Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1892-03-10
KITCHEN FACTS.
words TO the Housekeeper Who
Economical

""ros TO the Housekeeper Who I.
Economical.
Inc inexperienced housekeeper is ex.
SusaoIe In some measure, at least. if.
Whiie she is learning to run the kitchen,
she serves on the table such dishes as
are easy to do" In a limited house
hoid' where all the cares fall on one
PAIR OF shoulders, it is often impossible
10 devote as much time and labor to the
preparation of meals as is really neces-
sary, and that which can be bought
the easiest and cooked with the least
trouble is selected, with good show of
reason
Let the housewife beware however
OF failing into the habit of doing this,
unless she is Indifferent to the matter
OF expense. Things ''easy to do" gen
orally cost the most, and a goodly per-
centage of the family income is
o1ten thrown away because of a
lack of knowledge or a lack OF
care on the part of the caterer
IL has been intelligently stated, in.
deed, that the percentage of waste in
the kitchens of the poor is greater than
In the kitchens of those to whom ex-
Pense is not matter of concern. The
olI1erence of a few pennies on each dish
at each meal counts for good deal in
the average family.
Moreover, the easiest is not the best
even though it be the costliest Steaks,
chops, bacon and eggs, choice roasts
and the like, all of them excellent in
their way, and all properly to be found
on any table, are unreasonably expen-
sive.
no 81, =
pensive cuts of the meat They are not
more expensive because more nutritious
or more valuable than others, but be-
cause they are more in demand. Nei-
Their are they more appetizing. They
are more in demand than other pieces
because they are more easily cooked.
obviously, she who studies economy
will prefer to buy meat in some other
form and look upon them as luxuries,
to be INDUCED in at times, not as sta
pies to be used regularly.
Philip Armour, the great meat packer,
has Endorsed this statement, saying that
If the American people would learn to
eat more soups. stews and boiled meats,
and would appreciate the fact that the
pilates" ''chucks" and shoulders" are
quite as nutritious, and much more
economical than the favorite cuts, it
would improve the general health and
be the sourse of great savings.
AS an experiment in this line, it will
be well for the housekeeper, the next
time she is intending to have lamb
chops for breakfast, to change her or
der, and buy the same number of
pounds of breast of lamb. This is the
cheapest cut in the animal, but is equal
ly nutritious and equally toothsome
with the choicest chops First let her
notice that there is actually less bone
and more meat to the pound than in
loin chops, and then let her cook it
properly and discover that it is equally
dainty.
Select a piece that is not too fat and
trim off the skin (which is waste). Cut
the meat into small pieces-say an inch
or twoinches square-dredge them with
flour and put them into a saucepan,
with butter enough to keep them from
burning. Season to taste and stir fire.
quently while cooking. until they are
Drowned. Add sufficient water or beef
stock. if there is any on hand, to cover
the pieces, and simmer till the meat is
tender. skimming off the fat carefully,
The gravey may be thickened little
after the meat is removed, or it may be
served as it is, according to taste
Serve with peas, BEANS asparagus tops
or wellfried potatoes, cooked sepa-
rately.
This will make a breakfast that will
be relished by those who are tired of
meat because they are only familiar
with it either in the shape of chops and
steaks on the breakfast table. and the
saving will be considera ble.-N. Y. AID.
vertiser.