing with showers. The
chart fs based on a fist of terms devised by the U. $. Weather Bureau
to assist farmers and agriculture workers. f
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Mi
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f for It's Dad barbecue ■■ . - don time his again) Time J ^
to chef's hat
and apian, and demonstrate his
^.culinary coal grill. prowess Have fun, with but a play char¬
ts it
i safe. Trim meat of excess fat;
else drippings will cause flare
ups—and keep guests up-wind
Planning evening eBcM from grill so they won't be
on bothered by smoke and heat.
Provide atmosphere with a
little mood moslc.Hev* gueift
br'ng their favorite “old-time"
recordings^ Offer prizes for
me most nostalgic music.
And for a truly succulent
dish, try Danish Spit
broiled spareribs basted
with a Cherry Kijafa Bar¬
becue Sauce. You'll find
the wine's unusual blend
of tort ond sweet gives
the spareribs a delicious,
subtly different, flavor.
To prepare, cut slits in ribs and weave on spit, Inserting cooked
pitted prunes (tender, not soft] between ribs. Spit broil as di¬
rected basting every IS minutes with mixture of % cup Kijafa
wine, / 2 teaspoon dry mustard and I teaspoon soft. Allow % to
1 hour per pound. £
Kijafa wine also makes a wonderful smSMKOoler- chilled fey
'tielf °n Ihe rocks; mixed with your choice of^jin-rum or vodka
and the juice of half a lime; or os a toll drink with soda and a
dash of lemon juice. j ,
THE fSMWKU&S (ifiA.) COCKIER
^ -
lUSDA
PRIME
lUSDA )USDA' GOOD
CHOICE
^-a.--A
lUSDA
(COMRCL! j2s
Your Guidos to Moat Valuo
only 22% of every meat animal
is used for expensive cuts such
as tenderloin, sirloin and po ter
house. The remaining 78% is
less tender, but just as nutriti¬
ous and frequently more flavor¬
ful. Most important, it is less
expensive. feature of “The
The unique Cookbook” is its
Modern Meat tender,
emphasis on preparing meals
delicious, budget-smart
using these inexpensive cuts.
The secret: use of meat tender¬
izes which breaks down the
tough muscular tissue in meat
before it is cooked.
Many of the recipes in “The
Modern Meat Cookbook” make
use of this modern-day kitchen
aid. All the recipes make liberal
use of the flair and imagination
that can turn “everyday” meat
meal* into festive—and inex¬
pensive—treats,
Get The Most From Ch orcoal Fires
--
Come summer, life centers around a charcoal
l ‘extra fire. But barbecues and picnics have something
when the fire's right. Make sure you use
{enough charcoal to last for all the cooking.
Before putting meats on to cook,
make sure charcoal is reduced
to glowing coals with a brush of
white ash on top. Remember:
this usually takes 30 minutes to Sometimes meat fat “charg¬
.an hour. es"' the coals to produce
flames that can ruin a meal.
When this happens, dip a
whisk broom in water, brush
it lightly over the coals. Dan¬
ger's gone and cooking goes
on I
Special easy-to-light charcoal in
clean, attractive paper bags can be
picked up at your favorite retail store.
~ The bags are convenient to handle
m and available in all sizes.
Two Chevy middleweights prove their rawhide stamina! Ha 1 ' •
Top hands hauls! t
on
Ask any trucker who’s been over
Wolf Creek Pass, 10,850 feet up
in in the San Juans: a 9-mile pull to
the summit and low gear all the
way down. Mr, C. H. Phillips of
Alamosa, Colorado, has a 6408
and a 6503 Chevrolet truck that
are up over this route the year
round, taking sheep and beef to
pasture, later marketing the stock
in Denver. In less than a year, year,
, .. .. . ______
his Chevy middleweights have
averaged about 50,000 miles of
o tough for a Chevrolet truck! 4
See your local authorized Chevrolet dealer
Stamey Chevrolet Company
Phone 5--2511 Cleveland, Go.
Tips For A Backyard Luau
A Luau tsay it: Loo-wow J the is
the traditional feast of
South Sea Islands. Ancient
islanders reclined on the floor
In a joyful, relaxing atmos¬
phere of exotic floral decora¬
tions, and ate their way
through sumptuous foods.
The traditional drink served
throughout a Luau is Rum Punch.
Surround the base of a wooden
bowl with coconuts, bananas,
leaves, flowers."Make 'coconuts punch cups
from sawed-ln-half (al¬
low to dry till meat comes loose
from shell). A favorite recipe calls
for: 1 fifth Myers Rum, juice, 1 2 oz.
Curacao, 1 cup orange cup
lemon juice, 1 cup lime and juice, % bottle 1 cup
pineapple juice, all ingredient* to¬
white wine. Mix
gether thoroughly and pour over
large piece chill of for ice 1 in hour. .punch Garnish bowl.
Allow to
with thin slices of fresh pineapple.
Serves 12.
If Individual drinks are desired, serve exotic Frangi-Pangis in’
frosted cocktail glasses. To make, blend 1 jigger Wolfschmidt
Vodka, 1 jigger pineapple juice, % jigger lime juice, and dash
of sugar. Mix with Ice In shaker or blender.
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suxtBf k-aigoild V HDDS
this kind of treatment-and
they’re going stronger than eyer!
Watch u Chevy r'i______ trucks t____i._ at work
out in range country. It’s a sight
to see the way they pack into
high-up mountain pastures and
handle through brush and rock
like a cowman’s favorite cutting
horse. Take any truck work for
that matter. Chevy middleweights
probably probably handle handle a a bigger bigger variety variety
of jobs than any trucks alive,
About anything you name, includ-
! I,
The beauty and dramatic ef¬
fect of a Luau can be repro¬
duced in your own backyard
with a little planning. Many
required foods are now avail¬
able in supermarkets. Flowers
and leaves on fences and
hedges seta south-seas "tone.”
Leis—Hawaiian flower neck¬
laces—can be made by remov¬
ing stems from asters or
daisies, threading needle the blos¬ and
soms with large
straw thread.
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ing work that used to be reserved
strictly strictly for for bijrver bigger SB rivs rigs uga. When When vvuen a a a
truck’s built the way a Chevy is
lean-muscled it and rawhide-tough’
takes to ugly trails the same
way most trucks roll over the
highway. It just keeps looking goinsr
without a big to-do but
good every mile of the way How
they do it is your Chevrolet deal
er’s supply"details'and'‘'specKToM department He’ll be glad to
on the type of models you need.