Evening star. [volume] (Washington, D.C.) 1854-1972, 1880-09-14
1.-The Queen.l


First, as regards butchers meat, attention to
Tie following simple directions will aid the
nonSe~,le IA deeding upon that atmportant
Tesh Shows desn nurnsb le ian meal Whea
bloom over 1t on the outside Of the muscle. and
paler verm1lion red with just shade OF
be quite even in hue and have no flavor what.
ever OF talloW; beef Lean may be a little marbled
with lat, but IL must have no flavor of suet.
The surface CT the meat must be quite dry. even
cut scarcely wetting the finger and tie suo-
stance moderately sort, but at the same time SO
elastic that no mark is LETT after a pressure
two In the larder should make no difference
as regards this. Then, there should be
very very n1l!e door IN a single joint OF
meat should not waste much In cooking, and
It's gravy wen, until the knife causes it to gush
out Iii rich, appetiZing stream. full OF invit-
ing scent and flavor. This is particularly the
case with mutton, and, for ascertainlng its
value, Is the easiest test we know OF. But
generally. Tor all meat, a good test is to push a
clean KNIFE up TO the hilt into its substance.
ia COCO, 1reSh meat tie resistance Is uniform
Dnl When some parts are softer than others we
may De quite sure that putrefactiOn has set in
+ ite Iineil OF the Knife IS also good atd-and
ms, Dy the way, IS always useful in choosing a
nam; lor. by pushing knife deep in, withdraw
Ing IL ard smelling It. one can tell whether The
fa+ r Is very sat OF me contrary. AS regards
yellow color, ike fresh butter; that Of mutton
SnOuld De very While. Lamb and veal should
the lean OF both should be pale, but perfectly
evenly tinted.
The various internal parts of an animal are
more difficult TO choose and great care Is naces-
safy IN seeing That they are perfectly fresh as
they decompOse quicker than the outer parts
and when uecomposed they are very unWh hole
some; Generally speaking, liver, kidneys. ETC..
may be safely eaten when In their uncooked
cchd'1on, tLey show a bright, even color
lHIougnout. and are quite free from marks OF
C ac1 or bruises. But special worl OF
n ina
S, r hlch Is The thymus gland OF the calf
or nu1unsrs VII souleiiInes send e pancreas
Dized how ever, even When co nS y o. pscog1
up Wy us large veins aud arteries, and a. ~ -
ce,s INFERIOR In digestbitty TO tue more d a.
the real article before buying IT, aoJVa
A young and therefore tender foY, n,.,, bo
snown 1eiore plucking by the largeness Of the he
thin neck and violet thighs may be fahens "a "a
inVarsbe signs OF age and toughness, espe,:ialIv
~ ~ e suiheyS ana lows; Inc age OF dlcks and
their beaks, the lower part OF witch braass
away quite easily when they are young O1e
OF the chief and most objectionable DRAWBACKS
20 an Old foWi, duck or goose Is the rank and
d1sagreeable SAVIOR. Young birds OF the q at
naceous tribe may be known by their nm
developed spurs. and young cartridges bv the
al The tip With age.
In the case OF fish, many people trust to the
81 nse Of smell; but this is not always to BE- de.
ptLded upon, as IL may De deceived by thu. u a.
Oh Ice. The best tests OF freshness are the rIil
ne OF the eyeballS and the bright pink hue q,
me gllls when raw, and when cooked the firm,
ness OF the flesh, which in the case OF stale Isn
Is 1abby and striDgy, even II preserved by cid
from Visible putTe'acfi0n. The cheapest surIs
OF fish are lie t 10 buy, for when any kind l.
cheapest IL is sure to be most plentiful, In full
est season, and therefore most wholesome.
Great care is necessary is purchasing cayIarr~
the roe OF the Sturgeon-which should ALWAYS
ce obtained straight from fishmongpr, aod as
Iresh as possible. Fresh caviare Is soft, pale fn
color, and exhibits tho Ova quite distinctly.
out when II Is old and out OF season II Is bIacS
homogeneous In texture. and Is very indigesti
pie-ln facf. none but the very freshest is II he
recommended for digestibility. The preserved
sorts are TO be avoided, for very often they ara
extremely ~hOlesome-indeed, almost unfis
or human consumption.