Evening journal., 1917-04-21

w MAOf1l-NGlO4Nt -. ~ APAA 49,
Meat is one Of the more expensive
items in the food bill Of the ordinary
family, and for this reason it is i'm
portant that it be bought and used
to the best possible advantage.
American conumers are reminded
Of this in a statement just issued by
specialists of the U. S. Department OF
Agriculture Many persons, says the
statement, eat over-abundantly OF
meat. In such cases it should be pos
sible, if the incentive is great enough,
to reduce expenditure for meat by re-
ducing the amount purchased. Where
meat has been purchased by telephone
or orders to a butchers boy, personal
shopping and careful selection may
make a saving possible. Still another
possibility for economiZing is to pur-
chase cheaper cuts and to compen-
safe for any toughness and less de-
sirable flavor by preparing them
more carefully for the table. Finally
economy often may be achieved by
utilizing the meat more completely
| including the trimmings and bones
and left-overs. .
In purchasing the cheaper, and OF
/ ten tougher cuts of meat instead Of
| the chOicer cuts, a housewife is los
/ ing little, IL any, nutriment, provided
of course, the proportion of bone t6
meat is no greater than in the more
costly kinds. She rather is sacrificing
/ only texture or flavor or ease of prep
aration for the sake OF cheapness
and. il she wishes TO produce dishe
as palatable as those made from eX
penslve meats. must eXpend mor'
care on preparing, favOring and COOK
ing. II the cheaper steaks are pur
chased, for example a degree OF ten
derness may be impaired to then
by the well-known method OF pound
ing the meat. The juices and flavor
of such steaks will be retained NOR
! satisfactorily If -four is sprinkle
over them during the beating pro
cess and. so worked into the h0re
on the surface.
Another common method OF utili7
ing the tougher meats is to grin
them and form them into balls whic
may be broiled like steak. Cheap cut
of meat also may be cooked sIowl
with vegetables or dumplings in
casserole or any other thick walle
baking dish which can be cOvere,
the juices thereby being retained
Whatever the quality of mes
bought, undoubtedly there will t
! in most cases trimmings and scraT
such as fat. bones, gristle. etc. I'll
fat may be tried out by grinding {
chopping and heating in a doubl
boiler. The tried out fat then may |
boiled in water and allowed to sol
dify on the surface of the waite
I f.s~lr 1af inn, vi Ia
ing scraped from the under surfai
/ of the cake. Trimmings of lean mea
gristle and bone, may be boiled sloN
ly and used for soup stock.
Leftover portions of cooked mea
from serving dishes may be used
: variety OF ways to prepare pala
{, able dishes. In utilizing such m
: terials and in the preparation OF 9th
7 meats, the knowledge Of a few ge
a eral principles of cookery, such
- the quantity OF flour required
: th.cken sauce, the time needed 4
S cooking meats OF varying toughnes
d the proportion of starchy foods
= succulent vegetables to combine wi
II meats, and the like, makes it easy
utilize whatever materials may ha
?, pen to be on hand without a spec
Il recipe for each particular dish. lie
= over cooked meats may be used. II
i small pieces OF uncooked meat, wi
vegetables and other foods in Z
II preparation Of casserole dishes,
u making stews, hashes. crOquetti
d etc. Cold sliced meat may be serv
W with hot gravy made from so
u stock milk. meat fat and -four
it other ingredients.
!. An important way in which I
,r amount OF money expended for me
may be lessened IS by preparing re-
NJ lively small quantities Of meat
Is such a way as 20 extend its flavor
other and cheaper foods. In usi