Free trader-journal. (Ottawa, Ill.) 1916-1920, 1917-11-05
Economical Use
OF Meat
ACKNOWLEDGEMENTS


OF food. WITH h,r >Ni.l, with market
conditions, and vJa the Willingness
of the members OF the family to eat
dishes other than those--uiten espe-
cially eXpenSive--ior which they have
a special liking.
Many persons. says the statement.
eat overabundantly OF meat. In such
cases it should be possible. ii the in
centive is great enough, 10 reduce eX-
penditure for meat BY reducing the
amount purchased Where meat has
been purchased by telephone or orders
to a butchers boy, personal shopping
and careful selection may make say
ing possible. Still another possibility
for economzing il TO purchase cheap
er cuts and to compensate for any
toughness and less desirable hayor by
preparing them more carefully for the
table. Finally. economy often nay be-
achieved by utilizing the meat more
completely, including The trimmings
and bones. and left'oyers.
In purchasing the cheaper, and
often tougher cuts of meat instead Of
the choicer 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 rather is sacrificing only
texture or flavor or ease of prepare.
ton for the sake OF cheapness; and.
If she wishes 10 produce dishes as
palatable as those made from eypen.
sive meats, must expend mo care
on preparing, havorins and cooking.
II the cheaper steaks are purchased,
for example, 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 retained more satisfactorily
If iour is sprinkled over them during
the beating process and so worked in
to the fbres on the surface.
Another common method OF utiliz-
ing the tougher meats is to grind them
and form them into balls which may
be. broiled like steak. Cheap cuts Of
meat also may be cooked slowly with
vegetables or dumplings in a casserole
or any other thick walled baking dish
which can be covered, the juices
thereby being retained.
Whatever the quality of meat
bought, undoubtedly there will be in
most cases trimmings and scraps such
az t, bones, gristle,etc. The fat may
be tried out by grinding or chopping
and heating in water and allowed to
solidify on the surface Of the water,
when the latter cools, impurities being
scraped from the under surface Of the
cake. trimmings OF lean meat, aristle
and bone, may be boiled slowly and
used for, souJ stock.
Leftover portions of cooked meats
from serving dishes may be ,sed in .
variety of ways to prepare palatable
dishes. In utilizing such materials and
in the preparation of other meats, the
knowledge of few general principles
of cookery, such as the quantity Of
-four required to thicken sauce, the
time needed for cooking meats OF
varying toughness, the proportion Of
starchy foods or succuent vegetables
to combine with meats, and the like,
makes it easy TO utilize whatever ma
terials may happen to be on hand
without a special recipe for each
particular dish. Leftover cooked
meats may be used, like small pieces
of uncooked meat, with vegetables
and other foods in 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 fat
and -four or other ingredients.
An important way in which the a
mount of money expended for mea,
may be lessened is by preparing re-
lively small quantities Of meat in sucl
a way as 10 extend its flavor to other
and cheaper foods. In using meat so as
to extend It's flavor it may be grount
and combined withrice, bread crumbs
etc, to form cr0Quettes; made into
pics with relatively large quantities o
pastry; cooked with dumplins; serve(
in he same dish with gravy ant
pastry; cooked with dumplings; served
ground and used with bread crumbs
or other materials, as stuffing 70
vegetables, such as tomatoes and greer
peppers, or cut thin and wrappe,
around stutfing of bread crumbs
rice, vegetables. etc.
IT it is considered desirable. othe
protein foods may be consumed il
larger quantities to take the place o
the meat formerly eaten. This Pre-
ten may be furnished by eggs, il the
are cheap, skim milk, cheese, drie,
beans, peas, cowpeas and othe
legumes.
A few typical recipes are given be
low as examples OF the many dishe
housewives may prepare with mea
as the chief ingredient.
Dishes From Cheaper Cuts Of Mes
Braised Beef or Pot Roast Brow
the meat on all surfaces, place /
closely covered kettle or other recel
tacle with small quantity Of waite
and fiayoring vegetables, such a
onion, carrot, etc. and cook until tel