The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-06-03
4 n ANY a man is Kept at the "starv-

"A II ANY a man Is kept at the "starv-
!" ing line" because his women
RVH folk do not know the value OF
the cheaper cuts Of meat, ana "
they do purchase these cuts they know
scarcely how to COOK Them 50 tnat lht
greatest nourishment is extracted.
starvation does not always apply lu
those people who do not nave i0od.
MANY people are I'm constant -tate "l
starvntion because their food i3 mol
properly purchased or correctly COON
I'd. although the table may be Ialriy
Rroanine with stuff called food.
woman will have all the patience
possible learning how to run the new
sewing machine, washer or playing lhe
plano, but she scarcely pays any az
tention TO the possibilities OF the COOK
stove or the materials for the meals,
IL IL impossible TO make a chuck steak
taste like the porterhouse. or a 2hce
OF rump like a sirlon, but these pieces
OF cheap meats may be brolled OF
stewed to make satisfactory meals FOR
tho . who cannot afford the more eS-
penAiye cuts In speaking or cheaP
meats. the stuff labeled ten cents
pound Is not referred 10. Fresh goou
meat cannot at this stage OF hish-
priced living be secured at sucn prices
anywhere, and what Is offered 10 likely
10 be stale, doctored and untit to eat.
ANY preservative tha. VIII keep meat
its original bright color Will also pre-
vent its being digested, ana SO the
fooo Is lost, and one might as wei eat
shavings, 80 far as nutritive value Is
concerned
Tne cheaper parts OF the beef are
found in the rump, from which one
n,-y secure moderately-p priced roasts,
tral Ing Rnd stewing pieces, ana wnat
ete known as hip or flat-bone steaks.
rrhe hind shin contains the best mar
utfnnIfau cham gteWg and
soups pieces. The chuck ribs may be
donverte6 into small steaks and stews,
and f.ora the neck pieces one may get
splendid Hamburg steaks, pieces tor
stsw.?g snd mincemeat for pies Inc
-a.t,ersn L. the cheapest part of the
biirxst AMI IS only At for corning, and
fncc ip only cheap for the family who
likes sa. < = the worst possible
eccncn1y sor a1y woman to pay for rat
wAen very title II any is liked by
her rs MY. - Is better economy 10
rdrcnfse the ies aest parts OF the beef
ecch 6s tns .ump or the upper shanks,
yieces which are lean and finely
Favored.
in certain sections OF the country the
cb saper parts Of beef are more
ecqrOraical ocly in comparison with
sta e=pensivs cuts; In other sections
SaeFe p9rs5 may be had for riduculous-
ty low pr.ces. II Is not so much the
row. pr!c4a meats as the wise selection
and preparation Of the meats that
marks the thrifty housekeeper. and this
wisdom can only be gained by ex-
perience Names OF cuts also vary
throughout .he country 50 that what
&c familiar TO some marketmen may
be utterly unknown 10 others, and the
purchaser should be able TO tell what
par. % the animal the cut comes from.
THE woman who uses a gas or coal
range solely should invest little
money in a Areless cooker, or her cheap
cuts OF meat win be found TO cost In
the end as much az the expensive
There is no economy In slow cooking
on the gas range unless natural gas
IA handy The freless cooker Will solve
the problem OF long cooking and Will
turn out the toughest meat as tender
as cnicken Where the coal stove II
part OF the kitchen furnishing the
cheaper cuts are economical The
cuts are tougher than the loins
other sections OF the animals, as III,
contain more muscle.
Slow cooking means that the watei