Evening capital. (Annapolis, Md.) 1884-1910, 1885-06-11
HOUSEHOLD EC0NOMY.



On this bright spring morning ia
take Our market basket Cd our arm :,
wend or way "a The market, whera
viii endenyor 70 procure the best thin.
with which "a tempt the appetite a. =
households a. the most reason.As
prices. Tfzst a ali, the butchers ~
claims oug attention. and rs this i 4.
most importnna - well a. the most "A
cnlk part az ous task. let as bring :.
freshest energies 10 work by buying 4.
meat flTak There, upon the counter n
two pieces al beef; one Is bright. d,,s
rcd, and the other il paler and finer /,
grain. Which Is The bests By +
means the darkest piece, for that !
either OK OF bullock beef, whereas n.
other Is either COW OF heller, and M
not have 30 fine q flavor as the forms
Nov the question arises Is this a poos
piece az ox-beefq Press the m,.s
gently with your fingers, and Il n
dent rises quickly you may feel preth
sure the meat viii DO tender and jnicr
The flavor viii depend somewhat uDoa
the quantity and quality of the ist
There should be plenty Of this nats
tious and useful article, and it should h
rich cream white, and not ''skinny
Did you ever try the first and secooa
chuck ribs Tor roasting If not, Oivs
this piece . trial, 1 think you viii
scarcely be able to tell 1t from the bea
sirloin roast. There are two reasons whv
this cut should be . favorite with ever
housekeeper. The first Is. being a.
from the part nearer the neck than tAs
girloin pieces, il is more nutritious a
all muscles which are used must becona
more healthy; that Is, the blood now
through the part more freely, and whis
il toughens, it also strengthens the pan
The chuck ribs are not tough, but then
are very juicy and sweet. The second
reason that ! would urge in favor Of TIN
piece for roasting Il the price. IthQH
always should be. from three to aN
cents cheaper per pound than sirlOin
cuts. A very good and nutritious, 81
well as cheap, beeEsteak can be had bv
cutting one from the rump across the
grain. Cutting 1t with the grain maka
it tough. When you wish q small piecs
Of steak for an invalid, this part d
the animal viii yield far moro nourish
ment than . piece Of tenderloin, which
never does any work, and hence its ten.
derness and lack Of juice. Have you
beef for beef-tea always cut from the
rump, for 1t is juicy and free from fat
II your are buying veal, notice the colo,
which should be as dark as possible
White veal has been bled before butcher
ing, and all the small amount Of nour.
ishment which 1t. might have containsd
extracted. Examine the meat and do
not buy il Il it is Habby or clammE
You can tell something OF the age
Of the calf by the size Of the pieces d
meat. OF course the larger they are The
better. There are two sweetbreads h
this little animal--one near the hear
and one near the throat. The former
the best and most expensive. Mutton
and lamb should be q brownish pink
and the meat Of very fat animal Will
be the best. Notice II the kidneys are
well covered with fat, and If this sub
stance on the whole animal is white and
skinny" II all these conditions exist
the meat viii probably be good. The
sweetbreads Of lambs are also delicou
eating, but they bear another name, thd
Of lamb fries. There are two kinds d
chops to be bought from sheep and
LANDSLIDE rib and loin. The forms
are the best and most delicate. Will
the latter are very good and not so 81
pengive. Venison should be very dan
red and the fat white, and your sense d
smell must guide you in knowing II I
hassbeen hung too long or not. Pom
ought to be purchased only from th
most reliable dealers, as, at its best, ith
not healthy article OF food. The lean
should be firm and dry, and almol
white, and there should be no kerneh
In the fat. Cornfed pork and bacon can b
recognized by the rose tint in the fat
which in ordinary pork is white.