370 THE FOOD PROBLEM. 



buy meat ahead so that you can make it tender by keeping it; and you 

 will notice, too, that the larger the piece you buy, the smaller the per 

 cent of bone you get with it. 



" The per cent of bone in the whole animal, as in the case of an ox, 

 is not more than ten to eleven per cent; but the buyer of a small piece 

 often gets twice that proportion. As we have said again and again in 

 tbese pages, the low-priced or tougher parts have as much nutriment 

 for you as the rib roast which is beyond your purse. Choose often the 

 fat middle rib, and cook it long and slowly ; buy the neck and scrag of 

 mutton, and make a stew with vegetables ; buy half a calf's head, and 

 see what a fine soup you can make of it. Have beef's liver now and 

 then and tripe, rather than put your money into sausage of doubtful 

 quality. By all means buy fish when it is cheap, catfish for instance, 

 which are excellent fried. Keep suet always on hand, and use it instead 

 of butter, as has been directed. 



" No one need tell you how valuable salt pork and bacon are for 

 you; the only danger is that you will use too much of them. 



" In buying eggs, you must be governed by the price ; in winter use 

 as few as possible, and even in the spring, when they are cheaper, re- 

 member that they are not as cheap as the lowest priced cuts of meat 

 from fat animals. But when they cost only fifteen cents a dozen you 

 can well disregard any small comparison of nutritive values in con- 

 sideration of their high worth in furnishing variety ; you can afford to 

 use them now and then in place of meat, and in making various egg 

 dishes. 



" Of the value of cheese to take the place of meat, you can read in 

 another part of this essay. Buy it once a week at least, the skim 

 variety if you cannot afford the other, and grate and cook it according 

 to the recipes given. 



" Try to find a reliable milkman, and buy skim milk at half the price 

 of full, and use it for all cooking purposes, keeping full milk, and if 

 possible a little of the cream, for coffee. 



" Now let us take the vegetable part of your diet. You must keep 

 on hand every kind of flour and grain that is not too expensive ; be 

 thankful that wheat flour is so good and cheap, it will be your best 

 friend. If you are not already skillful in the use of doughs, you will 

 waste your materials and make mistakes at first; but there is nothing 

 for you but to become mistress of this department of cookery. Use 

 bread freely in all bread dishes; learn how to make every one. You 



