LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE
| ORGAN | ANIMAL SOURCE | METHODS OF COOKING |
| Brains | Sheep Pork | Broiled or scrambled with egg |
| Heart | Veal Pork Beef | Stuffed, baked or broiled |
| Kidney | Beef Lamb Veal | Stewed or sauted |
| Liver | Beef Veal Lamb | Fried, boiled, sauted or broiled |
| Sweetbreads | Young Veal Young Beef | Creamed, broiled |
| Tail | Beef Pork | Soup or boiled |
| Tongue | Beef Pork | Boiled, pickled, corned |
| Tripe | Veal | Broiled or boiled |
| Fat | All Animals | Fried out for cooking or soap making |
| Pigs Feet | Pork | Pickled or boiled or used with meat from head for head cheese |
COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES
| Name | Water % | Protein % | Fat % | Carbo- hydrate % | Mineral Matter % | Calories per lb. |
| Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950 |
| Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720 |
| Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310 |
| Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300 |
| Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209 |
| Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923 |
| Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252 |
| Baked Beans | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583 |
| Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620 |
| Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490 |
| String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92 |
| Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182 |
| Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940 |
THE ECONOMY OF MEAT AND MEAT SUBSTITUTES
Don't buy more than your family actually needs. Study and know what the actual needs are, and you will not make unnecessary expenditures.
Learn what the various cuts of meat are, what they can be used for, and which are best suited to the particular needs of your household.
Study the timeliness of buying certain cuts of meats. There are days when prices are lower than normal.
Always check the butcher's weights by watching him closely or by weighing the goods on scales of your own.