The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1898-05-13
HOW 70 BUY AND SERVE REEF.

Even with the strietest economy the meat
of a family will cost about one third or
one quarter as much as all the other food.
The average American provider Of food
usually spends much more than this pros
portion of the money laid out for the ta-
bic ut the butchers. II Is not uncommon
for the butchers bill to consume so per
cent. of the sum spent for food. It is no
doubt true that the average native-horn
person consumes more meat than is good
for him, vet it is equally true that the
climate and other conditions call for the
stimulus which is found III meat.
Cur laboters in the country are not In
ordinate meat eaters. 1t is only residents
III the cities, of nece ssity under special
nerve and brain strlin, who are large
meat eaters. The best authorities in die
tetics tell us that wastes Of the body are
supplied by lean meats, with fur less
strain upon the digestion than by any
other food. A certain amount of carbon
is also received even from lean meats, and
the remainder needed comes from the fats
which are so necessary to health. !.
Butter and cream, supply carbon in a
more agreeable form than fat meat, and
are more digestible. 1t is a mistake to
force children to eat the fat of meats
deal OF fat meat, and are more digestible.
1t is mistake to force children to eat
the fat of meats when it is distasteful to
them. A great deal of fat meat is of no
value except to try out for Shortcomings"
1t is chiefly valuable in meat, as indicat-
ing the superior quality of the lean meat,
and is a strain upon the digestion to use
it for food, as some economical housekeep-
crs do,
WASTE IN MEAT BONES.
The bone of meat is almost clear
- <nsS tim
which gives smoothness and richness Of
flavor to soups and sauces, while it pos
sesses little or no nutritive value. The
French, especially those in the cities, are
liberal meat-eaters, but they are so eco
nOmicai and manage to make Il pound of
meat so so far that they probably do not
use more than one-half the amount that
Americans do.
The cheap prices that once prevailed
have made us lavish in the use of meats.
These prices no longer rule the markets
in the cities. The cost of beef has been
steadily advancing of late years. and will,
no doubt, reach Partisan standards at
some future time. 1t is necessary for
housekeepers to learn something about
those inferior cuts which the poorest
marketer is now apt to look upon with
contempt. The purchase of these means
no loss of nutriment. The tougher pieces
ale oiteA iIcHeT III lou 'alue tnuH Tie
tenderer ones. The shin or the foreleg,
the shank or the hindleg of beef all con-
tain more nutriment and are more apt to
be wholesome than the tenderloin.
The same is true of the neck. There
is considerable waste in the way of
bones in the leg of beef, yet the meat is
the ns.st nutritious. The old proverb
says, Here is marrow for the master,
meat for the mistress, gristles for the
Snp y,rNf md Co
BUYING CHEAP.
Such Il piece of meat costs in market
about % cents entire. When sold by the
round seldom sells for over 3 cents i;
pound. Buy it entire. Let the butcher
saw it into lengths of six or seven inches
Split each piece of bone when it is brough,
home by standing it Oh end and giving it
Il sharp blow with hatchet. This will
cause the whole of the marrow to come
out. Save it for a pudding or for a gar
nish to beefsteak. 1t is much too valua.
BILE to allow it to melt with the fat or rise
thrown away with the skimmings of the
pot, as it is if put into the soup kettle:*
Gut the meat from the bone, nut it witt
gristle and bone in a soup kettle. Reject
all fat that can be readily cut off, AM
cover with cold water. Let it gradual,
simmer for five or six hours until thu
gristles are perfectly tender. Remove til.
kettle from the fire, and let the whole COO
until the next day. If the fat has beer
carefully skinned off as it rose the mea
may be prepared for the table Mt once.
This meat serves for the soup stock
and there is Il general impression that il
has parted with all it's nutritiye value, VI
that account. Nothing is further from
the truth. 1t has parted with flavor, bu
not with much nutriment, because no soul
stock, however strong, possesses much nu
triton. It is simply stimulating. The ex.
peri ment has been tried Of feeding diff,
ferent sets of dogs with soup and with the
meat from which the soup was made, an6
the animals fed on the former lived but !,
comparatively short time, while those fec
on soup meat appeared to be in perfec,
health.
This bouilli. or boiled beef, is com
mon household course of meat in France
1t may be made with an appet;ziug stew
with Il rich tomato s;,uce, which can bt
beef WAS served, and about Il quarter of a
can of tomatoes and other seasoning. II
may be served with p;quant sauce, OF
| moulded into crOquettes or into several
different dishes.
The entire expenditure for two services
Of meat of this kind, which a good-sized
| shin of beef will give four persons, and
two quarts of soup, including the season
ing vegetable and herbs needed, should
not be over 40 cents. This will give mea,
| twice at Is cents, and soup twice at
cents a service.-New York Tribune.