Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-08-15
The Art ~ MaPketane.
HOW TO Choose nrrr

The Art u Marketine.
HOW 10 CHOOSE BEEF.
Granted that no other tonic fs Of greater In
terest to the housekeeper than how to choose
good, well-fed meat, how shall she tell good
from badf
There, upon the counter, lie two pieces OF beef
one IL bright, dark red, and the other IL paler
ana liner IN grain: Which 10 the best; By all
o bullock beef whereas the other i is either COW
OF heller, and win not have 40 dne Q flavor as
pses Of the crises + EMS
with your fingers, and II the dent rises quickly
you you may feel pretty sure the meat viii be tender
upon the quantity and quality q the fat. There
should be plenty Of this nutritious and useful
sIdde, n ana It sh0uld be rich cream white,
and second chuck RIBS Tor roastingf II not,
s soarcs sn'a piece trial and think you VIII VIII
81, loin roast. There are two reasons why
this cut should be q favorite with every house.
Keeper The nrst is, being cut nom the part
more nutritious, as all muscles which are used
9 Mucn become more healthy; that Is, the blood
shs sss The
chuck ribs are not tough. but they are very
Juicy and sweet. The second reason that l
the price. 1t Is, or always should be, nom three
cuts; very good and nutritious e. well rs
from the rump across the grain. Cutting it with
the grain makes it tough. When you wish 9
the animal viii yield far more hourishment
than piece Of tenderloin, which never does
any work, and hence its tenderness and lack Of
rom the rump, for it is juicy and FREE from fat.
BUYING VEAL
notice the color. which should be as dark as
possible. White veal has been bled before
OOtChorfnO mr. oil no ol1N \
ishment which it might have eonslined ex.
tracted; Examine the meat and do not buy 1t
Il It is dabby or clammy. You can tell some
pieces OF meat. OF course the larger they are
the better There are two sweetbreads in this
little animal-one near the heart and one near
the throat. The former Is the best and most
expensive.
MUTTON AND LAMB
should be a brownfsh pink and the meat of
very tat animal will be the best. Notice if the
kidneys are we'll covered with fat, and If this
substance on the whole animal is white and
skinny" If all these conditions exist, the
meat will probably be good. The sweetbreads
another name, that Of lambfries. There are two
kinds Of chops to be bought from sheep and
lambs-the rib and loin. The former are the
good and not so expensive.
Venison should be very dark red and the fat
in Knowing if has been hung too long or not
Pork ought to be purchased only from the most
reliable dealers, % at its best it Is not healthy
article OF rood. The lean should be firm and
dry, and almost white, and there should be no
Kernels In the rat. Corn-fed pork and bacon can
be recognized by the rose tint in the fat, which
In ordinary pork is white.
IN BUYING FOWLS
there are several good tests as to age, &c. The
feet should be pliable and the spur short, and
the legs should feel smooth in q young bird.
Bend the breast bone. and If 1t feels supple your
bird Will probably be tender. The body should
~ Ia m yy.,y an6 Z
fresh bird should be full and bright. 4 short,
plump breast is considered best. Do not buy q
to be Strong in flavor. / need scarce urge the
necessity Of fish being perfectly fresh when pur-
chased. II the fish has not been out Of water
bright. Its gils should be light red and its eyes
bright and full, not suuken. II you wish 10
brol your fish it is safest to have the fish dealer
open 1t for you as few people can perform this
operation without injuring the looks Of the fish.
Test q lobster, II alive by pulling out its tail,
position the lobster Is in good condition. Oys-
tiers and clans, when fresh, and before opening,
should have their shells so tightly closed that
nothing less than q knife can force them open.
Here Is
A SHORT LIST OF FISH
in their seasons which may prove useful to
some troubled housewife who is trying to think
"what to have for dinner Salmon is in season
from April TO July; shad from March to May:
bluefSh from June to August; mackerel Is nu-
tritious and cheap during the spring and sum
mer months. The average weight OF mackerel
Is one or two pounds. HOLSTERS are best in May
and June. All dark meat fish are more nutri-
tious than light meat. the one rule to follow in
buying
FRUITS AND VEGETABLES
is that they must be fresh ii they are to be
wholesome. Potatoes should be of an even size
without knobs and they should not be yellow
inside. String beans should be tested by break
inx; if they break with snap of course they
are fresh. Peas and shell beans should have
bright green pods, and not too much filled out
Caulihower, to be good should have Il close,
creamy-whtte head, without spots OF any kind.
Lettuce, asparagus, celery, spinach, DC, should
be crisp.
by holding them up TO the light If they seem
clear they are good, but if cloudy they will lie
stale. Another test is to put the eggs In q pan
of cold water, and those that float will be bad
while those that sink are good. Eggs keep best
hung in q basket net. There is great lot
terry in -four, and when you have discovered q
good brand you had best keep to it. Flour
should be creamy-whit' not biue-whiie, and is
most economical bought in large quantities.
The best oatmeals are the Scotch and Irish
and the coarse is the most hea!t1 fut and keeps
constant use is the cheapest. and is in reality
sweeter than the Inoistened brown sugar Test
sugar by putting some in water. II it dlssoives
entirely. the sugar Is pure, for its authorizations
are gypsum and -four, both OF which are insolu
BILE In water. Porto Rico mo,asses is best for
cooking, but should not be kept corked in a hot
place, 1t will burst the vessel that contains 1t
In those circumstances.