The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1915-12-24
use THE CHEAPER
CUTS OF MEAT
How the Careful Housekeeper May
Reduce the Cost OF the
Family Food Supply.
FLORENCE ]. HUNT,
Maryland Agricultural College
Extension Service.

How can I lower the cost Of the
family food supply Id a question CON
stantly before every housekeeper. To
lind tho answer look over your months
bills for food. Is not the meat bill
Usually one OF the largest Tn hor &C.
bire to ind q remedy. the housewife
decides TO try tho cuts OF meat which
retail at low price. Often she fails
DO produce d palatable dish and COOS
back discouraged to the use OF well
known and easily prepared tender
steaks, chops and roasts.
Why don't the cheaper cuts taste o.
good? Although they are just ND
nutritious, unless properly handled
these cuts are usually lacking 1n
favor, the long. coarse hbers. and the
large amount OF connective tissue
which u often called "gristle" making
them less palatable.
10 give these outs favor, they
should be cooked with vegetables and
carefully seasoned. Try doing this
method and these cuts will soon be-
come a. much favorite a. the tender
steak.
From such cuts as the lower round,
the tail pieces of the porterhouse
steaks, and even plate meat, you can
fashion delicious combinations a.:
Salisbury Steak, Mock Duck with
dressing, and garnish Of vegetables,
cannelon OF beef or beef loaf with
tomato sauce.
The fibers Of some Of thu cuts which
we do not care to grind can be broken
by pounding with tn edge Of heavy
saucer or specially devised hammer.
Ia doing this, be careful that the juices
do not escape, because IL they do the
piece will loose flavor. These can be
absorbed by pounding -four into the
meat, which, when Drowned, will give
added flavor.
Meat treated In this way IL called
"Swiss Steak" In cooking at first
have high temperature; then very
carefully cook at low temperature
Other variations may b. made by using
ground, chuck, flank, or skirt steaks
with vegetables, finishing the cooking
mt a low temperature. "a pot roast
should be cooked slowly for several
hours, thus the connective tissues i
softened and the meat made more
tender.
In cooking meat, first scar 1t on the
outside so as to retain the juices
thereby preserving the favor; then
cook slowly over slow fire. A fire
less cooker f. good to use at this stage
OF the cooking. Cross ribs, boned and
rolled, are fine cooked this way, OF
rolled flank, chuck or rump.
When meat is put in cold water and
allowed 10 heat gradually. "a large
amount Of juice is extracted and the
meat IL tasteless. by long cooking
the connective tissue is softened and
dissolved, which gives to the stock
when cold jelly-like consistency. This
principle is applied to soup making
by putting meat I'm boiling water, AL
lowing the water to boil for a few
minutes, then lowering the tempera
" ture, juices in the outer surface are
quickly coagulated, and the innel
juices are prevented from escaping
This method Of cooking is used where
nutriment and favor are desired Ar
meat
In solving the meat problem, the
housekeeper must keep clearly i'm MIND
the retail price, the time she uses il
cooking and preparing, IT, waste il
fat and bone and the cost OF the fue
consumed in preparing the especia
cuts.