Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1885-08-29
THE ART OF MARKETING.


Granted that no other topic is of greater
interest to the housekceper than how to
choose good, weli.fed meat, how shall sho
tell good from bad?
There, upon the counter, lie two pieces Of
beef; one is bright, dark red, and The other
is paler and finer in grain. Which ia the
better? BY all means the darker piece, for
that is either OK or bullock beef, whereas
the other is either COW or heifer and will
not have so fine u flavor as the former
Nov, the question arises Is this 4 good
Niece Of OK hc>f? Press the meat gently
with your fingers, and if the dent rises
quick ly 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 bo plenty
of this nutritious and useful article, and it
should be rich cream white, and not
"skinny.n Did you ever try the first and
second chuck ribs for roasting? If not,
give this piece trial, and | think you will
scarcely be able 10 tell it from the best sir
loin roast There arc two reasons why this
cut should be favorite with every house.
keeper. The first is, being cut from the
part nearer the neck than the slroin
pieces, it is more nutritious, as ell mus.
ces which are used much become more
healthy; that is, the blood flows through
the part more freely, and while II
tQughens, it also strengthens the part.
The chuck ribs are not tough, but they are
very Juicy and sweet. Tho second reason
roasting is tho price. II is, or always should
be, from three to five cents cheaper per
pound than sirlon cuIs. A very good and
nutri;ious,.as well rs cheap baefsteak, can
be had by cutting enc from the runp across
the grain Cutting it with the grain makes
it tough. When you wish small piece G!
steak for M invalid, this part Of the animal
will yield far more LoErishment than q piece
Of tenderoin, which never does any work,
and hence it's tenderness and lack Of juice.
Have your beef for beef tea always cut from
the rump, for it is juicy and free from Ia.
If you arc buying veal notice the collar.
which should be as dark as possible. White
yea! has been bled before bGtche:ing, and
I'll the small amount Of nouIiShEsnt which
it might have contained extracted. Ex
anime the meat and do not buy it If it is
nabhy or clammy. You can tell something
OF The age of The calf by the size Of the 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 tho best and
most expensive.
Mutton and lamb should be brownish
pink, and the meat Of very fat animal will
be the best. Notice if the kidneys are wei!
covered with fat, and if this substance on
The whole animal is white and skinny" Ii
all these conditions exist, the meat will
probably be good. The sweetbreads OF
lambs arc also delicious eating, but they bear
of lam hfrioc Thprp
are two kinds Of chops to be bought from
sheen and lambs--the rib and loin. The
former are The better and more delicate, while
the latter are very good ard not 50 expen-
sive.
Senison should be very dark red and the
fat white, and your se:so of smell must
guide YOU in knowing if it has been hung
too long or not. Pork ought to he purchas-
ed ONLY from the most reliable dealers, as
at its best it is not a healthy article Of food.
The lean should be firm and dry, and al
most white, and there should be no kernels
in the fat. Corn fed pork and bacon can be
recognized by the rose tint in the fat, which
in ordinary pork is while.
Tn buying fowls there are several good
tests as to age, &c. The feet should be pli-
able and the spur short, and the legs should
feel smooth in young bird. Bend the
breast bone. and if it feels supple your bird
will probably be tender The body should
not be discolored in any way, and the eyes
of fresh bird should be full and bright. A
short, plump breast is considered best. DO
not buy a turkey much over ten pounds, for
they are apt to be strong in flavor.
need scarce urge the necessity of fish
being perfectly fresh when purchased. If
the fish has not been out Of water too long
| its body will be stiff and its scales brigh'.
It's gills should be light red and It's eyes
| bright and full, not sunken. Ii you wish TO
broil YOUR fish it is safest to have the fish.
dealer open it for you, as few people can
perform this operation without irlurlpg the
looks of the fish. Test lobster, II alive; hy
nulliny out it's tail, and il this member flies
back into its former position the lobster Is
| in good condition. Oysters and clans, When
| fresh and before opening, should have their
| shells SO tightly closed that nothing less
than knife can force them open.
The one rule to follow in buying fruits ard
vegetables is that they must be fresh # the y
ars to he wholesome. Potatoes should lie
af ar even size, without knobs, and they
sbonld not be yellow inside. String beans
should be tested by breaking; if they hreak
with 8 snap, of conrsa they are fresh. Peas
,n3 shell beaus should have bright green
noJs and rot too much filled out. Cauli
dover to bo good, should have a close
crenmv-white head, without spots of any
kind, Lettuce, asparagus, celery, spinach
&c.. should be crisp.
Test eggs by holding them ito the ligh.
If they seem clear they are good, but
cloudy they will be stale. Another test !:
to put she eggs in pau of cold water, ans
those that Hoat will be bad, while those thA
:, sink are good, Eggs keep best hung n ::
basket or net. There is great lottery u
-four, and when you have discovered goo.
brand you had bestkespto it, Flour snoui' {, ~