Morning journal and courier., 1883-03-23

he kept adding this vegetable and that till on
 the whcle he succeeded in getting palatable
 dish, despite the stone. Hauphter1 The
 lady now finished her discussion of the hind
 quarter of meat, and by direction the butch
 CTS lifted up the fore quarter on one sideA
 Miss F. now pointed out the ribs and how
 to cut, here and there. The elder butcher
 now cut the quarter in two This shoulder
 clod, Miss P. continued, makes a very good
 steak. It is not nearly as good as the sirloin
 or tenderloin, but is much better than trump pieces, and you can get very tender nutritious
 pieces; and it makes very good piece for
 people of limited means. You get very good
 roasts of from this. Butcher sawed it in
 two.) This piece (showing one) is treated very much as you treat the round. Here is the knuckle of beef. Now here is the thick end of the brisket. I have always thought that the piece with the little ribs is the best
 for GOTH beef In that shoulder piece you have solid lean meat, but with. so little fat you have nothing to protect the meat and you lose the juice. Here the fat and the skin will protect the juices So I should choose fat piece of meat for corn beef although never eat corned beef
 Now we come to the roasts. Butcher brought forward the second piece of fore quarter.) believe you have what you call ''shorksfib" here. A gentleman answered !: We have short rib roasts It isnot so expen- sive if you have the short rib pieces. There is the shoulder piece. It is Q good nutritious piece (though tough) for pot roast. It is best to brown If you can in pot roast before add ing water, because it adds the flavor. That's the kind of chops that puzzled me in Milwau- kee.
 Now the other side is the first cut of the rib. Gro butcher You have three cuts A. Yes, 1st, 2d and 3d. The 1st ribs are the best and the rest is the same all the way | through.
 Miss P. to inquirer It looks handsome on ] the table with the bones taken out, but you lose the flavor. You know how sweet the meat is near the bone Pennywise and pound foolish it is to eat that which does not nourish. There are always purchasable in butcher shops tough pieces of meat that are very nutritious and very profitable Improper food is the cause of intemperance-want of nourishment causes the craving. Rich people starve as I we'll as poor people for lack of proper food and cooking.
 The butcher now in answer to a question from Miss F. said the shoulder blade began at the seventh rib, and at her direction brought forward the next piece used for pot roasts or bouillon, or steving, The great mistake was to use this piece shaken by the use of tough, indigestible food. People get cross and sulky. So, as | we come to the neck piece it is good only for braziDg and stewing
 Now, said Miss P, I want to tell you about | chops. But first, is the foregoing all clear :? 1 All being ready for the next, Miss P. said. in ! brezing mutton the chop piece is like tho sirloin piece in beefsteak- A French chop was a little different being cut and trimmed differently. From the leg of the mutton we also get slice So we get rib outlet and slice from the leg for ! a outlet. You always want to notch the en- circliEg skin before you cook or bread 1t.
 That prevents the piece from curling up in 1 cooking. The saddle of mutton is where the two loins join in making saddle. A leg of l mutton-we all know what that is. So of the fcrequarters, but the neck gives fine l broth CScotch). This is from the scraggy I part of the neck. Add your vegetables, l barley. etc, and you have delicious dish. The fllet of veal was described at a lady s request and the illet of beef. Nov are there any questions? I see it is getting late (the lesson had now lasted two l hours) The audience was dismissed, all well pleased and having been evidently high 1 ly interested.