living may be maintained at the former rate, if not, indeed, materially
lessened, with a great increase in both the nutritive value and the
palatability of the family meals.

The "new nationalism" of America, which, after all, is only the turning
to newer needs of the old nationalism that gave homesteads to the people
and supplied them with improved methods of agriculture, is rightly
taking the lead in the scientific education of the housekeeper in
this household economy.

With special regard to the requirements of the people in these days of
rising prices, especially of meats, the United States Department of
Agriculture has issued a booklet, prepared by C.F. Langworthy, Ph.D.,
and Caroline L. Hunt, A.B., experts in nutrition connected with the
Department, which gives authoritative information about the cheaper cuts
of meat and the preparation of inexpensive meat dishes. This has become
generally known as "The Government Cook Book." By the permission of the
Department we here present portions of the information it contains,
together with those recipes which best illustrate the principles of meat
cookery for the home table.


VALUE OF MEAT AS FOOD

Considering the fact that meat forms such an important part of the diet,
and the further fact that the price of meat, as of other foods, has
advanced in recent years, it is natural for housekeepers to seek more
economical methods of preparing meat for the table, and to turn their
thoughts toward the less expensive cuts and ask what economy is involved
in their use, how they may be prepared, and whether the less expensive