Evening star., 1918-04-05
Nourishing and Inexpen-
siye Meats-How to Prevent
Waste-Ideas for the House
keeper Who Desires to Re
duce the Meat Bill.

each housekeeper can best judge which
to use in her own case. Careful at
| tention should be given to the use OF
meat bone, fat and small portions COM
monty trimmed or and thrown away,
| and the utilization Of leftover portions
Of cooked meat, as well as the use OF
the less expensive kind.
The most expensive cut of meat is not
always the most nutritious No mat
ter what the cut, whether expensive
or cheap, 1t cannot be utilized to the
best advantage unless it is well cooked.
oftentimes the tougher parts are equal
ly nutritious and may be made very
palatable II carefully cooked. Poorly
prepared meat dishes are almost always
wasted at the table. An expensive
steak may be so badly cooked that 1t
is hardly possible to eat 1t, while
cheaper cut well cooked would be much
more satisfactory as well as more
economical
Steaks. chops and roasts taken from
| muscles that have been little exercised
| are chosen by those who prefer tender
ness to actual nutritive value, while the
so-called tough meats are more juicy,
more nutritive and by slow cooking can
be made very palatable. If meat re-
quires long cooking to make 1t ten
der, some highly favored vegetables,
such as carrots or celery, should be
added to the water in which the meat is
simmered. The result will be q rich
gravy and tender meat.
To Prevent Waste.
II nothing better can be done for
them, the bones and trimmings can al
most always be profitably used in the
soup kettle, and the fat can be saved
for cooking. thus saving the more ex-
pensive butter and lard. The bits of
meat not served with the main dish or
remaining after the first serving can
be seasoned and recooked in many
ways. or can be combined with vege-
| tables, pie crust or other materials.
Thus the meat favor may be extended
over large quantity of less expensive
quantities of meat can often be bought
than would be necessary were the meat
served alone.
! Methods Of extending the meat flavor
| through considerable quantity of ma
| terial which would otherwise be lack
! ing in distinctive taste are to serve the
| meat with dumplings. to combine the
| meat with crusts, as in meat pies or
| meat rolls, or to serve on toast and bis
| cults. Borders of rice. hominy or
| mashed potatoes are examples Of the
same principles applied in different
| ways. By serving some preparation of
| -four. rice, hominy or other food rich in
| starch with the meat we get a dish
| balanced ration than meat alone. and
one in which the meat flavor is ex-
tended through a large amount of the
material. Macaront cooked with chopped
ham. hash made Of meat and potatoes.
or meat and rice, and meat croquettes
| made of meat and some starchy ma
| terials like breadcrumbs cracker dust
or rice. are other familiar examples Of
meat combined with starchy materials.
| Whether meat salads are economical or
! materials are utilized. II portions of
cold roast pork, tender veal or any other
white meat left over from a previous
serving are mixed with celery from the
| outside they certainly make an economi-
cal dish and one very acceptable to most
persons. Apples cut into cubes may be
substituted for part of the celery. Many
cooks consider that with the apple the
the celery alone. Many also prefer to
mix a little oil and vinegar with the meat
! and celery, or celery and apples, before
putting in the final dressing, which may
dressing.
| How to Cook Meats.
The effect Of different temperatures on
| the cooking OF meat Is not generally un-
derstood. By putting meat in cold water
! and allowing the water to heat gradually
a large amount Of juice is extracted, and
| the meat is tasteless and by long cooking
the connective tissues are softened and
dissolved. which gives to the stock, when
| cold. jellylike consistency. BY put
\ ting meat In boiling water, allowing the
water to boil for q few minutes, then
lowing the temperature. juices in the out
| er surface are quickly coagulated and the
l inner juices are prevented from escaping.
This principle applies where nutriment
and flavor are desired In meat BY put
ting in cold water. bringing quickly to