The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-04-09
Reducing the Expense for Meat in the Diet.

Reducing the Expense for Meat in the Diet.
The expense for in the home may reduced
and each hOuseeeper best judge what her
consideration subject it appears
the various suggestions which have been made the subject
dtions. bnrchasing meat in wholesale GHoni@s for home Sp
serving smaller portions using
quenty careful attention to the of meat bone fat and small
portions commonly trimmed off and thrown away uti
ton of leftover portions of cooked meat and the of the less
correspond to the needs of the family
the preferences of it's members
ke conditions also useful not only to make that the meat
sanitary way, advan
tage of favorable change in price which be due for
meat In towns where there opportunity for choice may
butcher by going various before buying
keeper is in better position to hear of variations in price and
be in position the best values Ordering by telephone
from the butchers boy at the door be less economical than
ing to market in person as the range of choice and price of
more obvious when the purchaser seeks the goods and has chance
to observe market conditions Each hOusekeeper
range ordering from descriptions en-
tails No matter what the cut whether expensive cheap
prepared meat dishes almost inevitably wasted the table As
an illustration of the losses arising from poor
cooking be mentioned observed dietary
on by the Office of Experiment Stations In many families
the income fairly good the table and other
from satisfactory In such the marketing quite com
o9 uo4e % cu OF someone W,no NnoWedGe or experience
IN particular instance the selection was expensive steak which
later was so badly cooked that was hardly possible to eat it,
as well as economical.
There is sometimes advantage using meats and
meat products and if they of good quality such products
That economy urheed by careful serving at table is OH
vous If more meat is given each serving person wishes
habuay mduv increased Economy i'm
all such points important and beneath the
family
In regions United States and in Europe farm
sometimes cooperate in the maintenance and
SOrehOse thus making it easier obtain fresh
er In 'meat club" in this country which said
ceSSful, the members took providing
eels for the saughtering which special shed ON
three Saturdays in each month The among
the members according system previously diff
eent cuts going to the different members rotation
pound agreed the beginning the season. and at the
end OF the season accounts balanced according
of the animals provided by and of the cuts supplied each
ber Such plan capable of variety of
conditions, particularly in rural regions.
Various other phases of the essenng expense
for meat in the home discussed in the following sections
Lessening the amount of Meat Used.
In American families meat is times a
day. in such the simplest reducing the
very likely be down the either serving
feared when good dish day especially
heterogeneous materials milk cheese and beans
stead In localities where fish cheap it
might well be frequently substituted for
extending the flavor of meat that is of combining guam
tty with other materials to make large dish pies
sews and similar dishes Such dishes their preparation
spoken of further on in this bulletin.
Buying Meat in quantity for Home Use
BY buying meat in large quantities
may be possible to procure meat at better prices than those which
ordinarily prevail the retail market The
OF an animal frequently be obtained
pound than when bought cut by
ge when the hOuekeeer understands proper
storage facilities and gOOdszed family When hind
of mutton for example, the
more easily than other should
or If preferred it be covered with thin (rended
suet which be easily when
ing The flank together with okes
la n d ~ fl hfh Nh So "