Part 2

+--------------------+------------+-------------+-------------------+----------------- | FOOD 30% | SHELTER 25%|OPERATING 15%| CLOTHING 15% | CONTINGENCY 15% +--------------------+------------+-------------+-------------------+----------------- | |Rent or |Heat | | A | H | payments on|Light | | d | F V o | owned home | | | v A | G r e t | | | M S R| a I m | r u g e | | | a e C e| n n u P | o i e l | | | t a t l p| S c s s e | c t t B | | | e T m o e a| a e u e H r | e s a a M | | | r a t R a i| v m r m e s | M M r b k e | | | i i r e w n r| i e a e a o | e i i a l e a | | | a l e a e i i| n n n n l n | a l e n e r l | | | l o s d a n n| g t c t t a Date | t k s d s y s | |Fuel | s r s y r g g| s s e s h l -----+--------------------+ | | | 1 | | | | | -----+ | | | | 2 | | | | | -----+ | Interest | | | 3 | | | | | -----+ | | | | 4 | | |Help | | -----+ | | | | 5 | | Taxes | | | -----+ | | | | 6 | | Laundry | | -----+ | Insurance | | | 7 | | | | | -----+ | | | | 8 | | |Phone | | -----+ | | | | 9 | | Upkeep | | | -----+ | | | | 10 | | |Ice | | -----+ | | | | 11 | | | | | -----+ | | | | 12 | |All repairs | | | -----+ | on property|Furnishings | | 13 | | | renewed, | | -----+ | | repaired, or| | 14 | |Car fares to| cleaned | | -----+ | business | | | 15 | | | | | -----+ | | | | 16 | | | | | -----+ | | | | 17 | | | | | -----+ | | | | 18 | | | | | -----+ | | | | 19 | | | | | -----+ | | | | 20 | | | | | -----+ | | | | 21 | | | | | -----+ | | | | 22 | | | | | -----+ | | | | 23 | | | | | -----+ | | | | 24 | | | | | -----+ | | | | 25 | | | | | -----+ | | | | 26 | | | | | -----+ | | | | 27 | | | | | -----+ | | | | 28 | | | | | -----+ | | | | 29 | | | | | -----+ | | | | 30 | | | | | -----+ | | | | 31 | | | | | -----+--------------------+------------+-------------+-------------------+----------------- Total| $90.00 | $75.00 | $45.00 | $45.00 | $45.00 -----+--------------------+------------+-------------+-------------------+-----------------

_Careful accounting promotes thrift_

SELECTING FOODS FOR QUALITY AND VARIETY

PROTEIN FOODS

Food experts agree that 20 per cent. of the entire diet should consist of protein. In our country, meat is the favorite protein food. It provides a portion of the energy which is also furnished by carbohydrates and fats, but its chief purpose is to supply material for growth and repair of the body tissues which are constantly worn out in the performance of their various functions.

FRESH BEEF

Much of the frontier, upon which vast numbers of cattle were formerly raised, is now cut up into small farms and town lots. Hereafter, we must raise the greater portion of our meat animals upon expensive land and feed. The cost of production has increased many fold and consequently meat is higher in price. Packers, through utilizing by-products, keep the cost of wholesome meat within the reach of the consumer.

(_See page 2_)

BEEF CHART

+-----+-------+-----+----+-------------+--------+------------- | | | | | |CALORIES| COMPARATIVE NAME OF CUT |WATER|PROTEIN| FAT | ASH|CARBOHYDRATES| PER LB.| COST | | | | | | UNC’KED| -------------------+-----+-------+-----+----+-------------+--------+------------- 1. Shank | 42.9| 12.8 | 7.3| .6| None | 545 |Least Expense 2. Round | 60.7| 19.0 | 12.8| 1.0| ... | 895 | Economical | | | | | | | 3. Rump | 45.0| 13.8 | 20.2| .7| ... | 1110 | Medium | | | | | | | 4. Sirloin | 54.0| 16.5 | 16.1| .9| ... | 985 | Reasonable 5. Pin Bone | 52.4| 19.1 | 17.9| .8| ... | 1110 | “ 6. Porterhouse | 52.4| 19.1 | 17.9| .8| ... | 1110 | “ 7, 8, 9. Prime Ribs| 43.8| 13.9 | 21.2| .7| ... | 1155 | “ 10. Short Ribs | 57.4| 15.6 | 13.0| .7| ... | 840 | Economical 11. Flank | 54.0| 17.0 | 19.0| .7| ... | 1115 | “ 12. Plate | 45.3| 13.8 | 24.4| .7| ... | 1285 | “ 13. Brisket | 41.6| 12.0 | 22.3| .6| ... | 1165 | “ 14. Chuck | 62.7| 18.5 | 18.0| 1.0| ... | 1105 | “ | | | | | | | 15. Shoulder Clod | 56.8| 16.4 | 9.8| .9| ... | 720 | “ 16. Neck | 45.9| 14.5 | 11.9| .7| ... | 770 | “ -------------------+-----+-------+-----+----+-------------+--------+-------------

+----------------------------- NAME OF CUT | COOKING HELPS | HOW USED | | -------------------+-------------------+----------------------------- 1. Shank | Sear, cook slowly | Stews and soups 2. Round | “ “ quickly| Steaks, and roasts, heel | | for pot roasts and stews 3. Rump | “ “ slowly | Steaks, pot roasts, braising | | and corning 4. Sirloin | “ “ quickly| Steaks 5. Pin Bone | “ “ “ | Steaks 6. Porterhouse | “ “ “ | Choicest steaks 7, 8, 9. Prime Ribs| “ “ “ | Best roasts 10. Short Ribs | “ “ slowly | Roasts and stews 11. Flank | “ “ “ | Steaks, stews, braising 12. Plate | “ “ “ | Stews, soups, corning 13. Brisket | “ “ “ | Stews, pot roasts, soups 14. Chuck | “ “ “ | Roasts, steaks, pot roasts, | | boiling, stews 15. Shoulder Clod | “ “ “ | Steaks and pot roasts 16. Neck | “ “ “ | Soups, stews and corning -------------------+-------------------+----------------------------

=Boneless Cuts=—_Other things being equal, the following boneless cuts give much more nutrition, per pound, than the regular cuts._ 1 Shank meat; 1-2 Insides and Knuckles; 3 Rump Butts; 4-5 Sirloin Butts; 6 Strip Loins (bone in); 7 Beef Rolls; 11 Flank Steak; 14 Boneless Chuck. Tenderloin is inside of the loin under 4, 5 and 6.

_Armour and Company Meats are delivered to your dealer in perfect condition_

STANDARD CUTS OF BEEF

Every wise home manager should learn to cook to advantage every cut of meat.

This knowledge of correct cookery offers an opportunity for a wide variety of meat dishes.

VEAL PORK LAMB AND MUTTON

VEAL

+------------+-----------+----------+---------------- |Calories per|Comparative| Cooking | How Used Name of Cuts |lb. uncooked| Cost | Helps | -------------+------------+-----------+----------+---------------- 1. Breast | 740 | Reasonable| Sear—cook| Roast—baked | | | slowly | 2. Shoulder | | “ | “ “ | “ “ 3. Chuck | 515 | Low | “ “ | Roast—steak 4. Flank | 820 | “ | “ “ | Steak—Casserole | | | quickly| 5. Leg | 755 | Reasonable| “ “ | Roast—steaks | | | slowly | 6. Loin | 690 | “ | “ “ | Steaks—roast 7. Rib | 480 | “ | “ “ | Roast—chops | | | quickly| 8. Rump | 735 | Medium | “ “ | Roast—pot | | | slowly | roast—steak 9. Shank | 580 | Low | “ “ | Soup—stew -------------+------------+-----------+----------+-----------------

LAMB AND MUTTON

+------------+-----------+----------+----------------- |Calories per|Comparative| Cooking | How Used Name of Cuts |lb. uncooked| Cost | Helps | ---------------+------------+-----------+----------+----------------- 1. Leg (hind) | 1105 | Reasonable|Sear, cook| Roasts | | | slowly | 2. Loin | 1795 | “ | “ “ | Chops, roasts 3. Rack | 1350 | “ | “ “ | Chops, crown (Corresponds| | | | roasts with Rib | | | | Chops) | | | | 4. Shoulder | 910 | Medium | “ “ | Stews or Chuck | | | | 5. Neck | 985 | Low | “ “ | Stews, casserole 6. Plate | 1560 | Low | “ “ | Roasts, stews 7. Flank | | | | ---------------+------------+-----------+----------+-----------------

PORK

+----------+-----------+--------------+----------------- | Calories | | | Name of Cuts | per lb. |Comparative| Cooking | How Used | uncooked | Cost | Helps | -------------+----------+-----------+--------------+----------------- 1 and 8. Foot| 365 | Low | Long, slow | Stewed, pickled, | | | cooking | boiled or fried 2. Ham | 1345 | Reasonable| Long, slow | Smoked, then | | | cooking | boiled or baked | | | | whole; | | | | steaks—sautéed, | | | | broiled 3. Belly | 1455 | Reasonable| Slow cooking | Smoked—broiled (bacon) | | | | 4. Fat Back | 3860 | Medium | Slow cooking | Boiled with (salt | | | | vegetables pork) | | | | 5. Pork Loin | 1270 | Reasonable| Moderate heat| Chops and roasts 6. Boston | 1340 | Low | Sear, cook | Cheaper steaks Butt | | | slowly | and roasts 7. Green | 1480 | Medium | “ “ | Steaks, roasts, Picnic | | | | boiling 6 and 7. | | | | Shoulder | | | | 9. Neck | 3435 | Low | “ “ | Stewed, baked | | | | or braised 10. Spare | | | | Ribs | | Low | “ “ | Baked or boiled -------------+----------+-----------+--------------+-----------------

_Ask your dealer for Armour Meats—they are U. S. Inspected_

U.S. GOVERNMENT MEAT INSPECTION

Every home manager should have a thorough understanding of what U. S. Government Inspection of meat is—its significance and importance in her selection of meats. Practically everyone who has ever purchased meat has noticed a round purple stamp, the size of a half dollar, bearing the words “U. S. Inspected and Passed,” in the center of the commercial cuts displayed.

The government stamp on the meat you purchase is your absolute guarantee that the meat you are buying is wholesome. It signifies that the animal from which that piece of meat was cut had passed four separate inspections, and that the meat was found to be free from all disease and in perfect condition when it left the packing house.

Government meat inspection is one of the greatest protections to the American table. Only concerns doing interstate business offer this protection.

All meats have four inspections. The ante-mortem inspection is termed “on the hoof.” The three post-mortem inspections are made upon the glands of the neck, on the viscera and on the dressed carcass.

Only about 60 per cent of the meat consumed in the United States is United States Government inspected. When the public shall demand that all meats be inspected, we will have the much-needed nation-wide inspection, which will insure wholesome meats for all. Women’s organizations should make this movement a definite part of their regular programs and consider it a duty to buy only U. S. Government inspected meats.

The products of each packing house are identified by the letter and number and the U. S. Gov’t Inspection mark on each commercial cut.

COLD STORAGE HELPS SOLVE THE NATION’S FOOD PROBLEMS

Cold storage is a great factor in the present solution of the nation’s food problems. It is a means of holding certain foods over from the season of plenty to the season of scarcity. Since the first mechanical refrigeration was installed in the late eighties, Government investigators have been continually studying various methods of preserving food, without canning, and all insist that there is no modern method which equals cold storage. Understanding is fast eliminating the prejudice against use of supplies from cold storage plants of reputable houses.

The first cold-storage house was cooled by the use of a mixture of crushed ice and salt. The modern process is the ammonia brine method. As the liquid ammonia enters the pipes that carry the refrigeration through the cooler, it expands and is forced through the pipes as an ammonia gas. An absorption method is also frequently in use. Ammonia brine is by far the best method of cooling. It is cleanly, absolutely odorless and, through use, has proved its efficiency.

The establishment of scientific refrigeration plants has made possible a variety and abundance of food at any season on the American table.

Coolers are kept at an average temperature of 38° F. for foods kept a short time. The temperature of the freezer is normally ten above zero to ten below. Fresh meats are not allowed to stay in the coolers longer than one to two weeks. If they must be held longer, they are sent to the freezer. When meat is to be thawed, it is taken from the freezer and sent to the coolers. Once taken from the freezer and defrosted, neither meat nor any other food should ever go back. There are time limiting cold-storage laws in twenty states. Twelve months is the limit of time allowed in nineteen states.

BUTTER AND EGGS

Butter in cold storage is kept at a temperature of zero to five below. Its sweetness and delicate flavor is the same when taken from storage as when put in.

Eggs that are absolutely fresh and in perfect condition when placed in cold storage, will keep perfectly at a temperature between 29° F. and 31° F. for six to nine months. Eggs laid in April and May are kept for midwinter use, and the June pack is used in autumn and early winter when the supply is scarce and prices high.

POULTRY

The box of frozen poultry your dealer displays fresh from cold storage is most attractive and appetizing. A Nationally known name on the box guarantees the quality. Such poultry was especially selected and carefully fed some time before killing. It is fine-flavored and dainty. Always buy your frozen poultry in the frozen state and thaw it out at home. Directions for thawing are on page 13.

_Cold storage makes possible a full variety of foods at all seasons_

GREAT VARIETY OF MEAT CUTS

The great importance of meat as food lies in its high protein content. Protein is body building material. It forms one-fifth of our food requirements. Half of the protein requirement is furnished by meat. In lean meat the solid protein is very nearly in the pure form.

Meat is delicately constructed with small cells of tissue holding the flavory juices. These cells are held together by a connective tissue. In the cheaper cuts of meat, the cells or fibers holding the juices are long and the connective tissue thick. In the structure of the expensive steaks and loin cuts, the cells are short and the connective tissue thin. It is this difference in structure that makes it necessary to use entirely different methods of cooking for the tender cuts and for the cheaper ones. The same result—a tender, flavory, nutritious cut of meat—may be obtained with the cheaper cut as with the expensive loin cuts, if the proper method of cooking is employed.

EQUALIZING YOUR MEAT BUYING

One so often hears the remark, “I wish someone would invent a new animal.” The housewife is tired of ordering beef, mutton, pork or veal day after day. Too often she orders only the roasts, steaks or chops from these typical animals and then complains because her meat bill is high. This idea of lack of variety in fresh meats is all because of the unsound and uninteresting habit of buying the same cuts over and over again.

For every loin of beef there are several other cuts besides the extra portions, such as heart, liver, kidney, brain, etc. In these lie possibilities for many distinctive dishes and interesting flavors.

While there are not so many cuts of pork and lamb, there are great possibilities for variety in the preparation.

Nine out of ten home managers have believed for years, as do some even now, that the more expensive and most tender cuts of meat must naturally be most nutritious and that the cheaper, long fibered cuts are to be discarded or left for the butcher to dispose of, not realizing that their purchase of the tender cuts only, forces prices of these cuts high enough to cover the cost of the carcass. We are grateful that our leading dietitians of today are teaching women the truth: that the cheaper cuts of meat are exactly as nutritious as the tenderer cuts, if not more so, because the blood is drawn to the parts in which the muscles are constantly used, thus continually rebuilding the tissue.

In a dressed beef carcass of 700 pounds there are about 200 pounds of prime meat. The loin of the hind quarter, composed of sirloin, porterhouse, and club steaks, and the prime ribs of the fore quarter, are the commercial cuts most tender and easily prepared, and so are most in demand. Your butcher orders the cuts you demand. If you neglect the cheaper cuts and extra meat portions, he will not order them, and the expense of their production will be distributed over the cuts in demand.

An economically sound buying campaign would be a resolution by the housewives to use in its regular order every cut on a side of meat before reordering a cut. One of the extra meat portions could well be every third meat purchase.

In order to secure the most satisfactory cuts of meat, marketing should be done in person. Before this can be done with any degree of satisfaction, the buyer should be familiar with the various cuts of beef, pork and mutton.

The meal is planned around the meat dish, as a rule; so it is most important to select the main meat dish with greatest care.

HOW TO SELECT MEAT