The Dolores star., 1914-05-29
LESSONS N
DOMESTIC SCIENCE
pvspssea ~ NE
Agricultural Department
WAoMlMoTon. .. Q.
ECONOMICAL UsG or MEAT IN
the HOME.

housewife 10 consider well all posi-
BILE methods Of economixing In her use
OF this costly foodstuR. Perhaps she
will approve Of the advice Of the
vegetarian. and Danish meat entirely
from her table. Whether this 10 .
wise course to pursue. however. 10 to
be questioned. for the concensus OF
opinion among the majority Of those
who have given special attention 70
the subject 10 that flesh foods are .
wholesome and normal part Of the
diet.
The value Of . meat ~ . food Dc.
ponds chiefly on the presence Of two
classes OF nutrients. protein. which 10
essential for the construction and re-
pair Of the body. and fat. which. To-
sether with the protein, yields energy
for muscular power and for keeping
up the temperature Of the body. The
mineral matter which II contains 10
also Of much Importance. though small
In quantity. II Is possible to obtain
all OF the necessary protein and en-
ergy from other materials, but for
many reasons Il Ia doubtful II such Q
proceeding would be either desirable
or wise for the average person. Eek.
actly how much meat should be eaten
il difYicult matter to determine;
probably II the housekeeper serves
one meat dish q day. supplemented BY
other materials supplying protein.
such as milk eggs. and beans, there
will be little danger Of getting too
much meat or too little protein. II
the diet has a normal amount Of fruit.
vegetables. and other foods. as II
should. mineral matter and other I'm
portant constituents will be supplied
also II is but natural that the vigor.
Gus out of.door man should require q
larger amount OF meat than the one
who leads a sedentary life, Just as he
would also require more bread. butter
and other foods.
The first opportunity to economize
occurs in the marketing. To secure
the best results each housekeeper
should familiarize herself with the va
rious kinds and cuts OF meats, and do
her buying In person. Different kinds
and cuts OF meat vary greatly In price.
Sometimes the cheaper cuts contain
. larger proportion OF refuse than the
actual cost OF the edible portion.
Aside from this the advantage Of the
more expensive cuts lies In tender
ness and favor rather than In nutr.-
tive value. Recent experiments have
shown that there 10 very little differ.
ence between the various cuts and
kinds Of meat. so far rs either the
amount Of protein. or the thorough
ness and ease OF digestion is con-
cerned. Therefore. those who wish
to use the cheaper cuts need not feel
that In so doing their families will be
less well nourished than by the more
expensive meats.
Carefully following the market and
taking advantage OF any opportunity
that may offer also helps to reduce
the outlay for meat. A consideration
OF the taste OF the members OF the
family will go long way toward say.
ing waste. Economy Is also furthered
by . careful serving at the table.
where each person should be given
no more thar he wishes or ordinarily
eats. There can be no doubt that too
much meat Is consumed in many
homes. A more healthful and eco
nomical diet may be secured BY serv.
ing fish. milk, eggs, cheese. etc. In
place OF an excess Of meat.
In rural communities eo-operative
slaughter houses and storage houses
are often usefuI M, only IN reducing
the cos, Of meat I'M, IN making fresh
meat available In summer. n the
size Of nor family or her s,oraye IN.
eiIi,ies warrant. m. bousekeeper NAV
ana n adyan,n reou. 10 buy ,he whole
carcass q, , ANAL animal .uch n. +.
nIr or n lamb or . larvs section n,
bees tins securing he,,sr mica.
- 4. 4, ~. .r,,., ,r.n.r.,,,, n,
che ra., the, ~. n.,,asas,,. &C.,
n,,.,a. h., 800, ...,.. ~ ~
;nv hs,,s, .an 10 da,. Mn ,na ,nna.