[Transcriber's Note: Bold text is surrounded by =equal signs=,
underlined text is surrounded by ~tildes~ and italic text is surrounded
by _underscores_. Some tables were split to make them thinner, some were
unable to be split.]
The Business of Being a Housewife
_2nd Edition_
[Illustration]
A manual to promote
Household Efficiency
and Economy
by Mrs. Jean Prescott Adams
Director of the Department of Food Economics
ARMOUR AND COMPANY
CHICAGO
Copyright, 1921, Armour and Company
As meat is one of the most important items of American diet, its price
is a matter of moment to every housewife. Comparisons between the cost
of live animals and the price per pound of meat sometimes lead to the
conclusion that the existing margin is too wide and that possibly the
profits of the middleman are too large.
After fair analysis, the housewife realizes that a live animal is not
all meat and, furthermore, that the meat carcass is not all steaks and
rib roasts. A comparison, therefore, between the live cost of meat
animals per pound and the cost per pound of a tenderloin is misleading,
if it results in any conclusions relative to margins.
Then we must reckon with the wide difference in grades of meat. We
cannot correctly estimate the cost of a steak cut from a prime beef by
that of a steak from a grass-fed cow. There are several grades of meat,
depending upon the nature and feeding, each wholesome and nutritious,
but some demanding more special cooking than others.
About fifty-five per cent of a steer is meat; the remainder includes
the hide and various other by-products, which, except the hide, are
not worth in their primary state anywhere near as much per pound as
they cost alive. The fifty-five per cent of the animal which is meat
must, therefore, carry the greater portion of the original cost. That
is why a steer carcass might be sold by the packer for twenty cents
a pound and still fail to pay a profit, even though the live animal
cost the packer only twelve cents a pound. The casual observer, noting
a difference of eight cents a pound between the live animal and the
carcass, might say a sixty-six per cent increase in price is unduly
large; but a little deeper study develops that the return from the
carcass in this instance would fail to equal the amount paid for the
live steer.
When a retailer buys a carcass, he purchases neck meat as well as
loins; chucks as well as rounds. Portions of the carcass have to be
sold at or sometimes less than he paid per pound for the carcass.
The choice cuts necessarily have to make up for the losses on the
less desirable portions. It is not unreasonable, therefore, that the
retailer should charge fifty or sixty cents a pound for choice steaks
and fifteen cents a pound for boiling beef out of a carcass which he
bought at the rate of twenty cents a pound.
Only the aggregate price which the retailer gets for all parts and
portions of the carcass will show his margin over the initial cost.
It is wholly improper, therefore, to compare sixty-cent steaks with
twelve-cent cattle with a view to determining profit.
The same thing is true of hogs and of sheep. A hog is not all meat, nor
is the meat all ham. A sheep is not all carcass and only a small part
of the carcass cuts up into chops. One must know the aggregate return
and something about the costs of doing business before a justifiable
conclusion as to price margins can be determined.
THE BUSINESS OF BEING A HOUSEWIFE
THE home managers have in their hands the most important business
of the nation. American women realize that to their duties as home
makers, mothers, and guiding influences, is added an important economic
responsibility. The manner in which the purchasing power of twenty
million home managers is used has an inestimable effect upon the
production, collection, and distribution of all products in the market.
This second edition of “The Business of Being a Housewife” is
respectfully dedicated to the thousands of wise home managers who are
determined to understand more fully their relation to the producers
of the country and to the great industries, such as that of Armour
and Company, who have made possible the providing of perfect food in
perfect condition at any distance from the farm.
ECONOMIC CHANGES
A study of the national and world situation on food production shows
that old-time low food prices may never return. Formerly much of the
food was raised by numerous individual families on Government land
at nominal cost; today practically all food is raised on expensive
land—the plains have been turned into villages and farms by the
increasing population. Many men and expensive machinery and equipment
are needed to produce our present high standard products.
It became economically unsound for so great a percentage of food
producers to spend their time in producing meats and staples, only part
of which could be consumed by themselves and their near neighbors,
the rest going to waste. The great waste of the surplus products set
the minds of men of genius to devising ways to preserve the foods of
abundant harvests for the seasons of scarcity. The result is before
us in the form of modern cold-storage plants, refrigerator cars,
volume-curing and pickling of meat products, and volume-canning of
fish, meats, fruits, and vegetables; great cereal factories, etc.
The standard of quality has been raised and the sanitary handling
of foods greatly developed. While this has increased the prices a
little, it has also increased the efficiency and earning power of the
consumer and has tended towards the better health of the nation. The
only way to equalize prices, for the high quality of foods demanded by
discriminating home managers, is through efficient commercial handling
and the conservation of every bit of material. While the efficiency of
the Armour organization is regarded as of the highest standard, the
organization is continually striving to still further increase this
efficiency.
Armour and Company act as a great service link between the farmers
and consumers. Through our agricultural department we reach out to
the farmer and advise him in producing the best meat animals and farm
products within his farm’s possibilities. We assist him to improve his
soil and to feed his animals to the best advantage.
The raw material buyers for Armour and Company are all experts in their
special lines. They search the markets to select the best products
for each branch of our service. Then various corps of specialists
analyze and prepare the foods in the most efficient, scientific, and
satisfactory way for the consumer. Through able management the most
expert service today goes into the translating of a meat animal into
wholesome U.S. Government inspected meat, either fresh, smoked, dried,
prepared, or canned.
BUY FOR REAL VALUE
Expensive experimenting with foods may be eliminated from your
accounts by the simple method of buying by known brands. Label
reading is today’s most important buying guide. A dealer soon learns
the wants of his quality buyers, and, knowing your demand for high
standard commercially prepared foods, he will be careful to select
correspondingly good quality foods when replenishing his stock.
Every careful home maker demands that the meat she buys, whether
fresh, smoked, dried, cured, or canned, bears a U. S. Government
inspected-and-passed label, and should demand canned foods marketed
under a reliable firm name.
Standards of purity and quality in the preparation of commercial foods
have gradually raised, until now there is practically every food for
every need in convenient sanitary packages at your corner market under
a quality label guarantee.
Drudgery has been literally taken out of food preparation. Madam Home
Manager’s time may now well be employed along more constructive lines
than in shelling peas and stringing beans. Hers is the responsibility
and privilege of selecting foods for her family’s menus in such
combinations that every food-need of the body is supplied in proper
proportion.
_Be sure of real value for every expenditure_
DO YOU KNOW FOOD VALUES?
This is one of the most serious matters before us today, and the
physicians of the entire country are deploring the fact that many of
the children of the wealthy as well as of the poor are undernourished.
Do you know foods? Prepared foods release you from less important
tasks, that you may have time to learn food values. It rests with
the responsible housewife to plan her own time so as to achieve the
greatest returns in the health and efficiency of her family. Food
knowledge means a better-fed nation.
A pantry stocked with a wide variety of quality foods and a working
knowledge of individual needs and food values will make it possible
for the home manager to prepare the proper foods within her budget
limitations.
PLAN YOUR EXPENDITURES
A simple budget, or account keeping system, is a necessity in every
well-ordered, successful business. The world of today holds so many
attractions that we must carefully select those necessities and
comforts that will mean the most in real value to us, and then adhere
to that selection. The only way to know that we are following our own
plan is to have a simple accounting system. At the end of the month,
we should look over the figures and decide upon the readjustments
necessary. To insure progress and stability, our monthly accounts
should show some savings and advancement expenditures.
We offer suggestions throughout this book, arranged to help the average
housewife solve her knotty home-managing problems. We have been greatly
assisted by the women editors of national women’s publications,
prominent home economics teachers, and writers on vital home subjects.
This array of talent aims to make this book of the greatest help
possible to the American Housewife.
—_Jean Prescott Adams_
ARMOUR PRODUCTS
Many thousands of housewives have come to depend upon the Armour
Oval Label as a buying guide for a wide variety of their pantry and
refrigerator staples; they know they can depend upon the uniformity and
quality of every Oval Label product.
Madam Home Manager receives the full benefit of our fifty-some years
of experience in caring for foods. She has the Armour assurance
of uniformity and quality and is guided in her buying by the
distinguishing quality Oval Label.
We prepare and distribute with great efficiency, fresh, smoked, cured,
dried, prepared, and canned meats, all Government inspected.
A full line of Armour shortenings and frying mediums, as well as our
economical oleomargarines and delicious Cloverbloom Butter, may be
secured from your dealer. Salad oil under the Oval Label, as well as
peanut butter, will continue to meet with popular favor. The evaporated
milk and identifiable or carton eggs are considered indispensable by
the average home manager.
Cheese is becoming more and more favored for its high food value, and
it is with satisfaction that many learn of the great variety of cheese
sold under the Armour guarantee of quality.
Armour’s Pork and Beans, Peanut Butter, Evaporated Milk, Mince Meat,
etc., are favorite products, and Madam Home Manager will be able to
obtain the well-established Armour brands at her market.
Armour and Company maintain a well organized department of Food
Economics as a medium of expression to the American housewife. This
department is made up of trained and experienced dietitians, teachers
of home economics, food chemists, practical home managers, writers and
lecturers.
We are equipped and prepared to give every home maker the practical,
technical and economic information she may need on any food or home
managing subject.
THE PURPOSE OF THIS BOOK
It is the purpose of this book to assist Madam Home Manager in her
mastery of the problems incident to the feeding of a family for health,
happiness and efficiency.
To simplify the presentation of this very important material, we
have divided the book into four sections: Section one covers the
apportionment of the income; Section two deals with the wise selection
of foods and the place of each class of food in the building of a
well-balanced menu. Section three is devoted to fundamental cookery
suggestions. Section four holds for the reader a wealth of general
information to assist in simplifying the labor of cookery.
As this is a manual of household efficiency and economy, we have aimed
to give the greatest possible number of helpful suggestions, referring
the reader to a number of splendid cook books for recipes. (_See Page
28_)
_Keep this book handy for constant reference_
MAKING YOUR DREAMS COME TRUE
Every home maker has a cherished ideal for the various members of her
family. The rapidity with which that dream is realized depends upon how
the family income and individual energy are used. To those who have
never kept a record of expenditures, the first definite step toward
establishing a substantial financial basis and assuring progress to the
family is the keeping of an expense account. Each day, make an accurate
accounting of all expenditures. Keep this carefully for four months,
then, with that account as a basis, plan your expenditures for the next
four months and live within that plan. The third quarter, keep your
expense account again and then you will have the accurate information
regarding the financial needs of your particular family. After a
careful analysis, make up a year’s budget, cutting down non-essentials
and adding to accounts that really mean an advance step toward your
goal.
The following percentages will serve as a guide showing the
possibilities of various incomes. Each family will find it necessary
to adjust the figures according to special needs, local conditions and
family ambitions. Special education is worth economy in many lines, as
it offers future returns and is really an investment.
The food section of the Family Account Book is perhaps the most
important. Without properly prepared food in proper combination, and
quantity, we are not able to exercise our greatest earning ability, to
grasp new situations as we should, or to invest our savings wisely. By
keeping the food account according to the body building uses of the
food purchased, we daily progress in our food knowledge and become
adepts at using alternative foods.
When one really operates a budget plan to win, it is an advancement in
itself. In cases of a large independent income it is wise to have your
banker’s representative work out a budget for you. The budget outline,
on page 6, is estimated for a family of five, one young child, two
school children, mother and father. Where the family is smaller, the
food and clothing accounts will change, the amount saved going either
to savings, investments, or advancements.
BUDGET FOR $200.00 A MONTH OR $2400.00 A YEAR
As this monthly income ~should~ be apportioned to permit of the
proper savings and investments
FAMILY OF | FAMILY OF | FAMILY OF | FAMILY OF
TWO | THREE | FOUR | FIVE
-----------+------+-------+------+-------+------+-------+------+-------
ITEMS | % OF | | % OF | | % OF | | % OF |
|INCOME| AMOUNT|INCOME| AMOUNT|INCOME| AMOUNT|INCOME| AMOUNT
-----------+------+-------+------+-------+------+-------+------+-------
Food | 20 | $40.00| 25 | $50.00| 32½ | $65.00| 40 | $80.00
Shelter | 17½ | 35.00| 20 | 40.00| 22½ | 45.00| 25 | 50.00
Operating | 10 | 20.00| 11 | 22.00| 12½ | 25.00| 13 | 26.00
Clothing | 9 | 18.00| 11 | 22.00| 13 | 26.00| 15 | 30.00
Contingency| 43½ | 87.00| 33 | 66.00| 19½ | 39.00| 7 | 14.00
-----------+------+-------+------+-------+------+-------+------+-------
Total | 100% |$200.00| 100% |$200.00| 100% |$200.00| 100% |$200.00
-----------+------+-------+------+-------+------+-------+------+-------
As the $200 Income of Fifty Representative Urban Families was spent
Jan. to June, 1920
---------------+-----------------+----------------+----------------
| FAMILY OF THREE | FAMILY OF FOUR | FAMILY OF FIVE
---------------+-----------------+----------------+----------------
Food | 30% $60.00 | 35% $70.00 | 40% $80.00
Shelter | 25 50.00 | 28 56.00 | 30 60.00
Operating | 12 24.00 | 12 24.00 | 10 20.00
Clothing | 15 30.00 | 17 34.00 | 15 30.00
Contingency: | | |
Insurance | } | |
Advancements | } | |
Savings | } 18 36.00 | 8 16.00 | 5 10.00
Amusements | } | |
Investments | } | |
---------------+-----------------+----------------+------------—--
[Illustration: Dividing Income for Wise Spending]
_Plan your expenditures ahead and buy dependable goods_
FORM FOR YOUR FAMILY BUDGET
Itemized Accounting of Expenditures and Percentage Apportionment of
Income.
Estimated for Family of Five on $300 a Month. Percentages of
Expenditures for Food, Operating and Contingency vary according to
income.
The accompanying is a family budget outline that is easily adjustable
to entirely satisfactory use in your home. If the home manager, by
means of her ingenuity or by doing work herself, saves on the regular
scheduled expenditures, that money should go to her personal account.
Preparedness is a big factor in the growth of the Home Manager’s credit
column.
With this form as a guide, lay out your family budget outline, in any
ordinary notebook eight by eleven inches. Substitute your own income
and percentage figures, listing your needs under their proper heads. As
this outline is general, it may contain some suggestions better fitted
to your neighbor—just leave these items out of your budget and add any
others in their proper class.
The analysis of your needs and expenses necessary to make up your very
own budget is a great help toward keeping within your income bounds.
Attach a pencil to your account book and keep it where you will put
down the day’s expenditures regularly each evening.
Make your budget a co-operative affair, soliciting suggestions from the
family as to what investments, savings, etc., to make.
MONTH....................... INCOME $300.00 YEAR.................
This apportionment is for the ideal expenditure during normal times.
-----+--------------------+------------+-------------+-------------------+-----------------
| 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_)
[Illustration]
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
[Illustration: FIRST CUT OF CHUCK
CHUCK OVEN ROAST
FLANK CUTLETS
_with slices of Bacon_
RUMP
FLANK
CHUCK POT ROAST
RUMP OVEN ROAST
SKIRT
MINUTE STEAK
SHOULDER
7TH AND 8TH RIB
LARDED TENDERLOIN
CLUB OR DELMONICO
BRISKET
SIRLOIN
PORTERHOUSE
ROUND STEAK
PLATE]
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
[Illustration]
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
-------------+------------+-----------+----------+-----------------
[Illustration]
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 | | | |
---------------+------------+-----------+----------+-----------------
[Illustration]
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
When buying beef, see that it is bright red in color, streaked with
fat—and firm. The streaks of fat add to the food value and make a more
flavory steak or roast. Veal is pink in color, but less firm. Mutton
flesh is firm and dull red in color, the fat hard and white or slightly
yellow. Pork is dark pink in color and the fat is less firm than beef
or mutton.
SUPPLYING YOUR DEALER WITH FRESH MEAT
The modern system of refrigeration has made world-wide distribution of
fresh meat possible. Refrigerator cars, iced en route in such a manner
that the contents are kept always in a current of cold air, make it
possible to carry the products of the packing house to remote parts of
the country and deliver them in sound condition.
The housewife in turn may have such products by being discriminating in
her marketing, skillful in her cooking and careful in her serving.
By a knowledge of all the cuts of meat, the housewife can keep down her
meat expenditures. She should also have her recipe file well stocked
with tested recipes for the wide variety of popular meat dishes to be
made with the less expensive cuts.
For those who do not include meat in their diet, there is a wide
variety of non-meat protein foods to choose from. Eggs, cheese, milk,
and beans will give the necessary protein for a complete diet.
_Buy U. S. Government Inspected Meats_
BEEF THE FAVORITE MEAT
Much of the vigor and force of Americans is attributed to the beef
which is so generously included in the American diet. It is the
favorite meat of a large percentage of people of every nation because
it is easy to secure, is delicious of flavor and, properly cooked, is
easily assimilated. The best cuts of beef for broiling are porterhouse,
sirloin, and tenderloin steaks. For roasting, the prime ribs are
preferred, while for the pot roast the rump, round, chuck, shoulder
clod and brisket result in a tender piece of meat of delicious flavor
when subject to slow, moist cooking.
WAYS TO SERVE BEEF
DISH CUT
Beef à la mode { Round, rump, chuck, and
{ brisket
Beef roast { Prime ribs, short ribs,
{ sirloin, Spencer roll,
{ sirloin strip, regular roll
Boiled beef Flank, brisket, short ribs, neck
Corned beef Flank, short ribs, brisket, rump
Spiced beef Flank
Braised brisket with vegetables Lean brisket (boned)
English style flank Lean flank
Glazed ribs with macaroni Lean short ribs
Braised beef with ravioli Top sirloin
Braised sirloin with truffles or rice } Top sirloin larded
croquettes }
Tenderloin with mushrooms Tenderloin
Tenderloin steak, Parisian potatoes Tenderloin steak
Porterhouse steak Porterhouse steak
Minute steak Club steak
Tenderloin steak sautéed with peppers Tenderloin steak
Filet of beef with string beans Larded tenderloin
Hamburg steak Neck, round, rump, clod (ground)
Salisbury steak Neck, round, rump, clod (ground)
English beef soup Shank, neck
Beef soup stock Shank, neck
Beef croquettes or loaf Left-over beef
Beef collops Left-over beef
Beef rissoles Left-over beef
Beefsteak and mushroom pie Flank steak, round steak
Tournedos of beef with olives Tenderloin
Ragout of beef, creole sauce { Neck, chuck, shoulder clod,
{ plate
Beef Stew { Neck, chuck, shoulder clod,
{ plate
Pot roast of beef { Chuck, brisket, round, Spencer
{ roll, neck, shoulder clod
Baked stuffed hanging tenderloin Hanging tenderloin
Baked stuffed flank Flank steak
SAUCES AND GARNISHES FOR BEEF
-------------+------------------+-----------------+-------------------
NAME OF CUTS | SAUCE | GARNISH | VEGETABLES
-------------+------------------+-----------------+-------------------
Shank | Mixed vegetable | Parsley; jelly | Boiled potatoes
Round | Maitre d’hotel | Water cress | Mashed potatoes,
| butter | | creamed carrots
Rump | Tomato sauce | Corn fritters | Lyonnaise potatoes
Sirloin | Parsley; butter | Peas or fried | Baked potato,
| sauce | onions | sliced tomatoes
Pin bone | Melted butter | Baked stuffed | Baked or au gratin
| sauce | tomatoes | potatoes
Porterhouse | Mushroom sauce | Head lettuce | Steamed potatoes,
| | | tomatoes
Prime ribs | Brown gravy | Stewed apricots;| Mashed, baked
| | parsley | squash
Short ribs | Horseradish sauce| Radishes | Lyonnaise, stewed
| | | corn
Flank | Dressing; meat | Bacon curls; | Hashed brown
| gravy | parsley | potatoes
Plate | Mint sauce | Spinach | Mashed potatoes,
| | | turnips
Brisket | Caper sauce | Baked onions | Potato croquettes
Chuck | Brown gravy | Currant jelly | Boiled potatoes,
| | | spinach
Shoulder clod| Apple sauce | Parsley | Browned potatoes
Neck | Tomato sauce | Grape jelly | Creamed potatoes,
| | | cucumbers
-------------+------------------+-----------------+-------------------
_Eliminate all possible waste of effort or materials_
POULTRY
Poultry is one of the most popular meats found upon the American
table. Dry-picked poultry is the most sanitary and desirable. It is
no simple matter to provide fresh poultry to our thickly populated
cities. But with improved breeding, scientific feeding and the modern
cold-storage houses and refrigerator cars, Armour and Company supply
a large clientele with either fresh or cold-storage poultry of the
highest quality. “Spring chickens,” so called because before the days
of storage they could be obtained only in the spring—are from three to
six months old. The older members of the chicken family are known as
“fowl.”
[Illustration: Roast Fowl]
HOW TO SELECT
A chicken’s feet are soft and smooth and the end of the breastbone is
flexible. Poultry that is to be carried over from the season of plenty
is carefully selected and specially fed and prepared. Only the choicest
corn and milk fed poultry is worthy of the skill and science displayed
in modern cold storage. Scientific methods of packing fresh poultry,
and shipment in the refrigerator cars originated by the packers,
assures the most select fresh poultry in season. The undrawn poultry is
preferred to the drawn poultry in the market.
To thaw frozen poultry, submerge it in a pan of cold water and leave in
the water until thawed—about four hours for a four-pound hen. Cook as
soon as thawed.
To “draw,” it is only necessary to make an incision below the
breastbone just large enough to insert the hand and remove the entire
viscera at once. Separate the giblets, remove the gall bladder without
breaking it, and clean the gizzard by cutting through the flesh and
removing the inside sack intact; peel the fleshy part off the sack.
Insert two fingers under the skin of the breast and draw out and
discard crop and windpipe. Wash the inside of the bird by allowing
clean cold water to run through it. Wipe inside and out. From this
point the chicken is treated according to the method to be used in
cooking. If it is to be “fried,” it is split in half lengthwise, if
very young, or in smaller pieces if it is a fowl. For a roast, the
chicken is left whole; for stewing, the fowl is entirely disjointed.
REFERENCES
U. S. Dept, of Ag. Bulletins. Circulars 61-64. “Studies of Poultry from
the Farm to the Consumer.” “How to Kill and Market Poultry” by M. E.
Pennington. “Poultry as Food.”
WAYS OF SERVING CHICKEN (_also see pages 32 and 40_)
-----------------------+----------------------------------------
CHICKEN | ACCOMPANIMENTS
-----------------------+----------------------------------------
Roast | Mashed Potatoes—Creamed Onions
Fricasseed | Steamed Potatoes, Parsnips
Smothered | Corn Fritters, Peas
Fried | Mashed Potatoes, Jelly
Baked Stuffed | Glazed Sweet Potatoes
Broiled | Shoe String Potatoes, Combination Salad
Chicken à la King | Potato Chips, Tomato and Lettuce Salad
Chicken Patties | Mashed Potatoes, Jelly
Curried | Steamed Rice with Parsley
Cold Sliced | Au Gratin Potatoes, Jelly
Croquettes | Creamed Potatoes and Sweetbreads
Chicken Hash | Steamed Rice, Jelly
Chicken en Casserole | Carrots, Baked Onions and Potato Balls
Chicken Pie | Potatoes—Stewed Tomatoes
Chicken in Aspic Jelly | Potato Croquettes
Creamed | Baked Potatoes—Sliced Cucumbers
-----------------------+----------------------------------------
_Extend the meat flavor of left-over dishes with
Armour’s Extract of Beef_
MAIN DISHES FOR MANY MEALS
LAMB
Lamb and mutton afford welcome meat dishes. Lamb is most easily
digested and very nutritious.
From a standpoint of economics, the increased use of lamb and mutton
results in greater production of wool.
In the menu, lamb and mutton should hold a permanent place because of
the number of attractive and wholesome dishes they afford. The crown
roast of lamb is a decorative and delicious dish. The leg of lamb and
shoulder roll are just of the right size to be convenient for the
average family. With a sauce of tart jelly accompanying, they make an
excellent special or company dinner dish. There are the loin chops;
“French” and “American” rib chops, delicious morsels when broiled; the
shoulder, which may be made into a mock duck that would deceive the
most observant; the neck and other cuts, which make delicious stews,
ragouts and broth. Twice a week is not too often to have lamb in the
menu.
VARIETY OF LAMB DISHES
DISH CUT
Roast Lamb with Mint Sauce Leg—shoulder roll—crown ribs
Braised Lamb with Currant Jelly Shoulder
Boiled Lamb with Caper Sauce Shoulder—leg
Sauté of Lamb Shoulder
Epigramme of Lamb Breast
Curried Lamb Left-over
Ragout of Lamb Left-over—chuck—neck
Irish Stew Neck—breast
Roast Saddle of Mutton Saddle
Broiled Chops Loin or rib chops
Breaded Lamb Chops Loin or rib chops
Lamb Steak Steaks cut from leg
Lamb Croquettes Left-over lamb or mutton
Barbecue of Lamb Leg—Loin—Shoulder
Casserole of Lamb Neck—shoulder—chuck
PORK
The story of pork in the menu takes us back to the days when the
Chinese people discovered the goodness of roast pork when the house
burned and accidentally resulted in the first “burnt pig.” Every house
in the village was soon in ashes to supply every inhabitant with the
delicacy, and its popularity has steadily increased.
Like all meat, pork is classed among the protein foods and builds body
tissue. Because of its high percentage of fat, it also supplies heat
and energy to the body.
The U. S. Government Inspection stamp guarantees the wholesomeness of
the pork you buy.
The digestibility of pork depends largely upon proper cooking—it
should be thoroughly cooked in a slow oven. Smoked pork, in the form of
ham and bacon, is very easily digested, this being due to the curing
and smoking.
In planning the menu including pork, include vegetables containing
considerable water, such as cabbage or greens, and tart fruit and spicy
dessert. Such a combination will complete a meal rich in food value and
satisfying to the appetite.
PORK DISHES
DISH CUT
Sautéed Pork Chops Chops
Breaded Pork Chops with Tomato Sauce Loin Chops
Pork Steak Steak cut from shoulder
{ Loin, Boston butt, shoulder,
Roast Pork with Apple Sauce { tenderloin, blade butt,
{ green ham
Stuffed Pork Tenderloin Tenderloin
Pork Tenderloin with Sweet Potatoes Tenderloin
Crown Roast of Pork Crown prepared from ribs
Spareribs and Sauer Kraut Spareribs
Boiled Pork with Vegetables { Neck, belly, hocks, feet,
{ tails, jowl, snout, ears
Breaded Pork Cutlets Shoulder
Roast Boston Butt Boston butt
Hot Pork Sandwiches Roast pork
Cold Pork Sandwiches Boiled green ham
Creamed Pork in Patties Lean loin, (use left-over)
Pork Rissoles “ “ “ “
FISH
Fish is an easily assimilated protein food and is sufficient for the
main dish of the meal occasionally. See cook books, referred to on page
28, for cookery methods.
Fresh fish of many varieties are available only to those who live near
the great bodies of water. The national producer, however, by canning
makes it possible for all housewives, regardless of residence, to have
these valuable foods at any season. The process of canning is done with
the utmost attention to every detail necessary to produce a perfect
product.
The best quality of various kinds of fish are selected, canned, and
transported to all parts of the country. The housewife has but to
exercise her ability in attractive service and correct combination
when using these foods. The nationally recognized brands of shrimp,
sardines, lobster, clams, and salmon are found in every quality retail
store throughout our country.
_Armour’s Fresh and Cured Pork products assure
satisfaction_
EXTRA MEAT PORTIONS
The extra meat portions are all the edible parts of the animal not
included in the list of regular cuts. They are nutritious protein
foods. A great variety of inexpensive and tasty dishes can be made with
the various extra meat portions. This will add distinction and variety
to your menus.
EXTRA BEEF AND VEAL PORTIONS
-----------+-----+-----+-----+-----+----------+----+-----------+
NAME |Wat’r Prot.| Fat | Ash |Carb’hydr.|Cal.|Comparative|
| | | | | | per| Cost |
| | | | | | lb.| |
-----------+-----+-----+-----+-----+----------+----+-----------+
Tripe | 78.0| 16.3| 4.98| .61| ... | 480| Economical|
Lungs | 79.7| 16.4| 3.2 | 1.0 | ... | 440| “ |
Kidney | 76.7| 16.6| 4.8 | 1.2 | .4 | 500| Medium |
Tongue | 51.8| 14.1| 6.7 | .8 | ... | 545| Reasonable|
Brains | 86.6| 8.8| 9.3 | 1.1 | ... | 540| Economical|
Liver | 71.2| 20.4| 4.5 | 1.6 | 1.7 | 585| Medium |
Tail | 67.9| 26.3| 6.3 | 1.2 | ... | 755| Economical|
Suet | 13.7| 4.7|81.8 | .3 | ... |3540| “ |
Fillet | 59.2| 16.2|24.4 | .8 | ... |1330| Reasonable|
| | | | | | | |
Sweetbreads| 70.9| 16.8|12.1 | 1.6 | ... | 825| Medium |
Heart | 53.2| 14.8|24.7 | .9 | ... |1320| Economical|
-----------+-----+-----+-----+-----+----------+----+-----------+