pages 36, 37, and armed with this knowledge go forth
to the butcher for practical buying.

Then comes the cooking, which can only be properly done when the
fundamental principles of the cooking processes, such as boiling,
braising, broiling, stewing, roasting and frying are understood.
Each cut requires different handling to secure the maximum amount of
nutriment and flavor. The waste occasioned by improper cooking is a
large factor in both household and national economy.

It has been estimated that a waste of an ounce each day of edible meat
or fat in the twenty million American homes amounts to 456,000,000
pounds of valuable animal food a year. At average dressed weights,
this amounts to 875,000 steers, or over 3,000,000 hogs. Each
housekeeper, therefore, who saves her ounce a day aids in this
enormous saving, which will mean so much in the feeding of our men on
the fighting line.

So the housekeeper who goes to her task of training the family palate
to accept meat substitutes and meat economy dishes, who revolutionizes
her methods of cooking so as to utilize even "the pig's squeak," will
be doing her bit toward making the world safe for democracy.

The following charts, tables of nutritive values and suggested menus
have been arranged to help her do this work. The American woman has
her share in this great world struggle, and that is the intelligent
conservation of food.

SELECTION OF MEAT

BEEF--Dull red as cut, brighter after exposure to air; lean, well
mottled with fat; flesh, firm; fat, yellowish in color. Best beef from
animal 3 to 5 years old, weighing 900 to 1,200 pounds. Do not buy wet,
soft, or pink beef.

VEAL--Flesh pink. (If white, calf was bled before killed or animal too
young.) The fat should be white.

MUTTON--Best from animal 3 years old. Flesh dull red, fat firm and
white.

LAMB--(Spring Lamb 3 months to 6 months old; season, February to
March.) Bones of lamb should be small; end of bone in leg of lamb
should be serrated; flesh pink, and fat white.

PORK--The lean should be fine grained and pale pink. The skin should
be smooth and clear. If flesh is soft, or fat yellowish, pork is not
good.

SELECTION OF TOUGHER CUTS AND THEIR USES

Less expensive cuts of meat have more nourishment than the more
expensive, and if properly cooked and seasoned, have as much
tenderness. Tough cuts, as chuck or top sirloin, may be boned and
rolled and then roasted by the same method as tender cuts,