OCR Text |
Show LAMB AND MUTTON. The difference of a few cents in the cost of a pound of meat frequently determines de-termines whether that meat appears on the table in many households. Yet that difference of a few cents just as1 frequently Is caused by the limited! knowledge of the housewife of the meat which she desires. Take the cost of mutton and lamb; ;t is regarded as high. But the average aver-age housewife who so regards it speaks only in terms of chops and hind-quarters. The fore-quarter of mutton Is just as dainty, just as full of flavor, just as eatable in every way if it is properly prepared. It also is many cents cheaper per pound. Your butcher, if ho is up-to-date, knows-how to bone and roll a shoulder of lamb or mutton so that It may be cut into Saratoga chops or made into a roast of unusual sweetness. Breeders of sheep have paid more attention to raising a better flavored meat in the last few years, and their efforts show clearly In the resulting product. Some objectors to lnmb and mutton Bay that they cannot eat it because of the "woolly taste," and 'that they know of no way to remove It. This is merely a case of pulling the wool over your own eyes. If the fell, or tough outer membrane that covors the meat, is removed, there will be no "woolly taste." You are taking no chances when you order lamb. The healthfulneas and. strength-building qualities of this meat have long been recognized by physicians, who have prescribed its extensive ex-tensive use in the diet of convalescents. convales-cents. These facts are worthy of your studied stud-ied consideration. They have long had that from the New England housewife, house-wife, as is attested by her continued buying. oo |