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STEAK DirinERS'' J '
Tho Rural Schools in the state of Illinois
made a recent survey and decided that thoy
arc a littlo behind the tinos*
Out of 863 loodors in that .Stato t:ho gavo
opinions in a recant survey, throe out of
five said rural schools should give more
attention to present-day natters.
Trolvo broad subjects more listed for thorn
to cheek. Here are their replies:
Hino'out of 10 rural lcadors, both farm and
tonn, thought rural schools should give
norc attention to learning to morlc together-,
consorving natural resources and protecting
individual and community health,
Another broad field vrhorc schools could do
a better job today is in'homo and family
life, fnrri .mark and life, connunity organ
isation'and development and use of tho
library. Eight out of 10 felt that thoso
subjects should receive more.emphasis in
rural schools. *
Throe out'of fi-vC thought recreation, sex
education, farriers' organizations and
farmers' cooperatives need norc emphasis
if rural youth arc to be moll odueated,
dnd roughly half of all rural lcadors felt
that more attention should ho given to
political issues in tho rural school pro
gram.
LtMR .C?/VC£ tU'yrl /A/
fL C\*AU1E
nutritionists point'out that lower Grade
neats arc Higher in protein value.
Top grade noat arc covered with a‘thick
layer of smooth, crcnny-whitc fat, and the
flesh is fine-grained, firm tad velvety,
light or bright red in color, and narblcd
or threaded with fat, Thist typo of noat
is excellent for steaks and roasts.
Moat carrying the ’’good'* label is good
for uses from stew to steak; It hasn’t
nuqh fat as choice or prime, the color is
a darker, .red, and the fat nay be slightly
yellow, • •
Loucr-priccd U;S. utility grado is good
for pot roasts, stows and other dishes
cooked with noist heat. In this grado
the flesh is dark red, less fat is prosont
and some cuts of the neat nay be coarso
igrained, soft and sometimes stringy in
'appodrancc. This is also true of tho two
lowest grades of boef, earner and'cutter.
Those tlirco lower grades, however, often
have noro flavor since they arc probably
■ from older animals. In addition they pro
vido more protein per pound than the higher
;grados.
Chicks that arc hatchod early, ranturo noro
quickly because of the longer days of sun
light in the latter part of their gracing
poriod, poultry specialists toll us. Barly
hatchod pullots also produce tho nost
profitable eggs as a rule bccauso'thcy
roach hoavy production in Octobor, WoveiibOi
and Deccr.abor,*’..'hcn egg pricos are usually
at their pc ale.