The copper era and Morenci leader., 1917-08-24
FOOD CONSERVATION AT HOME.

We are publishing the prices of meats so the housewife may clip the list. These are the prices as they exist at the present time and may vary little at the different markets, according to the changes in the price of beef and pork. It will be to your advantage to keep up with the prices.
 A number of the money saving dishes mentioned in magazines are not applicable here because of the situated as Clifton. This of neces- sity raises the price. For example whole wheat flour is suggested as an occasional substitute for regulation bread flour, but it is more costly here and would therefore not be a saving If housewives used more of 1t, how. ever, it would be ordered in larger quantities and would automatically be come cheaper.
 According to the sales in the local markets there is more steak sold than any other one cut of meat. This causes higher monthly bill than the purchase of other cuts for several reasons. First, steak cuts are high in price; second, in the majority of homes the steak purchased serves for
 
 for another meal. Some of the most appetizing dishes are made from "left-overs.
 Round Steak, purchased by so many, costs BOG per pound. Rib stew costs 200. Two pounds of round steak has very limited possibilities. Rib stew has many and is cheaper. These with large families buy two pounds of roun steak and have bare ly enough to go around. Try this: Rib Stew.
 Put three pounds of rib stew (60c) worth in your kettle, cook according to your tastes in seasoning, etc In the stock then either cook a cup full of rice, or two egg recipe of nood- les. This gives a good substantial central dish for the regulation fami- | lv dinner. You will have more than enough meat for the one meal Put the remainder aside and for tomor- | rows dinner make a meat pie using | such vegeta bles with the meat as | your family likes. Cook the meat and vegetables together few minu. tes, thicken the stock, cover all with a rich biscuit crust and bake. Chil. dren love this, because it is a pie and again you have a good substantial central dish for your dinner. H The remainder of the stew from the II first day may also be used in stew using potatoes, carrots, turnips, on. ions. etc.. cooked with it in rather large cuttings. Or it can be ground up and used in baked hash. Any resourceful housewife can make a Il variety of dishes from this cutting and the best part about it is that il is generally tender and not tougt like so many round steaks. Y Local prices as given this week fl on beef are as follows:
 Sirloin, 35c
 Sirloin. 35c tb Round. BOG fb
 Flank, 20c fh No. Seven. 25c ID T. Bone, 35c tb I4oin Tip Roast, 3( Rolled Roast. 3.c Rib Roast. BOG fb Rib Stew, 20c tb Shoulder Roast, 25 II Brisket, 15c fb Hamburger, 25c fb Pork Chops, 35c tb
 Hams.
 Boiled, 60c ID Smoked, soc ID
 Whole, 35c fb Half, 4Oc fb
 Plain, whole piece .... ...... 39cfh N ridih' -... -''- -. -.-.'. ..-.44c Ip Fancy, whole piece ...... -. .45c H Fancy, sliced. - " ... . 50c H The government advocates the dis continuance of veal, lamb and mutton as food. We are told to stop usine veal in order to bring the price oi beef down, and to discontinue the use of mutton and lamb in order thH' II the wool yield will be abundant For these reasons we are not quoting H prices on these meats.