The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-05-26
BY Ida AMEs WILLIS.


The high prices for all kinds Of meat
10 felt more acutely by those Of cultivated
tastes, who must have what they dc
have of the best quality. They car
neither relish nor assimilate what is. &c
them, distasteful Pressure OF the times
and prices force many people. not actual
~ poor, In the sense that an unframed
day laborer Is poor. to practice very close
economy In order to remain on the safe
side Of the poverty limo The law OF nee
essity has most OF the financial middle
class coerced, IL not well governed OF
guided But the law of adjustment
eventually rights everything; and II the
lesson of high prices bears good results
a little restriction in the matter of diet
will bring better health and more wealth
to many who dip too generously into
the fesh-pots of Egypt for their good
mentally, morally. or physically. To be
sure, the situation seems rather am
biguous, IL not appalling, to those who
have accustomed themselves to two, II
not three. good. savory meat meals per
day.
CONSERVATION fills the mind of the
woman of moderate means when the
ordered bone of soup meat arrives, sans
meat sans gristle. sans marrow, sans
everything but the bare, unpromisilg
bone. and indignation fills her soul
when the price demanded is 10 or Is
cents, the same charged formerly for the
whole shin that could be transformed
into two very tasty and wholesome
meals for at least four or 1--WE persons.
Not So Hopeless.
Let nothing dismay you, however, for
the denuded bone Is not as hopeless as y
seems. II contains as much strength and
havor as OF yore for soup making
or obtaining a broth that will impart an
agreeable meat favor to many dishes
which may well replace meat for at least
several dinners each week. The broth or
stock from the bones and trimmings OF
your large pieces of meat will furnish the
much-desired flavor Tor those who en-
joy it.
The poorest kind of economy is buying
inferior meat; we mean meat of poor
quality Choose the cheaper part of a
I1ne beef in preference to the sirloin of q
poor animal at the same price; and re-
member that a pound of the finest beef
contains more nourishment than two of
poor quality. The really, good cooking
parts Of meat are not usually chosen ex-
cept by good managers who know that
when these parts are properly cooked
they are a better investment than any Of
the so-called fancy cuts, and when one
does not know how to cook meats SO as
10 produce a tender, juicy steak or sa-
worry, nourishing roast, why waste time
and substance on the expensive meats at
all, or any meats. for that matter. the
same being willful waste that ought to
bring woeful want as a just reward TO
the ignorant and careless cook.
Fat Not Economical.
Remember. when buying the cheaper
meats. that meat that is half fat and
half bone. even when of finest quality.
Is less economical than solid meat that
costs at least a third more per pound.
Some one has criticised the habit many
women have of buying meats without
inquiring the price per pound. quality,
&C. II is quite a general custom to or
der 10 cents worth of chopped meat,
a 25-cent steak, and so on. stating
amounts they will invest This is not
cutie as lax and thriftless as it seems.
The housewife may have TO send a child
to the shop, or order by phone. At any
rate she knows the given amount is all
she can afford out of her weekly house
hold expenses for the daily portion OF.
meat Whether she could get more
meat. or make il go farther than one
meal. for this sum expended. is another
matter Steaks are about the last thing
TO indulge in If you must practice
economy.
Sleeps Liver and Heart.
B, .ore others get wise to the fact that
in England Sleeps liver is esteemed next
TO calf's, and lambs liver a still greater
delicacy. While the general public is
still in ignorance of this truth and the
price of lambs liver and heart. about Is
cents, entire in most markets, enjoy this
delicacy in the several delicious ways it
may be cooked. One way is to dredge
the thin slices with flour. pepper. and
salt, and fry in bacon fat and arrange
with small triangles Of toast between the
slices of liver and heart.
A more economical way is TO dredge
with -four, pin little squares cut from
thin slices of salt fat pork over ii, put
il In a pan in a hot oven and cook a
nice brown. Place on a heated dish; rub
a little flour in the brown glaze in the
pan, then add a little water; let it boil
up. stirring to loosen the brown glaze
pour over the liver and serve.
Lambs liver. whole, cooked in a casse-