Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-03-14
Cutting the Cost of
Meat Dishes


Isn't 1t terrible?" remarked Mrs.
Latebuyer as her neighbor came into
the market THE money IL cost to
set our table for month would ran
som "A duke" To the butcher, yes
I'll take a porterhouse steak tonight.
I'm late now and you can send over
calves brains for the card parry to-
night and pork tenderloin for break
fast To her neighbor, Stop for me
at the bakery. dear, and wen walk
home together"
i've often wanted to ask you how
you managek' Mrs. Latebuyer said
as they walked home. "You never
seem to be in rush and you always
set such a fine table. DO YOU know
Mr.. Latebuyer says he enjoys dining
at your house more than any place
else. Now tell me the secrct--what
have you got there for dinner tonight,
for lnstance?" Her neignbCr smiled
bit, just such a smile IS one gives
the impracticalities of a child. "Oh
this is for tomorrow. My dinner will
be practically ready to pat ON the
table when | get home now-you see.
! always work a day ahead. Then I
can make real economies. You Ve
doubtless realized that business houses
give their orders months in advance.
They have to estimate on their mar
ket, while ] know how many | have to
buy for | buy staples in quantities
! and keep my emergency shelf as we'll
as staple shelf well stocked. | buy
foods that give the greatest food value
for the money" MY, how wonder
ful! | never could figure out ABOUT
that food value side | always thot
It was Just fad everyone would soon
be tired Of but if you are taking it
up, / guess I'll have to look INTO ii,
too. Does it help cut prices any?"
"Yes, indeed, it does" replied her
neighbor. "Of course you must know
how TO cook the cheaper cuts of meat
and how to use left-overs. also
read the magazines and newspaper
articles on reasons for high costs do
you know Professor Clark says prices
probably wont come down for years,
so it behooVes us to learn to buy
wisely. While meat hasn't gone up
in wholesale price for some three
years, it takes up large percentage
of the food expenditures of every
family
Economy Cooking.
"I've found that casserole dishes
are great economy. You always
knew the neck of beef was fine ior
mince pies. Now that you buy mince>
meat In the jar or carton you've for
EOltcil lIldl lIlt DttI Has IL HtCh. W ~
have you never used this nutritious,
and inexpensive cut of meat for stews
or braising? Just consider the steaks
you have under your arm. They cost
more than my entire dinner for four
courses.
II have n chuck roast which mari
mated in one-half cup vinegar to water
enough to cover; this has spices and
onions added. After standing in this
pickle four hours, I took the meat
out. brought the pickle to boil, put
the meat in the boiling liquor and
when it started to boil again put the
kettle in the fireless cooker. I'm also
cooking carrots and turnips to serve
with the beef. This will be delicious
hot and tomorrow night I'll make
rich gravy using beef extract as a
base and slice the chuck and heat it
in the gravy. The cold meat will be
splendid in the childrehs lunches.
You ordered calves sweetbreads
for tonight Beef sweetbreads are
much less expensive and just as de-
licious. Prepare them just the same
ms the others and you'll never know
the difference in taste-the saving in
price will be considerable, however
Then that breakfast of pork ten
derloin If you really want to econo-
mize why not have n bacon and hom-
my dish for the main part of the meal
and serve your fruit, cereal and hot
bread and coffee with that. 1t will
give you all necessary food value and
also reduce costs" Thank YOU"
said Mrs Latebuyer at parting. I'm
going to bring my pencil and notebook
over some day and have you tell me
about those food values you've been
reading about. Believe I'll Just try
that homny and bacon for breakfast.
II certainly sounds fine"