Jasper County Democrat, Volume 23, Number 28, Rensselaer, Jasper County, 3 July 1920 — How to Lower Your Meat Bills [ARTICLE]

How to Lower Your Meat Bills

Hints From the Department of Justice

HOUSEWIVES BUY LAMB AND • MUTTON UNWISELY. The Eat More Lamb campaign which is being conducted throughout the country at the present time before colleges, domestic science schools, wornen’d clubs, various institutions, public schools, meat markets, etc., has brought before the general public the value of lamb as a food product, but especially has it demonstrated the value and economy of the cheaper cuts of lamb which have been neglected. It has been a contention of the retailer for years that a great part of the fore quarter—the neck, shoujder, shank and breast —must be sold at a loss or eventually reach the scrap or bone box. Some retail butchers bone out these cheap fore-quarter cuts, put them through the meat grinder, season them and mold them up into lamb paffies, putting a strip of bacon around- each one, leave them in the cooler over night and sell all of them next day at good prices. Many butchers could sell more than they can supply. The btftcher has thus turned into an asset or profitmaker that portion which has heretofore been considered a loss. Steaks aryl roasts can be had from the shoulder, lamb rolls from the neck, breast and shoulder, and neck slices are obtained by cutting the neck in sections crosswise, so that the meat has the appearance of chops and is a very inviting dish when used as a stew or potted lamb en casserole. The cheaper cuts of lamb are made from the breast, shoulder, shank and neck which combined are about 18 per cent of the lamb. Lamb is a healthful food for all people. It is very nutritious, wholesome and palatable and in caloric value it is equal ®r superior to any other meat. The boned and rolled shoulder mentioned above is used for roasting purposes; It can also be cut to any desired weight or can be sliced into Saratoga chops. United States government statistics tell us that each year the average housewife buys for every person in her household only about 5 pounds of lamb as compared with about -71 pounds of pork and 67 of beef. If all American families used lamb one day a week it would mean more than 20 pounds of lamb annually per capita, or four times the present consumption. More than that, the head of the family, who pays the bills, would no doubt

encourage purchasing the cheaper lamb cuts Instead of merely a few chops at a time. A shoulder of lamb, being smaller than the average beef joint and less expensive, should appeal especially to small families. The marketing expeditions should be an education in economy. It usually pays to shop before you buy. It usually pays to do your marketing personally rather than telephone yqur order. Lamb steaks and lamb chops take but a few moments to cook, but they are the most expensive cuts. As a lamb is not all chops and steaks, other and less expensive parts of the animal must be used and can be made into tasty dishes. Breast of lamb contains more meat than bone, yet it often sells for half the price of pork spareribs, and some retailers xm account of a limited demand for the fore-quarter cuts find it necessary to convert these cheaper cuts into sausage in order to sell them at all. Lamb Is somewhat seasonable meat, by fa A the greater part of live lambs reaching the market during the latter half of the year. In the spring around Easter time, lamb may be as high or higher than other meats. In the fall and early winter it is nearly always much cheaper. The following average prices compiled by the National Wool Growers’ association from representative retailers throughout the country show comparative levels of the different meats in the fall season as they occurred in the middle of October, 1919. These figures are not applicable now, except that they emphasize a typical relationship: Lamb —Leg, 37 cents; loin, 44 cents; shoulder, 27 cents; rib chops, 46% cents. Sheep—Leg, 29 cents; loin, 28 cents; shoulder, 16% cents; chops, 35 cents. Pork —Loin, 43 cents; fresh ham, 35 cents. , Beef—Sirloin, 45 cents; porterhouse, 48 cents; tenderloin, 50 cents; round steak, 38 cents. These prices were for the best-qual-ity meats in all cases. Mutton Stew With Barley. Cut meat f«ftn neck or breast Into small pieces. Put in kettle with water to cover. Use about 1% cupfuls water to a pound of meat. Add onions, carrot, salt and pepper. For each pint liquid add 1-3 tup pearl barley. Simmer gently two or three bourse 4