The sun., 1904-07-31


struggle with any kind OF meat famine
than this. Americans eat more meat
than any other nation In the world, ana
they eat better meat -,
The average quality Of the meat soia
here Ia higher than 1t is anywhere else
In the world, and the poorest American
would shudder at the thought OF eating
horse, although in the continental countries
of Europe that animal, after life's ntiui
fever, Is regarded as a luxury on the table.
Here the poor are accustomed to beer ana
mutton as part OF their daily food.
The French have always been considerea
the hest managers in housekeeping, which
means that they are able to get more ior
their money than the buyers OF other
nationalities. Amusing instances OF TINS
are to be seen in a shop on Sixth avenue
which has among its customers many
women of that prudent nationality.
They will keep one Of the butchers occu-
pied for half an hour trimming and bomng
a section Of neck or slice OF chuck STEAK
until it is Just the form they want II. ana
they enlously resent any attempt OF the
butcher to throw away anything that De-
longs to their piece of meat They want
every little bit that would in other butcher
shops go into the scrap bags. All kinos Oh
strange looking cuts are converted oy
these expert butchers into attractive meats
for roasting or boiling
Then the woman goes to the casnler
and pays l2 cents for her purchase 70
the astonishment of the man who mas
lust paid 40 cents pound for sirloin.
This sort OF economy in the use OF meat
IA almost unknown to Americans, VINO nave
been used for long time to eat 30 much
of it, If they have eaten less recently
it Ia in measure due to the fact that physi-
clans have for a long time been urging
patients to eat less meat and nave even
restricted the eating Of red meats to three
times a week.
Only once day, In any case, should meat
he eaten, these physicians say. This
different from the old-fashioned regime
of beefsteak for breakfast. roast lamb
In the middle OF the day, and salt
meat or chicken for dinner. This menu
still exists in the South. where meat al
though not 80 good as 1t is here, Is eaten
In greater abundance.
The diminution of meat eating here Is
not to be denied, and 1t has come about
from purely sanitary considerations.
On the bill Of fare Of a quick lunch restau-
rant Yesterday was a dish that regular
diner had never seen there before ham
croouettes, 10 cents 1t read
"Why, III tell you what that is, said
the manager. THAT dish Is the result OF
the increased price OF meat. The cook
asked me Yesterday II would not let him
try to make croquettes from the parts OF
the ham that had always been thrown
avay before. So he tried them, and they
were as much in demand yesterday as
anything on the bill
Now that the price OF meat 10 higher
substitutes for the best meat will have to
be thought OF in many households
One OF the best foreign dishes which
has never become popular here ID boiled
beef. It Is regarded as luxury both IN
France and in Germany.
1t is occasionally found on the bills OF
fare of German restaurants but 1t Is never
good enough to make its European vogue
understood. On the other hand, private
cooks can boil it with sauce OF horse.
radish until it Is delicious. The meat when
It has been properly boiled should be al
most white and not, as most boiled beef is'
Of q stone color.
The rump, which can be used for boiled
beef as we'll as the more expensive parts
costs less than half the price OF a roast o
beef. II we'll cooked and served with a
really good horseradish sauce, it woult
be liked by anybody.
The sauce should be Of a consistency O
cream, and this Is accomplished by cutting
the horseradish into very fine bits. The
sauoe Is made with little milk and servee
hot. It should be whipped until 1t is light.
Germans always serve with boiled bee
q salad Of out up radishes, cut as thin a
paper and saturated with salad dressing
of the kind commonly known as French
This dish provides all In the way Of mea
that ono could want at o dinner. and tn
price Of il even now puts 1t within the mean
Of many persons.
Chuck steak will make beef emince fit 70
q king. After It has been boiled well, ye
not overdone. It can be chopped into mediur
sized pieces or cut up by q sausage ma
chine, which is an implement that must b
IN the house nowadays,
Favored with green peppers, whic
ahould be out into slices and laid on top @
the chopped meat, which IL served on but
tered toast, this makes filling and YER
GOOD dinner dish. Ten cents pound Is tn
cost OF this kind Of beef now.
Another way Of utilizing beef that sell
for II cents q pound now is to eat 1t cole
1t must, OF course be boiled to have tn
requisite tenderness.
A plate piece which weighs ten pound
can be made to serve many purposes whe
prepared In this way. 1t should be allowe
to simmer in just enough water to cove
It until the bones fall out. Only little {
the water should be allowed to remain l
the pot,
The meat can be put into a press G
merely set under plate with a weight o
top Of It, When the beef has cooled, 1t ma
be eaten in that way or sliced thin an
broiled on a small broiler. Then the thi
steaks are served with thick butter sauc
into which pimentoes or bits Of red peppe
have been put.
Out OF the meat that remains after til
soup bone has been cleaned can be mad
very good hash, which, II put into the mic
die of pan and surrounded with bordt
of potatoes. put into the oven and browne,
makes very good dinner dish whe
properly favored. II chopped-up onio
and thyme or some other herb be adde'
tho Aayor IL additional ally uood