Part 6 (1/2)

Loin for roast.

Rump for stews.

Cutlet for broiling.

[Ill.u.s.tration: BEEF]

[Ill.u.s.tration: LAMB AND MUTTON]

Neck--use for stews.

Shoulder for cheaper chops.

Breast for roast

Ribs for chops or crown roast.

Loin for roast.

Flank for stews.

Leg for cutlet and roast.

[Ill.u.s.tration: PORK]

Head for cheese.

Shoulder same as ham but have it boned. Has same flavor and is much cheaper.

Loin used for chops or roast.

Ham for boiling, roasting or pan broiling.

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE

| ANIMAL | ORGAN | SOURCE | METHODS OF COOKING -------------+------------+-------------------------- Brains | Sheep | Broiled or scrambled | Pork | with egg -------------+------------+-------------------------- | Veal | Heart | Pork | Stuffed, baked or broiled | Beef | -------------+------------+-------------------------- | Beef | Kidney | Lamb | Stewed or sauted | Veal | -------------+------------+------------------------- | Beef | Fried, boiled, sauted or Liver | Veal | broiled | Lamb | -------------+------------+------------------------- Sweetbreads | Young Veal | Creamed, broiled | Young Beef | -------------+------------+------------------------- Tail | Beef | Soup or boiled | Pork | -------------+------------+------------------------- Tongue | Beef | Boiled, pickled, corned | Pork | -------------+------------+------------------------- Tripe | Veal | Broiled or boiled -------------+------------+------------------------- Fat | All Animals| Fried out for cooking or | | soap making -------------+------------+------------------------- | | Pickled or boiled or used Pigs Feet | Pork | with meat from head | | for head cheese -------------+------------+--------------------------

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSt.i.tUTES

|Carbo- |Mineral| | Water |Protein| Fat |hydrate|Matter |Calories Name | % | % | % | % | % | per lb.

-------------+-------+-------+-------+-------+-------+-------- Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950 Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720 Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310 Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300 Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209 Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923 Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252 Baked Beans| 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583 Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620 Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490 String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92 Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182 Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940

THE ECONOMY OF MEAT AND MEAT SUBSt.i.tUTES

Don't buy more than your family actually needs. Study and know what the actual needs are, and you will not make unnecessary expenditures.

Learn what the various cuts of meat are, what they can be used for, and which are best suited to the particular needs of your household.