The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1914-05-28
LESSONS IN
DOMESTIC SCIENCE {
Prepared by the
Agricultural Department
WASHINGTON, D. c.
ECONOMICAL USE OF MEAT IN
THE HOME.

of this costly foodstuff. Perhaps she |
will approve of the advice OF the |
vegetarian, and Danish meat entirely |
from her table Whether this is a
wise course to pursue, however, is to |
be questioned, for the concensus OF
opinion among the majority of those
who have given special attention to
the subject is that flesh foods are a
wholesome and normal part of the
diet.
The value of meat as food de-
ponds chiefly on the presence OF two
classes of nutrients, protein, which is
essential for the construction and re-
pair of the body, and fat, which, to-
gether with the protein, yields energy
for muscular power and for keeping
up the temperature of the body. The
mineral matter which it contains is
also of much Importance, though small
in quantity. 1t is possible to obtain
all of the necessary protein and en-
ergy from other materials, but for
many reasons it is doubtful if such
proceeding would be either desirable
or wise for the average person. En-
actly how much meat should be eaten
is a difficult matter to determine;
probably if the housekeeper serves
one meat dish a 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. If
the diet has a normal amount Of fruit,
vegetables, and other foods, as 1t
should, mineral matter and other i'm
pcrtant constituents will be supplied
also. 1t is but natural that the vigor
Gus out-of-door man should require a
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 economic
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
a 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 flavor rather than in nutri-
tive value. Recent experiments have
shown that there is very little differ
ence between the various cuts and
kinds of meat. so far as 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 we'll 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 saw
ing waste. Economy is also furthered
by careful serving at the table,
where each person should be given
no more than 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 cooperative
slaughter houses and storage houses
are often useful not only in reducing
the cost Of meat, but in making fresh
meat available in summer. If the
size of her family or her storage IA
cilities warrant, the housekeeper may
find 1t advantageous to buy the whole
carcass of small animal such as a
pig or lamb. or a large section OF
beef thus securing better prices.
1t is in the actual preparation OF
the meat that the housewife accom-
plishes her greatest saving. If moth
ing better can be done with the bones
and trimmings, she can always use
them to good advantage in the soup
kettle. and she may employ the fat
for cooking, in place of the more eX
pensive butter and lard. A double
boiler is the best utensil to use in try
ing out small portions of fat. There
is no danger of burning the fat and
the odor is much less noticeable thar
If it is heated in dish set directly
: over the fire. good method TO fol
low is to pour boiling water over the
fat, to boil thoroughly, and then to sci
it away to cool. The cold fat may be
removed in a solid cake and any i'm
purities clinging to It may be scrapet
off, as they will be found at the bot
tom of the layer. BY repeating this
process two or three times cake O
clean, white fat may be obtained. A
slight burned taste or similar objec
tionable favors often can be removed
from fat by means of potatoes. Afte1
melting the fat, put into 1t thick slices
of raw potato; heat gradually. WheI
the fat ceases to bubble and the pc
tatoes are brown, strain through
cloth placed in wire strainer. Whel
rendering the drippings OF fat meat
add a small onion lido not cut IT.,