The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1913-04-25
and ITS
VALUE AS FOOD
FARMERs' BULLETIN NO. 526
DEALS WITH THE SUBJECT OF
MUTTON AS A DIET-EAsY TO
DIGEST SAYS DEPARTMENT OF
AGRICULTURE.

Farmers bulletin 526, Mutton and
It's Value in, the Diet, which has just
been issued by the department tof
agriculture, tells of good ways of pre-
pairing old dishes and of new ways TO
utilize, and new dishes which can be
made from mutton, and in the latest
of the bulletins which have been CIV
en- the popular name, Uncle Sans
Cook Books.
Mutton and lamb have always been
regarded as particularly wholesome
and there is reason tor 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 in recent years, per-
haps because special attention has
been given to raising it for the mar
ket and to extending its season. On
the other hand, mutton is the favor
lite in England. The whole question
is simply one of taste and mutton IN
some form or other has always been
a staple and favorite food, used in
large quantities, and on account of its
good qualities worthy Of much more
extensive use.
In composition and nutritive value
mutton is practically the same as
beef, and the average loss in weight
in preparing the two kinds of meat
for the table is also practically the
same, yet mutton has for some time
been a cheaper meat in our markets
than beef. Buying in quantity is rec
Ognized as economical where the
housewife has facilities for storage.
There are many cases where a side
of mllttnn pnlIIH hp nRnnnTT1 ip1 llU mr.
chased for home use where a side of
beef would be too large for such a
purpose. This would imply an econ
omy in the selection of the mutton.
AS regards dig~estibility, there is no
practical difference in beef and NUT
ton. both being very thoroughly as
simulated. The characteristic flavor
of mutton is commonly said to have
its origin in the fat. 1t is generally
relished, and may be developed or
modified by various methods of cook
cry to meet the tastes of the family.
That mutton fat can be used in the
household in many ways has been
demonstrated by experiments which
have beer made with it.
The ways in which mutton can be
preparation the table are very nu-
merous. Some of these are we'll known
to the housewife, and others are less
laHlllldT. All are worthy OL d TRIAL.
since the ability to make many dishes
with any given foodstuff is ar easy
way Of securing variety in the diet,
which is so desirable. The housewife
who wishes to economic can make
many savory dishes from the ineXpen-
sive cuts of. mutton, which are palata-
BILE as well as wholesome.
Judged. by it's composition, palata-
bility, wholesomeness, digestibility,
relative cost, and the number of ways
in which 1t can be prepared for the
home table, mutton is an important
foodstuff, which is well worth the at
tention of the housekeeper who wishes
to provide her family with an attrac-
tive and palatable diet at a reason
able cost.
The department of agriculture bull
letin on mutton and it's value in the
diet was prepared by c. F. Lang
worthy, chief of nutrition investiga-
tions, office of experiment stations,
and Caroline l.. Hunt, expert in nu-
triton, who has had much experience
in the study of scientific and practical
problems relating to food. Miss Hunt
made an extensive study of mutton
cookery especially for this bulletin.