Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-09-18
Household.

1
and many reasons why she should moment
| chat with the man of m eats might be profitable.
woman is usually the purveyor for the house
mold, and as her purchase money is often limited
it is essential that she be well qualified to get
| the best for the least money.
This butcher who talked was found extremely
| willing and there was little need forquestioning
Really he said, 81 do like to see GUS
| toner economical. 1have always sale for the
| best cuts and there is no reason why
should care to urge their sale. I am a family
man, and like to see women look after the
small leakages in the family craft. An expert
| enced housekeeper knows that the drain on the
| purse is in the kitchen, and the cook who adj
| vlsed his mistress to keep her eye on the slop
barrel had not been unobservant.
Some of these writers have been busy irving
to prove marriage a failure. II depends on how
you look at it; but in my opinion the real fail
ures are not because of marriage, but because Of
failures in the kitchen. I know. and SO ought
work alter g breakfast of tough steak, muddy
coffee and sodden biscuit, he is going to
feel feel cross, and he is a rare one if he
first drinking place he strikes. / am of the
opinion that with all the nonsense of croquettes,
salad making and fummery taught in cooking
schools there is pretty good start made there
for making marriage success.
Coming back to my trade. now il woman
mode of cooking the different pieces? If She
seasons and serves with judgment, she Is good
economist. Most women will say. 4 always
buy porterhouse steak That NAV be good
and may not. If your animal is in good condi-
tion if the lean is pink. the fat firm and white
any cut Is good meat if rightly cooked: but if the
the best cut is poor eating.
In this climate there is another difficulty; meat
has to be eaten too soon after it is killed, and
then it is tough. Still housekeepers insist on
having their meat every morning when they
might take care OF a small quantity for a day or
two.
There are so many good ways of using the in
ferior cuts that women ought to know. Soups
hashes and stews when carefully prepared are
not only palatable, but economical, and yet
how few know how to prepare them. Maybe
would mot care SO much for the cooking IL 1
didn't catch il so ofteu from my customers. The
steak Is tough, and who is to blame, the butcher
or the cook? Surprising it is badly cooked
sirloin roast. the merry monarch knew what
he was doing when he knighted noble cut,
in, practical chemistry. I would
teach them in one lesson quicker
than these patent language and music teachers
who teach their art in six, that heat hardens
albumen and that albumen is in beef Put the
roast into very hot oven for the first five min
utes and you have the albumen hardened and
the juices sealed up, then the process of cook
ing slow should begin. Reverse the order and
the slow heat at first will squeeze out the Juices
butcher is blamed.
Then there is the steak. no matter how tender,
put it over dull Goals and on a cold iron and in
stead of juicy broil the result is tough NOR.
sci that resembles jerked beef without its ia.
vor. Now the reason so few like boiled beef or
mutton is because it is boiled. This seems a
4uSSt ACaSoL1 Dut ~ 10 d IdCV. bOlleQ meat
ought NOT to be boiled Plunge it into boiling
WAFER. then let the water return to the boiling
point and after this let it simmer until done If it
is salt meat. put it in cold water (the salt has
done the work on the albumen) then let the wa
ter come to boil, pour 1t off and replenish the
pot with boiling water.
What about fryingS Yes, yes, I know these
wise folks are saying great deal against fry
ing, but don't look much like a dyspeptic do
i? Why bless your lite eat more fried meat
than little" And he laughed jolly laugh
that was infectious.
''Put your meat in half warmed pan with
pepsis on the table every time. Make the pan
hot, have the fat smoking when the meat goes
in, keep In the juices. don't you see? and
you've got as wholesome meat as was
ever set before you, but You must have
plenty of hot fat and keep 1t so. Now the fry-
ing pan is SO much abused that TN Just tell YOU
how celebrated French cook broiled his steaks
He heated frying pan red hot. creased his
steak with bit OF suet, Shisked it in and COW
cred it closely with tin pan or cover and only
uncovered the pan to turn the meat seasoned il |
when done, puttered and served SO delicious |
steak as to give him q wide reputation You |
can broil partridge a spring chicken the |
same way"
Right this way. boys, I" the listener to this |
Instructive chat saw the white aproned lecturer
directing :he hanging OF some fine beef. |
and seeing no prospect for further
chat and not even q chance to saw |
THANK you." retired feeling that the man Of |
meats mad thoughts outside the stall that were |
profitable to others. Having this impression |
the talk IS jotted down, with the added desire 10
De OF oenent TO some inexperienced cook who /
would do better IL she knew how