Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1917-10-25
Economy in the
Use Of Meat
(By Anne Mccormick, District Home
Demonstration Agent)

(By Anne Mccormick, District Home
Demonstration Agent.)
Meat is one of the most expensive
items in the food bill Of the ordinary
family, and for this reason 1t is i'm
portant that it be bought and used
to the best possible advantage.
The different cuts of meat vary
considerably in price. The differ
ence in cost is based upon the ten
derness of the cut and upon the de-
mand-but not upon the nutritive
value. The cheaper cuts of meat
when carefully cooked have just as
much food value as do the expensive
cuts. Tough meat cooked at low heat
for several hours can be made ten
der.
1t is important to reduce waste in
meat by using as much as possible of
the bone, fat and trimmings, and to
utilize all left over portions Of cooked
meat. The bones and trimmings of
meat can always be used to advan-
tage in the soup kettle, and fat can
be saved for cooking, thus saving the
more expensive butter and lard. The
bits of meat remaining after the first
serving can be combined with less ex-
pensive foods to give them the meat
flavor.
A little more time and skill may
be required in the preparation of the
cheaper cuts of meat. The real SUI
periority Of good cook, however,
lies in her ability to prepare attrac-
tive, inexpensive dishes for every day.
Every housewife should take as much
pride in setting a good table at a low
price as does the manufacturer in
lessening the cost Of production in
his factory.
Flank steak costs less than top
sirloin or round steak, but 1t makes
an excellent roast. It can also be
pot-roasted or used as chopped meat
or as a stew. Chuck steak costs less
than porterhouse or sirloin and can
be used for the same purpose. Chuck
roasts cost less than rib roasts and
are just as appetizing If carefully
cooked.
The cross ribs make excellent pot
roasts. The neck and round Of beef
are good for Hamburg steak or for
meat loaf.
Oxtails are cheap and make de-
llcious soup. Tongue, heart and liv-
ers may be used occasionally in place
of other meat.
A famous cook gives this informa-
tion: ITO make tough steak ten
der put three tablespoons of salad oil
and one tablespoon Of vinegar in a
large flat dish Lay the steak in the
mixture, turn over after one-half
hour and let 1t rest another half hour
in the same quantity Of vinegar and
oil. The toughest steak will yield to
this treatment and will be nice and
tender when served"
Since meat is expensive and we
are told to conserve in its use 1t is
a good plan to cook 1t in such way
as to make 1t go as far as possible.
One housekeeper testifies to the sa-
voriness of slices of bread cooked
with smothered steak, and finds that
they exc out a scanty supply Of meat.
Dumplings, dressing and vegetables
will do the same.
All meat should be scared before
roasting in order to seal in the meat
Juices Have frying pan very hot
place in the pan a small amount of
fat and then put in the meat. Let
brown on all sides. CA casserole may
be improvised by using heavy earth
enware dish covered with a plate.)
Casserole Roast.
Use about three pounds of rump
roast. Scar until brown on both
sides in hot pan with a little fat.
Place in casserole and fill in around
with few carrots. turnips, potatoes
and small onion or two. Add two
cups Of water or soup stock, cover
and cook in oven about three hours.
This is complete meal in itself