New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-02-19
70V5EHoLD|
IS, N TALKS ]
BOUGHT
BEEF ECONOMICALLY

SEKN Ed
There is nothing placed upon the everyday table
that much as the meat. Even with the
s,r.ctes, economy the meat OF family will cost
about one-third or one-Quarter as much as all the
other food
The average American prov'der OF food usually
spends much than this proportion OF the
money laid out for the table at the butcherG
II is not uncommon for the butchers bill to con.
sumo 30 per cent OF the sum spent for food. II 10
doubt true that the average native-born person
consumes more meat than IL good for him. yet II u
equally true that the climate and other conditions
call for the stimulus which il found in meat.
Our laborers In the country are not inordinate
meat-eaters. II is only the residents IN the cities.
OF necessity under special and brain strain.
who large meat-eaters. The best authorities
in dietetics tell thst wastes OF the body are
supplied by lean meats. with far less strain Upon
the digestion than by any other food. certain
amount OF carbon is also received from
lean meats, and the remainder needed comes from
The fats. which necessary TO health.
Butter and cream supply carbon in a moro
agreeable form than fat meat. and more d.
gestible. II is mistake 10 force children to eat
the fat OF meats when II Is distasteful TO them
great deal Of Fat meat IL Of no value except to
try out for Shortcomings" II is chiefly valuable
in meat as indicating the superior quality OF the
lean meat and is strain upon the digestion TO We
Il for food, as some economical housekeepers do
WASTE IN MEAT BONES.
The bone OF meat is almost a clear waste. though
II contains gelatine which gives smoothness and
richness Of flavor soups and sauces whils u
possesses little or no nutritive value The French.
especially those In the cities liberal meat.
eaters. but they economical. and MANAGE 70
make pound OF meat go far that they prob
ably 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 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 Il
some future time. II is necessary for housekeep-
ers TO learn something about those inferior cuts
Whlch the poorest marketer is now apt 10 look
upon WITH contempt The purchase OF these means
ri n IN 1000 value than the tenderer The
shln or the foreieg. the shank the hindleg Of
TO be wholesome than the tenderloin
ne same IS true OF the neck There Is consider
yet the meat is the most nutritious Tho old
proven prov, says Here is marrow for the master,
bones for the dog"
BUYING CHEAP.
Such piece Of costs In market about q
cents entire. When sold by the pound the more
feshy part below the round seldom sells for over
nve cents pound. Buy 1t entire. Let the butcher
saw II into lengths Of six seven inches Split
each piece OF bone when It is brought home by
"NN-''e ~ vi tiu anu slNlLs lt a sharp blow With
a hatohet This will cause the whole OF the mar.
row 10 come out Save II FOR a pudding or tar a
garnisn 70 oeefsteak IL is much too valuable "a
allow IL 10 melt with the fat or rise 10 the Ton OF
the soup kettle and be thrown away with thu
ekmminss OF the pot. as II is IL put into the soup
kettle
Cut the meat from the bone put II with gr,stIs
ana Done In soup kettle Reject all Fat that can
be readily cut of. and cover With cold water r~t
It gradually simmer for five six hours until IN.
gristles are perfectly tender. Remove the kettia
from me nre, and let the whole cool until the NEXT
DAY. II the fat has been carefully skinned of az
II rose the meat may DO prepared for the table
at S
This meat serves for the soup stock and ,hera
IS general impression that 1t has parted with All
US nutFluFe Value on that account Nothing IA
lurther from the truth. Ii has parted with favor
but not with much nutriment. because no soun
II Is simply stimulating. The experiment has been
tried OF feeding different sets OF dogs with soun
and with the meat from which the soup was made
ana me animals fed on the former lived but a com,
paratvely snort time. while those fed on SOUP
meat appeared TO be In perfect health 10y
This bouilli. or boiled beef is a common h,uso
mold course OF meat in France I, may be made
with an appetlzng stew. with a rich tomato
sauce, which can be made with some OF the stock
IN Wnlch the peer was served. and about quar-
may Dc served with piquant sauce. or moulded
INTO croquettes or into several different dshes
Inc entire expenditure for TWO services 81 rea,
or mis- KIND. which a goods shin OF beef Will
give four persons, and two quarts OF SCUM IN
ciudlng the seasoning vegetable and herbs needed
service. 'e o'"'s