HOW TO USE THE 'CHEAP CUTS' Mrs. Wood Points Out They Have Same Nutritive Value as Expensive Meats By MRS. ANNA HAMTT/TOX WOOll A GOOD many housekeepers say that they buy very little mew as they consider it one of the most expensive items on their market ing list. Also some doctors advise against it on the principle that the animal gases in the tissues of the meat when mixed with the acidity of the di gestive organs cause fermentation. However, meat properly cured and cooked should be as easily digested by the average person as many other solid foods. Its chief value is the pro tein it contains which builds muscle and is absolutely essential for the con stant strengthening and renewal of the tissues of the human body. The fat of meat is a heat and energy producer. Thus it is easy to understand that the man who earns his livelihood through manual labor requires more meat on his table than one of sedentary habits. The cheaper cuts have the same nu tritive value as the more expensive but more thought and care is neces sary in their preparation in order that they should be made sutticiently lender for thorough mastication. It is wisdom when buying to know something of the coloring of good meats. Boc-f should be a bright red in color, mutton a dullish red, veal pink, lamb a dark pink and pork a pale grayish pink. The fat of beef should be a cream white and that of other meats paler with the exceptioivof mutton fat which is slightly yellowish. There are a great number of palat able meat dishes which can be pre pared at slight cost. For instance, a piece of round beef, chopped and soaked over night in cold water can be quickly and appetizingly prepared and. give the pleasure of a cut twice the value. Beef liver (15c per lb.) soaked several hours in salt water, the thin skin on the edge removed and dipped in dry cornmeal before frying makes a much cheaper and as equally pleasant a dish as calf's liver. Beef Steak A good sized beef steak is really not always an extravagance for a small family because it can be made to do for several meals. First the tender loin is removed, cooked and served for dinner. The next day the sirloin or back can be used with a brown gravy and a touch of onion and there yet remains the bones and the tough end for stock. With meat selling in our local mar kets at the rate of 25c per pound for veal chops and 22c to 28c for rib beef the economical housewife naturally turns her attention to other foods pos sessing the same chemical valuation at less cost. Among these are fish, milk, cheese, nuts, etc. Even eggs at 50c per dozen are cheaper when the food valuation is compared than meat. Because of our proximity to the coast cities and our central railroad location, Harrisburg is exceptionally well provided with flsli of all kinds. Our markets abound with such speci mens as sea trout at 15c per pound, fresh Spanish mackerel at 20c, halibut steaks at 25c and butterflsh at 20c. Bast Saturda> in Broad street market there was a big run on a fish the dealer described as small salmon, and it sold as lof as 5c per pound. There is an old saying that fish is a brain food. It should certainly form a part of every well regulated diet as it con tains properties for rebuilding not only body tissue, but that reserve force so needed in our present strenuous life against the hour of disease or mental strain. Rabbit and Squirrel Just now while the "hunting season is on squirrel and rabbit appear fre quently on many tables. 1 would not advocate rabbit as a cheap dish be cause it costs as much as a moderate cut of meat and docs not go so far, but when tlie man brings it home over his shoulder, fresh from the great brown woodland, th" housewife is at no expense. The following is the se cret of preparing it so that it forms a savory, tender dish. After cleaning,. cut into pieces and flour each, placing them in a steam tight cooking pan and seasoning with salt, pepper and half cup of chopped fat pork. Add one cup of water. Cover tightly and place in oven. Let cook slowly several hours. If this is not feasible because of the use of a gas range, soak the pieces in salt water or water to which a tahlespoon ful of vinegar has been added for sev eral hours before frying. This re moves the "gamey" laste and makes the meal more tender. This touch of vinegar—a pinch of soda has a similar effect—is a good hint for making all meats and poultry more lender. One wise woman dis covered that a small garlic kept in a quart bottle of vinegar which was used as a "wash" for her meats was a wonderful improvement. After the pores of the meat had absorbed the vinegar, she brushed over both sides with olive oil. The result was meat rich and tender and with a delicious flavor hard to define. If this seems extravagant with sweet oil, it has been found that equal -tarts of olive oil and the best grade 30c cottonseed oil mixed will go twice as far at much less cost and almost equal nutritive value. CIIKAT MEAT DISHES Shoulder of Lamb Select a small shoulder of lamb worth from 50c to 75c. Cut a pocket with a sharp knife over the blade bone and fill with a dressing of stale bread and chopped onion, highly seasoned. Sew or skewer the pocket shut and bake until the meat is thoroughly cooked. Serve with brown gravy. Mock Buck "Wipe off a round steak with vinegar and pound thoroughly with the blunt end of a knife. Make a dressing of stale bread and onion and roll it into the steak tying the meat around with heavy string at Intervals of two inches Bake and serve with gravy made of the meat Julco and half cup of weak black coffee. Reef Kidney Stew Soak a beef kidney for an hour in cold water to remove impurities. Put into fresh water and boil until tender Skim off fat and boll chopped onions and potatoes in same liquid in which kidney was cooked. Season with salt and pepper. Hemove tubes from kid ney and chon into small pieces. Add to stew and thicken the whole with browned flour. FRIDAY EVENING, HARRISBURG TELEGRAPH DECEMBER 8, 1916 "The Live Store" "Always Reliable" arrls^ur S> ?"•' December Bth, | for every Dollar ! you invest at "The Christmas , ./I 'llf A This is the "Live Store" everybody is talk- ft ~^|||- —-r\j ing about—Ask your friends why they all j! "Doutrichs" || ( Yes it's common talk "around Indications are that this will town" that you can find anything be the best Christmas the men and you want (that's good) at "Doutrichs" boys of Harrisburg have ever had. We and if you can t find it here it s ten chances to one that it can't be found anywhere. Everything is fresh and base our prediction upon a record-breaking business, new, of known high quality, correct in style and detail, made possible by the wonderful wave of prosperity almost endless in variety and always priced reasonable. that has swept the entire country . Well it's yours to en- You can t make any mistake at this Live Store, for all . , . . goods are guaranteed and exchangeable, as well as a a s ve Store has asseraoled every good money back contract should you desire. gift that will gladden the heart on Christmas day. An Overcoat or Suit f sls - $lB - S2O - $25 | An array of "OVERCOATS" mobilized to defeat the old General "Winter" and his allies—cold winds, snow, and his heavy artillery, blizzards. Come in and see them, they await your careful inspection. Sweaters, the first gift for men, women and children Underwear Munsing Duofold and Imperial Infants' Knit Sets Drop Seat Union Suits I S " k Sca l Mu „msl-00 to $5.00 and SI.OO •SW(VW/.W.".SV.VAS".VVAVW.%VAV.V\\%SWAW.".WAVV.-AVAWAW. i > BATH ROBES Flannelette Pajamas $5.00, $6.50, $7.50 to $15.00 | Men's SI.OO and $1.50 j Children's Bathrobes, $3.50 I Boys' Flannelette Pajamas SI.OO "Monito" and Interwoven Hosiery 25c and 50c Adler's" Gloves $1.50 to $3.50 Handkerchiefs—Plain or With Initials 15c and 25c each 15
Significant historical Pennsylvania newspapers