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The Possibilities of Roasts

by Day Monroe & May B. Van Arsdale - 1917

In the TEACHERS COLLEGE RECORD for March, 1917, a comparison was made between the actual cost of roast beef as eaten at the table and the actual cost of the edible portion of steak, chops, and some of the so-called 'cheaper cuts'. In the present article a study will be made of the relative costs of roast veal, lamb, and pork. The market price of leg of lamb on the day these experiments were made was 23 cents per pound, 7 cents less than the price paid per pound for the beef. The first question is: Was this lamb as served actually cheaper than the beef? The pork roasts were 26 cents per pound and the veal 32 cents per pound. But the housewife will next ask: Just what did these roasts really cost per pound, estimated on the basis of the amount of each which was actually eaten at the table? The purpose of this article is to give a careful and detailed answer to these questions.

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Cite This Article as: Teachers College Record Volume 18 Number 4, 1917, p. 345-359
https://www.tcrecord.org ID Number: 3455, Date Accessed: 8/15/2020 5:18:50 AM

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  • Day Monroe

  • May Van Arsdale

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