The Barre daily times. (Barre, Vt.) 1897-1959, 1917-06-15

choicer cuts, a housewife is losing littl,
if any nutriment, provided, of course
the proportion of bone to meat is nc
greater than in the more costly kinds
She rather is sacrificing only texture OF
flavor or ease of preparation for the
sake of cheapness; and, if she wishes IL
produce dishes as palatable as those
made from expensive meats, must ex-
pend more care on preparing, havorinp
and cooking. If the cheaper steaks are
purchased, for example, a degree of ten
derness may be impaired to them by
the well known method of pounding the
meat. The juices and favors of such
steaks will be retained more satisfactor-
ily if -four is sprinkled over them dur
| ing the beating process and so worked
into the fbres on the surface.
Another common method of utilizing
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 vege-
tables or dumplings in casserole or
any other thick walled baking dish
which can be covered, the juices thereby
being retained.
w HdIpNtI biiC vi uitdb DbuEHt,
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
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, gristle and bone
may be boiled slowly and used for soup
stock.
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 preparation of other meats the
knowledge of few general principles of
cookery, such as the quantity of -four re-
CURED to thicken sauce, the time needed
for cooking meats OF varying toughness,
the proportion of starchy foods or sue
culent vegetables to combine with meats
and the like, makes it easy to utilize
whatever materials may happen to be
on hand without special recipe for each
particular dish. Leftover cooked meats
may be used, like small pieces of UNI
cooked meat, with vegetables and other
foods in the preparation of casserole
dishes, in making stews, hashes, Gro
quettes, 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
amount of money expended for meat
may be lessened is by preparing rela-
lively 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 it's flavor it may be ground and
with rice, breadcrumbs, etc, to |
form croquettes; made into pies with
relatively large quantities of pastry; |
cooked with dumplings; served in the
same dish with gravy and stsrchy foods,
such as spaghetti or rice; ground and |
used with breadcrumbs or other mate |
rails, as stuf'ing for vegetables, such |
as tomatoes and green peppers; or cut
thin and wrapped around a stuffing of
rice, vegetables, etc.
If it is considered desirable. other pro-
tein foods may be consumed in larger
quantities to take the place OF the meat
eaten. This protein may be
furnished by eggs, if they are cheap,
skim milk, cheese, dried beans, peas, COW
peas, and other legumes.
A few typical recipes are given below
Is examples of the many dishes house
wives may prepare with meat as the
thief ingredient.
Bruised Beef or Pot Roast-Brown the