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Show v I SE LESS EXPENSIVE CUTS OF MEAT Proper Cooking Will Make Cheap Cuts Palatable. The cheap cuts of meat should be 1 used more extensively from motives of patriotism and economy, declares Miss Gertrude McCheyne, in charge of the home economics work of the Fxtension Division of the Utuh Agricultural Agri-cultural College. The following hints regarding the use of cheap cuts are offered by Miss McCheyne: "The cheap cuts of meat are equal in nourishment to the more expensive , and have more highly developed flavors. flav-ors. Be economical and use more of them. Some of the cheapest cuts of meat are neck, skin, flank, brisket, navel, plate. Stews are economical and nourishing because the whole ol the nutriment of the meat and vegetables vege-tables are preserved. If you wish good soup, place your meat on the stove in cold water and simmer slowly. slow-ly. If you wish good boiled meat, place the meat in boiling water and simmer. Meat should never boil after af-ter the first minute or two. A little-vinegar little-vinegar added to the water for tough meats will help to make them tender." a |