The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1885-06-19

sUaszs112-s IRON TIE BUro-1a-.

sUasZsII2-,s E2oG TIE BUTC-LE,.
The ERyo 1lso Cuts o. Beef and How
TO EeII the Heat IL Fresh Points
-Ou Vosl, EIsh- Fowl. Esc. ..
The housekeepeF who tries to make both
ends meet should know a thing or two
about purchasing her edibles-how to get
them cheaply and how to get her moneys
worth. AueriCal housokeepers have lots
to learn in the choice and purchases of
meats TO the best advantage Ameri-
can butchers themselves are in some
measure 10 blame from the way thev
cut up their meat. In England where
meats, especially beef and mutton, are
better understood than in any other
countries, the mode OF cutting up is very
different from our way. THEN pIimecuts
are all prime to the exclusion of any in
ferior attachments aud for such the
highest prices can be demanded with a
clear conscience. Then comes the cuts,
ranking next in quality and price and so
or all down the scale to the cheapest and
most inferior parts 50 that both seller and
buyer can know just exactly what is being
disposed OF and the just equivalent How
ever, thoUgh that is q mighty fair way
it couldn't be made to work in this
country. American butchers are obliged
in self-defense, to somewhat combine the
excellent and poorer parts in their cuts,
especially in the matter of beef to meet
the requirements OF housekeepers here,
who, for the most part, never know how TO
cook the poorer parts alone in as palatable
a manner as housekeepers Of other
countries where meat is FAR scarcer and
dearer than here, and must consequently
be made to 20 further and more as a zen
uiue treat than in this country However
our own CONSUMERS may be taught to con
sideraBly improve their chances of obtain
ing theiF full money worth by observing
q lew Simple rules. n the general sciec-
tIOu OF beef, Tor instance, the hOuSekeeGer,
viii do Teh 10 remember that if Young il
VIII have fine. smooth, open grain. a
good, WhulesJme reduess OF color. and
ysil feel tender, while the fat sLoald
be white rather than yellow
the whittier apd frmer the bet
ter. Indeed, v hen The rat Of beef is OF q
deap or duh ccIor the meat is seldom good
aud should Dc Systematically avoided.
W len led villa OIL cakes the Tat of Ue,f
VIII be usually OF this color, and tie flesh
Habby. In the selection OF any cut of beef
whatever. q strict Observance of these sim
pie rules vile sutHce 70 insure even the
most inexperienced buyer against iUpa9i-
tIOns. Then again, if beef Is Oyerfrs>h
the fact will make itself apparent by the
smell, which wiil.Eo suggestive OF eNces-
sive ulOcdiueSs, quite Is readily as in the
case OF overkcpt or tainted beef, whose
will apply TO every other kiud Of meat as
well As to beef
In she way OF steaks there Is one sort,
and q moderately priced one. that has not
its superior for juiCiuess, nutriment. gen
eral uavOr. and economy This is the
flank steak IL is torn out of bulk Of
pure fat, in which il is thoroughly I'M
bedded as are the kidneys themselves, IS
-bOneless rs q matter OF course, and, after
being deprived of q thin fiimy skin and
properly scored criss cross with the
-.-a# IA
somewhat old, can't be beat either for
boiling or frying. In some cities
tie flank steak commands the highest
price, not even excepting the pCrteriotfse
but il a. yet comparatively Unknown and
consequently CHEAP, retailing between
fourteen and sixteen cents pound.
Economical housewives wOuld do we'll 10
90 Tor it while il remains cheap.
In selecting veal, but one general rule Is
necessary. The whitest is he most juicy,
and therefore preferable.
Mutton should be Judged byitS fine grain
good color, aud white tat, and lamb viii
speak for Itself on much the same princi-
pies. Ii the latter has a gTeenish or vel
lowIsh cast il Is stale and unfit 10 eat A
hint or two about mutton stews. Tie
best, as well as the cheapest. for this pur-
pose, IS the breast This part can be
bought for four or five cents a pound. and
breast weighing three pOunds would
make an ample stew or main dinner dish
for three or four grown persons with
lively appetites.
II the riud of pork il tough and thick.
then it's old il it's thin and spriugy.
then it's yOung, and young pork Is most
desira bic. When pork is fresh the meat
viii be smooth and cool If Clammy, il Il
tainted, and shouldn't be touched with
fortyfoOt pole Except, may ue. for
sauSageS. IN choosing bacon, see that the
rind is thin, the Fat firm and of reddish
tinge. and the lean of a good color and
sticking pretty fast to the bone Ii is then
good, and not old. If you're particular
about a ham just stick a sharp knife
Ffaw Z n 7 n
clean. pleasant smell, il is good. If the
knife is daubed, and has suspicious
scent, don't buy il.
The old way of testing a fowls tender
ness or toughness by yanking il at the
wing to see whether the skin directly un-
derucath tears or not don't amount to
much, and moreover spOils the prepOsseS-
sion of the bird for the next investigator IN
case yen don't want to buy. General
appearances are better to judge by. II
turkey. for instance, is young, the legs
Will be black and smooth, the eyes iveiyf
and she feet flexible. II old the eyes viii
be sunEen and The feet dry. IN choosing
hens see that the legs and comb are
Timber, which means that they are young.
If the legs and combs are rough and stiff,
they are old, but may be good enough for
pie or soup. a young goose viii have a
yellow bill and Timber feet An old goose
will have both bill and feet red and dry.
Ducks, il young, viii be limber-fOOted il
fat, hard and thick on the lower part Of
the body. The same rule applies TO wild
being smaller than those of tame ducks.
Game can be just as easily selected If you
know how, which most folks don't Part
ridges, for instance, if young. will have
black bills and yellow legs; if old, white
bills and blue legs.
Freshness counts more with fish than
any other sort of food, because they're out
of their native element when exposed for
sale. 4 good edible cod will have very red
gills, the body thick at the neck, the flesh
white and firm and something OF bright
ness remaining in the eyes. w When tlabby,
the cod amt to be hankered after-leaSt OF
all bought. A fine salmon's newness IS
attested by the fine redness OF the flesh
and particularly of the gills, the bright
ness of the scales, and the stiffness of the
entire body. Shad, if good, are white and
thick, gills red, eyes bright, body stih and
firm. Much the same requirement should
be looked for in the maCkeTel, and with
extra care. for the mackerei IS so tender
that he doesn't carry or keep so well un-
salted as other fish. In choosing striped
bass, if the eyes are sunken and the gllls
pale, they have been too long out Of the
water.
The Life Insurance Business.
M