New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-09-05

THE CHOICE or FOOD.
From tn, Queen.


First as regards butchers meat attention TO the
following simple directions vii aid the housewife IA
deciding upon that all-imp0rtant pOlnt-Its fresh
ness Ali lean meat, when fresh shows deep
purplish red tinge with bloom over it on the ont
side Of the muscle. aud paler vermiLion RED with
Just shade Of purple In the cut surface. Mutton
lean should BIO quite even In hne. and have no flavor
whatever of tallow; beef lean NAV be little mar
BLEED with fat, but 1t must have no flavor OF suet.
The surface of the meat must be quite dry, even
cut scarcely voting the finger, and the substance
moderately soft but at the same time so elastic mat
mark Is left after pressure from the niger.
Keeping the meat for q day or two IN the iarder
should make no difference as regards this. Then,
there should be very little Odor in single JOINT of
meat it thonld not waste much IN cooking and
when brought TO table roasted. should retain
its gravy well. until the knife causes
ii gush out in rich, appetlzing stream, null OF IN
wing scent and favor. This is particularly the
case with mutton and, for ascertalnlnR ITS 7aue, Is
the easiest know Of. But. generally. for all
meat good test is 70 push clean knife up TO the
blt into its substance. In good, fresh meat the re-
sistance is uniform but when some parts are softer
than Others we NAV be quite sure that putrefaclon
has set ill., he smell OF the knife is also good aid
and this by the woy, is always useful IN choosing
a ham; for by pushing knife deep IN. Withdrew
ng il and smelling 1t, one can tell whether the Ia
yor is very salt or the contrary. As regards tat
The raw fat of beef should be of slightly yello"
color like fresh butter that of mutton should be
very white. Lamb and veal should also have very
white and translucent fat whilst the lean Of both
should he pale, but perfectly evenly tinted
The various internal parts of an animal are more
difficult to choose, and great care Is Necessary IN
seeing that they perfectly fresh. as they decon-
pose quicker than the outer parts. and when decOi-
posed they very unwhoesOme Generally speak
ing, liver, kidneys. ETC. may be safely eaten when
III their uDcOOked condition they show bright
even color throughout. and are quite free from
marks of COMPOSITIONS or bruises. Bat SPECIAL word
of advice is needed TO The section oil swee bread.
which is the thYnus gland or the calf, for butchers
will sometimes send the Dancreas or stOmach-bEepi
instead. This may be recognized, however, even
when cooked ana chopped up by its large VEINS and
arteries; and. as 1t Is very inferior in digestbi'ty
TO the more llcae gland, II IS as well 10 he quite
sure about the real article Defor. buying It.
Young and therefore tender fowl may be known
before pluching by the largeness OF the feet and the
leg joints: and after .uckng thin neck ana vip-
let hi CHS may be taken invarable signs OF age
and t0uglness especially IN turkeys and fowls. Inc
age of ducks and geese is tested IN a dffercnt man
ner-i e.. by Their beaks, the lower part Of which
breaks away quite easily when they are young.
One of the chief and most Objectionable drawbacks
10 an Old fowl. duck or goose Is the rank ana as
tribe NAV be known by their undeveopcd spurs,
and young parridges by the pointed long wing
feathers. which grow rounded ut the tip with age.
In the case of fish, many people trust to the sense
Of smell: but This Is not always TO be depended
upon as II may be deceived by the use OF Ice. The
best tests 90 freshness are the fulness OF the eye
balls ana the bright pink hue OF the all!s when raw
and when cooked the iITnness of the flesh VIII ch III
tie case of stale fish Is fabby and Sirngy. If
preserved by cold from visible putrefacuOn. The
chcaprst sor Of fish best to buy for when any
kl.d l. cheapest 1t Is sure 10 DC most plent Iu III
fullest SEASON, aud therefore most wholesome Great
care is necessary IN purchasing caVlare-thc roe of
the sturycOn-whIch should always be obtained
straight from fishmonger and rs fresh possible.
Fresh caviare Is sOl pale III color, and EXHIBITS the
oya quite distinctly; but when il is old and ont of
season It IL black. homogeneous III texture and Is
very indiQestibleln fact. none but the very fresh
est 10 DE recommended Tor dgestl5lllty he pre-
served sorts are to be avoided, for very often ney
are extremely Unwholesonle-indeed almost unfit
Tor human consumption.