Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-10-28
MENTS ~ WAR TIME
inv JEAN ppEsCoTr ApAMs)

tBy JEAN PRESC orr ADAMS)
our eating today IN based not only
on the fundamental principle "to live'
but also Ou the democratic principle
"to let live" Thus II ~ that no matter
how littlo We need TO cconomize per-
sOnally, We are willing to forego the
pleasures OF indulglng In foods that
nro scarce. merely 60 satisfy personal
whim az 10 flavor
We ARE cmphaticnlly requested by
the United states Food administration
20 use lcss Of corlnln meats 40 that the
soldiers may have tho necessary
amount 10 keep them flt for the siren
uoIs work Of the trenches.
Jhc nlmpcst wny for each family 10
cooperate IN this patriotic movement
In for the mentors TO agree together
on ono day week to have meat
substitute. II Will also be found en-
urely practical and possible by tho
average home manager 10 reduce the
amount OF each meat serving.
Tnoso families financially able
should continue 10 buy the so-called
choicest Gets rhat Is the loins. rib
ronsta, sirloin md portcrhousc steaks
tcndcrlolua ana nwoethrcnds. II those
whom the high cost OF foods created
by unusual demands on our countryN
supply, docs not particularly affect
take to demanding cheaper cuts Of
meat tEus increasing demand for
them the prices will naturally go
higher than II the demand Is equal
Ted
For those who must economize for
personal financial reasons tho less ex-
ponsivc cuts Of meat can he mado into
splendid dishes
BEEF Cuts 10 Buy.
For SteWs and SOUP buy "A shank,
plate. nesS or chuck piece. In making
soup brown the meat first and then
put II To- cook I'm boiling water Keep
Il at the Ammering point until meat
IL tender. by this method you have
meat for a stew or ragout and the
stock for soup. n YOU put the meat to
cook In cold water YOU extract all the
flavor, leaving the real food In the
meat hut with no flavor.
II is better economy To add cereal
and vegetables 10 the soup stock pre-
pared in the first way. Thds You will
have a nutritious main dish for two
meals
For economical steaks buy cuts
from the round, rump, flank. chuck
or shoulder clod. Steaks from tho twn
last coarser cuts should he well scared
ana then allowed to simmer with sea
soning ana vegetables and iust enough
water 10 cover, until tender
For roasting purposes buy cuts iron,
the rump. sixth ana seventh rib. short
ribs and chuckS. These cuts should
first he put into very hot oven or
should be thoroughly scared on the
skillet before going into the oven. This
keeps the Juices In. Then roast the
meat slowly basting very often. These
cuts are delicious cooked with vege-
tables, That Is. scar the cut thor
oughly, lay In the roasting pan nui
surround with carrots, potatoes, tur-
nips and n few slices OF onions prev
iously prepared.
For pot roasts buy cuts from the
shank, rump, plate. chuck. neck or
shoulder clod. Scar the meat. brown
Ing II wei, before covering II with boil
ins water.
Using Up Icft-Ovcrs.
ANY leftover pieces of beef ham
mutton or pork can easily be turned
into "madc dish" that will take the
place OF another meat order for the
next day Run the meat thru the
chopper or cut into small cubes. Mix
with canned or cooked hominy, salt.
pepper, chopped green pepper and n
little white sause. Cold cooked rice
may be used In place of hominy.
For Mcatlcss Days.
So long as the family IL provided
with the necessary tissue building ma
terlal It makes no particular differ
.ence excepting with regard TO flavor
ana supply which Of the tissue build
ing foods one uses.
Dishes that satisfactorily replace
meat arc made WIN cheese. fish. eggs,
nuts, peanut butter and beans.