Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1913-05-09
UNCLE SAM ISSUES
MUTTON BULLETIN
GOVERNMENT EXPERTS IN THE
STUDY OF FOOD GIVE RE-
SUITS OF INVESTIGATION.


Farmers bulletin No. 526, Nut
ton and It's Value in the DIED,
which has just been issued by the
department Of agriculture, tells of
good ways Of preparing old dishes
and Of new ways TO utilize, and
new dishes which can be made
from mutton, and is the latest Of
The bulletins which have been Civ
'n the popular name Uncle Sam
Cook Books
Mutton and lamb have always
been regarded as particularly |
wholesome and there IS reason for
this belief, as shown by work Of
the department Of agriculture. OF
the two meats lamb has been the
more popular in the United States
10 recent years perhaps beeause
special attention has been given 10 I
u for the market and 10 extend-
ing IT'S season. On the other hand. ,
mutton is the favOrite in England. J
The whole question is simply one '
Of taste, and mutton in some form :
jr other has always been a staple /
md favOrlte food used in large
Quantities, and on account of lis
soOd qualities worthy of much +
ifOft tAJeHSiNf Use.
In composition and nutritive val S
re mutton is practically the same p
IS beef, and the average loss IN o
weight IN preparing the two kinds p
4 meat for the table is also prac- u
ically the same, yet mutton has b
or some time been cheaper meat II
4 our mari, cts than beef. Buying al
! quantities is recognized as an u
economy, where the housewife has al
ABILITIES for storage. There are b'
fany cases whore a side Of NUT m
N could be economically purchas-
! for home use where a side OF
eef would be too large for such
purpose. This would imply an
'0nony IN the selection Of the de
uttOn. is
Similar 10 Beef. tn
As regards digestibility. there is la
} practical difference in beef and ex
luton, both being very thorough vi:
assimilated. The characteristic tel
ivor OF, mutton is. commonly said ac
have It's origin IN the fat. IL is pie
morally rellshed and may be de- i'm
ioped or modified by various ms
'thOds Of cookery TO meet the the
'tes Of the family That NUT lan
rat can be used IN the house pei
III m many ways has been dem W.T.
strated by experiments which to
We been made with it. ina
Ihe ways in which mutton can the
prepared for the table are very rea
merous. Some of these are well me-
)wn 10 the housewife and 9th ms
are less familiar. All are It's
rthy Of a trial, since the ability en-
make many dishes with any low
en- f0Odstuffs is an easy way TO VIII
cure variety in the diet. which eiit
70 desirable. The housewife who piOi
hes to economic can make decl
~ saNory dishes from The mex ana
SiVe cuts of mutton. which are uhH
stable as well as wholesome. splr
dged by its composition. pal nc
llllty whOlesOmness, digestibn- nc.
relative cost and The number
ways IN which ii can be pre- FOR
I'd for the home table. mutton gr
n important f0Odstuff which is D
worth the attention of the sci
'ekeeper who wishes to provide or
family with an attractive and ma
table diet at a reasonable cost.
Ie department of agriculture Nea
'tin on mutton and its value quick
le diet was prepared bv T. 7 for bl
worthy chief OF nutrition in Armies
cations office of exDerjmpot John
ms, and Caroline l.. Hunt ex- after
m nutrition, who has had a ailmei
deal of experience in the bills,
of scientific and nraciical It viii
ems relating IN food Mis- ~ by
made an extensive study of
)n cookery especially for this
lin.