Show USE USA OF Ur MEAT TEAT IN BALANCED DIET Suggestions on How Jow to Practice 1 Economy 8 By EDITH M M. One ol of the questions which comes come to tB me again tend again tins has to tu do du 1 with Ith the place of or neat meal In the well ha hula In need diet I am trying to economize on onay BJ ay food writes one worn woman nn Is ls It necessary to use meat ment every e da day andare and Ire are cuts as 01 nourishing as oth enT The answer answer It It Is not necessary to toese ese CJe meat every efery day If It you use Instead some lome other protein food fond such as fish Ush eggs cheese or nuts nut It Is ts 1 to tB Use nse with these foods a small amount of or meat mesh for t the he so spike sake ke of Its flavor which Is so well liked by most persons that thai they are art better letter satisfied with combination dishes for dinner than sith tho-p tho e other protein foods The fact that meat prices are orE much lower than I they hey have been for tor yea years rs Is la one of the high spots In the market situation at the moment moment nt at least leat from the standpoint of the consumer The lest lesi tender cuts culs which have always been less than the others of course bare tare dropped to rock rork bottom These are ire Just as flavorful when cooked properly and of course Just as re ore From meat we get el besides the valuable Iron phosphorus IBI end and vitamin O G which has recently been recognized as all playing such an Important part In general well well being 10 In certain parts of the the where here hErp pellagra Is a disease It has I been found that where lean lenn meat Is Included In the diet pellagra Is pre pre- vented tented This W was 8 not recognized for fora fori a i long loog time because many persons on ona a diet which Included pork were wert sub subI led lect to this disease Further I tion showed that they habitually se seI sed the very fat pork pow low loIn In lean meat I In Ia the North where diets are usually more varied there has been little pell pel pel- l lagra Sra but bul there may be other disturb lures inces due dut to a lack lark of vitamin G G. G To make a little money go o a long tray J In expending It for meat usually needs personal shopping to find find the thet t best t bargains In meat It also needs a knowledge of ot the best of cooking the less tender Ms cuts The bureau jf t f home econom lei Ie ot of the Department of ot Agriculture In Washington tins has prepared some sOUle suggestions for the old of or housewives In this matter Some Scone ot of their lt s surges Jes lions with an Inexpensive well hal ha I anted menu mean fur for u II day illy end nel recipes for fur some of nf the dishes lIshes are reprinted here lolling nl hl heel I Is the Ihl cheapest beef on the till market and tit sides bpi being lit good when 1 11 not Is the Ihl meat com corn used fill foi stew Sll glens Sll's s But Hut hulling boiling hoof heel l should not actually be boiled honed Let l-et It I. I simmer below the boiling point until tender Add ArM dumplings s for fa or 01 serve the th fluent ment with horse radish l. t 1 1 e. e browning In II a little fat rat and then cool cooking 1 nil slowly In the meat Juice or In added liquid In a 8 i lO utensil utensil utensil-Is Is one of the best besl methods of making tough meat ten der Iler Thus i tot 1101 ot roast an and swiss steak sleak which are cooked by braising are made tender by the long slow cooking In the covered kettle or covered skip let For quick cooking the cheaper cuts of or beef can be bp ground and then broiled or baked just as If tender to begin with appearing on the tahle table as hamburger meat patties meat loaf or broiled on toast When It comes to lamb all cuts should be tender because the meat animal Is young Very ery little mutton Is marketed now Breast of lamb and shoulder of lamb iamb are the he cheapest cuts and breast of or lamb Iamb with forcemeat force forcemeat meat ment stuffing Is a R particularly economIcal economIcal econom Ical leal and at the same time lime attractive ment meat dish I Low Low Cost Coet Menu for One ODe Day Dal Breakfast Oatmeal Breakfast Oatmeal toast Coffee adults milk children I Dinner Roast Inner Koast breast of lamb with forcemeat t t tu Creamed pota pola potatoes potatoes toes loes buttered new v cabbage Graham muffins with or molasses or Jelly for dessert Coffee CorTee or tea for adults Milk for children Supper Corn Supper Corn fritters Bread read and butter Stewed apples with lemon or orange orange slices or jelly Milk for tor oil all nU toast Roast Stuffed cd Breast of Lamb Select a breast of lamb Including the Have the butcher crack the bones of the breast so that It can be carved caned between between- the ribs Wipe the meat with a damp cloth remove remove re re- remove move the cut orT ofT the meat ment and grind It for the forcemeat Make a o pocket In the breast by cutting through the flesh close colle to the ribs Sprinkle the Inside of the pocket with salt and pepper pile In the hot bot force forcemeat forcemeat 1 meat ment stuffing lightly and sew the edges together Rub nub the outside with salt pepper and flour Lay loy the stuffed breast ribs down on a ral rack k In an open roasting pan Do not add water ater Place lace the roast roust In a hot oven degrees F. F and sear for 30 minutes If there Is not fat to keep the meat from drying out baste with witt melted fat fal or lay a strip or two ot or bacon on top After searing reduce the o l oven n temperature rapidly rabidly ra to a fer very moderate heat hent degrees F. F ann ana continue the cooking In the open pan until the meat Is tender The total time required will probably be one and one one half half to one ami anu fourths three hours If there Is more mure than the breast will hold bake It In a n sep separate separate arate orate dish or use It as for onions to serve sene with the meat Serve with brown gravy made from the drip pi pings ns s Service C. C un 1931 Dell nell |