St. Paul daily globe., 1892-02-07

.
ard labor to the preparation of meals as
is really necessary, and that which can
be bought the easiest and cooked with
the least trouble is selected, with good
show of reason, says the New York Ad-
vertiSer.
Let the housewife beware, however,
of falling into the habit Of doing this,
unless she is Indifferent to the matter of
expense. Things "easy to do' gener-
ally cost the most, and goodly per-
centage of the family income is often
|, thrown away because of a lack of
knowledge or lack of care on the part
Of the caterer. 1t has been intelligently
stated. indeed, that the percentage Of
waste Ill the kitchens of the poor is
greater than in the kitchens of those to
whom expense is not a matter of con-
| Germ. The difference of a few pennies
on each dish at each meal counts for a
good deal in the average family.
Moreover, the easiest Is not the best,
even though 1t be the costliest. Steaks,
chops. bacon and eggs, choice roasts
and the like, all OF them excellent in
thelr way, and all properly to be found
on any table, are ..unreasonably ex-
p3nSiye. --
r. The steak and the chopea are the ex-
pensive cuts OF the meat. They are not
vmore expensive because more nutri-
stiouS OF more valuable than others, but
because they :; are in more demand.
Neither are they more appetiZing. They
are more indemand than other pieces
because they are Gmore easily cooked.
Obviously, she who stuufes economy
will prefer to buy meat in some other
form and look upon them as luxuries, to
be INDUCED i'll at times, not as staples to
besused regularly. az
Philip5 Armour, the great meat
+ packer. has indorsed the statement. say
FfDg that il the American people would
learn to eat more soaps, 1stews and
boiled meats. and would appreciate the
fact that the ''plates," ''chucks," and
.'shOuldefs" are quite as nutritious;
ant much more economical than the
favorite cuts. it would improve the gen.
eral health and be the source of great
savings
AS an experiment in this line, it will
be we'll for the housekeeper. the next
time she is intending to have lamb
chops for breakfast, to change her Oh
der, and buy the same number of
pounds of the breast of lamb. This is
the cheapest cut in the animal, but is
equally nutritious and equally tooth
some with the choicest chops. First let
her notice that there is actually less
bone and more meat to the pound than
LIN lOin chops, and then let her cook it
! properly and discover that it is equally
dainty.
Select piece that is not too fat and
! trim off the skin (Which is waste). Cut
the meat into small pieces-say an inch
! or two inches square-dredge them with
flour and put them into a saucepan,
with enough butter to keep them from
burning. Season them to taste and stir
|. frequently while cooking, until they are
Drowned. Add sufficient water or beef
stock. if there is any on hand. to cover
the pieces, and simmer until the meat
is tender, skimlning off the fat carefully.
THE gravy may be thicked little after
/ the meat is removed. or it may be served
/ as it is, according to taste. Serve with
peas, beans, asparagus tops or well-fried
potatoes, cooked separately.
This will make a breakfast that will
E be relished by those who are tired of
meat because they are only familiar
with it in the shape of chops and steaks
on the breakfast table, and the saving
will be considerable.