Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-05-03
ECONOMICAL USE OF MEAT
Utilize All Left Overs Including
Trimmings and Bones.
A Few Typical Recipes Of Many Dishes
Housewives may Prepare with
Meat a. the Chief In.
gredlent.


this in a statement Just issued by spe.
cialists Of the U. s. Department OF agri-
culture. The methods by which economy
may be effected will vary, it is pointed
out. with the conditions surrounding
each family, with the amount of person.
al supervision given by the housewife to
the preparation Of food, with her skill.
with market conditions, and with the
Willingness OF the members OF the FAM
lily to eat dishes other than those-often
especially expensive-for which they have
a special liking.
Many persons, says the statement, cat
over-abundantly of meat In such cases
1t should be possible. IL the incentive is
great enough, to reduce expenditure for
meat by reducing the amount purchased.
Where meat has been purchased by tele-
phone or orders to a butchers boy, per-
sonal shopping and careful selection may
make saving possible. Still another
possibility for economizing is to purchase
cheaper cuts and to compensate for any
toughness and less desirable flavor by
preparing them more carefully for the
table. Finally. economy often may be
achieved by utilizing the meat more COM
pletey. including the trimmings and
bones, and left-overs.
IN PURCHASING MEAT.
In purchasing the cheaper, and often
tougher cuts Of meat instead of the choic
err cuts. housewife is losing little, If
any nutriment, provided, of course, the
proportion Of bone to meat is no greater
than In the more costly kinds. She rath-
er is sacrificing only texture or flavor or
ease of preparation for the sake Of cheap
ness; and. II she wishes to produce dishes
n Hnl AuA Al.-..-
sive meats. must expend more care on
preparing, flavoring and cooking. II the
cheaper steaks are purchased, for ex-
ample, a degree of tenderness may be
impaired to them by the well-known
method of pounding the meat. The juices
and flavors Of such steaks will be retain
Cd more satisfactorily If flour is sprin-
Killed. over them during the beating pro-
cess and so worked into the fibres on the
surface.
another common method of utilizing the
tougher sleats is to grind them and form
them into balls which may be broied
like steak. Cheap cuts of meat also may
be cooked blowly with vegetables or
dumplings in casserole or any other
thick walled baking dish which can be
covered. the juices thereby being re-
tanned.
Whatever the quality of meat bought,
,, undoubtedly there will be in most cases
trimmings and scraps such as fat, bones,
gristle. etc. The fat may be tried out
by grinding or chopping and heating in
double boiler. The tried out fat then
may be boiled in water and allowed to
solidtfy on the surface Of the water,
when the latter cools, impurities being
scraped from the under surface of the
tvS~a 81
and bone. may be boiled slowly and used
for soup stock.
LEFTOVER PORTIONS.
Leftover portions of cooked meats from
serving dishes may be used in a variety
OF ways to prepare palatable dishes In
utilizing such materials and in the prep
aration Of other meats. the knowledge
OF few general principals of cookery,
such as the quantity Of flour required to
thfcken sauce, the time needed for cook
ing meats OF varying toughness, the pro-
portion of starchy foods or succulent veg
etables to combine with meats, and the
like. makes 1t easy to utilize whatever
materials may happen to be on hand
without a special recipe for each partic-
ular dish. Leftover cooked meats may
be used. like small pieces of uncooked
the preparation Of casserole dishes, in
making stews. hashes. croquettes, etc.
Cold sliced meat may be served with hot
gravy made from soup stock, milk, meat
| rat and flour or other ingredients
An important way in which the amount
o, money expended for meat may be les
sened Is by preparing relatively small
QUANTITIES. OF meat In such a way as to
extend its flavor to other and cheaper
FOODS. In using meat SO as to extend its
| flavor 1t may be ground and combined
with rice. bread crumbs. etc, to form
croquettes; made into pies with relative
ly large quantities Of pastry; cooked with
| dumplings; served in the same dish with
| gravy and starchy foods, such as spa
| ghetti or rice; ground and used with
bread crumbs or other materials, as a
stuffing for vegetables, such as tomatoes
and green peppers: or cut thin and wrap
ped around stuffing Of broad crumbs,
| rice. vegetables. etc.
II 1t Is considered desirable. other pro-
TEN foods may be consumed in larger
quantities to take the place of the meat
formerly eaten. This protein may be
furnished by eggs. II they are cheap,
skim milk, cheese. dried beans. peas,
| cowpeas and other legumes.
A few typical recipes are given below
as examples OF the many dishes house.
wives may prepare with meat as the chief
ingredient.
DISHES FROM CHEAPER CUTS OF
MEAT
Braised beef or pot roast-Brown the
| meat on all surfaces, place in closely
| covered kettle or other receptacle with
small quantity OF water and flavoring
vegetables. such as onion, carrot etc.
and cook until tender. Browning the meat
helps to keep In the juices. The slow
cooking In water and steam makes for
tenderness
savory beef-Cut pound OF top round
| OF oeet into two-inch pieces and sprinkle
WIN Hour: fry small piece OF salt pork
uhui hght brown; add beef and fry for
ABOUT thirty-five minutes. stirring oc-
css'ohaiiy' Cover with water and sim
mer about two hours (fireless cooker may
De useo)' season with salt and pepper OF
paprika. Serve with a sauce made as
follows: Cook in water twenty minutes a
| cup OF tomatoes. part Of a stalk of celery.
one-half onion. three whole cloves. three
peppercorns and one blade OF mace or
very little nutmeg. Rub through a
sieve. add some OF the gravy from the
meat. thicken with flour moistened with
cold water. and season with salt and
paprI8sa- Noodles. boiled rice, hominy.
or chopped potatoes. carrots and green
peppers or other vegetables In season, may
be served on the same dish.
Casserole Roast-(A casserole NAV he
improvised by using a heavy earthen-
ware dish covered with plate.) Brown
round or rump OF beef in fat from a
| slice OF fried pork. Place in casserole