Evening star., 1930-06-15
Bamboo Shoots, Chinese Jujubes DaMeens,
Chayotes, Broccoli, 7aros and Jerusalem
Artichokes Some Of the Little KnozOn
Edibles From Far Corners of Earth Made
PaIatabIe in United States Government

article of diet, Hawaiian poi" being made from
the tarO.
Systematic attempts made to introduce sew
cral varieties of bamboo into Southern States
have met with considerable success One of the
most beautiful varieties is the edible bamboo
the young shoots of which furnish a delicious
vegetable which may be cooked and served hot
used cold in salad
The Chinese jujube is now being grown sue
cessfully in some of the Southern and Western
States. 1t is small mahogany-brown fruit
which may be utilized as a fresh, ripe fruit or
dried, and is said to be especially good when
put up as a confection. Quite a number of
recipes for making such confections as jujube
bread, jujube cake, jujube mock mincemeat,
sweet pickles. jujube butter and other things
may be obtained from the Ofice of Foreign
Plant Introduction.
SPECIAL attention has recently been given to
the proper cooking of meats by the Bureau
of Home Economics, because meat constitutes
one of the most expensive items on our dietary
list, and it is therefore desirable to prepare it
so that it will be palatable and there will be
little waste.
There was one saddle of lamb from which
the bones had been removed and the outside
fat folded heart-Shape Through the oven win
dow it was a rich, luscious golden brown A
slow drop, drop of juice and fat dripped down
into the pan beneath.
and stuffed, was approaching another stage Of
"doneness," and in the kitchen Miss Lucy M
Alexander, associate specialist in foods of the
Bureau of Home Economies, was stufing a
shoulder of lamb from which the bones had
been removed in the trickiest fashion 1t was
the day to cook lamb On another day she
might have been cooking cuts of beef or of
pork or chickens from the Government farm
and another expert might have been making ice
box ices or cooking rabbit or reindeer vege-
tables which are seeking to make their bow Of
introduction to the American housewife
Not only does Uncle Sam investigate all the
bets methods of cooking foods, but he now has
on his staff a man who has learned unusually
clever ways of boning cuts and soon this man
will make his knowledge available to meatmen
everywhere
During the last few years Miss Alexander and
her assistants have cooked more than TOO legs
of lamb, 900 roasts of beef and 200 fresh hams
The meat growers of the country have been
making some experiments to find out what kinds
and classes of animals produce the best meat
for the table, The animals are classified as to
age, sex, breed, feed and method of handling
the meat. In beef cattle, for instance the quail
ity of meat is to some extent dependent upon
whether the cattle are fed on grass or on corn,
while in lamb it depends upon whether the
animal is woo-bred or meat-bred
The Bureau of Home Economics cooks in
exactly the same manner exactly the same cuts
AOtu SPcSliHcIiS VI raised uTOer certain
specific conditions in order to determine the
quality of the meat. A trained group of meat
tasters grade these cuts very carefully for aroma
texture, flavor of fat flavor of lean, for tender
ness and jucineSs So perhaps in the future
the meat which reaches our markets will be
grown under conditions which will be known
to produce the best grades for the table
NO longer does the housewife have to wonder
whether her roast is we'll done medium or
rare. The definite state of "doneness" of each
piece Of meat in the laboratory cooking done at
the Bureau of Home Economies was determined
by means Of a meat thermometer a new inyen-
ton which is just being put on the market. It