The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1882-04-07
Best Cuts of Beef.
Miss Parloa Tells New York Ladies' Come
thing About an OK.

Miss Parioa Tells New York Ladies Some
thing About m OK.
An OK lay stretched out on a long
table in the demonstration hall'' of the
college of pharmacy, at Twenty-ihlrd
street and Third avenue, Tuesday after
noon. The OK was dead and his skin
was of, likewise his head and his toll
and his hoofs. Behind the table stood
lady we'll known IN cooking circles.
1t was Miss Parloa, author of any num-
Der of books on cooking and household
management and marketing and such
like, and she was there to lecture on
marketing. Beside her, also behind
the OK, stood butcher. lie was neither
big nor burly, but he wore an apron
about his body and an expression of
determination on his face as he looked
at the OK. lie had already cut the OK
in halves and in quarters. Before tho
table OH the long benches, whore studi-
Gus druggists are wont to sit, sat about
100 ladies'. They were accompanied BY
Just four gentlemen. The ladies wore
sealskin and other cloaks, and carried
note books and pencils in their hands.
Some of them had little pictures Of an
OK which they compared with the old
original on the table.
Miss Parloa began TO talk, and the
pencils flew over the little note books.
"This is fat" remarked the lecturess,
pattipg certain portion of the OK that
was Of creamy color, with streaks of
dark red running through. The ladies
wrote "fat," aud the butcher nodded
approvingly. "This is suet," continued
the speaker, taking up piece of still
whittier substance and crumbling il in
her hand, "and it Is almost a sure sign
of good beef when -uet crumbles
nicely" One hundred little notes went
into 100 little books, and 100 family
butchers will be made miserable this
morning by the application of the suet
test to their beef. In the meantime the
butcher stood behind the OK and smiled
in sort of patronlzing way. But as
the speaker progressed 1t became evil
dent to him, as well as to the audience,
that she knew what she was talking
about, and his face let of the profess
sional look to assume one of admira-
ton.
The lecturer was quite positive that
exercise is an excellent thing for an OK.
People who took plenty of exercise
were generally the most healthy, and
what was true of man or a woman
was true of an OK. Exercise invigor-
ated the tissues, flbres and muscles OF
the body and sent the blood coursing
through the system. Wherever the
blood went some of 1t stayed aud eI-
riched the fibres and tissues. This was
particularly SO of all OK. At this point
the butcher created little diversion bv
nearly stabbiug himself IN the eye with
a long knife. When order had beeli
restored the audience grasped their
peucils once more and Miss parloa
calmly continued the question of cxer-
else. 1t was not necessary, of course,
that all OK should be entered In six.
day go-as-you-please tournament before
entering the shambles, nor was il advi.
sable that he be turned loose In an up.
: town street TO afford policemen all OPP
!; portunity for tie opening of q fusillad,
Oh inotfensive people, but the fail
, speaker was decidedly of the opinion
, that no OK was complete without exer.
else. From the time of the first OK il
had been o recognized fact among al
students of physiology that the muscle:
most used were the most healthy.
/, ''The trouble with New Workers is, )
; said Miss Parloa, "they all want the
best cuts"
"Why, 30 they do" whispered sew
| eral of the pupils, looking at each 9th
with an air of surprise. The butcher
nodded and grinned. He was at home
once more.
mo matter how poor the buyers arc
they want the very best. That is why
beet is generally 40 dear"
elbow very clever" said one of the
ladies in the fourth row, and there was
, general applauding hum.
|, Now" continued the preceptrcss
"most people consider the tenderloir
as the choicest portion of beef; Ger.
tainiy they pay the most for it. As q
matter of fact It is anything but the
, best part; ii isn't even good part. II
has no flavor and very little nutrition
Am not right" to the butcher.
81 wouldn't eat it ma'am," he repli
ed with an air of disgust, and the andi
ence laughed.
"No doctor who cared to give hi.
patients nourishmcnt wonld order the
tenderoin. If he only wanted to fill
them up he might order it, but no
otherwise"
"What is the best part of the beef
please?" said trembling voice.
Tie toughest portions are the best ,
replied the speaker, smiling, but will
emphasis.
The hind quarter of the OK was thcr
, Uarvvd. Thc butcher cut anu MIS-
, Parloa talked. Boston butchers usual,
, cut the hind quarters q little Longer
than New Workers, but the speaker ws
not sure but the latter was correct
Then the ribs were turned over an,
D the inside s'own. "This is the tender
, loin," said the speaker. at commen
ces here" pointing 10 small spo
, about an inch wide on the fore quarter
land runs back here on the hind quarter
I until 1t reaches its thickest part, be
! hind this fat "
auditor.
, tes but we do not call them ribs ,
= replied the anstomist.
"Oh!" rejoined the questioner, a
I she subsidized.
. "Iho round or rnmp, or neck, is on,
> OF Inc best portions of the beef, through
Inc slrloin, or as you call il tho porter
mouse, is the best for roasting. It's no
2 cut right, however" continued Mis-
parlos, who then proceeded to tell how
e IL should be cut. During this expla
e nation she said that the small end @
\ the loin was the juciest part o f the beef
and Immediately all of the ladies want
cd The small end of the loin pointed on
which was done. The expert butcher
then cut out the "hank steaks" "inner'
and outer" and the lectures said tina
most delicious dish mi sht DO mad,
from Them 10 serve cold. The steak
were to bc rolled up with some Dir,
dressing. such as bread or crackers