By Lucile Brewer
Although meat is not a necessity in the diet (page 410), the estimate is that in the United States about one-third of the total expenditure of money for food is for meat. This country shows the highest per capita consumption. Doubtless one of the reasons for this large consumption is that meat has an appetizing flavor and is easily cooked, especially the tender cuts. American cooks have not yet acquired the skill of European and Oriental cooks in flavoring foods, nor do they, under ordinary conditions, devote sufficient time and thought to the preparation of meat-substitute dishes. However, with the rising cost of meat, more attention is being paid to the tough, and consequently, cheaper, cuts and to the complete utilization of all meat bought.