Public ledger. [volume] (Memphis, Tenn.) 1865-1893, 1870-10-22

How 20 Buy Feod.
Mrs. Henry Ward Beecher, who, like
her husband, knows how to WELD q
fluent pen, give these practical bits OF
advice 10 young housekeepers'
HIn buying beef remember that OK
beef is the best. The animal should be
FIVE or six years old before it is killed, y
You would have the best beef. II well
fed il will be fine grainedi the lean
should be bright red color, and well.
mingled with fat. II there is not a good
quality Of fat running through Il the
beef will be tough, and not weli-naV-
ored. The fat should be a rich clear
white, Just tinged with yellow, ana the
suet also. Heifer or cow beef IL paier
than OK beef, frmer grained, the fat a
clear white. and the bones smaller, but
Il Is not as rich or juicy. When the
animal is too old or badly fed, II Is OF q
dark red, the fat skinny and tough, ana
in very old beef horny substance VIII
no found running through the ribs
When il is pressed and if the meat rises
quickly from the finger Il is good; but II
the finger dent rises slowly, or not at all,
do not buy; il is poor meat. The sirioin
and the middle ribs are the best Tor
roasting. II you buy sirloin have 1t cut
from the chump end, which has a good
undercut or fillet The rump is often
preferred by epicures, but being too
large 10 roast whole, roast is usually
emit from what is called the 'chump end;
Porterhouse steak is the best for broii-
inc. hut not the most economical. One
rib Is too small for baking; it dries in
cooking, and il is not good economy
unless you take out the bone, roll the
meat out and stuff it, when 1t makes a
nice dish for small family.
"Veal should be small and white, the
kidneys well covered with fat. IL the
calf is over ten weeks old the meat will
he coarse. The flesh should be dry and
white. If coarse grained, moist ana
clammy. have nothing to do with 1t.
The filiet, loin and shoulder are the best
for roasting. The breast, well cut and
jointed, makes a fine stew or potpie, ana
is better economy than when baked or
roasted. Veal is excellent to make
stock for soups, the knuckle or poorer
parts of the neck are just as good Tor
SCUM as the more expensive parts.
Mutton should be dark eolored, and
have plenty Of fat. The color deter
mines the age, and age is considered a
mark Of excellence in mutton. All the
Joints NAV be roasted--but the saddle,
and next to that the haunch-the leg ana
loin undivided-are the best; chops are
cut from the loin, outlets from the leg,
the best end of the neck or thick end OF
the loin. The leg and neck are often
boiled.
Lamb should be small, pale red and
fat Best roasted. The leg, when the
lamb aitains good size, Is excellent
boiled.
Pork should never be bought except
from butcher whose honesty you are
sure OF. and who knows where the porS
Was fattened. 1t is not very healthy
meat at best; aud none should be used
unless corn-fed. There is much bad OF
diseased pork sold, and it is very dan
rerous food. If the flesh feels fiaboy O
clammy to the touch, it is not good, an,
should not on any account be used, !
there are kernels in the Eat, let II alone
The fat should be hard. the lean Whit
and fine in the gram, and the rnd TIM
and smooth
"As soon as your meat Of any KIND
brought home from the butcher 5, wiP
n with a clean dry cloth. II IN summe
Won find any fy blows Essss=4s Is yer
common. cut them ont 81 once, and
harm viii be done. In the lCins lon
pipe runs BY the bone; that should b
taken ont immediately, or IN a few hour
/; viii taini and spoil the whole JONI
II the meat s not 10 be used at onei
laredre It with pepper. Powdered cha
: caal busted over meat viii help TO kee
= 4 sweet. or VIII remove any fAint q
l rsadr berun. Il is wise 10 keep chal
( coal always on hand during war;
weather: Il Is wonderfully efheaeious
preserving meat; and if busted over
while hanging, II can be washed OF
: when you are ready TO cook II. Mos
meat Is more tender and easily digeste
n kent hanging some time, and char
coal Is A great and reliable aid in pre-
, serving II. Lamb and veal cannot b
kept as safely as beef and mutton
aIn choosing turkey and fowls bear i
mind that the male bird will have
smooth leg and short spur, eyes brigh
and full. feet supple The hen may b
iudced by the same signs, and if thes
are not found be sure the birds are stall
and old -,
Ducks, geese and pigeonsshould hay
pliable feet: if stiff they are old. In al
the vent should be firm; if dlscolored Q
labby. they are stale This last sig
: should be remembered in judging OF a
poultry or game.
The eyes Of fish should be bright, tn
gills clear red, body stiff and smell nc
unpleasant, or rather not stale, for "
imagine that fish can never be of plea
ant smell, however palatable they ma
be TO the taste.
"As far as possible buy all stores B
! the quantity: If nothing else, you say
the weight Of the paper, no small item
the course Of a year; but there IS alwaI
some reduction when an article is pu
: chased at wholesale. You save the reta
: -