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Show SERIES SHOWS HOUSEWIFE HOW TO KEEP WITHIN FOOD BUDGET ir- '."'F-!S':X."j I rM " I d 1 1 Timely Help In Slashing Living Cost Editor's Mtt: This it tt. fir? of I tev.r.1 special articles on "Sl.shiaa " IK. Cost of Living." Br MRS. OAYNOR MADDOX ThsFweirafo of th avenge American Amer-ican family la threatened. Suddenly, Sud-denly, at the approach of winter, we find ourselves facing almoat prohibitive pro-hibitive cost for the meata regarded as a necessary part of our daily Kitchencraft food allowance. If we can't lower meat prices to former levels, what ahall we do about it? Rising food coats without a corresponding cor-responding rite In income have produced pro-duced an Increase in the cost of living about IS per cent Should women rise up and attack the politicians? poli-ticians? Should they boycott butcher shops and hold out until prices drop again to where they were ? Boycott Has Disadvantages A boycott Is a two-edged weapon and the Inexperienced might easily cut themselves. It's the little fel-low-who takes the rap, not the big one. And if the housewives' boycott boy-cott lasts very long, the family suffers suf-fers from lack of essential and expected ex-pected Items in the diet The queation now Is, can we maintain our American .'Standard Mrs. Geynor M add ox, The Telegram's nationally known food e i pert, tekes up the cudgel against the high cost of food by preparing macaroni and cheese for her family just one of the ways to ease the strain on the meat budget. TOMORROW'S MENU Breakfast: Grapefruit juice, oatmeal, broiled calves brains, brown butter, wholewheat toast, coffse, milk. Luncheon: Deviled crabmeat, Heed cucumbers, hot biscuits, But cake, tea, milk. Dinner: Cranberry Juice, tuffed shoulder fresh pork, roasted potatoes. brussei sprouts, carrot salad, steamed finger pudding, foamy sauce, coffee, milk. of living In the face of the high cost of living? Too much of our 'standard of living" is composed of waste and self-indulgence. Americans Amer-icans love a good prime roast of beef. We regard porterhouse and sirloin steak as a national birthright. birth-right. Much of Camus Left But all these choice cuts put together to-gether do not use up the entire carcass car-cass of the beef or lamb which was old to the wholesaler on the hoof and by the total weight. Mark that point the animal from which ' your choice cute are cut was sold by total weight, not by the weight f sirloin steaks and loin chops. Someone has to feed and pay for the rest of the meat which the polled American taste turns up its bom at. Do you know who feeds and pays for the meat you do not eat? You do. The butcher, remember, had to buy the entire lamb, weighing 48 . pounds. But you will use only about t pounds of the w or is pounds which he paid cash for. Will he take the loss? Would you? . In the wasted 16 or more pounds f meat on that lamb carcass are chuck or shoulder and breast, as well aa heart, tongue, Uver, brains and kidneys. If you want to maintain main-tain good table and atill not annihilate an-nihilate the family food budget, you ' Biust learn to uee up all the carcass. Veal Is a meat too little appreciated. appre-ciated. Leg. loin and rack chops everyone likes: but shoulder, breast, brains and kidney. If used regularly, too, afford not only dellcioua variations varia-tions In the diet but bring down the costs of the more familiar cuts. How can you change your food habits? Your husband doesn't want any cheap cuts and he won't eat liver or any other of "those things." That's what he thinks. In the seriee f articles on Slashing the Cost of Living. I shall try to convince you with selected recipes and specially worked out menus, so that unfamiliar unfa-miliar and low-priced cuts can be Introduced to your family without any protest an their part and without with-out any lessening In the nutrition value of your meals. |