in distinctive taste,
one way to serve the meat with dumplings, generally in the dish with
it; to combine the meat with crusts, as in meat pies or meat rolls, or
to serve the meat on toast or biscuits. Borders of rice, hominy or
mashed potatoes are examples of the same principles, applied in
different ways.

By serving some preparation of flour, rice, hominy or other food, rich
in starch, with the meat, we get a dish which in itself approaches
nearer to the balanced ration than meat alone, and one in which the
meat flavor is extended through a large amount of the material.

The measurements given in the above recipes call for a level spoonful
or a level cup, as the case may be.

In many American families meat is eaten two or three times a day. In
such cases, the simplest way of reducing the meat bill would be to
cut down the amount used, either by serving it less often or by using
less at a time. Deficiency of protein need not be feared, when one
good meat dish a day is served, especially if such nitrogenous
materials as eggs, milk, cheese and beans are used instead. In
localities where fish can be obtained fresh and cheap, it might well
be more frequently substituted for meat for the sake of variety as
well as economy. Ingenious cooks have many ways of "extending the
flavor" of meat; that is, of combining a small quantity with other
materials to make a large dish as in meat pies, stews and similar
dishes.

The foregoing information may be useful to other young, prospective
housekeepers who may never have read "the very instructive articles on
The Economical Use of Meat in the Home,' in the _Farmers' Bulletin_."

PREPARING A POT ROAST

When buying a pot roast, "Aunt Sarah" selected a thick, chunky piece
of meat, weighing several pounds, and a small piece of beef suet which
she cut into small bits, placed pan containing them on hot range,
added a small, sliced onion, and when fat was quite hot she added the
quickly rinsed piece of meat, and quickly seared it to retain the
juice; added 1 cup of hot water, a sprig of parsley, seasoning of salt
and pepper; cooked a short time, then allowed it to stand on the range
closely covered, where it would simmer gently several hours; turning
the meat frequently, adding a small amount of water occasionally, as
the broth was absorbed by the meat. An inexperienced cook will be
surprised to find how tender, palatable, and equally nutritious, an
inexpensive cut of meat may beco