Show How to Live Well and an Save ave the Pennies BY UNCLE SAM SAl THERES THERE'S ECONOMY IN CHOPPED MEAT fE I The Tho meat chopper is one of of cral several weapons with wilh which bich the tho housekeeper is arming herself for the thc fi fight ht against tho the high cost of darn living And 4 her herS S ally in t this s ft fi fight ht j id is Uncle Sam Sum who has made a careful study of the puts of the meat chopper as an anai anaid ai ail aid l to economy BY A FOOD EXPERT Of the United States Agricultural Dc- Dc CHOPPED MEAT Chopping Choppin meat is one of tho the J principal methods of making tou h and meat tender i. i c. c dividing In it finely nn and thus cuttin cutting the connective ti tissue uc into small email bit bits Such meats meals have havo another an aim other advantage iu in that t they y may bet be bu t cooked quickly and economically n 11 broiling broiling chopped choppe meat the fact bet should be kept in taint that there is it no I reason teason why it should not bo be cook cooked cd like th the h lost best t nn and most c e leIsi e tenderloin The only reason that ever o existed f for r difference rence m iu treatment was the tough tough- n ness ss of the connective e tissue nn and this ture has bas been overcome O by tho chop chopping ping Tho ideal to be bo reached in broiling steak i is to sear tho the surface very ver quick quick- t j Ily ly so Sf that time the juices which contain the tho theater part of tho the flavoring oring of time he e meats meat ment I Ishall s shall be bo kept in and aDd then tu to allow th the tl heat at tu to penetrate to tho the in inside ie until th the whole mays mass is cooked to tho the taste I of the family To pass the p point int where tho meat ceases to be bo puffy ant and juicy and becomes flat and hard it is very undesirable as the palatability i is then lost Exactly I th the same ideal idea should bo be be kept in mind in broiling chopped shopped meat If f this were always done ha hard compact com corn pact ta tasteless s b balls ball a 11 s or cakes cake of of meat would be Lr served less les often To begin e in with th the broiler should bo be even more carefully greased than for a whole steak Th This makes snakes s it possible to f form rm the balls halls or cakes of or chopped meat with ith little very Cry pressure without running running run run- nin ning t the risk o of f in Hawing having them pulled to pieces pieces by adhering to tho the wires of the broiler They should be heated on 00 both sides even cn more quickly than the tho steak because the chopping has provided moro more way J of escape for the juice and these openings should be sc sealed scaled as M soon us The Thc interior should be cooked to the tho taste of tho the famil family just dust as ns the steak tc k is In Iii regard to 10 broiling it may nci inci dentally be noted that housekeepers often make themselves cs unnecessary work when broiling under gas as b by a al at 10 lowing tho the juice from steaks or meatball meat ball balls to drop into the tho lar large e pan under tho the rack A smaller pan set in iu the lar larger cr one ont mr may be bo made to catch 31 all the tho juke juice I and antI fat and is ia much easier casier to was wash It serves es also bo to economize the gravy Chopped Choppe raw meat of almost any aDY kind can bo be very cry quickly ma made mada do into ai n savory sa dish by coo cooking in it with water or with water and milk tor lor a 8 short time timo t then n thickening with butter and flour and adding different as as relished i rel- either cither pepper and salt alone alon or onion juice celery or tomato Such ucha uch a dish may be made to go further I Iby by bv serving erVill it on toast or with n a border of rice or iu in some somo s similar combination |