In the average household there is perhaps no other food that calls for more thought in selection and preparation than meat. In no other country has meat been used so generously as in America.

With the present high cost of meat, American housewives are buying less meat than formerly, and are using what they buy more carefully than ever before.

The tough cuts of meat, usually the cheaper cuts, are located where there is motion, such as those obtained from the neck and limbs; while the tender cuts are located where there is little motion, such as those along the back bone. The meat part from all the cuts from the same animal contain the same food value, but there is more waste, such as bone and gristle, to some cuts, and this should be considered in buying.

To reduce the meat bill, make a little meat go a long way by preparing meat combination dishes, such as stews, meat loaves, meat pies, stuffed roasts, beef a la mode, etc. Make good meat gravies. "Spread the meat flavor." Only a little meat is needed to give flavor to a whole dish.

Selection Of Meat

Meat should be uniform in color, the flesh firm and elastic to the touch.

The flesh of beef should be of a bright red color and intermingled with fat that is yellowish.

Mutton should be dull red in color, and the fat white.

Lamb and veal should be lighter in color and flesh less firm than beef.

Meat should be removed from the paper as soon as it is received from market and should be kept in a cool place. Always wipe meat with a damp cloth.

Beef ranks first in nutritive value, with mutton a close second.

How To Prepare Meat Stews

Stewing is cooking slowly, a long time, in a small quantity of water. Cut the meat into rather small pieces; divide it into two portions; add one portion to cold water and heat slowly to boiling point. Meanwhile brown the other portion in a little fat in a pan. Then add it to the water and meat. The whole should be cooked slowly for three hours or until the meat is tender. Add vegetables the last hour of cooking.

Beef, mutton, lamb or veal may be used, selecting the tough pieces, such as the neck, shoulder, lower part of round, altch bone, etc. Pieces of cold cooked meat may be added to the stew.

The pieces of meat are usually dredged with flour before they are browned. This gives color to the stew, a rich flavor, and thickens the gravy.

Onions, carrots, turnips, parsnips and potatoes are the vegetables commonly used in stews. Tomatoes, string beans and green peas are sometimes used. The vegetables should be cut into ½-inch cubes, ¼-inch slices or strips, and added the last hour of cooking. The potatoes, however, should be parboiled 5 minutes, then added to the stew, allowing 20 minutes for cooking. The usual seasonings are salt and pepper. Sweet herbs, parsley, a bit of bay leaf, a few cloves, celery salt, or catsup may be added for variety.

Dumplings or Boiled Rice are often served with stew. When cooking dumplings, they should be placed so that they will rest on the meat and vegetables. Meat stew may be served on slices of Fried Mush.

MEAT PIE Fill baking dish ¾ full with stew; cover with mashed potato, boiled rice, biscuit dough or cereal mush and bake until nicely browned on top.

New England Bodled Dinner

4 pounds corned beef 6 small beets 1 small cabbage

6 small carrots or 3

large ones 2 small French turnips

cut in thirds

6 medium-sized potatoes 6 medium-sized onions 6 small parsnips

Wash the meat quickly in cold water. If it is very salt, soak it about 30 minutes in cold water. Simmer meat in a kettle, containing enough boiling water to cover, from three to five hours, or until the meat is tender. Wash and scrape the vegetables, leave the beets, carrots, turnips and parsnips whole, or quartered if preferred. Cut the cabbage into quarters. When meat is tender, remove from kettle, and, two hours before dinnertime, add the carrots, afterward the turnips and the cabbage. Thirty minutes before dinnertime, add the parsnips and potatoes and onions. The beets should be cooked separately. Reheat the meat with the vegetables. Serve meat and vegetables arranged attractively on a large platter.

How To Broil Meat

Broiling is cooking by direct exposure to heat, over hot coals or over a flame (gas flame).

Cooking with little or no fat in a hot frying pan is called "Dan-broiling". To make broiled meat juicy, turn often while cooking.

To Broil Steaks Or Chops

Wipe meat with a damp cloth and trim off superfluous fat. Rub the wire broiler with a little of the fat, place the meat in broiler and broil over a clear fire, turning every 10 seconds for the first minute. After the first minute, turn occasionally until well cooked on both sides, or cook in a little fat in a frying pan, turning over. Season to taste. Pork chops must be very well done.