Show UTAH STATE EXTENSION SERVICE HOME ECONOMICS by Mary Lou Roosevelt TIPS OX BUYING Anyone can become good in judging quality of meat cuts if pay to certain Harry H. extension livestock marketing specialist at Utah says one of the surest to get the quality of beef you want is to buy cuts marked as being graded by the Federal all stores handle federally graded Only those that insist on federally inspected and graded meat it to the home-maker needs to have some other to help her choose meat of the quality she The specialist says fat that is White usually Indicates quality in also that it is grain yellow fat doesn't necessarily mean poor color and fineness of muscle meat can give you a guide to So can the color and texture of the If the bone is hard and is from an older Bones of younger animals are red and If the housewife trust her own she should pick a butcher she knows will give good information about the kinds and quality of meat to Smith HOT POTATO SALAD iSome like it some like it cold potato that But the hot is made differently from the familiar cold salad and maybe a new and appetizing way to serve potatoes in cold Here's a U. S. Department of Agriculture recipe offers 5 or 6 servings of Vz cup 3 cups diced raw 4 slices Vi cup chopped l tablespoon 1 teaspoon powdered dry 1 teaspoon 1 table-spoon cup 1 cup To Cook potatoes in a small amount of boiling salted water until Cook fry pan until Remove from pan and Using 2 tablespoons of the bacon cook onions until golden Blend salt and sugar Into the Stir in the water and boil for 2 about 2 tablespoons of the hot to the beaten then stir this into the rest of the Add vinegar and Pour the hot dressing over the hot diced in the chopped Serve |