The herald. [microfilm reel] (Los Angeles [Calif.]) 1893-1900, 1895-12-08
FOR ThH YOUNG HOUSEKEEPHR

How little does the average bride fully
understand the pitfalls that lie ahead Of
her early married life when she marries
on what her friends and relations are
pleased to term "a moderate income
Which income maens that, unless she
personally surerintends her own shop
ping, her expenses will soon become lin
moderate, ana any income vanish alto.
getner.
She has vague idea that you have
only to order what you fancy at the mo-
ment, and that it will naturally arrive
home in the perfect condition it is meant
to do. But, alas for the vanity of hui
man wishes, this is the last condition it
will condescsnd to arrive in, unless care
fully interviewed beforehand.
Human nature 10 but a poor and feebls
thing at the best of times, and when
there is question OF getting oil lot Of
tough fowls, when tsnds! ones are scarce
In the market, il is hardly to be won
dered at that the inexperienced house.
keeper has to suffer.
She fails to recognize OF what age a
fowl may be; she has the eating of it,
and, all too late. knows now why the
creature was so highly praised as bsing
"such a weight, madam, would you like
to know the number of pounjs?"
But ell this would be changed, her long
suffering husbands digestion unim-
paired, were she to learn and keep in
M ind few simple hints as to how to
choose her food, and so earn the gratitude
OF her household.
She should learn that when beef 10 of
the best quality the fat is always q fresh
looking white, and the meat itself bright
red, and the whole thing firm and elias
tic to the touch. Good mutton should
always iooE dark, except whom it is fresh
ly cut. Flabby,. unwholesome-lookins
meat must never be bought.
A housekeeper should always bear in
mind, in ordering meat, that beef, when
boiled, loses one pound weight in every
four; and when roasted eighteen ounces.
Mutton loses even more than this, so
this must be taken into account where
much meat is eaten.
10 understand how to choose game and
poultry is quite liberal education of
itself. Young, tender chickens. that are
q pleasure to eat, have quite smooth legs.
Avoid the horn-legged ones, unless you
only wish to boil them down for broth.
Geese and ducks should have their feet
and bills bright yellow color, and with
no hair on them. But don't reject an
otherwise irreproachs Bile duck because he
has red feet because that only proves
him to be wild creature and OF brought
up in farm yard. The breast must
also be firm to the touch.
All Otn6r SdHle, suCu as REouSe, puods-
ants, quail, snipe, woodcock and ortolans,
when young, have short. round spurs.
AS to rabbits or hares, they can't attempt
to disguise their age, as when young
they have the cleft in the lip very mar
row, the ears smooth and sharp. and the
body stiff while the legs if pulled side
ways, will crackle. The claws too, are
clean and sharp.
Fish is always stiff in the body, clear
red in tia gills, and bright in the eyes
when caught and should not smell un
pleasantly. Avoid the full. sunken-eyed
fishes, as they have not freshly lett their
homes.
: All fish is better for being eaten as soon
as possible after it is caught; indeed
herring, whiting and macksrel become
poisonous if kept. Cod and soles may
be kept over hight, but it is not advisable
to do this even with them. Fresh hsh
should always be covered with scales.
HOLSTERS should be chosen by their
weight. the male is the heavier, and is
the better to boil. the female is not 80
She may be known by her being the pos
SCISSOR Of a broader tail, and has the two
uppermost fins within the tail less stiff
and hard than those of the male.
Vegeta bles should always look and feel
firm, and not habby. Lettuce must be
crisp, not in the withered condition it
is too often offered for our inspection.
Vegeta ple-marrow especially must be
quito firm, and yet allow the nails to be
pressed into it without any effort.
Fruit must be firm and free from speck
of any kind whatever. And oil small
fruits should be separate, the ono from
ths other, not all crushed up together
ANYHOW, as we too frequently see them.
Chicago Times Herald.