The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1914-06-05
LESSONS II!
DOMESTIC SCIENCE /
Prepared by tho
Agricultural Department
WAshiN0ToM, D. G.
ECONOMICAL USE OF MEAT IN
THE HOME.

provisions, when the price of meat
especially is soaring, 1t behooves the
housewife to consider well all posi-
BILE methods OF economizing in her use
Of this costly foodstuff Perhaps she
will approve of the advice OF the
vegetarian, and Danish meat entirely
from her table. Whether this Is
! 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 a 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 1t 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 a
proceeding would be either desirable
or wise for the average person. Ex-
actly how much meat should be eaten
is "a difficult matter to determine:
probably II 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. II
the diet has a normal amount Of fruit,
vegetables, and other foods, as 1t
should, mineral matter and other i'm
portant constituents will be supplied
also. 1t Is but natural that the vigor-
GUS out-of-doOr man should require
larger amount of meat than the one
who leads sedentary life, just as he
would also require more bread, butter
and other foods.
The fret 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 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 saw
ing waste. Economy is also furthered
by a 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. II the
size of her family or her storage IA
cilities warrant, the housekeeper may
find 1t advantageous to buy the whole
carcass of a small animal, such as
pig or a 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-
pensiye 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 than
If it is heated in a dish set directly
over the Ere. A good method to fol-
low Is to pour boiling water over the
fat, to boil thoroughly, and then to set
1t away to cool. The cold fat may be
removed in a solid cake and any i'm
purities clinging to it may be scraped
OF, as they will be found at the bot
tom of the layer BY repeating this
process two or three times cake of
clean, white fat may be obtained. A
shght burned taste or similar objec-
tionable fiavors often can be removed
from fat by means OF potatoes. After
melting the fat put into it thick slices
of raw potato; heat gradually. When
the fat ceases to bubble and the DO.
tatoes are brown. strain through
cloth placed in wire strainer. WheI
| rendering the driDpinps of fat r,oot