Unusual Meats

SOME meat foods that have always been considered delicacies by the most discriminating, epicures of Europe, and that have been used in many delicious dishes by famous hotel chefs in the United States, have been neglected by the American housewife.

Fancy Meats, as they are known to the trade, consisting principally of livers, hearts, brains, melts, and kidneys, have not been given the place on the menus in this country that they deserve. Because of their perishable nature, it was not until recent years possible at all times to deliver them in perfect condition. With the use of modem refrigeration in plant, car, and branch house, we are able to promise prompt delivery, at all seasons, of these meat products at the very height of their perfection.

When your dealer opens a case of Swift & Company's Fancy Meats to fill your order, he, finds a product that was under the watchful eye of United States Government Inspectors during, its progress through a plant equipped with every known device for insuring perfect cleanliness; a product that was packed in a new cloth and paper lined wood case, and promptly frozen; then shipped in a refrigerator car as spotlessly clean as soap and hot water could make it; stored in a branch-house cooler maintained with great care at a low temperature, and delivered in a condition guaranteed to be perfect.

This booklet contains a few new recipes by Mrs. Harriet Ellsworth Coates, the well-known authority on domestic science. These dishes have been given careful study and trial and will be found to be unusually palatable and very nutritious. Similar recipes can be found in most cook books, in many magazines, and in the daily newspapers.

The use of Fancy Meats, in attractive ways, such as are herein described, will give a pleasing, variety to the home menu, will result in a very decided reduction in the cost of the meat item of the family budget, and will help the solution of the present world problem of food production.

If your dealer does not have a full assortment of these products, he will be glad to get them promptly for you from, our conveniently located branch.

WASH and dry the melts and remove the outside skin. Chop two ounces of suet; mix it with two cupfuls of bread crumbs in a bowl; add one tablespoonful of chopped parsley, half a teaspoonful of savory herbs, the thinly peeled rind of half a lemon, salt, and pepper; beat one egg and stir in. Spread the melts with this forcemeat; roll it up in a bolster-like shape ; tie round with string, and skewer it. Put it in a roasting pan; pour drippings over the top; put it in the oven, and cook for about two hours. Baste frequently while cooking. Serve on hot dish; garnish with parsley. Make a brown gravy with the drippings in the pan; strain and serve in sauce tureen.

Melts are considered a rare treat at "killing time " in every farm home. City housewives may now secure them the year round and will find beef, pork, or sheep melts both wholesome and delicious.

WASH and dry melts and remove all thick outside skin; cut into squares; put into a bowl, add a crushed clove of g,arlic, two cloves, six peppercorns, one bay-leaf, sprig, of parsley, one sliced onion, salt, and one-half cup vinegar. Let melts remain in this for three hours, turning, occasionally. When ready to cook, drain meat, dry, and fry in butter; take up meat and fry one onion in the sauce butter; add a tablespoonful of flour, and brown; stir in the strained liquid that melts were soaked in and two cups of stock. Put melts into this and simmer slowly for about two hours. Remove them, strain sauce, put the meat into dish, pour sauce over, garnish round with boiled string beans.

All Swift & Company Fancy Meats are from Government inspected animals, freshly frozen, transported in refrigerator cars to our branches throughout the country and handled under refrigeration until they reach the retailer.

Boil the sheep's brains, chop them and put into a saucepan with some slices of ham, a chopped onion, salt, and pepper; Keat in a cup of cream, and serve on fried bread with grated yolk of hard-boiled egg on top.

Omelette Belvidere — Dice half cupful of cooked brains; melt two tablespoonfuls of butter; put in brains; stir for a few minutes; add three tablespoonfuls cream, season with salt and pepper; keep hot. Beat four eg,g,s, season to taste, melt one tablespoonful of butter; when hot, pour in eggs; stir until it begins to set round edge; place brain stew in center, roll quickly into oval shape, turn onto hot dish, pour remainder of sauce round. Garnish with watercress.

Brains are rapidly coming into favor throughout he United States as a tasty, savory meat food. You may secure calf, beef, pork, or sheep brains. They are freshly frozen and packed in sanitary tin pails.

Soak sweetbreads in cold water for an hour. Put into saucepan with cold water to cover. Bring to boil. Take up, press till cold, trim, remove fat and gristle.

Make a bed at bottom of saucepan with onion, carrots, and turnips diced, string beans cut into short lengths, green peas, and a bouquet of herbs. Add some good stock. Lay sweetbreads on this, put on lid of saucepan, braise slowly for thirty minutes.

Cook mixed vegetables separately; string beans, green peas, white turnips, and carrots. When cooked, mix together and keep hot. Put slice of fried bread on hot dish, dress sweetbreads on it. Reduce liquor to glaze. Coat sweetbreads. Garnish with watercress. Put groups of vegetables around dish. Pour sauce around. serve hot.

Sweetbreads are delicacies that enable the discriminating housewife to vary her menus with certain success. Either beef or calf sweetbreads will answer this need.

Scald pork lips. Scrape, wash and put into stewpan of cold water and bring to a boil. Strain, cover again with cold water, simmer till the lips are tender. Take up. Wash two quarts of spinach thoroughly and put into stewpan in the pork lips liquor. When cooked, drain thoroughly, add salt, pepper, a little grated onion, juice of half a lemon. Turn out onto a hot dish in a mound shape. Arrange pork lips in circles and sprinkle with grated cheese. Serve mustard sauce for the pork lips in separate dish.

Mustard Sauce — Cream two tablespoonfuls butter. Add the juice of one raw onion, salt, spoonful cayenne pepper, one of salt, a tablespoonful of prepared mustard, mix with vinegar to soft paste.

Pork lips offer a high food value at a very low cost. Serve them as directed above and surprise your family. They make an appetizing dish.