Most for your money cookbook

Slowly brown 1^4 pounds of tails in a little fat, with a chopped onion; season with pepper and }i teaspoon sage or thyme to each pound of tails. Add i cup boiling water, cover closely and simmer very slowly until tender, salting while cooking. PORK KIDNEY Split kidney, remove skin and core, cut in y^ inch slices, season and dredge with flour. Heat i tablespoons bacon fat, brown a minced onion in it and a clove of garlic if you wish, then brown the kidney slices. They will make their own gravy, which is better if yi cup of strained tomatoes is added. PORK CHOPS AND APPLES Trim some of the fat from 4 pork chops, season with salt and pepper, and lay in a baking dish. Cover with thin slices of greening apples; sprinkle with a very little sugar, just to make the apples brown, and dot with butter. Bake in a hot oven until apples begin to get tender, then pour in sufficient cider to make a gravy. Bake another half hour. FRIED PORK CHOPS WITH SAUERKRAUT 6 chops seasoned with salt and pepper, dredged with flour and fried in hot fat. Parboil i pound sauerkraut. Remove chops from frying pan, put in kraut and fry until brown. Serve with chops and mashed potatoes. STUFFED PORK CHOPS Make a stuffing of minced ham or left-over meat, bread crumbs and onions, or use any preferred mixture. Pile some of the mixture in center of a thin pork chop, lay another on top, sandwich-wise, press together and fasten well with toothpicks. Fry in butter or bacon fat, or bake in gravy. SPARERIBS WITH BEANS AND SAUERKRAUT I POUND NAVY BEANS 12 PEPPERCORNS 1 POUNDS SPARERIBS 8 SMALL POTATOES I QUART SAUERKRAUT SALT Soak beans over night, parboil and then cook until nearly tender. Or open i cans of pork and beans. Mix cut-up spareribs with sauerkraut and peppercorns and simmer in own juices for }4. hour. Stir in the beans, with a little of their liquor, imbed the potatoes in the mixture, and simmer 40 minutes. Taste before potatoes are done and add salt carefully, the amount needed depending on how salty the kraut is. This dish is not worth making unless eight people are to be served. GRILLED SPARERIBS Do not cut them up. Rub with garlic, sprinkle well with pepper and lemon juice, and let stand half an hour. Put under medium grill and turn often, seasoning with salt while grilling. ROAST PORK REHEATED Fry a large onion in bacon fat or butter. Slice another and boil without covering. Mash both together through a sieve. Heat pork slices in bacon fat or butter, pour onions over and simmer a few minutes, seasoning with a little salt, and pepper to taste. XI. JVatch Your JVeight! We're so used to reading articles about reducing, instead of keeping healthily plump, that the phrase "watch your weight" makes us think we're going to be advised not to get fat. But we advise our readers to get as much to eat as they can, and '* watch your weight" to us means — be on the lookout against underweight in buying food stuffs, either from stores or pushcarts, though under frantic competition you can hardly blame a pushcarteer for taking any sort of advantage — to keep alive.