DISH CUT Sautéed Pork Chops Chops Breaded Pork Chops with Tomato Sauce Loin Chops Pork Steak Steak cut from shoulder { Loin, Boston butt, shoulder, Roast Pork with Apple Sauce { 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 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. _Armour’s Fresh and Cured Pork products assure satisfaction_ EXTRA MEAT PORTIONS The extra meat portions are all the edible parts of the animal not included in the list of regular cuts. They are nutritious protein foods. A great variety of inexpensive and tasty dishes can be made with the various extra meat portions. This will add distinction and variety to your menus. EXTRA BEEF AND VEAL PORTIONS