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Show LAMB AND MUTTON The difference of a few cents in the cost of a pound of meal frequently determines whether that meal appear on the table in many households Yet that difference of a few cents just as frequently is caused by the limited knowledge of the housewife of the meat which she desires. Take the cost of mutton and lamb it is regarded as high. But the average av-erage housewife who so regards it speaks only in terms of chops and hindquarters The foreqfiarter of mutton mut-ton is just as ddinty. Just as full of flavor, just as eatable in every way if it properly prepared It also is many cents cheaper a pound Your i butcher, if he is up to date, knows I how to bone and roll a shoulder of lamb or mutton so that it may be cut j into Saratoga chops or made Into a roast of unusual sweetness. |