The Washington herald., 1915-01-10
ALL ABOUT BUYING MEAT.
New York Housewives Learning
How from an Expert.


Crowds filed the headquarters OF the
National Housewives League, at 25
West Forty-fifth street, yesterday morn
ing to learn the .'ifferent cuts Of meat
and see beaf. veal lamb, and mutton
cut by an expert. 1t was the informal
opening OF the headquarters for real
work. and although the meeting was
called for 1880 o'clock, the women be-
gan to arrive at g They had notebooks
in which they jotted down the facts
given them: they asked interested Ques-
tions, and the women at the rear stood
up through the long demonstration.
Theodore Carlewitz, who demonstrates
at Teachers College and other places
where educational work in domestic
science is carried on, did the talking,
while two assistants cut up the meat.
Each woman present received a diagram
showing a side OF beef, with the various
cuts marked OF.
Some Of the questions set the audience
laughing. The women had been told
that an economical housekeeper with a
family Of some size would buy an entire
crossrib piece of beef-fourteen pounds
at p cents a pound-from which she
would get two steaks, a pot roast, and
a good soup. Or she was told that she
would get a good steak from this same
piece by buying the first cut of the
crossrib.
But how can you be sure you get
that first cut?' asked a woman from
the front row OF seats.
See the whole crossrib." answered
Carlewitz.
But If you ordered by telephone?"
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 little
later. ut is only IS cents a pound, and
some people like the flavor"
How do you spell 'skirt'?'' called
another woman at the side. her pencil
poised in air. and the audience shouted
again as the demonstrator replied,
"S-k-i-r-t"
"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 nourishing than
the porterhouse. From the cheaper
grade Of chuck, with the bone out, you
get a pot roast, but it is coarse. The
top chuck at 10 tents makes a fine pot
roast
''The first and second ribs are "A cents
pound. The fourth at % cents. Is
Just as good and perhaps better. 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 tender. It Is o
cents, but 1t Is economical. Five pounds
Of it will equal eight pounds OF rib
roast"
The flank fat OF the beef. at 9 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
roast and beef a Ia mode. and bought
whole Is 20 cents a pound" he con-
tinued. ''The first cut will cost q cents.
The porterhouse steak, from the loin
OF beef. costs 3 cents a pound. and the
Delmonico steak o cents. The short
sirioin will weigh in the neighborhOod
OF a pound, and is good for small fami-
lies. II Is tender and Of good flavor, Is
8 cents a pound but in demand and
hard to get The fat bone sfrloin Of
beef is better than the round Cthere Is
about cents difference in the price).
and the filet Is in this. A filet OF beef
costs 60 cents a pound. A whole flet in
a good loin OF beef viii weigh about
seven pounds.
THE bottom round OF beef makes
corned beef. beef Ia mode. and pot
roast. at "a, ., and IS cents a pound.
The round end OF the rump. at q cents
a pound, is used to make corned beef
The leg CT beef makes soup stock Q
cents with the bone and II cents without.
and a piece OF the bone thrown IN
The neck Of beef makes SOUP but moth
ing Is as good as the leg"
Carlewftz told his audience how 10
tell lamb from mutton. The bone of the
lamb cuts through. but the mutton will
only break at the jolnt-New York
Times