The sun., 1913-11-16

cuts are not from the tenderest
parts Of the beet, but proper cook
mg piiI make them az tender az
am one could u1sh. AZ for flavor
fhcv can be made Just az tasty as
am meat. In nUtritire qualities
then are almost " not fully az rich
as the costllest cuts.
The proposition tce face noso Is
that Of making oSr meat 90
around. There 10 no doSbt about
the scarcity Of beef cattle. And 90
long a. such conditions eetst sce
J must md Ddys to meet the sitva-
ttoN Tt 10 to help oxt In this that
tho Information and recipes on fhts
page ore presented.
~ Mrs. ANNA SCOTT.
ovERNMENT experts. neither
interested in nor prejudiced
! BY the big packers who COM
pose the beef trust, say We
are On the way to meat at Q dollar Q
pound.
They say the day Of dollar beef isn't
10 far away as some folks may think.
Their belief is based on conditions as
E.ney now exist and as they are likely
10 b, within the next few years.
Every one knows meat prices have
risen alarmingly within the last five
wears. Every one who patronizes q
butcher shop knows some cuts have
more than doubled in price within a
decade Yet every one wants meat and,
Sing the active life we Americans do,
nearly every one has to have It. though
. Of course some persons eat too much
Of Il.
The big question facing the Ameri-
can housewife to-day 10: How can we
keep on having meat II the price keeps
on going up?
you In this article. II you will read 1t
carefully and follow the directions and
recipes given you can have as much
meat as ever on your table and have il
jist as palatable and nourishing a. a
saving OF from a quarter to a half on
your meat bill.
To make possible such a saving you
must buy the cheapest cuts Of meat
JBut we don't like cheap cuts" You
say,
know you don't. But am going to
Eell you how to prepare them so you
viii like them.
You don't like them because YOU
don't know how to cook and serve them
Al your lives you have been buying
he higher priced cuts because until a
few years ago these cost no more than
The cheapest cuts now cost.
Naturally you don't know how to
prepare the cheapest cuts because YOU
never have nsed them. But II you wan:
io make your pocketbook cope with thu
'ost Of living you'd better begin learn.
.as right away.
am going to tell you what these
rheapcs' cuts are and how to use them
shal. not say word about chuck
hoar or rump because none Of these N
heap any longer. To-day round steak
costs as much as filet did when l wen,
20 housekeeping.
The six cheapest cuts that now car
ibe bought are these: Neck. sticking
',!ece ,under part OF neck). brisket. leg
rhin bone and OK tails.
The neck makes good brown stews
fricandelles. mince and soup and can bt
served In many other ways.
'4'N SAi' hAic piV'C - CANciGhi ioi
soup stock, boiled beef, stews and beei
"a.
The brisket, when boned. is admirable
for Irish stews. boiling. English stews
and sour meat. The plate piece. another
heap cut can be used in exactly the
same ways
The leg is fine for soups and mea
salads.
| The shin bone can be used in the ca s.
| r'roc and fine soup made from 1t.
4 r Ok tails make one of the best ant
rNost nourshing Of soups-a real mea'
substitute.
will not quote prices on these be-
'aIse they vary so much in diTeren
parts of any city. It al! depends on the
market you patronize. But by inquir
ng the next time you go to market yol
}ourself can compare their prices Will
hose of what once were known as thu
cleaper cuts.
In most instances they are at least {
iarter lower than the meats commonl,
fought. In some cases they cost onl,
| ~ ilf as much.
II Tho neck can be purchased with OF
4 without the bone. If you are buyint
'lr soup get the bone. II not take th'
meat only.
II IS tough part OF the animal. bu
"aen properly cooked It can be made
hS tender as the loin. Always it mus
'e washed before using. but never al
INV II 10 remain in the water. as tina
,'nscs loss of its good substance.
Here are some recipes for using it t
'-e host advantage. In these, as in al
recipes given in this article, you viii
h',.c" no expensive favorings are used
ID - senseless TO buy cheap meat an'
'.'n spend a lot for favorng,
Minced Beef.
-. pounds neck Of beef boiled witt
'~ makes three cups lean beef Whci
| t-G
cap stock.
'Aniespoon butter
tablespoon -four
'HH."spu0n onion juice.
tablespoon chopped parsley or ceIer,
hlS
II '"tspOon salt
teaspoon white pepper,
'lsroon paprika.
i"a spoon caramel.
'lt the meat through meat chopper
hd1 the cup OF sauce made By put
INK -" butter and onion in small par
d" '' onion is cooked. then adding foul
h'I. atnct