Morning journal and courier., 1883-03-23
\ Marketing Lesson.
Miss Parloa Gives a Special Talk Replete
 With Valuable Information and Sug-

Miss Parloa Gives a Special Talk Replete
 With Valuable Information and Sug-
 gestIOns.
 The extra lecture and lesson by Miss Par loa last evening at English Hall drew out about 150 ladies and gentlemen, the former greatly predominating in numbers. The audience included many from the most re- fined circles. The lesson was specially on the subject of marketing Under her direc- ton a side of beef from Mir. Sheiffele's mar ket was cut up, Miss Parloa lucidly explain best uses, adding much of value in the way of comment and suggestions. Two of Mir. Sheifele's men were in attendance, Henry Schierholz and Adolph Eissle, dressed as when in the market.
 The tougher parts of meat are always the richer parts, said Miss Parloa in starting the lecture. There are processes of cook ing which render the meat very tender and very palatable. The shoulders, the legs and the neck are much exercised. Certain parts of the animal are less exercised than others, and hence are more tender, but the parts most exercised are most nutritious and can be made very palatable by proper cooking. Miss Parloa related personal incident illustrative of this point. The muscles are nourished by the blood, and the more freely the blood cir culates through the system the more nourish- ment is given the meat. We take the neck of mutton for broth for sick person be- cause in the sheep those are the muscles ex- ercised the most. It is tough, but it is not
 To the different parts, and know what to order. They know how to best utilize each part Peo- pie when they find that this knowledge is valuable and beneficial as well to health, be- sides saving money, will want to do the same.
 Start from the backbone to learn about any of these pieces. Just here is the neck The next is what? (Answer from ladies.) The shoulder. The next one is what A. The ribs. What ribs? Chuck ribs. Then there what A. Sirloin and porterhouse. Then what
 A lady wanted 1t repeated over again.
 Well, said Miss F., pleased to see the ager interest shown, we will go over it and let all answer. The ladies answered. calling each piece by name readily and much less timidly than at first, encouraged by Miss P.'s conta
 
 Next roundstsak was spoken of. This, said Miss F., is abused and called not tender It is tender and very nutritious if properly cooked. It is not cooked right if set in a pan and fried.
 The two butchers were now summoned to the platform. They came up politely and collected, all excepting that their cheeks took an extra color when they saw the array of eyes before them. The young men tipped one of the quarters of meat, the fore quarter, over on one side and proceeded to cut it. Miss P. encouraged the ladies to ask ques- lions while the cutting was going on. A lady Porterhouse is really the sirloin? Yes, it surprises me to hear it called porterhouse so much.
 One of the men removed large piece cut of. Now we will remove the suet, said Miss F., and the man removed it and exhibited a fine mass of it and the kidneys. Miss P. said she was unacquainted with the amount of suet removed by New Haven usage among butchers. This varied much in different cities.
 The tenderloin (pointing with her s'wand'') starts here The butcher pointed out with his Damascus blade1 how far it was cut in Boston. Proper cutting makes 8 difference in the value of the meat, or it's quantity. Miss P. cited the case of persons who prefer part from the bottom end of the piece as 1t hangs, as the juices run down ward. The butcher now, by direction, cut the perterhouse part and the sound of the butchers saw, deftly and briskly operated, was heard.
 Turn to the book, said Miss Parloa, page 12 and 13 and you will find more about the pieces from the plates. Again we have first and second cuts of the sirloin The rump piece was described and how waste is often made in cutting 1t, by which juicy piece is sacrificed.
 Would you like to see steak Qoin) cut up? Yes! Yes l answered many How thick would you have it? good inch, said one lady The butcher now held up thick steak just cut of. No, said Miss F., that is not porterhouse. It has that round flat bone in 1t. One slice more and then you get to the porterhouse. Last winter at Mil waukee ordered loin chops for my lecture l was much worried, being greatly hurried. had trouble with my gas stove. We'll, I found that had chuck piece with piece of the shoulder blade instead of what I wanted. One even used to it is apt to be confused about some pieces when cut up, so we will go over each piece slowly. The lower part of this piece (piece sus- pended by butcher to view) is best, although 1t costs here in New Haven 35 cents and the top part 28. The piece we are on has the most subdivisions and names of any part we are considering tonight.
 To butcher: What does this piece cost just as it is, not cut up? Answer, 26 cents a pound Now, added Miss F., it is the best way to buy the whole piece and cut it up yourself. It is best and cheapest. The meat grows tenderer by keeping when hung on the side than when kept in 8 cut up state.
 Miss P. related that young married lady ordered 8 whole halibut sent up, and seeing the dealer look astopished said 'fOh if that is not enough you can send up two." Gaugh- ter.)
 Now we speak of the back of the rump You see it is very thick right here there refer to book for plate). You can get good dinner for eight or ten persons and not an expensive one from this part. Butcher now cut the bulky piece of meat in two again. And here let me say that it is very important that it be cut across the grain, not with it. There are two sets of muscles and the grain runs In two different ways in the different parts. Don't cut with the grain unless you want to get tough pieces. I used to get trump steak, but it curIed up on the gridiron and was tougher than anyone could enjoy. Here Miss P. showed where 8 bad waste is made in cutting this portion of the meat. She asked the butcher if it did not pain him to see such waste, and he answered with a truthful face that it did The proper way is to cut parallel with the backbone then at right angles with the backbone This piece in question is 8 roast of sirloin. This meat should be cut so that it all could have the same treatment. There is no roast that will give you the same flavor and juice as the back of the rump.
 And is it tender asked a lady. Oh! very tender.
 How much will that piece weigh asked the lady. The butcher being referred to said 15 pounds. Miss F. said it could be cut in two for seven pound roast. In cutting it is best to cut to get what is tender alto gether.
 A lady asked how to identify the different pieces. Miss P. showed the pieces in their order as cut of and pointed out that the back of the bone portion in each would guide the enquirer on this point She showed the different pieces with regard to the relative nutrition of each. We'll now is that clear, perfectly clear ? All were clear. and she went on and described the round steak.
 One of the young men sawed the piece re- quired into two pieces. Miss F. explained on seeing how it was cut that cutting varied everywhere. The vein had been cut, She showed what part was called round steak Miss P. said it was 8 pity so much of this piece was converted into corned beef, be- cause in corning it lost it's juices, and it was not economical, even if you used the fat part. Those vein steaks are very good, but in this piece it has been cut in two. If that other piece had been left on, it wou d be very good steak The vein steak is