The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1883-10-26
Meats.

OF late years the '.meat question" has
been fraught with deep perplexity to the
frugal housewife That vegetarian theo-
ries have not grown in favor with the
American public in the same period is
presumptive evidence against their rea-
sonableness. Doctors and health Jour
mails, meanwhile, unite in declaring that
as flesh consumers we surpass even ouI
ancestral beef-eaterS If 1.-The scarcity
Of beasts of meat is no longer a draw.
ing-room topic, even fashionists do not
disdain TO disclaim against the extor-
ton of butchers, while insisting upon
the necessity of having meat in some
form as part of each tri-daily meal
remember better than the attack de-
serves to be IecoIlected, the structure:
of certain journal upon a mild effort
on nv part to lead popular favor
toward simple breakfasts of rolls, boiled
eggs. tea or coffee. or if more substan-
tial food were demanded, toward ONE
lette. fondu and porridge. ..Such
trash" the writer protested, might dc
for lazy men and literary women, but
the brawny laborer would not under
take DAVIS work after breakfastins
upon a spongy composition of cream,
bread-crumbS and eggs. He must
build up and sustain bone and muscle
with strong meat.
In this persuasion is rooted the rustic
devotion to salt pork. and the rustic
Indifference TO fruits and other. vegeta-
bles than cabbage. onions and potatoes.
Given the pork, the average cook knows
but two ways of preparing it for the
craving stomachs of the .smen-folks."
When she does not boil. she fries it.
"a bit of butchers meat" is a luxury,
and a. such, appears on the farmhouse
board but seldom unless when served
for visitors. 1t is usually part Of q
''critter" slaughtered in the neighbor.
hood and peddled by the slayer from
door TO door, and here again the meth
DDS of cooking it are primitive and
few. II "a piece it is roasted, fast
and long. If steak or chop, IT is fried
slowly and until no more fat can be alb
sorbed and no more juice exude. The
raw material is expensive; after the
second death-by fret is unmanage-
able alike by denial and digestive apps
ratus. A
We eat too much meat, and pay too
much for what we buy. What are
known to dealer and initiated purchaser
as the best cuts form so small q pro-
portion of the whole animal that the
enterprising meat-yender is thrown up
on his imagination to supply enough OF
these for really good customers. Hence
the phenomenal porter-house and ten
derloin, the fillets and spring-lamb that
disgrace our house%ifery as much as
they excruciate our pocket-nerves. Our
merchant always fails to understand il.
He paid at wholesale within a cent-and-
a-half per pound of what he charges u.s.
Mrs Senator Toploft ordered the other
Joint or companion-cut for grand din
ner-party, and sent word to Mr.. Cleayer
bow much del GIFTED she was with it.
We are all towards in the face oil
alunding statements of this kind, not
one word of which we believe, and We
avoid the speakers eye while We pay
"choice cut prices for chuck rib.
round stesk and "ram-lamb."
The lesson of this talk, which is in
danger of waxing into a TRADE. is
when you can not afford to pay for the
best, TASK boldly for the second-best.
And out of this honest article, for which
you pay something like an honest sum,
make nourishing, sayory food. by cook
ing it properly and ingeniously. Never
buy tainted meat or fowl, but bear in
mind that coarse" and ''choice" are
comparative terms, and that .roast' is,
per Sc, no more elegant term than
..stewed-' Make study of made
dishes and left overs" and do not de-
spise scraps-always- provided that
these preserve their individuality, and
have not been huddled together int
Illnesses. 'i-AaTioH Hartand, in N. u
ExaBsiss<s. /