Jasper County Democrat, Volume 23, Number 4, Rensselaer, Jasper County, 10 April 1920 — How to Lower Your Meat Bills [ARTICLE]

How to Lower Your Meat Bills

Hint* From the Department of Justice

HIGH LIVING ON LOW-PRICED MEAT. “I don’t see how you feed a family of five and pay so little for meat,” said Mrs. Smith to Mrs. Jones who stood just over the back fence. For Mrs. Jones always served appetizing dishes of fresh meat, apparently in endless variety, and she never had big meat bills. “I'll show you how 1 do It,” said Mrs. Jones to Mrs. Smith. “If you come out here every day this week we’ll compare notes and find out the way to reduce meat bills and yet live as well if not better than ever." Monday’s morning conference at the back fence discussed Sunday dinner which lire. Jones had made from 354 pounds of chuck beef, a little oleomargarine, seasoning, and trimmings prepared as pot roast. The leftovers went Into beef croquettes ahd were enough for Monday’s dinner. "It cost me, at 20 cents a pound, just 70 cents for good meat for two meals for five people,” said Mrs. Jones. Tuesday’s report showed a bill of 75 cents for three pounds of spareribs, out of which Mrs. Jones had prepared a full meal of sauerkraut and spareribs In this manner: She put spareribs In boiling water salted with one-half tablespoonful of salt and cooked until meat began to separate from the bones. She removed and arranged on a platter, surrounded with border of sauerkraut, one cupful of which had been previously heated. On Wednesday Mrs. Jones described how she had fried a pound and a half of calf’s liver, costing 00 cents with onions and celery: 154 pounds calf’s liver, 4 tablespoonfuls oleomargarine, 4 tablespoonfuls diced celery. 4 tablespoonfuls onions cut up fine. Seasoning. She said’ “I put four tablespoonfuls of oleomargarine, four of diced celery, four of onions cut up fine and seasoning into » pan; the liver sauted in this sauce and served piping hot. I saved the leftovers for creamed meat." On Thursday she had cooked chopped beef in a baking dish, two pounds of hamburger costing 32 cents. The leftover went Into creamed meat enough for Friday. "It can’t be done,” exclaimed Mrs. Smith, but Mrs. Jones furnished proof in the form of these recipes:

Chopped Beef. 2 pounds hamburger ground, * 54 cupful tomato relish, 54 teaspoonful tabasco sauca - 1 can beets. Mix chopped beef with tomato relish. Add tabasco sauce. Season well with salt and pepper. Put into baking dish and bake two hours, basting frequently with high quality of table sauce. Serve garnished with beets cut into quarters. Creamed Meat. Add all leftovers together. Add onehalf can pimentoes chopped, one green pepper and two and one-half cupfuls of white sauce made from flour, evaporated milk, w’ater, oleomargarine and seasoning. Serve on rounds of toast. Saturday's meal was prepared by Mrs. Jones out of two and one-half pounds of flank steak for which she paid 65 cents, and which came on tbs table stuffed with bread crumbs, vegetables and seasoning. “Now," said Mrs. Jones, ’Het’s add up and see what the week's meat sut>ply has cost.” This was what she figured: 8% lbs. beef chuck at.... 5.20 $ .TO 3 lbs. spareribs at .25 .75 154 lbs. calf's liver at 40 M 2 lbs. hamburger steak at .16 31 254 lbs. flank steak at.... -2® - SB.OO "Some saving I” said Mrs. Smith, “Do you know what I have been pay* Ing for the same amount of food value, and not as much variety at that?" She jotted down her own expenditures for a week which were these: Monday—l% lbs. rib lamb chops at $.50 s3s Tuesday—2 lbs. sirloin at .42 Wednesday—2s4 lbs. beef roast (prime ribs) at.. .40 130 Thursday—ls 4 lbs. veal off leg at 40 M Friday—ls 4 lbs. pork tenderloin at 55 31 Saturday—ls 4 lbs. calf sweetbreads at .55 30 Sunday—3s4 lbs. chicken at « 13$ s63s (These prices were accurate at the time this article was prepared. The market may have varied a few cento up or down since that time.)