The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1910-06-25


nourishment from them.
The experts who prepared the book
are C. P. Langworthy, Phi. D., and
Caroline L. Hunt. A. B, They nave
found that the cheaper cuts OF peel
such as the brisket, the chuck rib. the
flank and the neck, are just ABOUT as
rich in the substances which bulld up
and repair the important tissues u
the body as are the porterhouse anu
sirloin steaks. For instance. in
chuck rib there is 10 percent OF pro-
compared with Pig in por-
--.--,>,..,~ steak.
Also III Iesard to the favor OF
meats. the Departments cook book
says, there is a general misapprehen-
sion OF the facts. Most persons believe
that the extensive 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-
tioa, says the book. this 1acc fire.
Cuently is not detected
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 h-priced cuts
Of meat The lons and ribs Of beef,
Tor instance, contain from 20 10 70
percent OF fat Instead OF Deing
thrown out into the garbage can this.
according to Secretary Wilson's cook
book, 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 book, there is little economy in
volved The fats from other meat
should be saved, as they may be used
in place Of butter in such cases as we'll
as in preparing many other foods. The
fat from sausage or from the soup
kettle or from Iot roast. which is
savory because it has been cooked
with vegetables, is peculiarly accepta-
ble"
The Department gives minute in
structions as to the best process for
trying out and clarifying fat and for
making the drippings savory.
Uncle Jimmy Wilson's experts are
strong on gravy. They think no
chance should be overlooked to util-
ize the gravy They also recommend
greater use of bones. Almost any
bones can be used for soup. they say.
and especially the rib bones, II they
have little meat left on them. can be
grilled or roasted into palatab.e dish
eS.
I'm this connection it may be not
ed" says the book, that many OF
the dishes popular in good hotels are
made of portions OF meats such as are
frequently thrown away in private
houses but which with proper cooking
and seasoning make attractive dishes
and give most acceptable variety to
the menu"
The Government lays down recipe
for marrow bones"
Bones are cut in convenient
lengths" say the experts, the ends
After removing the cloth and dough
over which a Toured cloth is tied and
cooked in boiling water for two hours
After removing the 10th and dough
the bones are placed upright on toast
and served. Prepared as above the
bones may also be baked in a deep
dish"
One way to economic on your meat
bill Is to extend the meats flavor
over a certain number of other sub
stances that are not meat. For in
stance, serve the meat with dump
lings, PIE crusts or on toast and bis.
cults Your meat taste is satisfied in
this way, while really you have eater
only a little OF it. Borders CT rice
hominy and mashed potatoes or
meat dishes also are good for carrying
out this delusion.
by serving some preparation o.
-four, rice, hominy or other food ricH
! in starch with the meat" says the
cook book, 1--WE ge. dish which in
itself approaches nearer to the bal
anced ration than meat alone in which
the meat flavor is extended through {
large amount OF material"
A page or so OF the report is de
voted to dumplings and farina halls
The very best dumping is E,are IRON
two cups OF -four, four lcaspoonfuls O.
baking powder, two-thi-ds of a cup o
milk, half a teaspooIfGl OF salt art
two teaspoonfuls Of butter. You mi,
and silt the dry ingredients. work i,
the butter with the tips o. the fingers
add milk gradually, roll cut to
thickness OF o,c-ha:f Inch and Gu
with a biscuit cutter.
Tue cook book gives long list @
| meat pies that con he used to supplan
beefsteaks, chois and prime ri