Evening Republican, Volume 19, Number 48, Rensselaer, Jasper County, 26 February 1915 — THE MEAT BILL. [ARTICLE]

THE MEAT BILL.

Knowledge as an Aid to Economical Buying. Nowhere will a young housekeeper show her ignorance more than at the butcher’s. A little knowledge goes * long way in a market,' and the woman who knows what to ask for savea 10 per cent on her moat bill. Suppose she asks for veal, unless she is able to specify the cut she la sure to be given the loin or filet, where often a less expensive cut would serve the need. Generally, in cutting up veal the hindquarter Is divided Into loin and leg, and the forequarter !■ divided into breast, neck and shoulder. From the hindquarter comes: The loin, the choicest cuts for roasts and chops; filet, used for roasts and cutlets; chump end of loin, for roasts and chops; hindknuekle. for stew and potpie. From the forequarter comes; Neck, best end for roasts, stews, and chops; breast, best for roasting, stews and chops; bladebone, for pot roasts and baked dishes; foreknuckle, used for soups and stews; breast, brisket end used for baking, stews, and potpie; neck* scrag end used for stews, broth, meat pie, etc. If you are buying pork the most generally used cuts are leg, used for smoked hams, roasts, and corned pork; hind loin, roasts, chops and baked dishes; fore loin or ribs, used for roasts, baking and chops; spare ribs, chops, stews and roasts; shoulder, roasts and corned pork; brisket and flank, used Jor pigling in salt and for smoked hanjs;Vmutton, leg for roasts and boiling; shoulder, for baked dishes and roasts; loin, for roasts and chops (saddle and double loin); chump-end of loin, for roasts and chops; rib chops, for French chops and choice stews; breast, for roasts, baked dishes, stews and chops, and neck for cutlets, stews and meat pies. These lists should provide at least a working vocabulary for the young housekeeper.