The Charleston daily news. [volume] (Charleston, S.C.) 1865-1873, 1870-10-13
HINTS TO HoUSEKEEPERS.
How to Buy Food.

MIa. Henry Ward Beecher, who, like her
Husband, knows how to WELD fluent pen,
8g1ves these practical bits of advice to young
fhousekeepers: ~
In buying beet remember that OK beef is the
abest. The animal should be five or six years
8old before lis killed, If you would have the
&best beef. If well fed 1t will be fine grained.
&The lean should be bright red color, and well
with fat. I. If there is not good Quall1
%ty of fat running through 1t. the beet will be
&tTugh, and not well favored. The fat should
&be o rich clear white, just tinged with yellow,
Rand firm, and the suet also. Heller or COW
#beef is paler than OK beef, hrmer grained, tae !,
Hat clear white, and the bones smaller, but 1G
#s not as rich or Juicy. When the animal ts
8too old, or badly fed, II Is OF q dark red,
1.-The fat skinny and tough. and In very old
6beef horny substance will be found running
8through the RIBS When 1t Is pressed If the
8meat rises quickly from the finger 1t Is good;
&but If the finger dent rises sowly or not at all
&do not buy It, 1t Is poor meat. The slrloln and;
dthe middle ribs are the. best for roasting. II
i1you buy sirloin have 1t cut from the ''chump,
send,n which has good undercut or fllet.
aThe rump is often preferred by eplcures but,
8beinr too large to roast whole, q roast s,
8usuaIly cut from what is called the s'chump,
aend" Porter-house steak Is the best Tor broil-
Wing, but not the most economical. One rib is,
s3too small for baking;it dries In cooking, and,
8ls not good economy unless you take out the
3bone. roll the meat and stuff 1t, when it, makesS
Ia nice dish for a small family.
. Veal should be small and white, the kidney
8well covered with tat. II the CALI Is over ten,
8weeks old the meat will be coarse. The flesh!
Gshould be dry and white. Ii coarse.gralned,
9molss and clammy, have nothing to do with 1t,
aThe lllet, loln and shoulder are the best ior|
SroastIng. The breast, well cut and jointed,
Hmakes fine stew or pot-pie, aud Is better
8economy than when baked or roasted. Veal;
&Is excellent to make 'sstOck" for soups; the,
8knuckle or the poorer parts of the neck are:
4ust as good for soup as the more expensive;
3parts. sa,. Il
s4plenty of fat The color determines the age,
land are Is considered mark Of eXcellencei
I'm mutton. 1t should be five or six years old,
s3to satisfy lover Of mutton. ALI the Joints,
Nmay be roasted-but the saddle, and next to
athat the haunch, the leg and loln undivided:
sare the best. Chops are cut nom the loin,
&cutlets from the leg, the best end OF the neck,
(or thick end of the loln. The leg and neck!
Hare often boiled.
4 Lamb should be small, pale red and fati ,BestI
5lroasted. The leg, when the iam0 attains al
&good size, is excellent boiled.
q Pork should never be bought except from al
sSasbutcher whose honesty you are sure Of, and
jawho knows where the pork was fattened. I'll
lis not q very healthy meat at the best, and
should be used unless corned. There Is
4Imuch bad OF diseased pork sold, and it Is very
&dannerons food. II the flesh feels fabby or|
8clammy to the touch 1t Is not goUd, and should
@not on any account be used. II there are kerr
&3npis IN the fat let 1t alone. The fat should bel
8bard the lean white and fine In the grain, and
s2the rlnd thin and smooth:
q As sooli as your meat oil any KIND IS brought
s$home from the butchers wipe IL WIN clean
sadry CLOTH If In summer you lad any fly
Elbows which is very common, cut them out a;
IOnce, and no harm Will ne cone: IN Lne IONS
g6taken out Immediately, or In lew hours twill
5ataint nnd spoil the whole joint If the meat Is
8Inot tn he nsed at once dredge 1t with pepper
Eapowdered charcoal busted over meat will help
67to keen il sweet, or Will remove any taint al
Hready begun. ills wise to keep charcoal on
tShand during warnl weather; u Is wonderfully
Eetficaeious in preserving meat, and, If busted
#oVeri il. while hanging, 1t can oil be washed of
Esvhan Won are ready 10 cook it. Most meat is
Emore tender and easily dlSested II kept hang
Einv some time. and charcoal Is great and re-
&iia6ie aid in preserving 1t. LamS and veal
Ecanuot be kept as safely as beet and mutton.
"a I'm choosing turkies and lows oenr In mind
Mthat the male bird, if young, will have. q
E smooth. leg and q snort spur, eyes bright and
Efuli. feet supple. The hen may judged by
H,ha same siens. and if these are not touud be
&sure the birds are stale and old.
Il IL Ducks, geese and pigeons should have plia-
HE feet: if stiff, they are old. In all, the vent
@sbouji I be firm; If discolored or fabby they are
Estate. Thls last sign should be remembered
in judging Of all poultry oS Or bs game %eoh. ~ in.
clear @ red. BODY stiff and smell not unpleasant
or ORA rather, not stale, for we imagine that fish
can never be of pleasant smell. however pal
atabIe they may be to the taste.
as As far as possible buy all stores By the guam
ty; if nothing else, you ths save Ces she weighs o.
bnt there ia ALWAYS some reduction when ar
article is purchased at wholesale. You save
the retail commission, If nothing more.