Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-14
Rv MRS. nj, sir g. McKAY

! VI SUBSTITUTING MUS lOr Healst oi uSint
meat only as flavor" in the seasoning
I Of vegetables. 1t Is true that families
can exist on this diet, but they cannot de.
velop Drawn and muscle on II.
The growing child as we'll as the adult
manual laborer must depend on strong
food-the food that contains most nour-
| ishment. The child. growing and develop
ing physically and mentally, should have
meat at least once day. If denied this
food, In later life he will feel the effects
OF all insufficient diet and reap the har-
vest Of anemia and diseases which fol-
low In the wake of malnutrition The
adult of sedentary habits, however, can
easily eliminate meats and feel no i'll
effects and In many cases may be the
better for 1t.
There is much difference of opinion not
only among the general mass of inhi-
vduals, but among food specialists and
physicians as we'll, with regard to an
exclusively vegetable diet. Our so-caled
food specialists are usually meat-eating
men. Experiments with vegetable food
and other meat substitutes are limited to
n narrow range. Food lists containing
nuts, cereals. fruits, nitrogenous, succu-
lent and starchy vegetables as a general
diet certainly would pail on ones appe-
tite. While nuts mixed with foods give
sustaining power, they cannot be used
as constant diet as a substitute for meat.
A properly balanced diet Is necessary
for the general sustenance of the body.
Since the prices of meats have been
high and may 70 higher, the housewife
should study the meat question with a
view to intelligent marketing" She
should learn to prepare and cook the
cheaper cuts palatably These cheaper
cuts are just as rich in nutrition, although
NOT q fine nrninpd but ran bp Ir1nIa IN
serve the same purpose as more expen-
sive cuts, although they require a little
more time and pains in preparing and
serving
Few who enter butchers stall know
that the parts nourished by muscular use
secrete the flavor and Juices. Take, for
example, the neck and forequarter of a
sheep or OK, which are among the cheaper
cuts As far as nutrition is concerned
they far eurpass the tenderloin and other
more expensive cuts. Broth made from
neck of mutton that has had muscular
use has more flavor that that made from
ribs. 1t is also of great Importance to
know that there are different cuts of the
best and most choice meats. BY dealing
in n large market one can have the OPP
portunity Of looking over the stock of
different dealers until a cut which suits
Is found at reasonable figures. This
method offers greater advantages than
dealing with the corner grocery, where
only small line is carried and where one
is obliged to take the cut offered at the
price asked.
Always insist upon all bones and trim
mings being sent home along with meat
purchased, or, better yet take a market |
basket along and take your purchases
along with you. The bones and trimmings
can be used for soup, and suet rendered |
for seasoning and frying. Never allow |
meats to lie in the paper containers in |
which they were brought home. They |
should always be unwrapped Immediately |
and placed on ice. Not only must meats |
he purchased in first class condition but |
they must be safeguarded from all taint |
in the home and placed in a proper re- |
frigerating box.
While meats are used all through the |
year and virtually every line of meat Is |
procurable at any time, there are certain |
meats which are best adapted to different |
reasons. Lamb and veal are the preferred |
meats of spring. Beef, while used all the |
year and considered best in winter, Is
also to a great extent used in spring. But |
pork, which is one of the heavy, oily, |
less digestible meats belonging to the |
winter diet list, should be used sparingly |
at this season.
LAMB
Lamb now claims foremost attention. |
Spring lamb being much smaller than |
ters only, and is sold and cooked in these
quantities The fore" quarter is consld- |
cred the better The very early baby !
lamb is called "house lamb" The lamb |
chops" sold in a majority of markets are
chops from young sheep, sometimes from
small. thin mutton. not lamb.
1t is well to know how to tell the diff
ferent chops Lamb chops can easily be
distinguished from mutton by the color
of the bone, which in lamb is red AS
lamb grows older, blood recedes from the
bones, therefore, in mutton the bone is
white. Lamb should be we'll cooked
while mutton is often served rare.
"House lamb" born in winter and
reared under shelter and mostly fed upon
milk, is considered a great delicacy
These lambs range from six weeks to
three months in age. About next month
the grass lambs" or those brought up |
out of doors on grass, will be in market
The yearling lamb comes next. From
this young lamb come our dainty, real
lamb chops.
The fore" and hind" quarters are
good for roasting. They may be stuffed |
like fillet of veal Always be sure to
have lamb we'll done. The conventional |
sauce-so tempting In |
spring, is most often used, though a
cream dressing is very good.
LEG OF YOUNG LAMB.
This is often served by ITSELF and |
makes a useful and excellent joint. 1t
may be boiled or stuffed and roasted and
served with suitable sauce.
FILLET OF VEAL; CURRANT JELLY.
The fillet. which is the under part of
Ioin. always makes a dainty meal. Have
the fillet boned at market and fill the
cavity with any good filling; lay pieces
Of bacon on top and baste frequently with
dripping, Four hours should be required
TO cook this properly. Currant jelly is
very nice served with 1t.
VEAL POTPIE.
This is a dish in which the cheap cuts,
such as the breast, can be used to good
advantage, and makes an excellent meal
Season well, cook until done and bake
In a pan lined with rich pastry. cover
with pastry and brown in oven.
VEAL OUTLETS; MUSHROOMS.
Take outlets, trim neatly like mutt IN
outlets. Take a piece OF lean bacon, cut
In slices about one-eighth-inch thick and
trim each slice to the size of outlets.