Devils Lake inter-ocean. (Devils Lake, N.D.) 1909-1915, 1910-04-08

.UI|.NCL SANS
CUL|I||NAR ADVICE
.GOvernnlent Experts Tell. HOY y
!. 10 Cut Down Meat Bills.
ECONOMY IN CHEAPER CUTS.


ECUAUMY IN GhEAPEk GUl 81,
I Needless Waste Of tho Averages Family
/ and How to Correct Il; Are Shown
+ Importance of Utilizing Fats-s Strong
/ on Gravy and Dumplings low: TO-
Extract Marrow From Rones. 4 .stt5:t}is$
| The secretary of agric futures cook
| book il out m It Uncle James VIII
son, through his experts, tells the Unit
ed States how to make poor cuts Of
I meat tastelas good as the best and also
how to get just about as much nonr-s.
/ ishment from them. u So E 5stzT Is 4At
i The experts who prepared the cook
/ book are O. e. Y Langworthy, Phi. D.
and Carline Ii Hunt, AID. They have
found that the cheaper cuts Object
! such as the brisket, chuck rib, flank
and neck are just about as rich IN the
substances which build and repair inn
| portant tissues Of the body as porter
house and sirloin steaks. For instance,
in chuck rib there is 10 per cent OF
protein as compared with only 21.9 In
a porterhouse steak. Also in regard
to the flavor OF meats the departments
cookbook says there is a general mis-.
apprehension. Most persons believe
expensive meats are the best favored,
while In reality the cuts on q side Of
beef often are richer In the extractivesl
| which produce the flavor than ;, the
higher priced cuts, NJ. =. i. IT. - a.-i
Fats Too Often Wasted. SS,sst 80 II ~
| The secretary's experts find that
there is a good deal of unnecessary
waste in the average home In, treating
the fats that come on the high priced
cuts Of meat. The loins and ribs of
| beef, for instance, contain from 20 to
Is per cent Of fat. Instead of being
thrown out into the garbage can, this,
according to Secretary Wilson's cook
book, ought to be utilized. g
"If butter Is the fat used in making
crusts for meat pies and in preparing
the. cheaper cuts" says the official
cookbook, "there is little economy In
volved. The fats from other meat,
therefore, should be saved, as they may
be used in place Of butter in such
cases as well as in preparing many
other foods. aS The fat from sausage
or from the soup kettle or pot roast, =
which Is savory because it has been
cooked with vegetables. is peculiarly:
acceptable - ia s$'f' 333fts<s y Z
| The experts think, no chance should
be overlooked to utilize gravy; also
they recommend a greater use Of the
bones. Almost any bones can be used i
for soup, they say. and especially the
rib bones, IL they have little meat
left on them, can be grilled or roasted
into palatable dishes. =}#@ii
Hotels Have Food Secrets. t7t 4s5
I'm this connection 1t may be noted"
says the cookbook. shat many of the
dishes popular in good hotels are made
of portions Of meat such as frequently
are thrown away in private houses;
but which with proper cooking and
seasoning make attractive dishes and
give acceptable variety to the menu" z Z
The government lays down recipe
for extracting the marrow from bones.
"Bones are cut In convenient lengths,"s
say the experts, ''the ends covered
with a little piece Of dough; over which
q Toured cloth is tied, and cooked I'm
boiling water for two hours. After re-;
moving the cloth and dough the bones
are placed upright on toast and served. u
Prepared as above, the bones also nav
be baked In d deep dish. ''s4s
T One way to economic on your meat
Dill. according to the book, Id to .tejx.!!
tend the meats flavor over q certain
number Of other substances that ara:
not meat. For instance, serve Near
with dumplings and pie crusts or on
toast and biscuits. You get the ideaty
then that you are eating meat when
really you are not. Borders of rice
hominy and mashed potatoes Cd rlf meat
dishes also are good for carrying Sooau,t
this delusion. :. Ss7 'isz.'3
Recipe For s1sess sDumplins.,, 1. b y VI U
/ 4 page or! so Of the report is deyotatl
20 dumpiings and ;sarina balls The
pest dumping is made from two cups I
OF aour. four teaspo fuls OF hakine
| powder. twot thirds of cup az Mill.
Z half teaspo onfnl of salt and two tea;
/ spoonfnls OF butter You mix and sift
| the dry Ingredients, work In the bI1uf- Z
/ ter: with the dry dps .of, the fineerraa ].
add the milk gradually, roll out Is 81 -
+ thickness q one-half inch and cut Win
[ q biscuit cutter. .gS S5s BE- 81 D
O. The cookbook gives "a long He az I
meat pies that can be used to supplant Z
bsefsteak s chops and prime rib roagta. !.
Meat tslrnoyers, Turkish pilafs, PORK
ana beams. bacon and cowpeas, Mexi.
can beef and a haricot of mutton a. i
some Of the dishes that the. experts 81 ]
hnd Il can be set on the table at ssnaIl \
cost and at the same time give, "a III.
factory nourishnent q The COOKBOOK I:
tells how TO make use Of leftover corn
ed beef hash. a slice Of toast d, soraa- h
dimes used under hash. This sugaanlsn !;
q way sof utilizing q small amount oe !,
eorned beef hash which would othar-
wise he lnSllf f3cley1f- FIR a rnnot