The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1885-06-05
w r-ltaW N .r.-1L
the FAv0RITE CUTS or BEEF AND
HOW TO TELL the MEAT Is
FRESh-P0lMTS ON VEAL,
FISH, FOWL, ETC. ~.

both ends meet should know a thing or
two about purchasing her edbles--
how to get them cheaply and how to
get her moneys worth American
housekeepers have lots TO learn in the
choice and purchases of meats to the
best advantage. American butchers
themselves are in some measure to
blame from the way they cut up their
meat. In England, where meats, es-
pecially beef and mutton, are better
understood than in any other countries,
the mode of cutting up is very differ
ent from our way. Their prime cuts
are all prime, 20 the exclusion of any
inferior attachments, and for such the
highest prices can be demanded with a
clear conscience. Then comes the
cuts, ranking next in quality and price;
and so on all down the scale to the
cheapest aud most inferior parts, so
that both seller and buyer can know
just exactly what is being disposed of
and the just equivalent. However,
though that is a mighty fair way, it
couldn't be made to work in this coun-
try. 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 go further and more as genuine
treat than in this county. However,
our own consumers may be taught to
considerably improve their chances of
obtaining their full moneys worth by
observing few simple rules. In the
general selection of beef, for instance,
the housekeeper, will do well to re-
member that, if young, it will have a
fine, smooth, open grain,a good, whole
some redness of color, and will feel
tender, while the fat should be white
rather than yellow-the whittier and
firmer the better. Indeed, when the
fat of beef is of a deep or dull color
the meat is seldom good, and should
be Systematically avoided When fed
with oil cakes the fat of beef will be
usually of this color, and the flesh fab
by. In the selection of any cut Of beef
whatever, strict observance of these
simple rules will suffice to insure even
the most inexperienced buyer against
impositions. Then again, if beef is
overfresl,, the fact will make itself ap
parent by the smell, which will be sug-
gestive bloodiness, quite as readily as
in the case of overkept or tainted
beef, whose odor is sickening. The
last precaution will apply to every
other kind of meat as well as to
beef.
In the way of steaks there is one
sort and moderately priced one, that
has not its superior for juiciness, nutri-
ment, general flavor, and economy.
This is the flank steak 1t is torn out
of bulk of pure fat, in which it is
thoroughly imbedded as are in the kid
neys themselves, is boneless as a mat.
ter of course, and, after being deprived
of thin flimy skin and properly scor-
red criss-cross with the knife, together
with some pounding, if somewhat old,
cant be beat either for boiling or fry
ing In some cities the flank steak
commands the highest price, not even
excepting the porterhouse, but it as
yet comparatively unknown, and con-
sequently cheap, retailing between
fourteen and sixteen cents a pound.
Economical housewives would dc
well to go for it while it remains
cheap. ..t- la.sa. .ra
In selecting veal, but one general
rule is necessary. The whltest is the
most juicy, and therefore prefer
able.
Mutton should be judged by its fine
grain, good color, and white fat, and
lamb will speak for itself on much the
same principles. If the latter has a
greenish or yellowish cast it is stale
and unfit to eat A hint or two abou,
mutton stews. The best,as well as the
cheapest, for this purpose,is the breast
This part can be bought for four OF
five cents a ponnd, and breast weigh
ing three pounds would make an ampl,
stew or main dinner dish for three o.
four grown persons with lively appe
tites.
If the rind of pork is tough ant
thick, then it's old; if it's thin ant
springy, then it's young, and young
pork is most desirable When pork i
fresh the meat will be smooth anC
cool F; if clammy, it is tainted, an,
shouldn't be touched with forty foo
pole-except, may be, for sausages. Ii
choosing bacon, see that the rind i
thin, the fat firm and of reddisl
tinge, and the lean of good color anC
sticking pretty fast TO the bone. 1t i
then good, and not old. If you're par
ticular about ham, just stick a sharI
knife under the bone. If it come
out with 4 clean, pleasant smell, it i
good. If the knife is daubed, an,
has a suspicious scent, don't bu,
it. ....
The old way of testing fowls ten
derness or tonghness by yanking it a
the wing TO see whether the skin di
rectly underneath tears or not don
amount to much, and moreover spoil
the prepossession of the bird for tn
next investigator in case you don
want to buy, General appearances ar
better TO judge by. If a turkey, TO
instance, is syoung, the legs will b
black and smooth, the eyes lively, an,
the feet flexible. If old the eyes wi
be sunken and the feet dry. In choos
ing hens see that the legs and com
are Timber, which means that they ar
young, If the legs and combs ar
rough and stiff, they are old, but ma
be good enough for pie or soup.
young goose will have a yellow bi
and timber feet, An old goose wi
have both bill and feet red and dry
Ducks, if young, will be limber-fo foolec
if fat, hard ard thick on the lowe
part of the body. The same rule az
plies to wild ducks, whose feet, thong
are red besides being smaller tha
those of tame ducks. Game can
| just as easily selected if you know how
| u,biob ,,aoot foll, IL. D.. \ -