Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-07
SMALL WASTE CAUSES
OF EXPENSIVE LEAKS
Mrs Wilson Tells of Experiment She Tried for One Week.
and Then Was Astonished at Result When
Savings Were Weighed.

be the case. Many butchers say that
a great number of American house
wives either are unwilling or cannot
cook the cheaper cuts Of meat in order
dishes.
,, Yet. when We stop to think. the
fancy cuts OF meat, which are the
tchdcrest. come from parts OF the ami
NAL which have the least strain on
them and for this reason do not CON
as the coarse or tougher portions
For you know that the parts OF the
ahiinais BODY that are constantly ex-
crciscd become stronger, and, there
lore. tougher than the parts that do
not have this exercise. but the PARTS
mat are constantly in use will have a
larger proportion of nutrimcnt. due to
the fact that there is a larger and
irreer circulation OF blood through
them more healthy.
Not All Port. Are Tough.
Now | do not mean to convey to you
mat all parts OF the animal with the
exception OF the steaks and roasts are
tough. Rather that they can he made
equally as tender. and that they con-
taln greater nutritive value. pound
pared by long. slow cooking In
demonstration two cuts Of meat wer.
selected in order to carry out this ex-
Glass-one. and one-half pounds Of sir
uoin steak and one and onc-half
nen,s So Of flank; the ,s,rlloin cost rs
the flank so cents for one and one half
pounds
The steak was quickly prepared and
eaten The loss due TO cooking and
me waste, weighed. it was found that
% per cen, Of the total weight was re-
1uired 10 cover this. This means tina,
less than half Of the amount purchased
Was available for food.
me Hank was split. a filling prepared
ana inserted and then opening sewcd
Tith a darning needle and stout string
inc meat was then wiped with a damn
cloth and onc-haIf cup Of -four patted
INTO 1t. piece OF suet. which the
outcher sent with the meat. was tried
out In deep kettle and then the meat
p!aced in 1t TO brown. turning fire.
auenily, SO that it was nicely brown.
Two cups OF boiling water,
Two onions,
One carrot
One faggot Of soup herbs
were added TO the kettle 1t was COW
cred closely after the boiling point was
reached and then placed where IL would
simmer slowly for one and three-quar-
Ter hours. II was then seasoned and
served
Declares McnI Delicious.
The guest who was prcsen, whom
this meal was served exclaimed mar
IT was delicious and that she hadn't
fact, since her cook had died she
didn't ofcn cat stews. for they looked
so poor.
And now for the analysis The mea,
weighed one and one half pounds
am inc ming ten ounces. This same
dish was cooked in the freless cooker
ana when placed on the scales the
loss In tissue OF meat due TO cooked
was Is per cent. and when cooked on
inc stove was % per cent Now the
STEAK cost seventy-nve cents and was
used " one meal. The flank pot roast
cSst nity cents and supplied two meals.
mated as follows:
One-half loaf bread ... .o5
Gnion and seasoning 90
Total 10
Many cuts from the fore quarter
OF peer may be prepared in an equally
deicious manner. This method NAV
De tried in preparing brisket Have
inc putchcr bone the brisket and pre-
pare II the same as for flank.