Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1886-04-02
arashin9tuu s tandara
NOW TO MARKET.
IT,. s~~r-, 81 Jadgi"g Meat and nn,i"E
o. to Atssutsg-.

VOW TO MARKET.
IT,. Serve, 81 Jaia.ag w-s' and nn,inx
o. 10 tjss"'sg-
'Snr ~ Won live. SAID "A IN al and
r''ltn,hr"ric butcher IL" "ihr 'lal
american hnusekrrprr- h,N'' ,oi~ Ia
|. ,rn in the choice aud purch,>c oi
meats Ia the BEST sdyantagc, b'.t. then.
th hm.r iran butchers themselves are IN
some wa, tn blame from the way the,
cut a., their meat Now IN Engl nd
.rro - ats. especial, b"rf and mutton.
At hit.t understood than ~ lnN "th
cuunirns. III. mode ~ cutting mp Is
,.ry dffrcn, from our WV rhrir
prime cuts ARE NIL prime. Ia the "Nrlu-
sinn - any Inferior attachments. aud for
surh III" highest prices can Ia Il man'h"i
~ y char cnn-ci"ncr Thcn come tha
cuts ranking next IN qu,lit, aud price.
ani 80 nn MI down the srsh To- the
cheapest aud mo-t inferior pait-. 81 that
bath -cllrr and buyer can know just rN-
nr,l, what j. being di-pu"si oi aud the
Just equivalent However. though that
j. mighty fair way. II couldn I b' mal
~ work ia this country American
huirhcrs. Nnu sec. arr obliged. ~ s,'lf-d''-
fna'. W. .nmew hat combine thcrScrllrni
AMI pnnrrr parts ~ their cuts, especially
IN ~" matter II ip.rf. Ia meet thu =, luir''-
mrni> IL houskeepeT- here. VIM Tor the
m'-i part never understand h"w :"
cook the poorer parts alone IN ~ pala
table q manner a. hou-ekerpcr~ 81 other
countries, where meat u far Hcar,s'r and
dcarcr than here. aud must consequent
Is ~ male To- 90 further AMI more ~
genuine treat than ~ this country.
However. our own ronsuin -, nnV H.
taught to considerably improve THEN
chances IL obtaining their full money
worth h, observing few simple rules
Suppose Won oif'r soma suggestions
that may instruct them. said III, re-
porter
Good enough Well. in the general
selection ~ br,f. Tor instance the house
keeper will do well a. r.mrmhrr that. "
ynmng. II will have fine. smooth open
grain. "A good. wholrsomr Readiness IL color
aud will fc,l tender. while the lat should
bc white rather than yellow The whittier
aud iirmcr the better Indeed. when the
tat 81 bccf Is II deep or dull color.
the meat Ia seldom COED and should h.
automatically avoided When fsl with
oil-cakc. the fat IL brcf will h. usual,
~ this color and the flesh ilal,ly In
the selection IL any cut ~ beef what
ever. n strict observation of the simple
rules will suffice to Insure even the most
inexperienced buyer agains, imposition.
Then, again, " beef " ovcr-fresh or too
recently killcd. the fact will make itself
apparent by the smell. which will be
suggestive 81 excessive bloo,iincss. quite
~ readily as In the case Of over-kcpt ar
tainted beef. whose odor IL sickcning
This last precautlon will apply Ia every
other kind III meat ~ well ~ Ia beef
In tho way of steaks. lot me say that
there Il one sort. and moderately priced
one. that has not it, superior for juici-
ness. nutrimcnt. general flavor and
economy. This IL tho flank steak. II
IL torn out of bulk 81 pure fat. In which
II IL m thoroughly imbe,l,icd ~ are the
Kidneys themselves; II absolutely bone
less, as matter Of course. and. after be-
ing deprived Of thin. iilmy skin and
properly scored criss-cross with the
knife. together with some pounding. II
somewhat old. cant he beat for either
broiling or frying. In some other cities
tho flank steak commands the highest
price. not even excepting the porter.
house. but here In New York Il IL as
yet comparatively unknown and conse-
qucntly cheap. retailing between four
teen and sixteen cents pound. oh.
yes. the flank II the boss steak, and don I
d. you forgrtit II. Economical hou-ckccpcrs
would do we'll 10 90 for il while Il re-,
mains cheap.
Now let us consider the fillet Of beef
as general illustration ~ what can b,
saved by wi,le awake. intelligent buying
and what ! am going to say will inter.
est wcll-to-slo purchasers ~ well %,
others. Tho iillct II good ~ nm illustra.
ton. because II can BIZ easily managed
at home, and " very expensive when
ordered from the restaurant KEEPERS,
who are often called upon 10 un,lcrtak,
the dish-lmuch 10 their own profit and
satisfaction for modest dinner giter,
who ARE unrcasonably difli,lcnt "a.
10 their own culinary qualifications
Now, the price of the restaurant man
for dressed and cooked hllct Of beef
for dinner for ten or twelve persons Il
generally ten dollars; whereas 10 buy il
from tho butcher costs one dollar
pound, or less. when dressed and tire,
pounds are quite sufficient. There Is
shy. three dollars for the main outlay
70 lard Il, which Ii mn affair Of ten min
utes. viii cost ten cents more; box ol
French canned mushrooms nm addition.
al forty cents aud little stock five
cents. You can figure up for yourself
what would In this way b. saved To the
h0usckecper. A similar Intelligence OK
srcised In the purchase Of oil other meat,
will show up proportionately on Tho
credit side OF economy.
.'In selecting veal, hut one general
rule II necessary. Tho whitcst Il the
most juicy. and therefore preferable.
Mutton should b. Judged by It's fine
grain. good color and white fat; and
lamb will speak for itself much on the
same principals. II the latter has q
grccnish or ycllowish cast. Il IL stale OF
unit 70 eat. Now. here lot me afford a
hint about mutton for slows. Tho very
best. ~ we'll a. tho cheapest. for this
purpose Is the breast This part can BIZ
bought nj four cents or five cents q
pound. and q breast weighing three
pounds would make an ample stew. OF
main dinner dish. for three or four