The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1920-04-10
SAVE MONEY ON MEAT.
Continued from Page H.

to save money on meat For it is to
some extent up TO the individual her
self to determine how much her meat
shall cost
Certain so-called choice cuts are rela-
lively high in price, but three quarters
of the meat animal sells at a compar-
atively low figure. Some meat bills are
higher than necessary, because people
do not understand the utility and nu-
tritive value of the largest part of the
carcass and ask only for costly steak
and chops which constitute about one
fourth of the animal The remaining
IS per cent aften goes a-begging, even
at low prices, while the "choice CUTS
are selling at relatively high prices.
The choice cuts are popular because
they are easily and quickly cooked, at
the high temperatures of broiling, pam
broiling, frying and roasting which de-
velop the natural flavor of the meat.
Probably the less expensive cuts are
neglected because people know that
they require longer cooking and more
skillful handling. Nevertheless it is
not difficult to learn the principles that
govern the successful cooking of these
cuts, and they can be made into most
the home menu in welcome manner
The hotel chef has discovered this If
the housekeeper has not, and in tax
ing advantage of the spread in price
between the two sorts of cuts he pro,
duces many of the attractive dishes
| on the menu card.
The remedy for relatively high prices
on choice cuts and concentration of de
mand on ribs and loins is simple. Use
the less expensive cuts, many of which
come from the forequarter.
The forequarter of the animals II
produced under the same conditions
and on the same feed as the hindquar
ter. which produces the so-called choic,
steaks. The more costly and the les
costly parts of each quarter come from
i the same animal, and cuts from tn
brisket, clod, chuck, plate, and shank
when properly prepared, make whole
some, appetizing dishes.
Meat is simply the muscle of tn
meat animal with more or less fat. TIL
more exercise the muscle gets, tn
stronger and tougher becomes the con
neetive tissue and the richer become
the muscle juice in flavoring matte
and other valuable material This ap
plies to most of the inexpensive cuts
4 In nutshell, when meat is tough
and this is not as bad as it sounds
the secret of cooking it successfully
to soften the connective tissue withou
: hardening the muscle tubes or losin
or drying up the valuable, savory juic
they contain.
4 It is easy to remember the followin
4 general rules for preparing the les
Inexpensive cuts of meat:
4 To draw out the juice as for soul
cut the meat into small pieces in orde
&. 20 EXPOSE as much of the surface q
possible; let it stand in slightly salte
! water for a while till the liquid b,
, comes pink. which means that most {
the juice has been drawn out of tt
muscle tubes near the surface; he:
i slowly to the simmering point so tn;
the connective tissue Will gradual
swell and squeeze out more juice fro
the fibres in the interior; then simn,
till the connective tissue softens an
dissolves allowing the muscle fibres
fall apart. The tissue turns to Il
!, gelatine. that makes the soup stoC
Jelly as it cools. The soup meat that
left will not have much flavor Int
has real food value and should not
, thrown away Add seasonings and
, little fat, and you will find that it CT
I be made palatable in a number of way
To keep the juices in the meat, Sc
4. the surface in a hot frying pan, usual
g in hot fat, or drop it into boiling wat
: and boil for five minutes or so. Aft
t the juice in the outer portion has c
t agulated or hardened and the connec
| ha
shriveled and helped build the W;
that will keep the juices in, redu
: the heat somewhat and cook more slo
p ly in water or in a tightly cover
y, kettle or pan until the tissue has sol
Isl ened throughout, or in other words L
q til the meat is tender. The inter
= heat used to scar in the fat or on
IS hot pan develops a flavor that IS I
"a obtained at the lower temperature
II boiling water.
81 To produce a dish in which the me
81 retains part of its juice but sac
II fees enough, as in the casserole
81 stew, to make well favored bro
"a all. or part of the meat may be high
15t scared and then cooked slowly at
81 low temperature with more or /
3NI water till tender According to
"a amount of juice desired to draw {
81 for gravy start out cooking with G
III or with boiling water.
al During the coming week The Refor
- err will publish some recipes for util
II ing the inexpensive cuts of meat.