Looking For Meat Serving Fork ? Then This is Where You Want to Be
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 Lunt Silver BELLE MEADE Cold Meat Serving Fork 324630  US $147.95
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 International INSPIRATION MAGNOLIA Serving Fork 249460 US $21.99
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 Oneida SILVER SHELL Cold Meat Serving Fork 501194 US $13.99
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 Lunt ENGLISH SHELL STERLING Cold Meat Fork 1227985 US $112.95
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 Lunt Silver WILLIAM MARY STERLING Serving Fork 327511 US $107.95
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 Oneida Silverplate WHITE ORCHID Serving Fork 503274 US $19.99
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 Oneida VIVANT Cold Meat Serving Fork 503042 US $107.95
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 Oneida STANTON HALL Cold Meat Serving Fork 501672 US $122.95
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 Oneida Silverplate SOUTH SEAS Serving Fork 501382 US $19.99
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 Reed Barton Sterling Silver MEAT FORK Georgian Rose 1941 714 gr US $60.00
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 Antique French Sterling Silver Serving Set 9 PS Box US $1,000.00
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 Sterling Gorham FAIRFAX COLD MEAT FORK US $135.00
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 Vintage Oneida Carlton Plate Mansfield 1932 Meat Fork FREE SHIP US $19.99
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 WM Rogers Wildwood silverplate 8 pieces 1958 US $20.70
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 Sterling Lunt ELOQUENCE SERVING COLD MEAT FORK No Mono US $138.00
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 INTERNATIONAL 1847 ROGERS SILVERPLATE c1937 FIRST LOVE MEAT SERVING FORK s US $24.99
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 LOTUS WALLACE STERLING COLD MEAT FORK NEW US $109.99
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 STERLING SILVER COLD MEAT FORK GRAPEVINE PATTERN US $38.88
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 Sterling serving pieces Lot of 2 meat fork Pie server US $12.06
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 TOWLE STERLING SILVER COLD MEAT FORK SILVER FLUTES NO MONO 8 3 8 US $89.99
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 1847 Rogers REMEMBRANCE Silverplate Set of 44 US $225.00
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 CARAVEL GEORG JENSEN STERLING SILVER FLATWARE SET US $11,995.00
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 Gorham Cambridge Antique Sterling COLD MEATserving fork with gold wash US $75.00
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 TROY WALLACE SERVING FORK SILVERPLATE K1212 US $24.99
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Corn Meal Will Stretch Meat Dishes
High on the list of foods that are plentiful, wholesome and inexpensive, is cornmeal. Pried mush, lathered with butter and syrup, a dessert which many of us may recall from childhood days, should make a place for itself again on the family bill of fare.
Other old-time favorites that likewise ought to stage a comeback include corn pone, Johnny cake, corn bread, corn cake and spoon bread. Although soft enough to be served with a spoon and taken with a fork, spoon bread is buttered for eating like any bread. It is excellent as a breakfast or luncheon dish, and may take the place of potatoes at dinner served with gravy.
Corn meal also is a grand meat-stretcher. The next time you have approximately two cups of left-over beef, you can-make a tasty and nourishing Hot Tamale Pie with corn meal, canned tomatoes, onion and seasoning as suggested in the recipe which is given below. Creamed beef on fried cornmeal mush squares is another worthwhile dish, while Lamb Platter with Fried Mush is in the upper brackets for taste pleasure.
Lamb Platter With Fried Mush
1/2 teaspoons salt
1 teaspoon paprika
2 lbs. lamb shoulder, boned and cut in small pieces
2 tablespoons vegetable shortening
3/4 cup chili sauce
2 medium onions, chopped
10 stuffed olives, sliced
1 cup hot water
2 tablespoons flour
1/4 cup cold water
Sprinkle salt and paprika over meat and brown.in hot fat in skillet. Add chili sauce, onions, olives, and hot water and blend. Bring to boil and simmer 1 hour, or until meat is tender. Blend flour and water; add gradually to meat mixture and blend well. Let boil 2 minutes. Serve in platter surrounded with fried cornmeal mush. Garnish with parsley. Serves 6.
Fried Cornmeal Mush
3 cups hot water
1 cup corn meal
3/2 teaspoons salt
1 cup cold water
1/2 cup vegetable shortening
Heat water to boiling in top of double boiler over direct heat. Mix cornmeal and salt. Add cold water and blend. Add corn meal mixture to boiling water gradually, stirring constantly. Continue cooking and stirring until mixture is slightly thickened (about5minutes). Place over boiling water, cover, and cook 30 minutes longer, stirring occasionally. Pour into loaf pan, about 9x5x3-inches, and chill until firm. Remove from pan, cut into 1/2-inch slices, dip in flour, and fry in hot fat until golden brown on both sides.
Hot Tamale Pie
1/2 cup cornmeal
3/2 cups water
1/2 teaspoon salt
3/2 cups irradiated evaporated milk
1 small onion
1 tablespoon fat
2 cups left-over beef cut fine
3/2 cups canned tomato
1/2 teaspoon salt
Pepper
Measure meal into heavy saucepan. Add water and V2 teaspoon salt. Boil until mixture begins to thicken, then add milk and continue boiling 8 to 10 minutes, stirring constantly. Chop onion and cook slowly in fat until yellow. Add meat, tomatoes and Va teaspoon salt and pepper to taste. Turn filling into baking dish that has been greased and lined with 1/2 of the mush. Cover with remainder of mush, and bake in moderate oven (375 degrees F.) 45 minutes. Serves 6.
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