The Bridgeport evening farmer., 1911-07-07
a S ANY man is kept at the "starv- I'VE ing 1ine' because his women

A H ANY man is kept at the ''starv- I'VE ing line" because his women Sa11fofk do not know the value of
 the chea per cuts of meat, and If thsy do purchase these cuts they know $, ,arceiy hovg to cook them so that the greatest nourishmenu is extracted
 Starvation does not always apply to those people who do not have food. NafiS people are in a constant state or or sta.Ration- hecause their food Is not pTpre1tx ,pinchzlsed pr. correctly cook ci. although the table may be fairly grooming with stuff called food.
 \ woman will have ali the patience possible learning how to run the new seying-macnine, washer or playing the piano. but she scarcely pays any at- tention to the possibilities of the cook stove or the materials for the meals.
 It fs fffppssfbie1 te make a chuck steak of lrrrfffp ike a sitfoin,- but these pieces of cheap meats may be brolled or stewed to make satisfactory meals for those who cannot afford the more ex- pensiye cuts In. speaking of cheap meats. that stuff labeled ten cents a no,,nd is not referred to: Fresh, good meat cannot at this stage Of nigh priced living be secured at such prices anywhere and what is offered is likely to De stale doctored and unfit to eat. Any preseryatiye that will keep meat it's original bright color will also pre- vent its being digested, and so the food is lost. and one might as we'll eat shavings, so far as lnutritiye Value IS concerned
 found in the rump,, from which one may secure modera tely-priced roasts, braising and stewing pieces. and what are known as hip CT flat bone steaks. The hind shin contains the, best mar soup pieces. The chuck ribs may be converted into small steaks and steWs, and from the neck pieces one may get splendid Hamburg steaks, pieces TOT stewing and mincemeat Tor pies. Ine rattleran Is the cheapest part or the brfsket- and is only fit for corning, and then Is only cheap for the family who likes fat. It Is the worst possible economy for any woman to pay Tor Iat when very little, if any, is liked by her family It is better economy to purchase the leanest parts of the beef, such as the trump or the upper shanks. pieces which are lean and hnely- favored.
 In certain sections of the country the economical only in comparison with the expensive cuts; in other sections these parts may be had for rfduculous- Iy low prices. It is not so much the low-priced meats as the wise selection marks the thrifty housekeeper, and this wisdom can only be gained by e1- periance Names of cuts also vary throughout the country, so that what is familiar to some marketmen may be utterly unknown to others, and the prrchaser should be able to tell what part of the animal the cut comes from: The woman who uses a gas or coal range solely should invest little money in a freless cooker. or her cheap outs of meat will be found to cost in the end as much as the expensive There Is no economy in slow cooking on the gas range unless natural gas is handy. The freless cooker will solve the problem of long cooking and will turn out the toughest meat as tender as chicken. Where the coal stove is part of the kitchen furnishing the cheapey cuts are economical. These cuts ara tougher than the lodns and other sections of the animals. as they contain more muscle.
 6loW cooking means that the water