The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-02-15
ideas for Giunnaeu.

4Ci1dtACa a CstSA SCo'
serday. that the average woman, witt
her husband and family, is not pois onet
more frequently tina is the case"
What ar alarming idea.'' exclaimed
a woman standing near.
True. nevertheless he replied. "De
you know thai eight women out of q
dozen canno detect disease In meat and
poultry. I don't mean disease germs
It takes doctors with instruments to dis.
cover that. But a really advanced stage
of disease"
Being requested for further hints upon
this most important subject the wise
man gave a few of the simple rules by
which flesh, sound and unsound, may be
distinguished from each other.
First OF all the oyster. This should be
used as soon as opened-the sooner the
better. When an oyster is not firm.
when 1t has a cloudy or milky appear
ance. avoid 1t. This usually occurs dur
ing warm weather.
To buy a good fish make sure that the
flesh is firm, not flabby. The skin will
be clear and the scales bright. The
eyes full and the fins stiff.
In purchasing your chicken select one
which is plump and firm. Th breast fun
and -broad-except in the case of spring
chickens. upon which little fat is found
The lean meat should be white. The fat
a pale yellow. The skin will be fine
grained. The legs smooth. The breast
bone soft and the toes easily broken bx
bending back Many cooks consider a
dry picked chicken the best for culin-
airy purposes. A ''scalded''' fowl NAV
De easily detected by the skin. This will
appear smooth n stretched tightly
across the bones. In buying young fowls
C bron choose those with yellow legs and
firm white skin.
A turkey when good has most of the
points given above for chicken buying
The tip of the breast bone should be soft.
Ihe meat clear and firm In purchasing
chickens and turkeys be careful to watch
Inc liver, intestines. etc. See h these
are OF a healthy normal color.
In buying other birds, as woodcock.
quail, etc.. do not worry over the gamey
smell. That is not tasnt. All game of
sne hina has this odor. 1t is entirely
oiferent from that of decomposition
AS to venison. Care is. necessary with
this also. It should show a good bit of
fat. The fat should be White and the
lean a dark red.
ONS aS may O6 ulSHOVeTen nv
certain points. It should be solid and
thick. The under side should show .
good deal of fat.
In sausages. pick out such as are firm
and solid. being somewhat dry upon the
outside.
In selecting pork the main object ;s to
secure such as comes from a young amt
NAL. The flesh should be firm and of
a pale red color. The fat white: the
skin white and clear. A poor quality off
pork is shown by the fact that the flesh
is soft and the fat yellow. When the
pork has been sailed, good pork viii take
on a pale pink shade. Nothing is more
dangerous than pork which is unsound
or from an unhealthy animal. The rind
VIII be hin in the proper article. The
grain VIII be fine and the skin cold.
80.
Good veal has several points by which
1t may be known. 1t should not be pur-
chased when having a blush tinge and
q ffabby feeling to the touch. This means
that the animal was too young. The fat
In the proper thing will be white and
firm. The lean will be of a pale pink
shade. Never buy veal In which the flesh
is very white. This shows that the ami
anal was bled before being killed. Veal.
newly slain, changes color very rapidly.
In choosing lamb, select meat with
red bones, with hard white fat. For NUT
ton take that which has fat hard and
white. Meat of a fine grain, firm. dark
red in color and juicy in appearance.
In beef look for the following noints.
Good, young beef, whether of steer or
heifer, is fine in grain, is firm and solid.
with yellowish white fat. When first
cut it is dark red in color, which changes
rapidly to light red as the air reaches it.
1t will contain much juice. The suet in
good beef is dry. 1t Is easily crumbled
and almost without fibre.
The flesh of OK and cow is considerable
darker In color than that of the young
animals 1t will appear rather dry. The
grain will be coarser.
All fresh meat to be sound and good
should be firm when tried by the fingers.
1t should show clearly the veins and
branches. A pink hue in some cases
warns one of disease. A deep purple
suggests that the death was a natural
one. No disagreeable odor should be
noticed when the meat is cut before
cooking. The fat should be white and
suety. Moist n fabhy fat shows poor
meat.
The black gown becomes more of a
feature in every woman wardrobe each
season.
Three reasons keep this fact good. The
black gown is becoming to all
serves many a variety and is durable.
There are no bargains in, black goods.
A good price gets a good dress. and the
wearer gets good service.
The possibilities of a black tailor gown
seem limitless. A single breasted coat
and plain skirt can serve for many an
occasion: can max a woman a neat and
nobby figure IN the street parade; a
quietly gowned worshiper at Sunday de-
votions and a respondent creature at the
dinner table.
The owner must have a good eye for
color and a graceful turn at s.fxing."
! know just such a woman and her
methods of versatility are delightful
If this adjective may be applied to dress.
TIL foundation is well laid In that the
gown is of excellent ladies cloth, made
over silk. the coat built over checked silk
of a thick variety. The. curves are re-
liable and the stitched seams satisfac-
tory.
She is going shopping In the morning.
On goes the skirt. then a silk skirt
waist of red n black plaid silk, a
white turnover collar AZ +ho +hro.+