Connecticut western news., 1885-06-03
HOUSEHOLD ECONOMY.
A Few Hints About Marketing. by Julia
 Hawkes. unkIcy.

A Few Hints About Marketing. by Julia
 Hnwkes Dnklcy+
 On this bright spring morning let us take our market-basket on our arm and wend our way to the market, where we will endeavor to procure the best things with which to tempt the appetite of our households at the most reasonable prices. First of all, the butchers stall claims our attention. and as this is the most important as we'll as the most dffi- cult part of our task, let us bring our freshest energies to work by buying the meat first There, upon the counter, lie two pieces of beef; one is bright, darE red, and the other is paler and finer in grain. Which is the best? By all means the darkest piece, for that is either OK or bullock beef, whereas the other is either COW or heifer, and will not have so fine flavor as the former. Now the question arises. Is this a good piece of ox-beef2 Press the meat gently with your fingers, and if the dent rises quickly you may feel pretty sure the meat will be tender and juicy. The flavor will depend somewhat upon the quantity and quality of the fat. There should be plenty of this nutri- tious and useful article, and it should be rich cream white, and not skinny" Did you ever try the first and second chuck ribs for roasting? If not, give this piece a trial, think you will scarcely be able to tell it from the best sirloin roast. There are two reasons why this cut should be favorlte with every housekeeper. The first is, being cut from the part nearer the neck than the sirloin pieces, it is more nutritious, as all muscles which are used must become more healthy; that is, the blood flows through the part more freely, and while it toughens, it also strengthens the part The chuck ribs are not tough, but they are very juicy and sweet. The second reason that would urge in favor of this piece for roasting is the price. It is, or always should be, from three to five cents cheaper per pound than sirloin cuts. A very good and nutritious, as we'll as cheap, beetstesk can be had by cutting one from the rump across the grain. Cutting it with the grain makes it tough. When you wish small piece of steak for an invalid, this part of the animal will yield far more nourish- ment than a piece of tenderloin, which never does any work, and hence its ten- derness and lack of juice. Have your beef for beef-tea always cut from the rump, for it is juicy and free from fat. If your are buying veal, notice the color, which should be as dark as possible. White veal has been bled before butcher ing, and all the small amount of nour- ishment which it might have contained extracted. Examine the meat and do not buy it if it is habby or clammy. You can tell something of the age of the calf by the size of the pieces of meat. or course the larger they are the better. There are two sweetbreads in this little animsl-one near the heart and one near the throat The former is the best and most expensive. Mutton and lamb should be a brownish pink, and the meat of very fat animal will be the best. Notice if the kidneys are we'll covered with fat, and if this sub. stance on the whole animal is white and skinny" If all these conditions exist, the meat will probably be good. The sweetbreads of lambs are also delicious eating, but they bear another name, that of lamb fries. There are two kinds oI chops to be bought from sheep and lambs-the rib and loin. The former are the best and most delicate, while the latter are very good and not so ex pensiye. Venison should be very dark red and the fat white, and your sense oi smell must guide you in knowing if il has.been hung too long or not. PorR ought to be purchased only from tho most reliable dealers, as, at its best, it i' not healthy article of food. The lean should be firm and dry, and almost white, and there should be no kernel, in the fat. Cornfed pork and bacon can b. recognized by the rose tint in the fat, which in ordinary pork is white.