[Ill.u.s.tration: VEAL]

Neck for stews.

Shoulder for inexpensive chops.

Sweetbread--broiled or creamed.

Breast for roast or pot roast.

Loin for roast.

Rump for stews.

Cutlet for broiling.

[Ill.u.s.tration: BEEF]

[Ill.u.s.tration: LAMB AND MUTTON]

Neck--use for stews.

Shoulder for cheaper chops.

Breast for roast

Ribs for chops or crown roast.

Loin for roast.

Flank for stews.

Leg for cutlet and roast.

[Ill.u.s.tration: PORK]

Head for cheese.

Shoulder same as ham but have it boned. Has same flavor and is much cheaper.

Loin used for chops or roast.

Ham for boiling, roasting or pan broiling.

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE

ANIMAL

ORGAN

SOURCE

METHODS OF COOKING -------------+------------+-------------------------- Brains

Sheep

Broiled or scrambled

Pork

with egg -------------+------------+--------------------------

Veal

Heart

Pork

Stuffed, baked or broiled

Beef

-------------+------------+--------------------------

Beef

Kidney

Lamb

Stewed or sauted

Veal

-------------+------------+-------------------------

Beef

Fried, boiled, sauted or Liver

Veal

broiled

Lamb

-------------+------------+------------------------- Sweetbreads

Young Veal

Creamed, broiled

Young Beef

-------------+------------+------------------------- Tail

Beef

Soup or boiled

Pork

-------------+------------+------------------------- Tongue

Beef

Boiled, pickled, corned

Pork

-------------+------------+------------------------- Tripe

Veal

Broiled or boiled -------------+------------+------------------------- Fat

All Animals

Fried out for cooking or

soap making -------------+------------+-------------------------

Pickled or boiled or used Pigs Feet

Pork

with meat from head

for head cheese -------------+------------+--------------------------

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSt.i.tUTES

Carbo-

Mineral

Water

Protein

Fat

hydrate

Matter

Calories Name

%

%

%

%

%

per lb.

-------------+-------+-------+-------+-------+-------+-------- Cheese

34.2

25.2

31.7

2.4

3.8

1,950 Eggs

73.7

13.4

10.5

...

1.0

720 Milk

87.0

3.3

4.0

5.0

0.7

310 Beef

54.8

23.5

20.4

...

1.2

1,300 Cod

58.5

11.1

0.2

...

0.8

209 Salmon

64.0

22.0

12.8

...

1.4

923 Peas

85.3

3.6

0.2

9.8

1.1

252 Baked Beans

68.9

6.9

2.5

19.6

2.1

583 Lentils

15.9

25.1

1.0

56.1

1.1

1,620 Peanuts

9.2

25.8

38.6

24.4

0.2

2,490 String Beans

93.7

1.1

0.1

3.8

1.3

92 Walnuts

2.5

18.4

64.4

13.0

1.7

3,182 Almonds

4.8

21.0

54.9

17.3

2.0

2,940

THE ECONOMY OF MEAT AND MEAT SUBSt.i.tUTES

Don't buy more than your family actually needs. Study and know what the actual needs are, and you will not make unnecessary expenditures.

Learn what the various cuts of meat are, what they can be used for, and which are best suited to the particular needs of your household.

Study the timeliness of buying certain cuts of meats. There are days when prices are lower than normal.

Always check the butcher's weights by watching him closely or by weighing the goods on scales of your own.

Always buy a definite quant.i.ty. Ask what the pound rate is, and note any fractional part of the weight. Don't ask for "ten or twenty cents'

worth."

Select your meat or fish personally. There is no doubt that high retail prices are due to the tendency of many housewives to do their buying by telephone or through their servants.

Test the freshness of meat and fish. Staleness of meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff.

Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day's buying.

A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs.

If possible, buy meat tr.i.m.m.i.n.gs. They cost 20 cents a pound and can be used in many ways.

Buy the ends of bacon strips. They are just as nutritious as sliced bacon and cost 50 per cent. less.

Learn to use drippings in place of b.u.t.ter for cooking purposes.

Buy cracked eggs. They cost much less than whole ones and are usually just as good.

Keep a stock pot. Drop into it all left-overs. These make an excellent basis for soup stock.

Don't throw away the heads and bones of fish. Clean them and use them with vegetables for fish chowder or cream of fish soup.

Study attractive ways of serving food. Plain, cheap, dishes can be made appetizing if they look attractive on the table.

Experiment with meat subst.i.tutes. Cheese, dried vegetables and the cheaper varieties of fish can supply all the nutriment of meat at a much lower cost.

Don't do your cooking "by guess." If the various ingredients are measured accurately, the dish will taste better and cost less.

Don't buy delicatessen food if you can possibly avoid it. Delicatessen meals cost 15 per cent. more than the same meals cooked at home, and the food is not as nourishing. You pay for the cooking and the rent of the delicatessen store, as well as the proprietor's profit.

Don't pay five or ten cents more a dozen for white eggs in the belief that they are superior to brown eggs. The food value of each is the same. The difference in sh.e.l.l color is due to the breed of hen.