New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-02-24
| HOLD Sa5S 'NLN0
AT THE MARKETs-THE BEST THINGS TO


BUY.
There are certain stalls in large markets
where the smaller portions OF the butchers supplies.
for which there is a less regular demand. sold.
Here may be found calves heads and beef palates,
the tongues OF vea, lamb and sheep. as well as beer
tongues. Cocks combs sometimes sold here and
dishes OF chickens livers displayed. and many
other small ttbits which used for special dishes
or the decoration OF large Plates.
At these stalls Western tenderloins OF beef may
be found retailing as low 80 cents pound.
while the tenderoins cut from the beef sold by the
regular dealers in heavy Joints and roasts never bring
less than 81 a pound. These Western tenderoins are
sent from large packing houses where the more
muscular parts OF the beef corned and trimmed
for market.
Such tenderlons make excellent little breakfast
steaks They should be cut at least an inch and a
half thick and then fattened little. Rub the steaks
with salt and pepper and then with olive oil or melted
butter: dust them lightly with flour Expose them
70 brightest. cearest charcoal Goals, frs on one sde
then the other to seal them over ana after TINS
broil them at least six minutes FIRST on one side
In on t Isd hg and s b s was well
and tender the steaks will be OF melting tenderness
II the tenderloin IS not perfectly tender when you
buy 1t. it will require longer harging Incase 1t in
paste OF -four and water OF proper consistency 10
before this but wrap it in the paste to exclude the
air. Hang Il up In cold cellar, or some place
the will be as eh hs rozen
weeks. or even two weeks, hanging the meat
be sweet and full Of Juice as It was when hung
up The meat will keep without being wrapped In
paste but II IL so small q piece that the juices are
likely to dry
BROILING on GAS STOVES.
The new gas stoves by which brolling Is done
under the fame. are preferred TO a charcoal
/ fire The New-York Beefsteak Club which must
be accounted the highest authority on this subject.
prefers such a to the bed OF hickory Goals
that their chef formerly used. Their steaks are
their tenderness the prime quality OF the meat
used and to the scientific manner In which me
meat is kept until IT has reached the exact cohdi-
| ton when IL is fit for the gridircn.
The best sauce for beefsteak is maitre d.hotel
| butter. made OF heaped tablespoonful OF the
| sweetest of butter TO which the Juice OF half "A
| lemon and half a teaspoonful fminced parsley
! have been added
! Chateaubrland liked the famous tenderloin steaks
which bear his dressed with a pint OF rich
added A tablespoonful OF maitre d'h0tel butter
was stirred in just before the sauce was poured
Onions fried crisp and tender. by soaking them in
cold milk previous to plunging them into hot lat'
! rooms stewed tender in a little brown gravy and
highly seasoned with salt and peper are a, also DE
spread on the steak and the mushrooms added
afterward When the meat is OF perfect favor ana
Juice that from the meat is all the sauce II
needs. ,,
They are the highest achievement OF the chefs art
GRAPE SAUCE
Take any small quantity OF grapes. WASH them
by dipping each bunch several times In water un-
less you know that they have been gathered and
handled by clean hands. Separate the skins from
the pulps by squeezing each grape between the
fingers and thumb Cook the pulps about hve min
utes or until soft and broken. Cook the skins for
the same length OF time In separate saucepan
then press the pups through a straner into them
until there is nothing left but the seeds. Measure
the mixture. and for each measure, pint or cup az
the case NAV be. add half measure OF sugar and
simmer for five minutes. Many nvalidS VINO can
moi eat grapes uncooked. account OF the seeds
NAV take them stewed In this way. More or less
than the above amount OF sugar may be used ac-
cording to the requirements OF the individual
(Mary Boiand in Hand Book OF Invalid Cooking"
QUESTION
Can you tell me in your Household Talks how TO
tone up flesh under the chin when 1t is poor and
fabby1 Massage seems 10 make II worse.
I February 9 1881 CONSTANT READER.
ANSWER.
BY massaging under the chin or any part OF the
face YOU have exhausted the muscles which were
already in a weakened condition. The only way to
remedy your fabbness Is 10 nourish and feed the
tissues with an invigorating tonic that Will