Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-04-26
Bismarck, Saturday, April 26, 1918
MUTTON AND ITS VALUE As
FOOD

Farmers Bulletin j2G. ".Alhllton and
Its Value in the Diet which has just
been issued by the Department OF Agri-
culture, tells OF good ways Of prcpar-
ing old DISHES and Of new ways to
utilizc, and new dishes which can be
made from mutton. and is the latest
Of tho bulletins which have been given
tlic popular nan1c ""tnclt Sans 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 agrlcul-
turc. OF the two meats lamb has been
the more popular i'll the United States
in recent years, perhaps because spec
ial attention has been given to raising
it for the market and to extending its
season. On the other hand, mutton is
the favoritc in England. The whole
question is simply one Of taste and
mutton in some form or other has al
ways been a staple and favorite food.
used in large quantities, and on account
of its good qualities worthy of muc,
more extensive use.
In composition and nutrltlvc value
mutton is practically the same as beef,
and the average loss in weight i'll pre-
pairing the two kinds OF meat for the
table is also practically the same, yet
mutton has for sometime been a cheap
or meat in our markets than beef. Buy
ing in quantity is recognized as ccon-
pmical where the housewife has iacili-
ties for storage. There arc many cases
where a side OF mutton could be econ
omically purchased for home use where
a side of beef would be too large for
such a purpose. This would imply ar
economy in the selection of the NUT
ton.
AS regards digcstibility. there is nc
practical difference in beef and NUT
ton, boil, being very thoroughly asslm-
ilatcd. The characteristic flavor OF
mutton is commonly said to have its
origin III the fat. 1t is generally rel,
isllcd and may be developed or modified
by various methods of cookery to NEE
the tastes OF the family. That muttol
fat can be used in the household il
many ways has been demonstrated by
experiments which have been mad,
with it. "'''
The ways i'll which mutton can be pre-
partd for the table are very numerous
Some of these are we'll known to tho
housewife and others are less familiar
All are worthy of a trial, since thu
ability to make many dishes with an,
given ioodstutf is an easy way OF Sc
curing variety intlc dot, which Is S,
desirable. The housewife who NiSiie!
to economic can make many sayorl
dishes from the inexpensive cuts 0;
mutton which are palatablc as well as
wholesome.
Judged by its composition, palata5'l'
ity, wholcsoncncss, digestibility, rc'a'
tive cost, and ;lc number o! ways II
wlich it can b: prepared far the home
table, mutton is an important !-odS;ht'
which is we'll worth the attention of tic
l1ousekeeper who wishes to provide her
family with an attractive and palatable
diet al Il reasonable cost.
The department of agriculture bale
tin on mutton and its valuc j, the ;llet
was prepared by c. +. Langworthy,
chief Of nutritious Investigations, Of
flee of experiment stations, and Caroline
L. Hunt, expert in nutrition, who has
had much experience in the study Of
scientific and practical problems rciat-
ing to food. Miss HUNT made an cx-
tcnsive study Of mutton cookery espec-
tally for this bulletin.