Evening Republican, Volume 22, Number 33, Rensselaer, Jasper County, 8 February 1919 — American Housewives Profit From the Lessons in Thrift As Taught by French Chefs [ARTICLE]

American Housewives Profit From the Lessons in Thrift As Taught by French Chefs

The French chef, the acknowledged world leader of the art of the cuisine, is the product of a country that surpasses all others in the practice of thrift. But the necessity of keeping her food budget within strict limits in spite of war prices has led many an American housewife to discover for herself some of the secrets of the French chef in .making inexpensive and formerly neglected food Into delicacies fit for a king. Especially has this been so in the preparation of meat for our American tables. The following are some oMJie secrets of the French chef that the American housewife has discovered for herself. Flank steak, which costs much less than top sirloin or round steak, makes an excellent roast. It can also be pot roasted or used as chop steak. Chuck, or round steak costs much porterhouse or sirloin. These cuts should be cookedhy “moist” heator made tender by mechanical means, as in “hamburger.” Beef neck is juicy and well flavored. It makes a good pot roast and the very best stews and soups. The cross rib makes an excellent pot roast and there is no waste. Shin of beef makes a good “beef a la mode.” Cut it up as for stew; brown pieces In hot fat; then add water; cook in a pot the same as pot roast, and serve with gravy. Sfiin of beef makes a most nourishing soup and the meat can be taken from the pot afterward and served with horseradish sauce* If you buy a rib roast of beef, have your butcher cut the rib end off so that you can use it for making soup. If It is left on and roasted with the rest of the meat it is largely wasted. For corned beef, the flank piece, the navel piece and the brisket piece cost the least These cuts are palatable and the left-over portions can be made into a delicious hash.