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Show Ii! CHEAPER MEAT : DRIVESPREADS County Home Demonstration Agent Sends Circulars to Out-of-town Housewives One of the. most energetic pieces a?-work in Ogdcn and Weber county Ri connection with the "Save Money on Ment"' campaign, is being done by Ilss "Ellen Agren, homo demonstration demonstra-tion agent of the Weber county farm bureau, who today, has circularized the housewives of the county as fol- lows: - j Dear'llouscwifc: In connection with tlie National Thrift Campaign, which j Ik sweeping the country, six days from , April 12 to April 17. inclusive, have, Lecn designated as "Save Money on I Ieat" week, j In order-to "save money on meal" & will be necessary to utilize the cjheaper cuts of meat. ; There is too breat a demand foi j j the. more expensive cuts of meat ' such as loin steaks and rib roasts. The loins and the ribs maUo up about 55 per cent of the dressed meat ani-, ani-, mal. Yet it is on that 23 per cent fhat a great part of the demand is concentrated. Because of this heavy j demand on a relatively small -quantl-rj-. the price of rib and loin cuts ij : Many cuts of meat which arc wholp- j Some, rich in food value, and tlvor-1 :dughly palatable . when properly: rooked, arc selling at Jow prices. These cuts are known as brisket, flank, plate, chuck Mil round. During "Save Money on Meat week give these Inexpensive cuts a fair i trial giving- them sufficient cooking I -and seasoning to make them palat- T i Able. I . Following are three receipe3 for the i t cheaper cuts of meat, taken from Wil-li Wil-li son's Meat Cookery-: Cookery-: TOT JtOAST WITH VKGETAVJIilSS. a 3 or -i pounds chuck roast . j I i cup sliced carrots' Jfl i . 1 cup sliced onions T '1 cup celery cut in bits ' ' T I cup sliced turnips !'l 3 tablespoons fat (preferably from I 'j alt pork). Ill - If the meat is not i na solid piece I . skewer or tic It into shape, wipe it I i with a damp cheese cloth, and roll in I -ft our: Boil vegetables In snltcd wa- j ter tp barely cover, until soft. Rub 'through a coarse strainer. Meat fat ,1 in a frying pan on Dutch oven. Put In the meat and brown o nail sides. I ' 1( the frying pan is used, transfer I 'the meat, after it is brown, to a ket-I ket-I V tic. unless the pan Is deep enough to I ' Jjold the beef. Tour the vegetables I .and their liquid over the meat, to- I aether with any preferred seasoning.! II . j Pover tightly and let simmer slowly I I ' or four or five hours, turning twice. Wrr' Thicken the gravy a little, and pour mtjt J over tho meaf. ! M I BEEF BRISKET. liOH.vJD AND i j j BKOWXJ2D. j' If the piece has a large amount of bone, some of "this may be removed H to use for soup stock, or to furnish B ' gravy to be used with the warmed- i over meat for a second service Cook I J: the solid part of the meat until ten-j der, with a little celery and sale and I ' a bit of garlic added, turning it once! ' during the cooking, which wil take I I ) from four to six hours, according to' I t the amount of meat used. Remove' I ' , meat from liquor, place In a shallow I I pan with tho skin side up and score I 1 the top several times. Have boiled I potatoes ready and drop them Into tho I J kettle to take up a little of the fat, ! I; then place them around meat and 1 brown all in a hotjoven for about 20 I IT ;ggn emaaqja, minutes. Make a gravy with the re-! malning liquor and serve separately.' BRISKET WITH O.VIO.V SAUCE I Wipe tho meat with a dump cloth, and ti it into a compact shape with strips of cloth. Place it In a deep kettle -with boiling water. Add aj soup bupch, several cloves and pep-, pcrcorns. Simmer until tender, add! salt when partly cooked. Take the' meat from the liquid, remove lhe; cloth, and place the meat In a shallow j baking dish. Beat one egg and spread over the beef. then sprinkle with ; coarse crumbs, and brown under a flame o'r In a hot oven. For sauce for a three-pound iHeec of meat cut up' half a cup of green onions and cook these with two tablespoons of oleo-l margarine. Brown slightly. Stir in two tablespoons of flour, add a cup. and ono-half from the stock and a ' tablespoon of minced parsely. Keep '. the sauce over hot water or in a I double boiler, until the meat Is fin-( ished. Pour the sauce ovr the meat and serve. ' j I have written to Wilson company In Chicago, asking them to send -you their book on moat cookery. You will, find many splendid suggestions In this1 booklet on the cookery of meat. Tours sincerely, I ELLEN AGREN. i Home Demonstration Agont.l |
