Meat for the family / prepared by High-School Girls of the United States and the National Live Stock and Meat Board.
- Date:
- [1925]
Licence: Public Domain Mark
Credit: Meat for the family / prepared by High-School Girls of the United States and the National Live Stock and Meat Board. Source: Wellcome Collection.
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![T IS a great pleasure to us to give you this booklet, “Meat for ] the Family.” We feel sure that the housewife of today will welcome a book on meat cookery which was made possible by the interest that the housewife of tomorrow has shown in the sub- ~ ject. This is indeed the case and “Meat for the Family” is really a gift from the high-school girl to her mother, as it is an outgrowth of the Second National Meat Story Contest, conducted by the National Live Stock and Meat Board. The Second National Meat Story Contest was conducted to carry on the good work begun by the first contest—the education of the high-school girl in the selection and preparation of meat. Instructors of home economics, who found the first contest of in- estimable value to them in stimulating the students’ interest, en- thusiastically greeted the second contest and so did the girls. High-school girls—thirteen thousand five hundred of them— from every state in the Union and from Alaska, Porto Rico, and the Virgin Islands, as well, manifested a lively interest in the con- test. One result is this little book of one hundred fifty-five meat recipes, all of which are practical and economical, all of which are good, and many of which are delightfully new and unusual. The Judges of the contest were well-known home economics authorities. Dr. Louise Stanley, Chief of the Bureau of Home Economics, U. $. Department of Agriculture, who was chairman of the judging committee of the first contest, served in the same capacity for the second contest. The other judges were Miss Ruth Wardall, Director of the Department of Home Economics, Uni- versity of Illinois; Dr. Katharine Blunt, Chairman of the Depart- ment of Home Economics, University of Chicago; Miss Margaret: Fedde, Director of the Department of Home Economics, University of Nebraska; and Miss Anne Pierce, consultant and special writer on foods of New York City. Ude, chef to Louis XVI, once said: “Prominence in cookery never occurs under thirty years of age, and nothing but con- <on[t io is=](https://iiif.wellcomecollection.org/image/b33462756_0005.jp2/full/800%2C/0/default.jpg)
