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About The Oregon daily journal. (Portland, Or.) 1902-1972 | View Entire Issue (Feb. 8, 1920)
THE OREGON SUNDAY JOURNAL, PORTLAND, SUNDAY MORNING, FEBRUARY 8, 1920. Gkeap Meat" Cuts By Mrs. Christine Frederick, The Distinguished Authority JUST the other day I noted la the ' papers a meaj packer quoted u saying that he didn't see why more consumers were not using 'corned beef, that It was a "cheap cut," and that it should hate a greater sale. Now this touched a Tery sort spot with me since it was only a short time previous that I, think ins I was getting a "cheap cut" Of meat, bought about eight pounds of corned beef from the brisket and boiled it. To my surprise and regret it boiled down to less than live pounds, or a waste of three pounds, and what remained had a quantity of gristle, fat, etc. This brings up the whole auoject of what is a "cheap cut" of meat. I will state frankly at the outset that I believe that many of the so called "cheap cuts" are dearest In the end. On the whole, the rpund steak, the rib roast, the leg of mut ton and the more solid portions for ' which we pay the greater price are really cheaper than manpower priced sections on which the per cent of araste is higher. Take for example any purchase of corned beef. I pay 32 cents a pound for a section of ; brisket, rump, etc., when corned. It . re quires about three hours of fuel to cook it. At the end of that time it has lost 50 per cent of its weight The real cost, then, is not 32 cents but 84 cents a pound to which must be added the cost of fuel tor long cooking. The same point holds .true with most fish, which la so often care lessly spoken of as a "cheap food " In my locality I hare to pay 35 to 40 cents per pound tor haddock, bluefish,' mackerel, etc. Then I . must cut off the head, tail, scrape ' the inside, and lay the bones aside. When all this is done the actual c6st of this fresh fish Is undoubt edly about eighty cents a pound. That la why, in my own domestic economy, I generally . purchase canned fish of the best grade. Beauty's Question Box T LEASE tell me how to fat A crease my height about six Inches. M. S. Tour height can be increased by .stretching and swinging on a trapeze hung over a convenient doorway. Ten minutes a day spent in stretching Is nature's own method to Increase your height. You may be surprised to find you can add a whole inch to your stature by straightening out the kinks in your spine. Swimming is good for this and so, too, Is sleep lrig. Sleep eight or nine hours very night if you can. WIAT will make my long, curly brown, hair thick and vigorous? JULIET. A daily massage of the scalp With the finger-tips, -will aid wonderfully In stimulating its growth. So will the following tonic, which Should be rubbed thoroughly into the scalp every night with the finger-tips: Glycerine 2 ounce Alcohol 1 pint (Sulphate of quinine.. 1 dram Oil of olove Vx dram OH of lemon 4 ounce Oil of bergamot. let 1 eunee DURING the past year the pores of my face have be come greatly enlarged. I am ex ceedingly careful of my diet and my morning bath ,1s never oml ted. Could you suggest a rem edy? RUTH M. C. Massage and the faithful'nse ot the electric vibrator, together With the daily application of some harm less paste, such as lycopodlum pow der, or borated cocoa butter Will belp to fill out the large pores. Hera is my favorite astringent lotion, which will also prove helpful: Rosewater a. 3 ounoe Elderflewer water ... .1 ounce Tincture of benxoln... Vi ounce Tannic add ........ 5 grain! CAN you advise me as to en larged pores on the facet They have only recently ap peared and apparently without' cause, as I have good health and' I am Tery careful about my food, exercise and cleanliness.-" MARION O. Since you never use rouge or cosmetics and powder only spar ingly, if at all. than I can see n reason for this condition, especi ally as your skin has always been so healthy. The probabilities are, however, that some foreign matter has entered the pores and sert , Ously interfered with their tune tioh. Such Irritants will causa gradual enlargement of these' glands, which can only, be reduced -in size again by the use of some' astringent lotion like the follow tor ' . Camphor water... 14 pint Glycerine VA ounce Borax, -.'u ounce yz Household Efficiency. which comes boned, cooked, and ready to serve it actually costs lees per pound than the fresh fish, everything considered. Similarly, it is . better economy. In my opinion, to get a large' roast of the second and third loin ribs, or a heavy leg of mutton, than any "cheap cut" ,if what I want is real meat. I mean; if I seek meat only as a flavor, as an adjunct to the dish, then, of Course, any piece of Inexpensive meat .will do. But if a real piece of meat Is demanded then the so-called "prime" cuts are, 1 believe, cheaper in the end. Look always at the amount ot waste. In round "steak, for ex ample, the waste per pound cannot be more thin, an ounce or two, while in .short ribs,-brisket, plate, shoulder chuck, etc.. It must be four to Six ounces-.. often wonder why go many persona buy a chuck steak, which has the long bone, the two pieces of. gristle and the small pieces of meat, when the Delmonlco or the round is all meat, with no waste, at only a few cents a pound more. - t think it would, surprise some housekeepers to see the amount ot waste for which they usually pay. A pork loin I recently purchased st forty-two cents- per pound had1 three pounds Ot fat out of a seven pound section. Now to pay forty two cents for each pound of fat is ridiculous. Even it "tried out" In the home frying pan.lt la not an economy, but a waste. If one can get a nut butter at thirty-lire cents ot the highest grade and of vege table origin (which makes It more digestible and better tor all-round Use) It it gurely poor economy to buy meat with such a great deal of fat and then have the fat cost nearly .fifty cent a pound. t with I knew the packer whose word! about corned beef I have quoted. I would like to give him the Information, based on tests in my efficiency kitchen, that corned beef at present prices is an expen sive CUt Another point: I often buy the cold sliced ham at about forty WLL cold sponge baths, com bined with salts as a laxa tive, reduce me ? ANXIOUS. It la a much more simple matter to reduce by eliminating one ot J'our regular meals, preferably uflCh. Eat sparingly of fat meats, butter, sugar, bread and potatoes. Cold sponge bathe will help, of course, especially it the water is made very salty. I should not ad vise the taking ot salts to reduce except under the direct guidance of your physician. WHAT can I do to make my cheeks more plump? I am twenty years old and weigh 1S1 pounds. My body is rather well developed, but my face is Tery thin. R. L. For the cheeks It Is an excellent plan to massage them with a rotary motion every day with the follow ing fiesh-bulldlng cream: Oil of sweet almonds... 10 arame Lanolin 15 grama Tannin ......54 gram Look Carefully to your diet, also, and be sure that the foods you eat are sufficiently nourishing to form flesh. Potatoes, eggs, cheese and milk are important aids in that direetlon. WHAT shall I do for my lands t In Summer they are quitf normal and white, but as soon is the weather becomes the least bit cold they are all swollen, and read. M. N- Your trouble is due chiefly to im proper circulation. Unless the blood moves freely when the cold weather comes it becomes stagnant or moves, very sluggishly, it set tles in the hands and fingers, which become very hot and sometimes fiery red. Treatment tor this con dition involves a toning up of the general condition ot the entire sys tem. A healing paste that will tem rarity restore them tq whiteness made as fellows: .Yellow wax .,.v...1 tunc Fewdtrad myrrh ..... Vt ounce Strained hone Y..... 2 ounces ftosewatsr ... 4. ... .S ounces THE yores ot my nose hare ; become enlarged and my faea la always broken out Can ' you . give me feme remedy for the trouble and do yOtt think U 'to due to smelcst--d. p. ?. You can decrease the size of those enlarged pores on your aose by the daily use ot plain camphor water or diluted tincture of ben soln, which have an astringent ef- , feet. Many cosmetics contain ex tremely injurious tubstano. , that sometimes cause this painful con dition ot the skin. For this reason it Is best to discontinue their use . entirely for a while until the trouble la corrected. ieanwhile bathe the face frequently with this. Sulphate ef tine...... .t grains Compound tincture of v lavender 8 minims Distilled water.... .....1 ounce li' i- , " ",v rir " 1 "' "" " " "-' 1 ' ',, . l - - ,..::-;-x (. y j f - S JPS' y t " a x x k " TP" I A 1 e J " - f " , ) y - i t x . N f ? "i "It is so easy to keep one's elbows looking pretty." Photograph Poaed by MISS GRACE DARLING at CAMPBELL STUDIO cents at my butcher's. While 1 dis like to do so and would always pre fer to boil my own ham, at the present unfair prices' it is cheaper to buy a small quantity of boiled ham (without any waste) from -a dealer than to pay for the string the sacking covering, the rjnd, fat and the cost of the fuel to cook a large ham. Some worker in do mestic science could get up a good paper on "the per cent of waste" In various cuts, illustrated with actual examples from current ex-, perience. Appetizing Menus for the Week MONDAY TUESDAY .Breakfast Slewed Apricot, Kippered Herring. Corn Muffin, Coffee. Luncheon Cream of Partntp Soup, Spinach ana Egg Salad, Roll. Cookie, Tea. Dinner Scalloped Pork ' Tenderloin, Creamed Carrot. Fruit Gelatine, Sponge Cake. Bteakjast Cereal, Scrambled EggtC Buttered Taait, Co See. Luncheon Sniffed PaUtoM with Cntete, Carrot Salad, 1 Tea. r. Dinner ' Roast Beef ' with Vegetable, Sweet Pickled Prnnai, Apple Whip, tea Cake. A St. .LEASE come to my Valen tine Party and bring with you a valentine that you have made for -- "..- 80 read the Invitation to ana of toe clever est Valentine parties I have ever attended, says Miss Aliee BurrelL anther -ot "The Party CompleteV These- valentines were used as place cards, and each guest waa re quired to read bis or her valentine aloud and to guess who wrote it In case he or she -failed to guess right a forfeit was asked. If the guess was right the maker of the valentine was compelled to kiss the guesser. "Hunt the Heart" wa!s one of the games tflayed. Candy hearts to which string waa attached were Keeping Flour Paste. FLOUR paste will keep indefi nitely without souring if finely chopped cloves are added to 1U Alum on thi Carpet. THE colors Of a faded carpet can easily be revived by applying a weak' solution of alum, after a thorough f weeplag, For Your House Plants. 1 A FEW drops pt ammonia added to the water used for house plants will help make them grow and blossom. a For Grease Spots. SATURATE the spot with turpen tine, then place a piece of blot ting paper under it and another over it. Press hard together and leave a while with a heavy weight on it. . r Saving the Table. A LAYER of waxed paper will prevent the linen from adher ing to a polished table when hot dishes are placed on it, and will also prevent stains. (O 1920 lateruttoaal la Other words, here again we must entirely reorganize our val uations. We must get away from the old idea that certain cuts are. : always "cheap" and that certain other cuts are, "dear." The only final test Is experiment and weigh ing in our own kitchens. We will have to give ourselves scientific proof that a' piece weighing sc-and-so has Buch-and-euch waste, and that another piece has so many pounds or ounces loss. Only by this testing on our home kHchen scales can we speak with authority. WEDNESDAY THURSDAY FRIDAY Breakfast Sliced Bananas, Haihed Potatoes, Cream Sauce, Baked Bacon, Muffin, Coffee. Luncheon Oyster Stew, . Cracker, Loganberry Jelly. . ' Dinner Carrot Soup, Beef Hash, Brown Sauce, ' Steamed Rice, Tanrip Green, Oatmeal Wafer, Canned Fruit, Cookie; . Breakfatt Stewed Prune, Codfiih Balls, Coffe. Luncheon Dried Beaa Tun bales. Tomato Sauce, Tea. Dinner ' Calf liter a Casserole with Carrot, Peas. Celery nd Onions, Steamed Rice, HearJ Lettuce Salad, Deep Apple Pie. Breakir ' Orange. Creamed Codfish on Toast, Coffee. Luncheon Buttered Brussels Sprout, Samp, Roll. Tea. Dinner Baked Fish, Oyster Stuffing; Mock Hollaadaise Sauce, Green Pea, Celery, Apple and Almond Salad, -Coffee. -Valentine's Day hidden all over the bouse. The ob ject ef the game was to find a heart on which a name was written. That person would be your partner at supper. If you failed to' find the heart you would hare to go supper less or have your supper served In another room away fromtha party. . ' ? The pink strings and pink hearts were for 4 the girla and the white strings and white hearts tor the boys. The strings were intertwined and' knotted and" criss-crossed and cohwebbed an over the place. Of course many "blanks" were found hearts without a name. And in such a case the Heart Hunter had to take another string and start all over. After that "proposal' was played. The boys were sent out and called la one at a time. Each was told Helpful Household Brushing1 the Sweeper. - TRY using & small wire hair brush to remove the trouble some bits of string and hair from the bristles ot the carpet-sweeper. Coffee in Apple Pie. A COOK who la- famous for her delicious apple pies always adds a tablespoonful of coffee to each pie. Crumbs for Pudding1. SkVE the luscious crumbs that are left when a rich fruit cake is cut and use to make a delicious fruit pudding. To Remove Tartar. DTP an orange-wood stick, wound with absorbent cotton, first in lemon" 'Jttlee and then in pumice stone. Apply this vigorously to any tartar spots on the teeth. For OQj Hair. BEAT the white of an egg as stiff aa possible And rub it into hair that is too oily. Allow this to dry and the egg will brush out like powder, leaving the hair fluffy and bright. Feta Ssrrlc, Inc. CrMt What readers of this page will pledge m.e to start a few experi ments of their own as to cheap cuts of meat and cheap foods as compared with dear? 1 would like to have you buy certain meats, coolc them and note the per cent of . shrinkage and waste. Then write me what you paid, what the piece weighed at first, what the loss amounted to., etc. I shall be very interested In receiving these letters and we will publish the re sults in a future issue of this department. SATURDAY SUNDAY Breakfast Baked Apple, Scrapple, Rolls, Coffee. Luncheon Spinach Souffle, Cream Sauce, Whole Wheal Bread. Jam, Cocoa. Dinner Stewed Bean with Salt Pork, Mashed Potatoes, Cranberry Sauce Thin Corn Bread, Jellied Fruit Salad, I Coffee. Breakfatt Fruit, Bro3ed Salt Mackerel, ' Boiled Potatoes, Toast, CoTee. Dinner Planked Steak. Glazed Onions, Sugared Carrots, Potato Balls. Fruit Shortcake. Supper Cream of Potato and Carrot Soup, Croutons, Cinnamon Toast, Cocoa. Party to select a girl he liked best and to kneel at her feet. Then he was blindfolded and commanded to pro pose.. As he began to speak she slipped out of the chair and a black pickaninny was put in her place. Then "Mend the Broken Heart was played. The guests sat around a big table on which was strewiS dozens of red cardboard hearts that had been sut zig-saw fashion each guest ' was provided with a large sheet ot paper and a small bottle of mucilage. A prie was given to the one who put together the great est number of hearts. The ' table decorations were oharmjng pink and white crepe paper streamers from the chande lier to the table corners. And a big pink heart in the center. Dainty hearbshaped sandwiches and cakes were served as well as similar shaped candies. Hints r , Scrubbing Floors. THE1 task of scrubbing unpalnted floors will be materially light ened if a few drops of oxalic acid are sprinkled upon them. For Chapped Hands. A FTER washing the hands, rub them thoroughly with corn meal or oatmeaL This will absorb all moisture, heal the cracks and leave the hands soft and white. Curtains Without Selvage. CUTTING the selvage from cur tains wDT make them hang more evenly because the tightly woven fabric at the edge draws much more firmly than the remain der of the material. Cleaning Oil Paintings. T)TJB the canvas lightly and AV quickly with a slice of raw potato, using a fresh slice as soon as one is .soiled, and being careful not to 'press heavily enough to crack, the canvas. .Wipe gently with a soft cloth at once before the moisture has a chance to pene trate the varnish. Then wipe again with soft cotton wooL BriUlB Bifbti StMired. Pretty Bjr Ltna CavcUieri, The Most Famous Living Beauty. TO keep my elbows smooth, soft and white I wash them thoroughly every day. First I scrub . them carefully in soapy water, rubbing them vigorously with my washcloth until the skin is absolutely clean and free front blemishes. I dry them, but only partly, and then bathe them with this mixture: One ounce of glycerine, three ounces rosewater, ten drops Of lemon juice. This should be well shaken when being mixed and also every time it is used. in extreme cases it the elbows are unusually roughened and ted looking a paste bound on lot two or three nights with a piece Ot white gauze or a soft linen band . age will help to make them more presentable. This is a good paste. Almond meal, one ounce; tincture of benzoin, ten drops; honey, one half ounce. Everybody knows that an attrac tice arm can be hopelessly .marred by an ugly elbow, but it is Just as easy to have a pretty elbow as it is to allow your elbows to become discolored and neglected looking. So a good plan is to resolve that your arms, are only as pretty as your elbows and set to work upon them. 4 " First examine them closely, and while you examine them keep in mind the -standard for a lovely el bow. To be lovely it should be lit tle in evidence, so little, in fact, that it seems to be merely an ap pearing and disappearing feature, so to speak a dimple playing peek-aboo. Instead of this, what do you prob ably see? A 6harp, bony corner or a mass of unsightly wrinkles, like a scrubwoman would have. ' fa either case the elbows are darker than the surrounding flesh. . Al most certainly the skin covering it is dark and rough, "a patch of goose-flesh," a young .girl com plained while dressing for a dance.' Tested Sauce Recipes By Mary Lee Sicann, The Well-Knowa Writer god Lecturer oa Cooking. Bread Sauce. COOK 1 cup stale tread crumbs, 1 small onion, 1 cupe milk," teaspoon salt, a dash of paprika and 1 or 2 cloves in a double-boiler about V hour. Remove anion, add 1 tablespoon butter and beat well. 1 - Spanish Sauce. , MELT tt.cup "butter or butter substitute and add 3 table spoons flour, 1 teaspoon salt and teaspoon pepper." Blend, well. Add 1 cup milk and cup reant and stir constantly until smooth and thick. Add ' V4 cup canned pimiento which has been forced through potato rlcer or sieve. Favorite Quick Sauce. BEAT 2 eggs with H teaspoon : salt, 14 teaspoon paprika and the Juice of 1 lemon. Add 1 cup scalded milk, stirring constantly. Cook over hot (not boiling) water until thick. Stir every minute so that sauce will be smooth and creamy, if desired add 1 'table, spoon finely chopped parsley. ' Bechamel Sauce. wjtELT h cup butter, add cup 1V1 sifted flour, H teaspoon salt and teaspoon paprika. Mix thor oughly 'and add 1 Clip chicken stock. Stir constantly until smooth and creamy. Add cup cream and continue stirring until senobth. Dilute 1 or 2 beaten egg yolks with cup cream and add to hot mix ture. Reheat, stirring constantly, but do not allow to boiL Gooseberry Sauce. PICK over and wash 1 pound of gooseberries. Mash and add sugar to taste, 1 tablespoon corn starch ana mice of 1 lemon. Cook about 15 minutes, stirring constantly-. Add H teaspoon Cinna mon and 1 tablespoon butter and simmer gently until thick. Press through fine sieve. This is de licious served with mackerel. Brown Sauce. B' ROWN cuo flour carefully In moderate oven. Melt VL cup butter or butter substitute. Add flour, 1 teaspoon salt, tea spoon each paprika and cayenne and blend welL Add 1 cups brown stock and stir constantly until smooth and thick. Add Vt . teaspoon Worcestershire sauce. This sauce may be Varied by add" lug chopped peanuts, sauted mush rooms or other lngredienta. , Ellbw0 Now. what is to he done? Try first to rid the elbows ot their disfiguring redness or darker color. I have found that If ypu rub them .every night before retir ing with half a grapefruit It will have a. most excellent whitening effect This is better than a lemon, because the elbow can settle into It and work about in It. If yOa place the halves of a grapefruit on. a table and rest your elbows in them you can read or chat or medi tate and leave the elbows to their bleaching ' for an indefinite time. Repeat this every night until you notice an Improvement in their color. But do not be satisfied with this progress. Scrub the elbows daily with warm water and a good bleaching soap.- One ot the perox ide Soaps Would be useful. Or use castile soap with water, into which you have sprinkled a tew drops of peroxide of hydrogen or of am . monia. '-.' An ingenious girl I know bound slices Ot lemon On her elbows every night before i iing to bed. While this is not as quickly efficacious a the grapefruit, it. Is cheaper. When this gradual whitening of the elbows has been aocom ' pushed, take the next step in their beautifying, which is smoothing them. It they are tery rough, scrub them with a- rumic stone that has been dipped in warnv water. Rub the roughened spots gently with this, and slowly, lest you irritate the skin. Then apply cold cream or olive oil to allay even any ten dency to irritation. Or, If they are only slightly roughened, rubbing them round and round with fingers that have been spread with cocoa nut Oil is enough, it faithfully used, to soften them. It the elbows are very sharp mas saging the flesh about them with palms well greased with mutton tallow or with lanoline should in time nourish them into a soft, beau tiful rottndness Supreme Sauce. MELT M cup butter, add cup flour, H teaspoon salt and 'A teaspoon paprika. Blend. well. Add ltt cups hot chicken stock, b cup scalded cream, 1 tablespoon mushroom liquor and stir con stantly until smooth and thick. Add J. scant teaspoon lemon Juice. This makes an ideal sauce for left over chicken, sweetbreads, eto. Hollandaise Sauce. B1 (LEND 2 tablespoons butter with i cup vinegar, a grating of nutmeg and teaspoon paprika. Heat over hot water. Beat 2 or 4 egg yolks, add the hot butter and vinegar; mixture slowly to the yolks, place over hot (not boiling) water 'and stir constantly until mixture thickens. Add 2 table . spoons butter, bit by bit, and con tinue stirring until smooth. 1 Mock Hollandaise Sauce. MELT 2 tablespoons butter and .add 2 tablespoons flour, teaspoon paprika, 1 teaspoon salt and a few grains cayenne pepper. Blend well. Add cup milk and stir until thick and smooth. Stir in 2 egg yolks, beaten and diluted with a little of the hot mixture. Add cup butter, bit by bit, stir ring until smooth after each addi tion. Then add 1 tablespoon lemon juice. Savory Tomato Sauce. MELT t tablespoons butter, add X Ounce finely chopped ham, 1 onion, 1 carrot, 1 clove, a pinch each of parsley and bayleaf and a dash of paprika. Cook about f minutes, stirring frequently. Add cup meat stock and 1 cup slewed tomatoes. Thicken with 1 table spoon batter blended with 1 table npoon flour. Stir until smooth. Season to taste with salt and pep per. Simmer gently about 20 min utes. White! Sauce with Horseradish and Pimiento. rvf rELT cup- butter or butter substitute, add U cup sifted flour, 1 teaspoon salt, teaspoon paprika) and teaspoon cayenne. Blend well. Add IVt cups milk and stir constantly until smooth and thick. Add K cup grated horseradish and 1 tablespoon finely chopped pimiento (sweet or Span ish red pepper). This is delicious served ' with boiled beet Horse radish and pimiento mar be omit ted If sauce Is used for chicken, fish or' vegetables. , 1 V