Pine Bluff daily graphic., 1918-06-09
MEETS IN WAR TIME
By Mrs. Jean Prescott Adams Ex- plains How Cheaper Cuts
 Can be Uesed.

market meats has increased with the cost of feed and all operating eN- penses. The only way to keep our meat expenditure down to a pre-war basis is oreduce the amount of meat used, for meal and to use meat sub stitutes such as escalloped salmon, shrimp, cheese, eggs or peanut but ter with rice, hominy, or rolled oats. should be demanded by those house. wives who must seriously consider their food expenditures from the bud get standpoint. All who can afford to do so should continue to buy the choise cuts. This is to keep demands properly adjusted.
 From an economical standpoint the wisest procedure is to serve such perishable delicacies as heart, liver, brains, kidneys, etc., instead of roasts, chops or stews on certain days of ev- cry week.
 The food ban is lifted from meat for the present but we are asked to Ego light" on meat as matter of precaution. This gives us a splendid reason for learning more meat econo- my dishes.
 Cheaper Cuts.
 For stews and soup buy shask, plate, neck or chuck piece. In mak- ing soup, brown the meat first and then put it to cook in boiling water. Keep it at the simmering point until meat is is tender. By this method you have meat for a stew or ragout and the stock for soup. If you put the meat to cook in cold water you ex- tract all the flavor, leaving the real food in the meat but with no flavor,
 It is better economy to add cereal and vegetables to the soup stock pre- pared in the first way. Thus you will have a nutritious, anain dish for two meals.
 For economical steaks buy cuts from the round, trump, flank, chuck or shoulder clod. Steaks from the two last coarser cuts should be well scar ed and then allowed to simmer with seasoning and vegetables and just enough water tc cover, until tender.
 For roasting purposes buy cuts from the trump, sixth and seventh rib, short ribs and chucks. These cuts should first be put into very hot ov- en or should be thoroughly scared on the skilled before going into the ov- en. This keeps the juices in. Then roast the meat slowly, basting very often. These cuts are delicious cook ed with vegetables. That is, scar the cut thoroughly, lay in the roasting pan and surround with carrots, pota- toes, turnips and fews lices of onion previously prepared.
 For pot roasts, buy cuts from the shank, trump, plate, chuck, neck or shoulder cod. Scar the meat, brown ing it we'll before covering it with boiling water.
 Many delicious ragouts, and even planked steaks that have made hotels and chefs famous are made from these less expensive cuts. The foreign chef knows just how to cook the meat to keep the flavo rin and he always uses that knowledge. When prepar- ing food nowadays all ones attention should be on the work in hand, for foods are too precious to experiment with. The foreign chef also knows seasonings. An expert would never attempt a delicate meat without the services of a quality extract of beef to give just the right flavor.
 Using Up Left-Overs.
 Any leftover pieces of beef, ham, mutton Or pork can easily be turned into made dish" that will take the place of another meat order for the next day. Run the meat through the chopper or cut into small cubes. Mix with canned or cooked hominy, salt, pepper, chopped green pepper and a little white sauce. Cold cooked rice may he used in nlace of hominY