The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-11-17
FARMERS COLUMN.
HINTS TO HoUsEKEEPERs.

vice to young housekeepers: ,.l ! .ar Bss-
In buying beef remember that OK.
beef ia the best. The animal should be
five or six years oldsbefore it is killed if
YOU would have the. best beet. - If well
fed it will be fine grained: the lean
should be bright red color, and well
mingled with fat. 4 If there Is not good
quality of fat running through it the beet
will be tough, and not we'll favored. The
fat should be a rich clear white, just
tinged with yellow, and firm, and the
suet also. Heifer or COW beef is paleT
than OK beef. frmer grained, the fat 9
clear white, and the bones smaller, but 1t
is not as rich or Juicy. When the animal
is too old, or badly fed,it is of a dark red,
the fat skinny and tough, and in very old
beefa horny substance will be found run
ming through the ribs, When 1T is press
ed if the meat rises quickly from the
finger it is good but if the finger dent
rises slowly, or not. at all do not buy it !;
it is poor meat. The slrloin and the
middle ribs are the best for roasting. If
Won buy sirloin Rave it cut from the
chump end which has good undercut
OF illet. i The rump IS often preferred by
epicures, but being too large to- roast
whole, roast is usually cut from what
is called the .chump end. Porter-house
steak is the best for broiliug, but not the
most economical. One rib liz too small
for baking; itdries in cooking and is
not good economy unless you take out
the bone, rollsthe meat and stuff it, when
it makes a nice dish for q small family.
Veal should be small and white, the
kidney well covered with fat. Ii the
calf is over ten weeks old, the meat will
be coarse. The flesh should be dry and
white. If coarse grained moist and
clammy, have nothing to do with it, The
fllet. loin and Shoulder are the best for
roasting. The breast well cut and joint
ed, makes "a fine stew or pot-pie, andsisI
better economy than when baked or
roasted Veal is excellent to make
: stock Tfor soups; the knuckle or poorer
parts of the neck are just as good for
SOUP as the more expensive parts.
Mutton should be dark colored, aud
have plenty Of fat. The color determines
the age, and age is considered a mark OF
excellence in mutton 1t should be i've
or six years OLD to satisfy a lover of NUT
TOM All the joints may be roasted; but
the saddle the next to the haunchAthe
leg and loin undivided-ar 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 boiledr ,sskA @iks gee AA 80
Lamb should be small pale red and
fat. Best roasted. The leg, when the
lamb attains a good size, is excellent
boiled gl as.5 4a
Pork should never be bought except
from a butcher whose honesty you are
sure Of, and who knows where the pork
was fattened. 1t is not very healthy.
ne;i t at the best, and none should be used
unless corn-feds. There is much bad or
diseased pork fold, and it is very danger
GUS food. If the flesh feels flabby or
clammy to the touch it is not good. and
should not, on any account, be used. Ii
there are kernels in the fat, let 1T alone.
The fat should be hard, the lean white
and fine In the grain, and the rind thin
and smooth. Seat s.. - ~ ~ ~
AS soon as you're meat of any kind is
brought bone from the butchers, wipe it. |
with clean dry cloth. IF in summer
YOU find any 'fiy-blows,' which is veryi
common, cut them out at once, and no
harm " i'll be done. In the loins long,
pipe runs by the bone that should be
taken out Immediately, in few hours
it will faint and spoil the whole JOINT. |
If the meat is not to be used at once
dredge.it with pepper. Powdered char
coal busted over meat will help to keep
it sweet, or will remove any faint already
begun. 1t is wise to keep charcoal on
H., Q |
derfully efficacious in preserving meat,
and if busted overit while hanging, itI
can all be washed off when you are ready
to cook it Most meat is more terderI
and easily digested if kept hanging some
time and charcoal is a great and reliable
aid in preserving it. Lamb and veal
cannot be kept as safely as beef and NUT
ton. ae ar h
In choosing turkey and fowls bear iii
mind hat the male bird, if young, viii
have a. smooth leg and short spur, eyes
bright and full, feet supple. The hen
may be judged by the same signs, and if
these are not found, be sure the birds are
stale and old.
Ducks, geese and pigeons should have
pliable feet; if stiff, they are old. In all
the vent should be firm If discolored orI
Aabby, they are stale. This last sign
should be remembered in judging of all
poultry or game.
The eyes Of fish should be bright, the
gills clear red, body stiff and smell not
unpleasant, or rather, not stale, for we
imagine that fish can never be of a.
pleasant smell, however palatable they
may be to the taste.
AS far as possible buy all stores by the
quantity if nothing else, you save the
weight of paper, no small item in the
curse Of a year but there is always
some reduction when an article is pur
chased at wholesale You save the re-
oil commission ifnOt more