Two Recipes Aimed to Cut Down Cost of the Meat Bills in 1920

Syracuse Herald, Syracuse, New York June 17, 1920, page 15

The Division of Women’s Activities, Department of Justice, believes that the cost of living, so far as meats are concerned, depends somewhat upon the individual housewife. If the woman who now confines her purchases to the so-called choice cuts of hindquarter meat will master the art of preparing palatably the inexpensive cuts from the forequarter, she will be able to effect a considerable saving.

These forequarter cuts have a satisfactory food value and, when properly prepared, are thoroughly appetizing. Thirty recipes recommended by the Division of Women’s Activities are thirty direct and practicable ways to save money on meat. They will suggest others. Two of the thirty are here given:

Brain Rissoles

  • 2 cups brains (or 1 whole brain)
  • 2 tablespoons chopped green pepper
  • 3/4 teaspoon salt
  • 1/2 cup thick white sauce

Put brains into a bowl of cold water with salt for thirty minutes, skin and remove fibre. Cook in water to cover fifteen minutes. Drain, chop, or put through a meat grinder, add seasoning and white sauce. Form into small balls: roll sheet of pie paste or short biscuit dough quite thin. Place the balls in a row equal distances apart. Place another sheet of paste over all. Stamp out with round cutter or cut them apart and press upper and lower apart and press upper and lower crusts together. Bake in a moderate oven. Brown in deep, hot vegetable, frying medium.

Baked Pig’s Head

One pig’s head, biscuit dough, salt and pepper.

Choose a pig’s head and clean very well. Parboil. Pat out biscuit dough and roll pig’s head in the dough. Bake until brown.

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