The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-05-28
tor QWn1nen.


Going to market is not an easy bust
ness The mere going is often the sim
plest part of it, although even that is a
burden to a busy women upon whom
home cares press heavily. The really
hard part is the planning before hand
what to get for the inevitable three
meals a day. and then adapting the pur-
cnases both to the plans and to the
Purse.
In order to do this satisfactorily. and
in fact, in order to economize properly,
1t is always best to pay cash for every
thing, at least for neary everything,
says that authority, Christine Terhune
Herrick- 1t is hardly practicable to pay
the milkman every day, nor in antilles
VINO rely upon the baker for their daily
bread is 1t easier to pay oftener han once
q week or once a fortnight. But these
are exceptions that do not interfere with
the practice of the general rule. The
grocer, the confectioner, the fishmonger,
and. above all, the butcher, should be
paid cash.
Cash payments prevent mistakes upon
the part of the dealers. With no inten-
ton of being dishonest, it easy, to
make a blunder in figuring up a bill.
Still more likely are there to be mis-
takes in the meat merchants charges,
not only through clerical blunders, but
also through the well known fact tina
if an eight-pound roast has been ordered
and the knife slips in cutting it, it al
most invariably cuts half a pound more,
instead of half a pound less than the
order.
This leads to the remark that a woman
who has to consider her expense rather
carefully should always go to market
herself.
Often she can pick up bargains in
poultry, or in delicacies with which the
market may happen to be over-supplied.
She can save money by choosing the ar
ticles she wants instead of leaving it to
the merchant. Moreover, he is more
careful in serving her if she herself
selects her purchase. Her butcher is less
likely to make the mistake referred to
above of cutting off a larger piece than
she needs if she is standing by, and her
grocer is more discriminating in his
choice of the vegetables he selects for
her.
knowing where to buy is only part of
the marketing, however. The knowledge
how to buy is quite as important, and
this can be fully acquired only by ex-
perience. There are some general rules
that every one should learn. Take the
matter of selecting meat, for instance.
Nearly any good -housekeeper's manual
will tell that beef should be a deep,
clean red, and that the fat should be
white and firm.
The reader can also learn that the best
pieces for roasting are the FLEET. the first
cut of the ribs and what is known as the
.sporterhouse roast" The student can
also learn from directions and cuts the
difference between a sirloin and a porter
house, a short, or, as they call it in
New York, a .Delmenico,s' and a round
steak. She can ascertain what are the
best pieces for pot roast or for braising,
what for a stew and what for soup. The
same order of information will be fur
nished relative to lamb, mutton and veal,
and it is all very useful.
Only by personal observation and ex-
perience, however, win the housekeeper
be able to tell at a glance the quality of
the meat, and to recognize the cut she
rwants.
If she mas had little training in mar
keting she will be wise If she induces
her marketrnan to give her a few object
AcSCtftfo titNL vi Ian ACo ~ ASA LIN
anatomy of the COW, calf or sheep, and
the merits of the different cuts.
In selecting poultry it does not take
long to learn the difference between old
and young, fresh and stale. The best
poultry is dry and picked, but that does
not mean that all not thus prepared are
unfit for use.
If the flesh is firm, the skin clear and
healthy. without discoloration, there is
little risk in purchasing. A little ex-
perience will teach the buyer how to de-
termine by the 1exfbility of the joints
and the breastbone whether or not the
fowl is young and tender or old and
tough.
with fish there is no intermediate
stage. If the eyes and scales ase bright
and the flesh firm, it is probably fresh.
If not absolutely good it is entirely unfit
for the table. This is also true of egg
To test them hold them up to the light
and look through them. The yolk should
be intact, the white clear. Butter and
cheese can be tested by taste
The choice of vegetables ard fruits is
a comparatively simple D-atter. Even
the unframed eye can readily distinguish
whether they are fresh or stale. If they
are in the least withered they should be
rejected.
OF the many uses to which cheap silks
can be applied, none is better than even
ing gowns for summer wear, says "Har-
per's Bazar.' The silks In themselves,
very cheap ones, are so light in texture
and so thin that they win scarcely do for
the winter. but for the summer are par
ticularly appropriate. One style of silk
sold for S. cents a yard is in plain colors,
striped with a tiny Powered vine, and
has been made up with great effect. A
gown of pale green with a vine of pink
flowers is lined with pink taffeta, also of
cheap quality. The skirt is trimmed with
five folds of heilotrope satin, which stop
at either side of the front breadth, and
are finished in a graceful knot. The folds
are only half an inch wide. and are of the
bias satin. The body of the waist is made
of tucked white chiffon laid in deep tucks,
sewed on the machine with heavy white
silk so that the Notwithstanding makes
a finish to each tuck. The pulled sleeves
are Cd the silk like the skirt There is a
trimming around the shoulders of white
silk null edged with a narrow French
lace. This is put or in squares, and the
squares are caught up at intervals SO
that the bertha looks almost Xix a ruche.
On one shoulder Is a bunch of HlacS, on