ANIMAL ORGAN SOURCE METHODS OF COOKING Braing oe ee § Sheep Broiled or scrambled Pork with egg Veal TRCQIRG Fichete cattery, Siete ne eee Pork Stuffed, baked or broiled | Beef Beef WGOIIEY © < sawt dks a ee { Lamb Stewed or sauted Veal ; Beef Fried, boiled, sauted or EV CIR o cc ies gasctene oeaente tare Veal broiled Lamb Sweetbreads ........ 6! § Young Veal Creamed, broiled l Young Beef Pane eR ese ee Beef Soup or boiled Pork Tongue Teen Speer ae ate we § Beef Boiled, pickled, corned l Pork EVADE a's oe Ree Re eS Veal Broiled or boiled A END see Sos atang a abe eg aaa All Animals Fried out for cooking or soap making ISS HCC mat ote Wie Park Pickled or boiled or used with meat from head for head cheese COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES Carbo- Mineral Water Protein Fat hydrate Matter Calories Name IG % % % % per lb. CHEESE <A. Si id 34.2 25.2 See, ae is 3.8 1,950 aD ere l aa eee Sh ABx 1 13.4 neORe Sheree 1.0 720 Male. oe tees a 87.0 3.3 4.0 5.0 0.7 310 OCT So ees ae 54.8 23.5 20.4 1,2 1,300 COG AS sec ee oe 58.5 is a 0.2 0.8 209 Salmon .d << s.75% 64.0 22.0 128 Pee 1.4 923 Peas) 29) sac = oe 85.3 a0 0.2 9.8 aa 252 Baked Beans... 68.9 6.9 2.5 19.6 Deal 583 Tentiism Aus ew 15.9 25.1 1.0 56.1 "ae 1,620 Pegnutses i... 9.2 25.8 38.6 24.4 0.2 2,490 String Beans... 93.7 ial Ot 3.8 ise 92 Walnuts. 2. sees 2.5 18.4 64.4 13.0 1.7 35182 Almonds s.5 5 3 ec 4.8 21.0 54.9 17.3 2.0 2,940 AND HOW TO COOK THEM 39 THE ECONOMY OF MEAT AND MEAT SUBSTITUTES Don’t buy more than your family actually needs. Study and know what the actual needs are, and you will not make unnecessary expenditures, Learn what the various cuts of meat are, what they ean be used for, and which are best suited to the particu- lar needs of your household. Study the timeliness of buying certain cuts of meats. There are days when prices are lower than normal. Always check the butcher’s weights by watching him closely or by weighing the goods on scales of your own. Always buy a definite quantity. Ask what the pound rate is, and note any fractional part of the weight. Don’t ask for ‘‘ten or twenty cents’ worth.’’ Select your meat or fish personally. There is no doubt that high retail prices are due to the tendency of many housewives to do their buying by telephone. or through their servants. . Test the freshness of meat and fish. Staleness of meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff. Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day’s buying. A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs. If possible, buy meat trimmings. They cost 20 cents a pound and can be used in many ways. Buy the ends of bacon strips. They are just as nutri- tious as sliced bacon and cost 50 per cent. less. 40 FOODS THAT WILL WIN THE WAR Learn to use drippings in place of butter for cooking purposes. } 3 Buy cracked eggs. They cost much less than whole ones and are usually just as good. Keep a stock pot. Drop into it all left-overs. These make an excellent basis for soup stock. Don’t throw away the heads and bones of fish. Clean them and use them with vegetables for fish chowder or cream of fish soup. Study attractive ways of serving food. Plain, cheap dishes can be made appetizing if they look attractive on the table. | Experiment with meat substitutes. Cheese, dried vegetables and the cheaper varieties of fish can supply all the nutriment of meat at a much lower cost. Don’t do your cooking ‘‘by guess.’’ If the various in- gredients are measured accurately, the dish will taste bet- ter and cost less.

AI-modernized reading of the original text

ANIMAL ORGAN SOURCE METHODS OF COOKING Braing oe ee § Sheep Broiled or scrambled Pork with egg Veal TRCQIRG Fichete cattery, Siete ne eee Pork Stuffed, baked or broiled | Beef Beef WGOIIEY © < sawt dks a ee { Lamb Stewed or sauted Veal ; Beef Fried, boiled, sauted or EV CIR o cc ies gasctene oeaente tare Veal broiled Lamb Sweetbreads ........ 6! § Young Veal Creamed, broiled l Young Beef Pane eR ese ee Beef Soup or boiled Pork Tongue Teen Speer ae ate we § Beef Boiled, pickled, corned l Pork EVADE a's oe Ree Re eS Veal Broiled or boiled A END see Sos atang a abe eg aaa All Animals Fried out for cooking or soap making ISS HCC mat ote Wie Park Pickled or boiled or used with meat from head for head cheese COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES Carbo- Mineral Water Protein Fat hydrate Matter Calories Name IG % % % % per lb. CHEESE <A. Si id 34.2 25.2 See, ae is 3.8 1,950 aD ere l aa eee Sh ABx 1 13.4 neORe Sheree 1.0 720 Male. oe tees a 87.0 3.3 4.0 5.0 0.7 310 OCT So ees ae 54.8 23.5 20.4 1,2 1,300 COG AS sec ee oe 58.5 is a 0.2 0.8 209 Salmon .d << s.75% 64.0 22.0 128 Pee 1.4 923 Peas) 29) sac = oe 85.3 a0 0.2 9.8 aa 252 Baked Beans... 68.9 6.9 2.5 19.6 Deal 583 Tentiism Aus ew 15.9 25.1 1.0 56.1 "ae 1,620 Pegnutses i... 9.2 25.8 38.6 24.4 0.2 2,490 String Beans... 93.7 ial Ot 3.8 ise 92 Walnuts. 2. sees 2.5 18.4 64.4 13.0 1.7 35182 Almonds s.5 5 3 ec 4.8 21.0 54.9 17.3 2.0 2,940 THE ECONOMY OF MEAT AND MEAT SUBSTITUTES Don’t buy more than your family actually needs. Study and know what the actual needs are, and you will not make unnecessary expenditures, Learn what the various cuts of meat are, what they can be used for, and which are best suited to the particular needs of your household. Study the timeliness of buying certain cuts of meats. There are days when prices are lower than normal. Always check the butcher’s weights by watching him closely or by weighing the goods on scales of your own. Always buy a definite quantity. Ask what the pound rate is, and note any fractional part of the weight. Don’t ask for ‘‘ten or twenty cents’ worth.’’ Select your meat or fish personally. There is no doubt that high retail prices are due to the tendency of many housewives to do their buying by telephone. or through their servants. . Test the freshness of meat and fish. Staleness of meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff. Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day’s buying. A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs. If possible, buy meat trimmings. They cost 20 cents a pound and can be used in many ways. Buy the ends of bacon strips. They are just as nutritious as sliced bacon and cost 50 per cent. less. Learn to use drippings in place of butter for cooking purposes. } 3 Buy cracked eggs. They cost much less than whole ones and are usually just as good. Keep a stock pot. Drop into it all left-overs. These make an excellent basis for soup stock. Don’t throw away the heads and bones of fish. Clean them and use them with vegetables for fish chowder or cream of fish soup. Study attractive ways of serving food. Plain, cheap dishes can be made appetizing if they look attractive on the table. | Experiment with meat substitutes. Cheese, dried vegetables and the cheaper varieties of fish can supply all the nutriment of meat at a much lower cost. Don’t do your cooking ‘‘by guess.’’ If the various ingredients are measured accurately, the dish will taste better and cost less.

Foods that will win the war