The Pickens sentinel. [volume] (Pickens, S.C.) 1871-1903, 1883-07-05
LESSONS IN ECONOMY.
now TO BUY MEAT.

DHisS Pnrloa's Lecture illustrated BY q
Butcher and "a Side Of Beef.
"How, ladies, I hope you will ask as
many questions as you please, because /
want to make everything clear to you"
said Miss Maria Parloa, as she began
her lecture on Marketing" in the Col
lege of Pharmacy, New York City. On
the long table ON the lecture platform
was side of dressed beef, weighing 400
pounds. Beside it, ready to cut it up to
illustrate the lecture, stood most gentle
manly-looking butcher.
"You must remember" said Mrs. Par
loa, "that after the meat is dressed only
about one-sixth of it is desirable. The
rest of it, rich and poor alike, prefer not
to buy, but the poor have to buy it, be-
cause they cannot afford tho price Of
the choice cuts. But you must bear in
mind that costly and tender cuts are not
the most nutritious. The muscular part,
that is most used, while it is the toughest,
also gives the most nourishment, only it
needs to be cooked differently from the
tender parts. When you are buying
meat, remember that the tenderest parts
came from the part Of the animal where
there is least oxertion. The tough parts
OF the meat, which would be unpaatable
If broiled Or roasted, may be with profit
stewed, braised, or made into soup. In
fact, the very tender parts would not bo
good for food for a sick person, because
they are not nutritious enough. Now, I
want you ladies to say what are the
names of the parts touch"
'The neck, said timid voice.
"The ribs, said a matron in scalskil
sacque as the stick moved along.
"What kind of ribs ?"
"Give it up" said lady in fur-lincd
cloak.
Now we will have Mr.. Kisscll cut it
up" said Miss Parloa, after she had
pointed out the principal cuts and told
OF the various ways Of cutting meat in
different cities.
nhc continued "for we will start from
there. You see the side of beef has been
cut in two. The hind quarter end con.
tains, at about the middle of the animal.
the portcrhouso steaks, the portcrhouse
roasts, and the tender pieces that every
body wants. AS we go further back we
find the rump and the sirlon."
The deft butcher, with his knife, saw,
and cleaver, cut piece after piece ~ the
lecturer pointed them out. showing
where the kidneys lay embedded in the
>uet, showing the brittle, crumhling
nature of suet as distinguished from fat,
showing where the tenderloins lay, and
how to cut them to advantage. Each
piece was shown, until all had an oppor.
tunity to fix its name and place and its
present market price.
The delicate, nutritious rolling pieces
were cut and shown, and the method Of
preparation was explained. These pieces
gro sometimes called "the skirt" The
| ladies were cautioned that brine draws
out the juices of the meat, and that fat
corned beef is the best, because the fat
keeps the juices of the meat from being
drawn out by the brine.
| "DO you consider kidneys nutri-
tious?" inquired q sprightly lady, who
he'd got front seat to be sure and see
the carving.
eyes, kidneys and the flank pieces,
the liver, and other cheap parts, when
properly cooked, are all good food"
Ehc lecturer showed how much more
economical and sensible it would be TO
have the meat cut in grades, and not to
buy as often rs is done now poor meat
and good meat in one piece. She ad.
vised the habit of buying, even at higher
prices, pieces with the flank end GU.
Off She advised her hearers to hunt up
butchers who would cut up meat to or
der, and not compel them to buy what
they did not want and could not ug".
Speaking of soup, she said that to keep
| it clear it should not be boiled much,
As boiling set the lime OF the bones free.
"But I should think that might he
the very thing needed for children when
they are making bones, said bright
eyed lady.
"Well, that may be so. I suppose it
is; but you must not boil the soup
much if you want it clear"
The lecturer was pointing out in a
piece of sirloin the tough part that she
said ought to be cut off ae not fit for
roasting, and turning to Mr.. Kissel, the
gentlemanly butcher, she said: "You
don't usually sell them that"
"Oh, yes, they do," intcrpos,d the
young lady. "You will have TO go and
educate our butchers, Miss Parloa."
"Thcy charge you twenty-eight cents
for this piece with the flank on. Yc,,
might better pay thirty cents for the
rest, and let them sell the flank for ten
cents"
"All it's worth" CALCULATED the lively
matron. 81 always ask for short s'cakc
and short roasta, and don't buy lot o
meat that is worthless"
Miss Parloa kept up running fire .
chat with her audience, and encourage,
them to ask questions. Several young
ladies', with books and pencils, availeG
themselves Of the opportunity.
Days OF the Clipper Ship.