Evening star., 1913-07-27

for lowering the cost of living is found
in cutting down the waste in such COM
paratively expensive foods as meat and
butter
'AOf course, the value Of the food saved
must be considered in relation to the time
and expense incurred in saving it, An
other problem of importance Is the ease
and economy of the preparation Of food in
relation to its cost. For instance, q cheap
cut of meat. like shoulder clod. cannot be
SO readily served in attractive form as
choice steak.
1.-THE cheaper cut requires much longer
cooking and consequently more fuel and
labor, and to be at it's best should be
cooked with seasoning vegetables or pre-
pared in some similar way to secure
flavor. True economy consists in so ad-
justing such problems to the family in
come that palate and purse may each
have its due.
THE secret Of making a palatable and
nutritious diet at small expense lies in
the economical combination of neutral
Favored staple foods, such as beans,
bread and potatoes. with dishes which
possess flavor in marked degree. The
housewife who has not yet learned this
secret will glad y be assisted by the Office
Of experiment stations upon request"
Beware Of Eating Rare or Tainted
Meats.
By A. ID. Melvin, chief, bureau Of and
nal industry. Department OF AErl-
culture.
Unless you are desirous Of courtins
sickness Or death by ptomaine poison
ing. keep away from bad meat; not
merely from meat which IL rotten, but
also from that which is only a little
tainted. or even nothing more than high
in flavor.
1t is a common practice, especially in
some other countries. to hang game
until decomposition has started, in order
to bring out this high quality. Indeed,
! have been a dinner guest abroad where.
out of courtesy, have had to sit at
table before game the smell OF which
almost sickened me: meat SO far gone in
fact. that IL 1t had been examined by
the federal meat inspection service in
this country it would have been con-
demned.
from mine in that you may like your
meat with this high flavor. always bear
In mind that high" meat Is really spoiled
meat, and that you take a chance every
time you eat It. unless from long usage
you have become immune.
The best test for finding out whether
meat is safe to eat is the test which ma
ture gave us for that very purpose-the
sense OF smell.
In addition to avoiding bad meat. avoid
rare meat Swine are subject to the in
fection Of a small worm known as the
trichina. and unless these worms are
killed by q thorough cooking they will
make their homes In your intestines and
muscles. bringing on q parasitic disease
called trichinosis. which is frequently
fatal Tho federal meat inspection serv-
ice does not include an inspection for
trichinosis. as under even the most rigid
inspection one cannot be sure that the
meat is entirely free from trfchinae.
Hence the only safeguard from the dis
ease is to order your meat well done
cooked through and through
Many housewives do not know how to
tell cold storage meat from that which Is
fresh killed. However, since Congress.
AZ well a. most municipalities, has
passed laws prohibiting the use OF meat
preservatives, 1t IL now possible for any
one to make this distinction after a little
practice.
Cold storage meat il meat which has
been frozen solid and kept in that state
for several months before being thawed
out and marketed. The thawing process