B. Increased slaughter and shipment of meat. In October, 1918, 130,000,000 pounds of pork were shipped as compared to 52,000,000 pounds in October, 1917. Beef shipments have increased in pro- 102 USE AND PREPARATION OF FOOD. 103 portions. One month of 1918 showed the exports of beef und pork together to be 83 per cent greater than in the same month of 1914. C. Conservation in the consumption. — Since it takes a compara- tively long time for animals lo grow to maturity, it has been im- possible to increase our production to meet the demands. Only through the voluntary conservation of the individual himself has it been possible to increase the imports without depleting our own herds to a dangerous degree. 4. Shortage of meat does not end with the war. — It will take years for the nations of Europe to replace their herds and restock their farms. The shortage of meat is a condition that must be faced for many months. If America is to do her share in supplying food to the world, and in helping to restock the herds that have been depleted, conservation of meat and meat products and more extensive use of meat substitutes and meat savers should become a national habit in America. 5. Meat substitutes and meat savers. — Because of occasional tem- porary variations in the meat supply and from the standpoint of economy there will always be need for the housekeeper to know how to conserve in the use of all meats. Lesson 1. The Selection of Meat. AIM. To teach the proper use of meat in the diet and the rules governing its selection. points to be brought out. 1. Average composition of edible portions of meat: A. Protein^ 12 to 20 per cent. B. Fat, 10 to 49 per cent. C. Water^ 40 to 70 per cent, in re\erse proportion to the fat. D. Mineral^ 0.5 to 1.5 per cent. 2. Place in the diet : A. As a tissue-building food.— In this respect meat seems to have no advantage over any other protein-rich food, with the possible exception of the legumes. B. Source of energy in the diet. — Meat is an uneconomical food from this standpoint, since it represents such a small proportion of the food which the animal has eaten. Considerably less than 10 per cent of the energy of the grain eaten is turned into meat or fat. C. Furnishes flavor in the diet. — On this account there is a ten- dency to use more than is desirable. Protein is not burned com- pletely in the body, but leaves a residue which is eliminated by the 104 USE AND PREPARATION OF POOD. kidnej's. Too much protein-rich food in tlie diet throws extra work on tlie kidneys. 3. Price of meat is determined by : A. Tenderness. — Because the tender cuts can be cooked without losing the flavor, they are the most expensive. B. A marbling of fat in the lean helps in the retention of flavor in cooking but increases the cost of the meat out of proportion to the increase in food value. C. The local demand for a cut may operate to influence its cost. This tends to make the cost of cuts more nearly the same in spite of differences in the characteristics noted above. For example, in a town in which the demand is chiefly for round steaks and there is little demand for the more expensive cuts, round and the sirloin portion of the loin are frequently quoted at the same price, in spito of the fact that the sirloin is more tender and has a better distribu- tion of fat.

AI-modernized reading of the original text

B. Increased slaughter and shipment of meat. In October, 1918, 130,000,000 pounds of pork were shipped as compared to 52,000,000 pounds in October, 1917. Beef shipments have increased in pro- portions. One month of 1918 showed the exports of beef and pork together to be 83 per cent greater than in the same month of 1914. C. Conservation in the consumption. — Since it takes a comparatively long time for animals to grow to maturity, it has been impossible to increase our production to meet the demands. Only through the voluntary conservation of the individual himself has it been possible to increase the imports without depleting our own herds to a dangerous degree. 4. Shortage of meat does not end with the war. — It will take years for the nations of Europe to replace their herds and restock their farms. The shortage of meat is a condition that must be faced for many months. If America is to do her share in supplying food to the world, and in helping to restock the herds that have been depleted, conservation of meat and meat products and more extensive use of meat substitutes and meat savers should become a national habit in America. 5. Meat substitutes and meat savers. — Because of occasional temporary variations in the meat supply and from the standpoint of economy there will always be need for the housekeeper to know how to conserve in the use of all meats. Lesson 1. The Selection of Meat. AIM. To teach the proper use of meat in the diet and the rules governing its selection. points to be brought out. 1. Average composition of edible portions of meat: A. Protein^ 12 to 20 per cent. B. Fat, 10 to 49 per cent. C. Water^ 40 to 70 per cent,in reverse proportion to the fat. D. Mineral^ 0.5 to 1.5 per cent. 2. Place in the diet : A. As a tissue-building food.— In this respect meat seems to have no advantage over any other protein-rich food, with the possible exception of the legumes. B. Source of energy in the diet. — Meat is an uneconomical food from this standpoint, since it represents such a small proportion of the food which the animal has eaten. Considerably less than 10 per cent of the energy of the grain eaten is turned into meat or fat. C. Furnishes flavor in the diet. — On this account there is a tendency to use more than is desirable. Protein is not burned completely in the body, but leaves a residue which is eliminated by the kidneys. Too much protein-rich food in tlie diet throws extra work on the kidneys. 3. Price of meat is determined by : A. Tenderness. — Because the tender cuts can be cooked without losing the flavor, they are the most expensive. B. A marbling of fat in the lean helps in the retention of flavor in cooking but increases the cost of the meat out of proportion to the increase in food value. C. The local demand for a cut may operate to influence its cost. This tends to make the cost of cuts more nearly the same in spite of differences in the characteristics noted above. For example, in a town in which the demand is chiefly for round steaks and there is little demand for the more expensive cuts, round and the sirloin portion of the loin are frequently quoted at the same price, in spite of the fact that the sirloin is more tender and has a better distribution of fat.

Use and preparation of food