The Detroit times., 1913-12-12
u. 8. Government Issues Bulletin
Showing Great Saving
= From Ito Use
HAS ALSO VERY GREAT
VALUE AS NUTRITIVE
Department Of Agriculture Elk.
plains How Many Palatsble
Dishes May Be Made

expense Of living 10 one Oh sns
eat problems that cOnfronts the Anel
ican beople today. The United States
danaftment of agriculture has TAKEN
nm the nroblem Of reducing the OK
nense OF food scientifically ana mas
rreusrsd a series OF booklets contaln-
inr practical suggestions by wn'cn
that nurpose may be accomplished.
Onportunity to obtain two OF these
hoofists ..The Economical Use OF
Maaf IN the Home and Cheese anu
r.. economical Use In the Diet, mas
hean given already to the pubic Dy
the government. :, a..
third booklet. and one OF the
most valuable ever issued by tne om'
led states government. IL being pre-
nared Its title il Mutton ana i's
Value In the Diet.
This third booklet contains the TO
sults Of scientific Investigations con-
apctad Inv experts In the food research
bureau OF the department OF asricu'
ture into the use OF mutton as iood'
treating 1t from its nutritive S"e'
its cost and its preparation. .
Al to It's preparation. the poomo '
contains more than Is recipes SHOW
how dishes containing mutton may uc
served. The recipes have All oeen
tested by experts connected WIN .ne
food research bureau by scienunc
methods. $50
In its Investigations. as set fortn
in the booklet, the department Oh
,0riculture uses the term mutton
as applied to the flesh OF sheep more
,han a year old. Pound for pound,
The investigators for the department
found that mutton has larger
amount of tissue-forming substances
and higher energy value than land
90 far as nutritive value 10 con
earned. mutton IL classed With beef.
Thav have the same composition ana
In their preparation differ very slight
,y "a TO the percentage or waste
chen once prepared for the table.
The percentage Of fat In mutton ID
about 40 as compared TO 20 per cent
In beef. As result, the fuel or en-
erxy value II greater in mutton thah
In heef. measured in calories, the en-
ergy value OF pound OF mutton -
given as 1900 az against LAO CAL
cries In q pound Of beef.
IA 10 it's digestibility. mutton ranks
quite a. high as any and higher thau
many other cuts Of meat. As result
az q series Of extensive experiments
carried on by the department OF agri-
culture II was found that over 81 per
cant Of the protein and over 81 per
cent Of the fat Of cuts Of mutton were
.disested. In other words. mutton.
ike beef. was almost completely as
simulated.
One important factor which makes
mutton a more economical 1000 una
terial than beef, the booklet points
out. is that II IL capable or mroe eco-
nomical use. The mutton carcass
unlike the beef carcass, Is OF sucn
size that q quarter or Q half, eitner
Of which supplies many kinds o! cuts
can be utilized In q household nav
inr the ordinary refrigereting faciit
tee. The price per pound. OF course,
il commonly less when meat 10 bought
In this way.
4 leg of mutton, too, 10 OF sucn
sise that Il can be conveniently utii-
| ized BY the ordinary family, and II -
ON the leG that there II the smallest
amount Of waste material.
The somewhat general belief that
NIL Kinds of mutton fat are unsuitaole
for culinary purposes. the depart
ment investigators point out In the
booklet. n unfounded. Just how NUT
ton fats may be utilized advantAge-
o,,aly n explained In detail IN the
booilet The information contained
| in thu chapter Of the booklet, u roll
lowed. should result In . material 70
duction In the expense OF foods.
There are no more important cnAp-
ters In the booklet than those which
treat of the various cuts Of mutton
and Of the care that should b taken
when purchasing the cuts rom the
butcher.
The steady decline OF mutton ~ an
accepted foodstuff in American nomes
seems to be the result OF nesiect
rather than OF the existence OF any
wellfounded objection to Its use.
Mutton and lamb have, OF course,
been widely used In many countries
as staple foods since early times. IN
later years lamb has been the more
popular Of the two.
AIDED by the carefully prepared
recipes contained In the governments
bootIet. Mutton and It's Value In the
ne" thas staple food, which has been
alIoved TO steadily decline In popular
ity. may be served in az palatapie
forSna A may any other cuts OF meat.
The department Of agriculture be-
lieves that n the housewives OF the
limited states will avail themselves OF
he. Instructions contained In Its book.
let on mutton, q decided step Will
have been taken toward cutting the
expense Of food In American MONIES.
Here IL . sample recipe from the
booklet: ~
IL pounds mutton steak.
/ cup bread crumbs.
small onion.
Poultry seasoning.
salt
lean tomatoes.
I Qmrt fresh tomatoes, sliced.
0proad over the mutton steak .
layer OF bread crumbs mixed with
The minced onion and other season
ngD. Roll and tie into shape. Place
IN Z casserole or other dish with .
ightlt fltting cover. Pour the to-
naxDos over the meat and cook very
)loV1y IN the oven or on top OF the
tovD Tor three or four hours. II the
o0ntoos do not cover the meat, add
nt11o boiling water.
T1o pamphlets may be obtained
lp04 oDDo1oo<1o0 b the department Of
E'ss1ess - wssAiAgssA
~ as M IA "a.