Greenbelt cooperator., 1942-01-23
Balanctngthe Budget
By BERTHA MARYN
Use Low Cost Cuts For Hamburger


and uneconomical meat extrava-
gances is that of using round
steak for hamburger. Since ham,
burger, whether in patties, loaf
or any other way is usually pretty
well seasoned with onion, tomato
sauce, etc., and does not require
any special care in cooking, it is
unnecessary to use an expensive
cut of meat. NECK meat, the
cut so little known to the average
housewife, is an excellent cut of
meat to be used for the ham,
burger type of dishes. Neck meat
has no fat and no bone-no waste.
II properly cooked (slowly) it
can also be used for stews. By
using neck meat instead of steak
for hamburger and patties YOU
can save approximately 80 per
cent.
Another economical cut is
CHUCK. Chuck can be called
the housewives Godsend. So much
can be done with this one cut of
take little longer to cook. 1t is
meat. 1t can be oven roasted like
any other roast, although it may
best used in pot roast, meat pie,
chip suey, hamburger and swiss
steak. In the Greenbelt food
store we have two cuts of chuck;
the cut close to the neck, which
is the cheaper cut, and the more
choice cut closer to the rib roast,
which sells for 5 or 6 cents
pound more. The first type may
be used for hamburger, stew and
pot roast while the second can be
used for oven roast. The bone in
the chuck can be cut out and used
for soup.
Soup
So many housewives, in buying
meat for soup, simply as for "some
soup meat" And while it is true
that most of the meat sold for
soup is usually plate or shank,
the intelligent shopper should
know and ask for what she wants.
The kind of meat to buy depends
on the kind of soup she is going
to cook. But soup is another
topic and will be discussed later
on. However, if it is to be a good
old-fashioned soup with plenty of
legumes (dry peas, beans, etc.
much meat is not necessary and
bone with small amount of meat
on it will do. If on the other
hand, it is the bouillon type OF
clear soup, meat is important for
flavor and nourishment. Meat
bought for that type of soup can
serve two purposes-it can flavor
the soup and can be eaten as a
second course. In that case BRIS-
KET or BREAST OF BEEF can
be used to good advantage. Brisket
boiled can be eaten hot or cold.
If your family takes lunches to
school or work, cold sliced brisket
with mustard or horse radish will
make good sandwiches. With
lunch meats going up this should
make a good substitute, particu-
larly since most sausage and
lunch meats are not 100 per cent
meat products. Brisket has good
deal Of fat on it. If the meat is
to be boiled, most of the fat should
be removed but NOT THROWN
OUT; it should be rendered and
used for frying, pastry shortening,
etc. Brisket can also be pot
roasted but does take longer to
cook than most other cuts. How
ever, properly seasoned with onion
and a bit of tomato fiavoring,
brisket makes delicious pot
roast.
Tongue and Liver
Many Of US buy tongue that
is cooked and ready to eat but
are a bit uncertain about buying
uncooked tongue. One of the most
economical meat dishes is lamb or
veal tongue. The tongues are
small " to 1 lb.), very tender
and easily prepared. They may
be boiled and the liquid used for
soup Especially for pea soup), or
they may be pot roasted with an
onion gravy. Boiled or pot roasted
lamb or veal tongue can also be
used for sandwiches.
Then there is liver. The most
common liver recipe is probably
fried liver, but liver makes excel
lent lifer loaf, liver paste and
liver pie. Liver loaf is made like
meat loaf. Liver paste can be
made several different ways. One
variety is as follows:
Boil the liver Il lb.) about 40