The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-11-28
NOW THEY GO TO MARK EFT.
A New ana Important Branch or study for
RnshIonnble NchooluIrls.

hUC ~ btuuy lnITUuuCtu lnto ldsnlOTHDlt |
schools for young women this season. The girls
like 1t very much. They go on regularly re.
curing days in classes OF seven or more, we'll
provided with motto books and enthusiasm.
Headed by their teacher. their eilk.lined skirts
swinging clear OF the sawdust-covered floor,
and drawn carefully aside from contact with
grcasy tubs and unsightly vessels. these future
housewives Of tho land move through the mar
kets. examining. testing, trying. diving into
iceboxe tnifing at various dainties, and
nrousing wonder and admiration In the
breasts of the butchers. fshmongcrs. and veg
etable dealers. who serve rs practical demon.
%strators. Other schools, less fashionable than
popular, are teaching marketing also, and the
fact that only the girl students, and not the
boys, receive this instruction. goes to show that
woman Is still to be looked 10 as the guiding
star OF the home. all auguries and threats to the
contrary Notwithstanding
According TO opponents Of household science.
the mode of teaching that subtlest Of arts hus
hitherto progressed backward.
They began at the top, as 1t werc. and are
only just now getting down to the bottom, to the
groundwork" says a teacher OF the craft. How
can n housekccpcr. young or old, order salts
factory meals-I mean satisfactory in value and
expenditure as well as satisfactory to the pal
%ate-whe she does not know tho rudiments OF
marketing, the difference between a good piece
VI HiehJ III u puoI pIccc, il uct"ccn u sOunu,
well-favored potato and one that would
not do credit to no matter what dainty
cookingi Cooking schools are nil well
enough. but girls have been taught cook
ing and not how to judge of desirable stuff
to cook. They have been studying about the
elemental constitution of food substances"
and the relative proportion Of strengthening
and nourishing properties in each that would
be most beneficial to the human system under
| nH,tot ,1-l,t;.-. .~I tl2- a.1l,- l-,r, H.
various grains and vegetables BY sight in their
crude state. They would recognize them when
served on the table, and that is about all.
1--WE propose to get back OF all this, to COM
mence from the ground up and teach them how
to get the best food substance to prepare and
cook out OF the miscellaneous mass that will be
offered constantly for their selection when they
como to have homes of their own. We teach
them with charts and blocks of the whole and
parts of tho various animals, but We find that
only actual contact with the real genuine ar
ticle impressos facts on their minds. A single
visit to the markets gives more enlightenment
than all the lectures we can give, illustrate
them as We may. Now it came out quite by &C.
cident the other day that a girl whom I thought
a most attentive listener didn't know that veal
was the meat Of a calf. Another did not know
whether the term outlet meant lamb or veal. or
what kind Of meat WINS meant in speaking of a
ShOps W "hNlhS u ~ Siouiu 10 Iodst-
cd or broiled. When they go to markets and
see the pieces cut and prepared they remember
better about them"
II would like to show these young ladies n
whole piece Of beef, il you have one uncut" said
the teacher OF a class in marketing to u certain
whitc-frocked young butcher tho other morn
ing. "Thcy will set up housekeeping some day
and buy from you. and I want them to buy in
telliRently."
IT.. hufobar ,ybo bo5 ,p,ootb, oI,,oIa ,od
a placid bovine expression. turned nccommo-
datingly to where a part of u carcass hung sus-
pended. and said that that was a very fine piece
OF beef, probably as good as they'd find in
market.
Obi! what a great, big thing!" remarked
scholar number one. "lIow solid and white the
"Is that the hindquarter3 T. whispers tho girl
back Of her, who is pccring over her shoulder.
~ don't know yet. The heads OIL and you
I like to see one with the head on. Do you
toachor' turning to :" " girl With blond c%ris under
her fsd n %ps '94 4s C a bEIo "Sdi Of The pf Ss n
ssGSIis aI Is"s s;o:t ! 'ss Is 50 IL Thick R' on Il that %'' It
..T r1Tho kiap%sy!" sSslHimea the pupil; :s0loring.
kidney makes excellent stew, observed
the teacher; the admirable condition Of tho
Now tell us. turning. TO the butcher, "how it
would appear II the animal we're poor and Thin"
it; the brown kidney would show through"
says the demonstration, and forthwith he pro:
the various choice cuts o fstenk, pieces for roast.
and so on. and then shows those various parts
on bis block. all cut and ready for the cooks
~ am sure l eould, always tell after this
the Ghast grain l R,Sts '' says nss' a ~I tail iG giri WHO W ' has W is.
tened attentiyclE.
edges the butcher, but not ali meat that looks
good and that really IL good Is tender"
Vel then. how can you judge of the ten
by the appearance OF the whole animal"
pearance and its general raj cOnd iiiSSnn. When I'm
cutting + up fer sale know whether It's as ten
,"Then we have to trust TO the butcher a good
TIE butcher smiled. "Yes'a good deal" he
Now. If you wanted to start some good stock
5 Eous sSI ipa,s %h p i. T TSs nex y@ aue sr%sr sent home
'"Ashino Of beef, ansWcrsone;
THE neck" says the blond. who is deter
mined that that member shall come in for atton-
IA knuckle of VEAL" says the quletlooki~g
"That's right; and out OF a mixture of tRebecf
and veal you'd get line stock; Show usG piece
q good veal and a piece of inferior veal" she
veal Is really beet. isn't it !" asked the plump
girl OF the one with eyeglasses. u have never
been quite clear about outlets, and Sophie Allen
down.faced me Yesterday, that veal was come
marketing"
!. swer; but there's one thing that I'm mixed up
about, md that Is swcrtbreads. Positively, /
: don't know what they are or where they como
from. / wonder II he'd tell us" ,
II think they are hearts. little pi"celncGl
{ hearts. or brains, or something. ] don't think
they belong 70 any one animal" whispered tho
"Atwhat age docs u calf make the best veal T.
asked the teacher, as q loin Of veal was brought
out for inspection.
: Good veal ought not 10 be more than ten or
: eleven weeks old" is the answer.
That little!' exclaim the class. ION. It's a
They're not veal at all until they are six
weeks old" explains The butcher. smiling,
: Those small, young calves, when they Hrn fat
and their bones ARE small, make 3U-C,nts.a.
pound outlets, and m for sweethrcnGs-
o There. now we're coming TO Il" is whispered
u in thu background.
well. what makes this tough. uncatablc
veal r. Ia the next question.