The Spokane press. [volume] (Spokane, Wash.) 1902-1939, 1909-07-06

cheaper cut of meats, 1t would re-
duce the price of the more ex-
pensive cuts? The demand for
these cuts is greater than the sup
ply, as they are easier and more
quickly cooked. -a. 4,ea.
We have been trying to cook at
the same rate of speed with which
automobiles are run. Get a meal
quick" has been the housekeeper's
cry. Yes, and empty your purse
quick" at the same time, has been
the result.
While it is true the better the
piece of meat the better the result,
as general thing, it is possible
and desirable in the average family
to save expense where it may be
done without serious loss.
! wish to say right here that the
housewife is not always to blame
for buying The higher priced meats,
as we ofte0 hear this said: What
shall do? My husband will not
eat stews Of any kind, or made-over
or chopped meat dishes"
Wishing to please her husband,
she can only buy chops, steaks and
roasts. which, after buying these,
leaves only small portion of her
allowance for other necessities.
With wise buying and careful
cooking 1t Is possible to change the
husbands taste. Perhaps If stews
were more tasty they would like
them.
At anySrate. the one who does
the marketing must have some in
telligent knowledge of how to go to
market and buy meat which is not
inferior in quality but cheaper in
price. This practical knowledge of
marketing on the part of the house
wife affects to a marked degree
both the comfort and expense book
OF the family. Intelligence and skill
in buying are secured only by care
full practice, and the purchaser
must not be afraid to ask questions
or show her Ignorance when neces-
sary Most men In the markets will
be found courteous and helpful II
you will only let your wants be
known. If your meals are planned
ahead-and they should be-more
than a single days orders may be
purchased ahead. This saves time
and energy.
Know How to Cook.
With the buying you must know
how to cook these cuts. This would
mean so much in the very poor
families, II they could be taught
how to get the most meat value
from the very cheapest meat they
buy. 1t Is not how much or little
We can live on, but how to live the
very best on the income we have.
While we have only considered
beef, it Is equally desirable to be
well informed in all meats. Let
pork go up in price If 1t wants to;
it is not desirable for summer use
anyway.
All sorts of good, appetizing
meat dishes may be prepared.
From the flank. the meat may
be stuffed, rolled and baked, OF
corned and boiled.
From the round and shoulder poi
roasts, stews. hamburg steaks, beef
leaf and beef la mode.
Hind shin-Cheap stew or sour
stock. Brisket-Corned beef
Brains-Stewed, scalloped or Gro
Quets.
Tongue-Boiled fresh or corned
Heart-Stuffed and baked.
Liver-Broiled or fried.
Kidneys-Stewed or sauted
fried).
Tail-Soup.
Tripe-BrG{3d, fried or picked
Any of the saay be purchased
at from five to Is cents a pound
and in some localities for less
This is. not completed list of whal
may be done with the less expen
siye meats, but only suggestion
Where one feels that meat cannot
be purchased at any pirce, or dur
ing the summer wishes to have 6
substitute for meat, the followins
recipe will answer all requirements
OF the body and prove exceedingly
good to the palate.
A Note Of Warning.
Let me sound a note Of warning
Do not drop meat from your bill O.
rare unless you can supply tn,
proper elements to nourish ant
sustain. the body through otheI
foods. II, you cannot do this. tn,
family win, either starve or strike
Vegetables are divided into fou
groups.
The first--and one in which W,
are directly interested at present
Is the muscle and tissue builder
These have meat value and talk,
the place of meat. such as old peas
beans, lentils and nuts are tn,
chief.