Imperial Valley press., 1914-02-17
Hints to Prevent
Wasting, of Meat


Every large manufacturing concern
has scientists at work to discover
ways to utilize the waste of the plant
and convert it into money, writes a
contributor to Farm and Fireside.
Just so should the careful house
wife study the by-product problem
of the kitchen in order to save 10
cents here and 25 cents there, which.
as we all know, soon mount up into
dollars on the credit side cf the led
ger.
The price of beef need not concern
the woman who has learned that every
drop of blood and every particle of
juice is precious; that the bones AMI
skin of animals and fowls have their
distinctive flavors and uses. There is
always a bit of juice left on plat
ter of beefsteak, pork or lamb chops,
or roast of any kind. Many D2r-
son cuts off a small portion of chop
or the tough END of a steak and
I leaves these and the bones upon the
plate and throws them all away after
the meal. The tough end, with the
addition of few inexpensive vege-
tables, can be made into very nice
dish for luncheon or supper The bone,
utilized in the soup pot; or the bone
can be cooked with the juice and the
meat cut into cubes and served with
brown sauce and dumplings. 1t con-
tains enough muscle food for several
persons. Never throw away a raw or
cooked bone until it has passed
if the bone contains marrows; if so,
C u ~ nj md
of toast. 1t is very tasty and dainty.
We complain about the high cost of
chicken and turkey and yet throw
away a portion of them which con-
tains much nutriment. A poultry deal
er told me that his drivers made con-
siderable money by collecting from the
various houses the portion of fowls
usually put in the waste bucket. The
feet of both these fowls are very rich
in gelatin and add materially to the
stock pot.
In the hook end of a ham there is
always a portion near the bone that
seems hard to utilize, as it cannot be
easily sliced. Chop and mix it with
scrambled eggs or pass it through the
grinder, season, mix with little melt
ed butter, and pack it in jelly glass,
make alright with paraffin and you
have a sandwich material ready for
an emergency or for the daily lunch
basket.
All housewives have a grease pot,
but they should make it plural instead
of singular and have pots. The greases
from various kinds of meats are the
most valuable by-product of the
kitchen, if isolated from each other
Dumped carelessly into a common pot
they are fit only for the old-time soap
not. Divided, they will not only en-
hance the flavor of the kitchen pro-
ducts, but will contribute largely to
the saving of money. A French cook
told me:
Gone spoonful of grease which has
been kept in a pot by itself, and there
; retained wholly its own flavor, will
do the work of ten spoonfuls of but |
ter"
And ten spoonfuls of butter make
almost pound, costing anywhere
from 35 to 80 cents a pOund--the
spoonful of grease costs practically
nothing. Beef drppings make excel |
lent pie crust if they are beaten to a
light cream and squeeze Of lemon
juice and half teaspoonful of bak- |
in@ powder is added. For ginger
bread and cookies these drippings are
even better than lard, and drop cakes
made of them for the children are
wholesome and tender. Poultry fat is
just the thing for spice cakes and
cookies, and oysters fried in a pan of |
hot chicken grease, in .hich q coup /
Of bacon slices have bcca fried, are
most delicious.
Who moves houses? Ed Roy c I
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