The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1919-01-30
MORE ABOUT MEAT
SUGGESTIONS How TO Make The Most
OF II.

With a reconstruction program OF
continued thrift in food preparation
the average housewife is still endeay-
oring TO feed The family plentifully,
wisely, and without waste.
In planning the daily meals 1t Is
generally found that the expense for
animal foods Is much greater than for
other classes of foods. But-thc wo-
men say, Meat is so high Tow can
/ reduce my meat bills
From careful consideration OF the
subject 1t appears that suggestion on
the subject may be grouped as fol
lows
l. Economy in selection and pur.
chase so as to- take advantage of
market conditions,
2. Purchasing meat In wholesale
quantities for home use.
2. Serving smaller portions or US
ing meat less frequently
4. Careful attention TO use OF meat
bone. fat and smaller portions OF
cooked meat.
5. The use Of less-eXpensive cuts Of
mea.
Economy in all points is very impor
tant and not beneath the dignity OF
any family. For immediate consider
alton we will discuss the cheaper cuts
OF meat
When the housewife attempts TO
reduce the meat bill by using the less
expensive cuts, she commonly has
two difficulties TO contend with
toughness and lack OF favor, Pro.
longcd cooking at a low temperature,
acids such as lemon juice or vinegar
pounding or chopping help break tue
muscle .hbers. AS for flavor, The ma
iural flavor OF meat, even in the least
desirable cuts may be developed by
careful cooking, notably by browning
the surface Other flayors may be
given By the addition Of vegetables
and seasonings OF various kinds
II the fuel problem is TO be con
sidered the freless cooker. will enable
the housewife TO prepare dishes re-
quiring long cooking wltboia the ad'
I ded expenditure fer fuel. IT, how.
ever, fire is kept in the kitchen
range prolonged cooking is accom-
plished by cooking on the cooler part
OF the stove. using the double boiler
or by using a covered baking dish
such as the casserole.
In this connection directions are
given for using some Of the toughest
and least promising pieces OF meat.
/ Stewed Shin of Beef.
pounds OF shin Of beef
| medium.sized onion
whole Glove and small bay leaf
sprig of parsley
1.2 tablespoonfuls of -four
small slice Of carrot
l-2 tablespoonful OF salt
1.2 teaspoonful Of pepper
> quarts OF boiling water
IL tablespoonfuls of butter OIL
sayory drippings.
Have the butcher cut the bone in
several pieces Put all the ingredi
ents hut the -four and butter into q
slewpan and bring TO a boil. Set the
pan where the liquid will Just simmer
for six hours. or after boiling for five
or ten minutes. put all into the fireless
/ NDohtI lpl tltAL VI hihb HOuios W AZ
the butter. -four. aud ono-half cupfu
OF the clear soup from which the ia
has been removed. make brown
sauce 10 his add the meat and tn,
marrow removed from the bone Hea
and serve The remainder Of thu
LIQUID in which the meat has beel
, cooked may be used for soup
Shin or other cheap cut Beef a Ii
= Mode
Shin of beef makes a good beef
la mode Cut It up as for stew
brown pieces In hot fat; then adj
? water; cook in n pot the same as 70
pot roast, and serve with gravy
Casserole Roast
8 or 4 pounds Of round or rump o
beef
h. A slice Of salt pork
!. A few pepercorns
i. IA each OF carrot, turnip. a
onion. and a head of celery cut int
small pieces.
/, Try out the pork Brown the mea
!, on both sides In the fat Put in
casserole with the vegetables aroun
it. add > cupfuls of water or stoc
! Cover and cook in hot over thro
: hours, basting occasionally.
sauce or gravy can he made wit
water. -four, and some of the iuiC
loft in the casserole.
scrappe
Z cups water
i. 2 l-3 cups cornmeal
teaspoons salt
9 cups chopped meat
. Make mush OF cornmeal At
II meat and cook two to three hours
~ double boiler or freless cooker. p
~ in mold to cool Slice and saute
I'll hot fat Cracklings from fat rende
ing may be used in place Of meat
Helen Barbara Hunt.
Emergency Home Demonstrate
,h Agent.