The morning call., 1894-03-24
FOR THE TABLE.

The average man does not appreciate the
care which conscientious woman takes In
purveyiDg for the family table. he thinks it an
easy thing to give the necessary orders TO
butcher and green-grocer, and smiles at its be-
ing task. He will listen with pitving amuse-
ment 10 his wifr's plant that Monday is her
only happy time because Of The cold baked
meats of Sunday coldIy furnishing forth the
feast of that day. He will sometimes vOlun-
teer, If the margin In his bank book be a large
Ole-for the masculine mind, being built on the
broad, wholesale plan, does not love economy
10 go o market himself; and there he may be
met any morning before business hours. BE is
pleasant sight as he moves with firm step
from stall TO stall; bis sleek hat comfortable
oVercoat thrown back just enough to display
his boutopnieTe, the cane he carries, every line
In his Wel-rounded figure proclaiming prosper
ity. The cher may be conversng with some
prudent housewife, making no pause with saw
or knife. but when the manly form appears the
saw is hung up and the whltLle laid down like
that OF Macaulay's NJ hesher, or its point im-
bedded in the block, while its owner listens
deferentially to the order for which he is the
envy of all about Is a particularly fine lon of
beef displayed? Three ribs-the second cut
are to be sent TO the house. regardless OF the
fact that half OF yesterdays roast Is still In the
refrigerator, and that OF the day before has
Just found rest in the ash-barrel Men have
my lord goes on to his office glowing with COM
placency at having discharged his duty so
beautifully.
This second cut OF beef which has been sent
home is, of course, the best roasting piece IN
the whole animal. After cutting the srloin
steaks come five ribs, the first and second
being the first cut, and the next three, nearest
the neck, The second cut; beyond these the
roast is apt to have piece of the large muscle
from the shoulder, the removal OF which In
lures the consistency OF the meat aud makes IL
dIf1leult TO carve neatly. The second cut
should always be made standing roast, only
enough OF the bone being removed to make the
piece shapey; its weight Will be from twelve
TO fifteen pounds, and it should be roasted from
an hour and three quarters to two hours and
half n an oven hot al first to scar the surface OF
the meat that the juices may not escape, ana
then in a steady heat till done. The beef
should be sailed and peppered and lald on
rack and basled faithfully every hve or ten
minutes If a Yorkshire pudding Is TO be
served with It second pan should be buttered
aud warmed and the pudding poured INTO lt
forty minutes befole the roast Is oone
II the pudding is to be regarded from SAM
tary standpoint ID would be well merely to baste
it occasionally with tn dripping from the beef,
but II one can afford TO laugh at doctors the
Deet, rack aud all may be transferred 10 the
second pan, as in this way the yorkshire
DAINTY Than which there is nothing nicer, VIII
imblbe all the juices which drip from the meat.
Some wildly imprudent cooks pour the pud-
ding into The first pan without disturbing the
meat but:the result would justify MIR. Squeer's
remark, Here's nchnessl~
To make the pudding, say for lfamlly OF
eight, beat the yelks of four eggs with eight
tablespoonfuls OF -four ana little salt; add to
this the whites OF the eggs beaten 10 a stiff
froth, and then by degrees pour in quart of
sweet milk. This is not In the least difficult of
preparation, but the end would Justify the
means If it were
This last week has been a hard one for bouse-
keepers. as the supplies have been held back
during the days OF Lent 20 food the market al
Easter. The warm weather is rlpening fruit
and vegetables. and If we may accept the state.
ments of The dealers In these articles, prices
are coming down with such rush that we can
not afford not to eat vegetables; but In the
meantime We pay 20 cents per pound for
asparagus and for peas. or leave them for
some more fortunate person who can.
Mushrooms have an upward tendency, fact