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Show CHEAPER MEAT J RECjPES GIVEN "The division of women's activities, t department of justice," said a letter received by James W. Funk, federal fair price commissioner, from Washington Wash-ington headquarters, ''believes that the cost of living, so far as meats are concerned, depends somewhat upon the individual housewife. If the woman who now confines her purchases pur-chases to the so-called choice cuts of hind-quarter meat will master the art of preparing palatably the inexpensive cuts from the fore-quarters, she will be able to effect a considerable saving. sav-ing. "TheBe fore-quarter cuts have a satisfactory food value, and when properly prepared are thoroughly appetizing." ap-petizing." 'i A number of recipes have been prepared pre-pared by the Washington office of the - division of women's activities, and a number of others are being assembled assem-bled by Mrs. W. J. McCoy, Utah chairman of the division. Each recipe la considered as a direct and practicable practica-ble way to save money on meat. Utah, and especially the larger cities, will observe "save money on meat week" next week, when the butcher shops, hotels, restaurants and other places have been asked to feature fea-ture the cheaper cuts of meat in their dally business. Pot roast with vegetables. Materials Three or four pounds of chuck roast, a cup of sliced carrots, a cup of sliced onions, a cup of celery cut in bits, and a cup of sliced turnips. Directions If the meat Is not sold in a solid piece, skewer or tie it into shape, wipe with damp cheesecloth and roll in flour. Boil vegetables in salted water to barely cover, until soft. Rub through a coarse strainer. Heat fat in a frying pan or Dutch oven. Put in the meat and brown on all sides. If the frying pan is used, transfer the meat, after.it is brown, to a kettle, unless the pan is deep enough to hold the beef. Pour the vegetables and their liquid over the meat, together with any preferred seasoning. Cover tightly and let simmer sim-mer slowly for four or five hours, turning twice. Thicken the gravy a little and pour over the meat. |