-----------+----------------------+------------------------------ NAME | Characteristics | USE | | | | -----------+----------------------+------------------------------ Kidneys | Easily cooked | Sautéed, stewed, braised, en | | Brochette Lungs | Needs careful cooking| Casseroles, baked Heart | Long, slow cooking | Stuffed, baked, braised Liver | Easily prepared | Sautéed, boiled, baked Head | Requires spec. care | Baked, stewed, stewed with | in prep. | dumplings Brains | Needs care in | Creamed, scrambled with eggs, | preparation | fried, rissoles Tongue | Easily cook’d, care | Boiled, braised, smoked | necess’ry | Milts | Easily prepared | Sautéed, fried with onions Sweetbreads| Need care in | Creamed, braised | preparation | Fries | Easily prepared | Fried Feet | Needs long, slow | Boiled with dumplings, boiled | cooking | with vegetables -----------+----------------------+------------------------------
_Serve ~some~ one of the Extra Meat Portions at least once every week_
Ham and bacon are two of the most popular foods in the American market. These tasty staple foods serve a double purpose. While they are perhaps the most satisfactory stimulators of a dull appetite, they are such hearty foods that in proper combination they easily satisfy the most ravenous appetite.
Hams smoked in the stockinet covering retain their shape and keep moist and juicy to the last slice. The covering should be left on the raw ham and folded or tied over the cut surface so the ham will retain all the delicate nut flavor given by our special cure and expert handling.
The ideal ham is firm, moist, juicy, tender and of medium weight, not too fat or too lean. The stockinet covering keeps the selected ham moist and firm.
Ham in some form is a welcome part of either breakfast, luncheon or dinner several days every week.
Bacon should be fine and firm—it is selected to suit varying tastes and may be purchased with either the fat or lean predominating or evenly distributed. Through the smoking process certain changes take place in meats which render them more easily digested, hence bacon is one of the most easily digested and savory forms of fat. As sources of heat and energy, bacon and ham rank high.