A grumbler might ask "What's the use trying to learn new things from
foreigners when so many of our families can hardly afford to buy the
ordinary meats and vegetables for any kind of meal?"
But it is precisely because foodstuffs are becoming expensive that
we ought to look to the older and less extravagant nations of Europe
for guidance. Our Government has been commendably alert in this matter,
doing a most useful service by issuing Farmers' Bulletin 391, which, as
previously pointed out, shows how, by expert cooking, the cheaper cuts
of meat may be made to yield more nutrition as well as more appetizing
flavor than the choicest cuts as at present prepared in American
households.