The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1890-09-21

twenty five to twenty eight cents for. The
retail small butcher sells the same cut,
but from this wretched kind of cattle.
for from fifteen TO eighteen cents.
Every bit Of meat in the prime carcass
from which cut my porterhouse and sir
LON cuts is better than the very best cuts
from Inferior grades Of cattle. People
either don t know or WON'T believe this,
bot IL IS 80. can sell shoulder or chuck
steaks, for example, from primest, choicest
beef at eight cents pound. 1t is as good
and sweet aud juicy as the sirloiu, bur,
no, people won't have It, and have often
to absolutely throw it away. II stands
to reason that O shoulder piece Of beef or
mutton. from prime beef or mutton, is Of
course far better than these so-called ten
derloins from poor, lean cattle. The top
steak of round is equally good and
equally cheap. y
Another butcher says that IN England
they never cut steaks from the loin, the
steaks known here as sirioin and tender
loln. The ioin Is a roasting piece and the
steaks are cut further back--what are
known as rump steaks. These and
chuck steaks are the true steaks. A
good chuck steak from q prime carcass is
twice as healthy, twice as good eating
and twice as cheap IS the pretentiouS
tenderioin OF poor. lean beeTes.
Pressed Chicken
Stew two chickens until the meat will
drop from the bones. Chop fine, season
to suit taste: very little sage is an i'm
proyementin some cases Place ina deep
jar, cover with plate after moistening
with the liquor in which the chicken was
cooked. Weigh down with a stone or fat
iron. It viii be ready to cut In ten hours
TO Use Up Stale Bread
Cut slices Of stale light bread--baker's,
Ii you have it-Into rounds with cake
cutter. leaving not bit of crust. Toast
TO fine tyellow brown. A seorched or
blackened crumb IS fatal to the excellence
Of the dish. Butter well while hot,
sprinkle layish]y with salt, lay in bowl,
silver or stous ware, that will stand
IRE, and pour scaldiag milk III until
the toast Is covered two inches
deep. Set (coyered) IN an oven
for i've minutes. By this time the milk
should be absorbed. Lift each slice care
fully with broad knife far enough to
pour over it tablespoonful of cream.
Taste acrumb 10 be sure the seasoning is
right. Most people make milk toast TOO
fresh. Salt 1t again if necessary, cover
closely and return TO moderate oven
for ten minutes. Serve IN the bowl, if IL
is presentaDle; ii not, transfer carefully
to heated china bowl or saucer The
toast will be tender. puffy, relisned and
digestibIe.
CsfEee Cake.
One-half pound of butter beaten to
cream. with one-half pound of sugar, four
eggs, one-half pound Of -four, in which
one teapspoonful of baking powder has
been mixed. Pour it on baking tin, so
that it viii be one inch thick; strew CHINA
mon and granulated sugar plentifully
over 1t and bake.
Rice Naflics.
To a pint of soft boiled rice add a tea
spoonful of salt and pint of -four. in
which sift two teaspoonfuls of baking
powder Beat the yolks and white of
three eggs separately. Add TO the yolks
cup Of sweet milk Pour into the rice
and -four with a tablespoon III of melted
butter. or rather tablespoonful before
it is melted. Lastly add the stiffiy beaten
whites. Mix thoroughly and bake as you
do the plain wafi1es Very nice and deli
cate.
Scrambled Eggs with Bread.
Cut a slice or two of bread into dice
and put them in a frying pan with some
butter; when they are brown beat up q
few eggs with little salt and tnrn
them into the pan and stir all up to-
gether.