The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1917-05-25
TO PRACTICE MEAT
ECONOMY In ITS USE

Meat is one of the more expensive
items in the food bill of the ordinary
family, and for this reason il is inn
portant that IL be bought and used
TO the best possible advantage
American consumers are reminded
of this IN a statement just issued by
specilis8 of the United States depart
of agriculture. TheEmethods by which
economy may be effected will vary, il
is pointed out, with the conditions
surrounding each 2amiE, with the
amount of personal supervision given
by the housewife to the preparation
of food, with her skill. with market
conditions, and with the willingness
of the family to eat dishes other than
those-often especially expensive
for which they have a special liking.
Many persons, says the statement,
eat oVer-abundantly Of meat. In such
cases it should be possible. If the in
centive is great enough. to reduce ex-
penditure for meat by reducing the
amount purchased. Where meat has
been purchased by telephone or ord
ers to butchers boy, personal shop
ping and careful selection may make
saving possible. Still another posi-
bility for economiZing is to purchase
, cheaper cuts ana TO compensate for
any toughness and less desirable fiav-
or by preparing them more carefully
: for the table. Finally, economy often
5 may be achieved by utilizing the
: meat more completely, including the
! trimmings, bones and left overs"
? In purchasing the cheaper and of
] ten tougher cuts of meat instead oi
D the choicer cuts. a housewife is los
ing little if any nutriment. provided
I of course, the proportion of bone Il
J. meat is no greater than in the more
/ costly kinds. She rather is sacrihc
ling only texture or flavor or ease o
preparation for the sake of cheap
d ness; and il she wishes to produc'
n dishes as palatable as those mad'
II from expensive meats, must eXpen'
more care on preparing, cooking ant
fiavorlng If the cheaper steaks ar
purchased, for example, degree o
Tenderness may be impaired to then
by the we'll known method of pound
ing the meat. The juices and flavor
y of such steaks will be retained NOR
satisfactorily if flour is sprinkled oN
er them during the beating process
n and so worked into the fibers on IN
9 surface.
Another common method of utilii
ing the tougher meats is to grin
:, them and form them into balls whic
- may be broiled like steak. Cheap cut
- of meat may be cooked slowly wit
or vegetables or dumplings in casse
- ole or any other thiek-walled bakn
ns dish which can be covered, the juice
% thereby being retained
W Whatever the quality of mes
~, bought. undoubtedly there will be
s most cases trimmings and scraI
U such as fat, bones, gristle. etc. tt
=, fat may be tried out by grinding
chopping and heating in dOub
- boiler The tried-out fat then may
e boiled in water and allowed to soil
- ify on the surface OF the water whe
the latter cools. impurities beiI
scraped from the under surface
the cake. Trimmings of lean mea
gristle, and bone may be boiled slo'
~ ly and used for soup stock.
Leftover portions of cooked mea
IN from serving dishes may be used
ar variety OF ways to prepare palat
IN BILE dishes In utilizing such materia
ru and in the prearation OF other mea
-or the knowledge of a few general pr
ger cfples OF cookery, such as the quan
90 " of -four required to thicken sau'
ne the time needed for cooking mes
op of varying toughness, the proporti
&c OF starchy foods or succulent vet
1ut tables to combine with meats and {
be materials may happen to be on ha
he without a special recipe for each p
IDS ticular dish. Leftover cooked mes
-ue may he used. like small pieces OF
10Y cooked meat, with vegetables a
other foods in the preparation OF e
ers serole dishes. in making ste'
ese hashes, croquettes. etc. Cold sliC
will meat may be served with hot gra
go made from soup stock, milk, meat
100 and -four and other ingredients.
An important way in which
amount of money expended for M
may be lessoned is by preparing
atively small quantities OF meat
uiy such a way as to extend its ma
me. to other and cheaper foods. In US
ami meat so as to extend its flavor II u
the be ground and combined with r
IN bread crumbs. etc. 20 form
OF quettes. made into pies with relati
ly large quantities OF pastry: cool
OF with dumplinRs: served in the "a
two dish with gravy and starchy foe
on such as speEhetu or rice: ground
! in used with bread crumbs or other
on terials. as a stuffinE for vegetab
such as tomatoes and green pepD
T. or cut thin and wrapped arounI
stuninE Of bread crumbs, rice. "
= = tables. etc.
= II il Is considered desirable. OF
; ; protein foods may be consumed
larger quantities 10 take the plaCs
IN the meat formerly eaten. This
- tein may be furnished by eggs
lhs they are cheap. skim milk. che
= dried beans, peas, cowpeas and OF
-. legumes.