Putnam patriot., 1920-04-30
COUNTY AGRICULTURAL AND
FARM BUREAU NEWS

We have at the Farm Bureau office
circular on preserving Eggs IN Wa
ter Glass" prepared by Roy Z. Jones,
Extension Poultryman at the Con-
necticut Agricultural College, which
may be obtained by anyone wishing 1t.
They may be had by either phoning or
calling at the office.
The Department Of Justice is wag-
ing a campaign to reduce the high
cost of living. Committees are being
organized under the name of the Fair
Price Committee. Mrs. James j.
Grace of Hartford is director of the
movement in Connecticut. On Janu-
airy 26th a meeting was held in the
State Capitol at Hartford, at which
women from all parts of the state
were present. Assistant Attorney
General Howard Figg and Miss Edith
Strauss of the Department of Justice
spoke.
| As part of the movement, the De-
partment of Justice has begun CAM
paign to show consumers the advant-
ages of using inexpensive meat cuts,
and has arranged special Save Money
on Meat weeks throughout the coun-
try During the campaign retailers
agree to carry the less costly cuts in
quantities adequate to meet the de-
mands, and to feature the less popular
cuts at low prices. Connecticuts
"Save Money on Meat" week begins
| April II.
1t is shown that while the Americans
are race of meat eaters, they use
very little lamb and sheep. The aver
| age per capita consumption of these
meats combined, in the United States,
is only five pounds per year against
seven pounds of veal, six pounds OF
beef, and seventy-one pounds of pork.
| The Importance of home production
| of wool, to the measure of consump-
ton, as a matter of national consump-
ton, makes lamb eating patriotic. By
buying lamb you are not only supply
ing your table with the most delicious
meat at reasonable price, but you
are showing your patriotism by help
ing an industry of national import
ance.
In regard to food value it is prac-
tically equal to beef. Lamb contains
less water, more fat, an essentially
equal amount of digestible protein,
and but slightly more refuse than
beef.
Consumers are slower to buy the
forequarter than the leg and loin,
though it is commonly about ten
cents pound less.
In preparing lamb the "fell" should
always be taken off 1t may give the
meat an oily woolly odor.
Rolled shoulders may be prepared
by lifting the shoulder blade and re-
moving the ribs, neck, vertebrea and
connective tissue The thin portions
then being laid inside and the whole
| rolled and tied with string. 1t may be
roasted, or Saratoga chops can be cut
from it.
Or another use for the shoulder is
Knock duck" By boning out the
cheaper cuts and grinding them, one
has excellent material for lamb pat
ties.
The neck is exceptionally good for
1 broths and stews because of the eX-
traetives present, or it may be cut as
for chops, the bone removed, roasted
and the hole filled with mashed potato
garnished with peas.
/ Breast of Lamb
Put the breast in a pan containing
lust enough water to cover it, salt and
simmer it until the bones break from
the flesh. Draw the bones out and
spread a forcemeat of crumbs, egg
| thyme. sage and butter over the
breast. Season with tomato catsup or
sauce. Place in oven until brown and
serve on bed of steamed spinach, or,
| if you use onions, with garnish OF
| them.
| Lamb Croquettes
Four pounds of cold cooked lamb
and two cupfuls of cooked rice tfresh
boiled and still hot when mixed with
the lamb, one teacupful of suet
chopped fine, two sprigs of parsley,
choppe done nutmeg grated, an even
tablespoonful of onion. after 1t Is
chopped as fine as possible, the juice
| and grated rind of one lemon, salt and
black and red pepper to taste. Chop
the meat very fine, mix all well TO-
gether, add cream until it is quite
moist. or just right for molding. Mold
them in the form of pears, dip them
into beaten egg, and roll them in
nounded cracker or bread crumbs,
fry in boiling hot lard. A little stem
of parsley may be stuck into each
pear after it is cooked, to represent
the stem.
Lamb a la Venison
Take leg of lamb, make deep Sits
in the meat, into which insert strips OF
salt pork that have previously been
rolled in pepper and cloves; bake two
hours or according to the size of the
roast, basting frequently. Take from