Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-11-08
People Should Know q Poor Cut Of
Coed Beef Is Better Than q
Good Cut of Poor Beet
MAKING TIE DOLLARS REACH.
The Use Of Soup Is Recommended Both
From o Health Standpoint and
That of Economy.
PREPARING CHEsTNUTs FOE FABLE.
Various Eeeepes That VIII Help the Intsrpridns
Housekeeper in Her Work

Mrs VIII b. Low, who WIN contribute
from time to time recipes for French cook.
ing for this department, regrets that Ameri.
cans do not know how to use all that Is eat.
able in an animal. "When one thinks,
she writes, "of the waste which must result
from the American way of buying meat, II
makes one wish to remedy the evil, for ]
earnestly believe that it is Q grest disad-
vantage to poor consumers-
al will explain what / mean. Have you
ever noticed the butchers shops where the
poorer classes are served? Have you
noticed the low prices of the meat, and the
quality of il? In France the poorest people
csn deal at the same buicner's shop az the
millionaire The millionaire buys the
choice cuts, while the other buys inferior
pieces, but both eaa tho sama quality of
meat-the bes1
Poor Cut of Good Beef.
TN this country excepting the Germans,
most of the French and Italians) every
body wants the best piecea The mason
who works for 81 so day must have his
porter house steak as well as the rich
banker. But the mason cannot afford the
price asked fop the best, the consequence is
that he gets Door meat. If he understood
that a frst-class cut of third quality beef is
not as wholesome and nutritious as q lower
priced piece of first .lass animal, it would
be advantageous to his health and his purse
to buy a good round steak instead of poor
porter house.
81 am told by one of the trade that most
butchers of the city OF New York do not
even pretend to keep anything but what
are considered the best pieces, of various
qualities according to the butchers pat
ronage. As rule it is next to impossible
TO find good meat in the country. There
are exceptions in few villages, near the
great cities, for instance where many very
rich people live, but then you pay at least
one-third more for it than you would in the
citv"
Mrs Low also regrets that Americans do
not eat more soup. On this subject she
writes the THE DISPATCH as follows:
Economy Dictates Soups.
Soup is a good, nutritious and digestfble
food, and most economical This is one of
the secrets of French people in the way of
economy for the table; every family there
eats soup at least once day. Where large
family will need five pounds of meat for
dinner, it will be reduced to half the guam
tity if soup is served first.
Let US speak first about the French ma
tional dish pot-an-feu, beef soup, or bouil-
Ion. To begin, choose good butcher; this
is the first necessary thing. There are sew
e-al pieces Of beef which make good bouil-
Ion. Here they are in order of quality and
price: The lower round, which is the most
juicy and the least fat, the shoulder, the
plate, and the shin. Although the plate
will not make as good bouillon as the round,
there is q great deal in its favor. 1t makes
good bouillon and it is the only piece of
Il I
tain some favor after boiling four or five
hours. Therefore it is a good dish to serve
on the table either warm or cold and it can
be made over in many different ways.
People in France serve any piece of meat
they have used to make the bouillon, but
must admit that its quality is doubtful
The Proportions for BouiIlon.
Buy one pound of meat to each quart of
water, and besides have the butcher give
you good juicy bone. Let us take a pro-
portion of three pounds of beef, which will
give bouillon for three times, at least, to
small family of three or four persons; two
medium-sized carrots three large leeks, one
rredium-sized turnip, 10 or Il sprigs OF par
slev, one or two celery leaves. Scrape the
carrots, peel the turnip, cut of The heads of
the leeks and take OF the bad leaves, then
cut them crosswise in the part where the
white part joins the green; wash them all
In at least two water, opening the green
leaves to cleanse from earth. When well
cleaned set them away on a dish to be used
when needed
The mea! must be put in a thick iron
kettle. timed or enameled inside, with cold
water and about a tablespoonful OF salt, no
pepper. When the skum begins TO rise,
watch carefully, as it must be well skinned
before it boils il you do not want muddy
bouillOn. Skim about every two minutes
(by the way, the fire must not be too hot or
the water Will boil too quickly and the
tkum would have no chance to rise). When
Il boils, put in an onion in which you have
stuck four Cloves then make little bundle
OF the green leaves OF the leeas, the parsley
and the celery: tie these together with
white thread or twine and put them
together with the carrots and turnip. The
white part of the leeks is also tied in a
bundle and put only 215 hours before the
end of the cooking, as it does not take as
long to cook as the othes vegetables.
Requires Five Hours Over Fire.
Let simmer for about five hours, and if
you want 10 color your bcriiIon, put in
about teaspoonful of Partisan essence.
When done, strain the bouillon into an
eartheI vessel, let 1t get cold and then set
IL IN Il cccl pldcG 1u6re Is an 1Cea here
that bouiilol is not good the dar it is made
on account of its being greasy; in France
1t is considered the best that dav, and unless
1t is too greasy think myself that little
fat improves it. Indeed, bouillon without
eyes Gas we say in France), is considered
poor, and it was an habitue of a third-class
restaurant in Paris who said, referring to
the pot-aa-feu served there, that su
faudrait etre bon maitre d!armes pour lin
crever un oeil'' ct would be necessary to
be good fencing master to put one Of its
eyes ct.
This is the simplest way French people
perve the bouillon, and thus prepared it
takes the name Of croute au pot. You have
already Drowned one or two pieces of bread
In the oven, which you break in small
pieces in the tureen and on them you pour
bouillon, taken with small dipper directly
from the pot, holding at the same time over
tie tureen a little strainer in which your
bouiIlon passes, Serve on plate the car
rots, the turnip and the white Of leeks
which you will have united, and pass
around the table for those who like to eat
vegetables with their soup. If the beef is
served afterward, the vegetable can be left
Oh the table, as they are good eaten with it.
One last bit of advice: Do not use the
pot in which you make your bouillon for
anything else.
TIE CHESTNUT as a FOOD