The patriot. [volume] (Indiana, Pa.) 1914-1955, 1915-01-16
TRADE SECRETS
FOR HOUSEWIVES
Cuts Of Meat EXliai101 BY
Jal0l5ud!dT.
AMUSING QUESTIONS ASKED

one Woman Wanted to Know How She
Was TO Tell Cut When Ordering by
Telephone-Each Woman Present Got
Diagram Showing Side of Beef and
How II Is Sliced.
Crowds filled the headquarters of the
York city 10 ,earn the different cuts or
meat and see beef, veal. lamb and NUT
ton cut by m expert Ii was the In.
formal opening OF the headquarters for
real work. and, although the meeting
was called for 1880 clock, the wom-
eli began 10 arrive III 3 They had
notebooks. In which they jotted down
the facts given them, they asked in
tereSted questions. and the women at
the rear stood Up through the long
demonstration.
Theodore CarlewitZ. who demon
strates III Teachers college and other
places where educational work In do
nestle science Is carried on, did the
talking, while two assistants cut up
the meat Each woman present re-
ceived diagram showing a side or
beef, with the various cuts marked of.
Some of the questions set the audi
ence laughing. The women had been
told that an economical hOuseGeeper
with Il family of some size would buy
an entire crossrib piece of beef-four-
teen pounds at p cents Il pound-from
which she would get two steaks, Il pot
roast and good soup Or she was
told that she would get n good steak
from this same piece by buying the
first cut of the crosSlib.
But how can you be sure You get
that first cut?" asked woman from
the front row of seats.
"See the whole crossrib," answered
Carlewitz
But if you ordered by telephoneY
she continued. and the other women
shouted with laughter.
Ladies'" said Mrs Julian Heath
when there was quiet again. don't
do it,"
"a skirt steak is one you will find
very good" said the demonstrator n
little later. 1T is only 1S cents
pound, and some people like the fla
vor."
How do you spell 'skirt'2' called
another woman at the side. her pencil
poised in air. and the audience shout
ed again as the demonstration replied,
"S-k-i-r-tm
Describes Chuck Steak.
"a chuck steak" said Carlewitz, be-
ginning on his side OF beef, may be
had now for 10 cents and a chuck
roast for 16 This steak has not the
taste OF the sirloin, but is more nour-
ishing than the porterhouse. From
the cheaper grade of chuck, with the
bone out, you get pot roast, but it is
coarse. The top chuck at 10 cents
makes fine pot roast.
''The first and second ribs are "a
cents a pound. The fourth, at 20
cents, Is just as good and perhaps bet
ter. The ninth and tenth rib outside
roll roast has no bone and no waste
and is IS cents. but Is not as tender.
The inside roll roast is nice and ten
ical Five pounds OF 1t will equal
eight pounds Of rib roast"
The flank fat of the beef, at 8 cents
a pound, is the best for rendering-to
use for deep fat frying or things of
that kind-better than suet, as it does
not get hard, according to the expert.
''The top sirloin makes a good pot
In nd
whole, is 20 cents pound" he contin-
ued. "The first cut will cost % cents.
The porterhouse steak, from the loin of
beef. costs Is cents a pound and the
Delmonico steak % cents. The short
sirloin will weigh in the neighborhood
Of pound and is good for small fami-
lies. 1t Is tender and OF good favor, is
25 cents a pound. but In demand and
hard to get. The fat bone sirloin of
beef is better than the round there is
about 2 cents difference In the price,,
and the fillet is In this. A fillet OF beef
costs 60 cents a pound. whole fllet
In good loin Of beef will weigh about
seven pounds.
1.-THE bottom round of beef makes
corned beef. beef a la mode and pot
roast, at "a, % and 20 cents q pound.
The round end of the rump. at % cents
a pound. Is used to make corned beef.
The leg Of beef makes soup stock, 8
cents with the bone and II cents with
out, and piece Of the bone thrown In.
The neck Of beef makes soup, but moth
ing Is as good as the leg"
Carlewitz told his audience how to
tell lamb from mutton. The bone OF
the lamb cuts through, but the mutton
will only break at the joint.