the boiling point there appears to be little difference in the amount of
material found in broth whether the meat is placed in cold water or hot
water at the beginning of the cooking period. When meat is roasted in
the oven the amount of material removed is somewhat affected by the
character of the roasting pan and similar factors, thus the total loss
in weight is naturally greater in an open than in a closed pan as the
open pan offers more opportunity for the evaporation of water. Judging
from the average results of a considerable number of tests, it appears
that a roast weighing 6 pounds raw should weigh 5 pounds after cooking,
or in other words the loss is about one-sixth of the original weight.
This means that if the raw meat costs 20 cents per pound the cooked
would represent an increase of 4 cents a pound on the original cost;
but this increase would, of course, be lessened if all the drippings
and gravy are utilized.


ECONOMIES IN USE OF MEAT

The expense for meat in the home may be reduced in several ways, and
each housekeeper can best judge which to use in her own case. From a
careful consideration of the subject it appears that the various
suggestions which have been made on the subject may be grouped under the
following general heads: Economy in selection and purchase so as to take
advantage of varying market conditions; purchasing meat in wholesale
quantities for home use; serving smaller portions of meat than usual or
using meat less frequently; careful attention to the use of meat, bone,
fat, and small portions commonly trimmed off and thrown away and the
utilization of left-over portions of cooked meat; and the use of the
less expensive kinds.