Most for your money cookbook

This is the original Western Sandwich which, with the present high price of ham, is about the only way we can get our national ham and eggs. Ever since Harvey of the railroad restaurants died with this last admonition "Slice the ham thin, boys!" it's been getting thinner and thinner; so any day now we can expect the southern makers of ham paste to sell a little blow-brush with it to blow a thin film of ham on our bread. CALVES' CHEEKS, CANNIBAL STYLE 6 calves' CHEEKS (3 POUNDs) MUSTARD SALT WORCESTERSHIRE, OR SOY SAUCE PEPPER, FRESHLY GROUND 2 ORANGES % POUND BUTTER, OR BACON I LEMON DRIPPING Have butcher clean cheeks and flatten them like veal cutlets with the side of his cleaver. Cut off any adhering skin or taste buds. Salt and pepper the cheeks well, using whole black peppers either freshly ground or pounded in a cloth, as much of the flavor of this delicate dish depends on the pepper sparkle. Dot with half the butter or bacon dripping and mustard, sprinkle on Worcestershire or soy sauce and put in roasting pan. Cut oranges and lemons in half, remove most of the yellow top skin, the oil of which is hard to digest, squeeze the citrus juices over the meat and put the white squeezed skins into spaces between meat in pan. Roast lo minutes, turn meat, dot with rest of butter or fat and roast lo more minutes. Turn meat again, put it under medium flame beneath the broiler, baste and turn several times while cooking it a final lo minutes. Most Kosher and Latin butchers carry calves' cheeks and also calves' feet, which are almost unknown in regular ioo% American butcher shops. So the cheeks are still as good a buy as calves* liver was before the medicos boosted the price to prohibitive heights. To keep this dish cheap, any tasty fat may be used in place of butter, and wine vinegar instead of oranges and lemons. But if you can afford it, use the butter and fruit, for the extra quality imparted by these is well worth the difference. Of course, any left-over cold cheek meat makes swell sandwiches, with a bit of pickle or chili sauce for piquance. SMOTHERED CALVES' CHEEKS 3 calves' cheeks (about lyi 1 SLICES BACON POUNDS I ONION, CHOPPED FINE % TEASPOON BLACK PEPPER 1 TABLESPOONS COOKING FAT }/i TEASPOON RED PEPPER 1 SCALLIONS, CHOPPED FINE 4 GARLIC CLOVES, CUT FINE I CUP TOMATO PULP 1 TEASPOONS VINEGAR, OR LEMON I TEASPOON SALT JUICE iy2 CUPS BOILING WATER Remove any rough skin from cheeks, cut the meat in pieces about I inch square and rub well with both kinds of pepper and the garlic. Put bacon in frying pan and cook crisp, remove it and fry onion in the bacon fat; add cooking fat, the seasoned meat and scallions. Return the fried bacon to the pan and cook everything together, shaking the pan and stirring until meat is lightly browned. Press tinned or cooked tomatoes through a sieve to make i cup of pulp. Add this pulp and the boiling water. Cover well and simmer 45 minutes, adding salt while cooking. This is a juicy stew, excellent for dunking.