The Washington times., 1919-12-15
Saving Money in the Home
Little Tricks For Women
in Household Economics
By ELIZABETH LATTIMER.


she city wants to avail herself OF
them Unfortunately, however, not
one woman in a hundred knows
other than the ordinary cuts or
meat I'm sure all of US viii profit
by what a butcher himelf has to
say on the subject
Here II is:
OF beef there are three grades:
good, second best and poor. Msny
women ask me IL there is not as
much nourishment in the cheapest
grade as in the better grades
There Is not, because low-priced
cattle are fed on brewers grain,
cottonseed oil, etc, which fattens
them, but produces soft, fiabby
flesh. This shrinks to a greater eN-
tent in cooking. Besides there is as
much bone in a thin animal as in a
fat one.
Good beef has firm fat tinged
with pink, and the meat is inter-
woven with threads OF fat. Poor
beef has very yellow fat and the
meat is lean and scraggy.
A side OF beef is divided into
forequarter and a hindquarter. the
latter containing the loin from
which the highest priced steaks and
roasts are cut II is an easy rule
In the center of the animal and
cheaper at the extremities, chiefly
because the latter meatis toughened
by muscular action. Most people
do not like the cheap cuts because
they cannot cook them tender, and
so buy steaks and roasts. Because
OF this excess demand we have TO
charge a very high price for them
Sometimes IL seems that most
women think a steer Is made up en-
tirely OF ribs and Ioin, There is
one point, however, that people over
look, and that Is, that most of the
cheaper cuts have little waste, so
that, besides costing less pound,
the meat goes almost twice as far
The waste from a two-pound sirloin
steak averages about three-Quar-
ters OF pound
Too many of my. customers buy
unnecessarily in small quantities.
When ones means are limited IL is
far better to buy in quantities suf-
ficient for three days at time. II
Is not necessary to prepare the meat
always the same way, for am glad
to- cut ii for different uses.
For instance. take chuck rib OF
beef; IL will weigh. say. fourteen
pounds and half and sells today as
II falls for Is cents a pound, making
a total OF s2.61 cents. From IL I
can cut two pounds and q half OF
soup meat, three pounds OF meat
which can be pot-roasted, and. after
boning the-rest, can make a deli
cious hye-pound roast from il, which
would ordinarily sell at 35 cents, a
pound. That leaves four pounds of
bone and fat.
The bone makes fine soup stock
and. the fat can be rendered for
cooking. II bought separately
these cuts would cost s295-an ex-
penditure on the purchase of "a
cents above the price of the whole
,Brisket Is equally good corned or
fresh. Although 1t contains con-
siderable bone, a six-pound piece,
at. Is cents. gives three pounds Of
meat for a pot roast, two pounds
and a half of bone for stock, and
half a pound Of fat to render.
Another cut which comes from
part Of the hindquarter is flank
steak This may be scored and
broiled and served with a tomato
sauce, or IL may be made into a
blind dock" To do this IL should
be stuffed with chopped onions and
potatoes well seasoned with salt.
pepper. and sage. tied securely. and
braised- Or IL might be used for
beef roulades with vegetables. in a
stew, or boiled and made into a pie
II is clear meat with no waste when
we'll trimmed. and IL sells for from
1s TO 20 cents pound.
Rump Makes Best
Pot Roast.
Flank fat sells for 10 and 4.
cents a pound and can be rendered
with practically no waste, and suet
sells for about the same price. II
IS not economy to buy very cheap
teef fat, because il contains so
much meat fiber, that is waste. In
fact IL always pays to purchase
meats that are we'll trimmed, at a
higher price a pound, than TO buy
cheaper grades that contain
great deal OF waste.
A rump weighs about twelve
pounds and sells at :3 cents. From
IL can be obtained fine pot roasts
or corned beef, with soup stock
from the bones The round Is di-
vided into two parts, the top and
bottom, which are generally cut
up into steaks. Those from the
top are best and cost from rs to
80 cents-the bottom ones sell
from % to IS cents at present. and
II cut from good beef are tender
Out OF thirty-pound round 1 cut
about twenty pounds OF steak, tho
rest going to chopped meat and
trimmings When you see chopped
beef for sale at a low price you can
almost always be sure that il con-
tains high percentage Of fat, and
sometimes great deal of water,
for IL is just as easy TO plump"
beef as chicken or oysters. Better
pay a little more and get honest
meat And II the market man will
not let her see the meat chopped
woman had better grind her meat
at home.
The horseshoe Is a small piece Of
clear meat Weighing about two
pounds and a half. It sells for %
cents and makes an excellent pot
roast or stew.
The leg weighs about nineteen
pounds and quarter and sells at
IL cents . pound as It falls. II con-
tains about five pounds and a half
OF meat and fourteen pounds OF
bone In this case IL does not pay