The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1910-04-01
UNCLE SANS COOK BOOK.

Il The secretary of agriculture COOK
book is out. In It Uncle. Jimmy WIZ
son. through his experts. tens lhe
country how to make the poor cuts Oh
meats taste as good as the BEST
and also how to get Just about as
much nourishment from them
The experts who prepared the BOOK
are G. P. Langworthy, Phi. D., ana
Caroline l.. Hunt, A. B. They have
found that the cheaper cuts OF beef
snch as the brisket, the chuck RIB, the
flank and the neck, are just ABOUT as
rich in the substances which build up
and repair the important tissues OF tn"
: body as are the porternonse and ST.
loin steaks. For instance, in chuch
rib there is 10 per cent of protein. as
compared with 21.9 In a porternouse
/. steak ;,
Also in regard to the flavor OF
meats. the departments cook DOCK
saws there is a general misapprenen
sion of the facts Most persons be-
1ieve that the expensive meats are
the best favored, while in reality cuts
. on the side of the beef often taste
better than the higher priced cuts
, Owing to the difficulty of mastica-
ton, saws the book, this fact fire.
a ouently is not detected.
/ The secretary's experts find tnat
there is a good deal of unnecessary
waste in the average home in treating
! the fats that come on high priced cuts
of meat. The loins and ribs of beef,
for instance. contain from 90 to % PER
cent of fat. Instead of being thrown
out into the garbage can, this, accord-
ing to Secretary Wilson's cook book,
4 ought to be utilized.
IF butter is the fat used in making
crusts for meat pies and In preparing
the cheaper cuts says the official
!. cook hook. there is little economy in
h yolyed. The fats from other meat
4 should be saved, as they may be used
in place of butter in such cases as
well as in preparing many other foods.
g The fat from sausage or from the
8 soup kettle or from a pot roast, which
IS is savory because it has cooked with
e. vegetables, is peculiarly acceptable
The department gives minute in
10 structions as to the best process for
ID trying out and clarifying fat and for
te making the drippings savory.
t. Uncle Jimmy Wilson's experts are
strong on gravy. They think nc
chance should be overlooked to utilize
IN the gravy They also recommend
ne greater use of bones. Almost any
I'd bones can be used for soup, they say
. and especially the rib bones, if the.
ut have a little meat left on them. car
be grilled or roasted into palatable
dishes.
~ in this connection 1t may be noted,
AZ says the book, that many of the
NO dishes popular in good hotels arr
nd made of portions of meats such as arr
nm frequently thrown away in privat'
cd houses, but which with proper cooking
to and seasoning make attractive dishe
10. and give most acceptable variety t
I'm the menu"
The government lays down recip
for marrow bones
nd Bones are cut In convenien
.ic- lengths" say the experts, .the end
on covered with little piece of doug
ell over which a Toured cloth is tied an
nm cooked in boiling water for two hours
1to After removing the cloth and doug
ms the bones are placed upright on toaf
IT and served Prepared as above tn
hat bones may also be baked in dee
Ids dish"
One way to economic on your me;
bill is to extend the meats flavor
over a certain number of other su
inc stances that are not meat For i
hi stance, serve the meat with dumping
hat pie crustsa or. on toast and biscuit
eial Your meat taste is satisfied in tn
dis way, while really you have eaten on
tjn- a little of it, Borders of rice, homil
sed and mashed potatoes on meat dish
the also are good for carrying out til
at delusion
half BY serving some preparation
and -four, rice, fominy or other food ri
has in starch with the meat says t
in cook book. We get dish which
real itself approaches nearer to the b
Of anced ration than meat alone in viii
on the meat flavor is extended through
ON large amount of material
iole A page or so or the report is
ers, voted 10 dumplings and farina bal
riff The very best dumping is made FRI
tua- two cups OF -four, four teaspoonfuls
baking powder, two-thirds of a cup
II milk, half teaspoonful of salt a
l lsI1 two teaspoonfuls of butter You mix a
~" ne sift the dry ingredients, work in
in butter with the tips of the fingers, q
six milk gradually, roll out to thickn
in of one-haIf inch and cut with a bisc
list cutter.
cost The cook book gives long list
~ 20 20 meat pies that can be used to suppl
afu,ly beefsteaks, chops and prime rib roa
.oters Meat tarnoyers, Turkish pilafs, p
meat, and beans, bacon and COW peas NJ
them lean beef and a haricot OF mutton