The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-10-23
WISE MARKETING.
FL ecautions Observed by the Eco
nOmical Housewife When She
shops for the Pantry.

Pl ecautiOns Observed by the Eco
nOmicaI Housewife When She
shops for the Pantry.
Personal attention alone on the part of
the mistress, will secure comfortable liv-
ing, he the income large or small, and, as
regards a satisfactory table, this is no
where more needful than in ordering sup
plies. Unless money is no object" the
housewife, who lacks confidence in her
own Judgment when visiting butcher and
grocer should begin the new season with
determination to know something more
than is covered by the mistaken assertion
that the best Is cheapest" With this de-
termination in mind, suppose we begin with
the butcher he who is with many of US
next to the coal dealer), the cause of the
biggest bills and the greatest waste.
Before going to market tomorrow
morning let us resolve never again to buy
that general faVorite, ribs of beef with
out asking the butcher to remove the
bones and roll it while we wait, with the
request that the bones are sent home. If
one is ordering further, and thus present
while other women are doing the same
it is worth while to watch the stamp of
person who takes, what 10 a novice seems
too trifling, an interest in the cutting and
selecting of joints Such a person will
invariably be the best style" among the
strangers, and if the hooker on chances to
know her in her home, she will prove TO
be the friend noted for her good table
The better class of customers the butch
er has the more he viii be found to pay
strict attention to seemingly small details
such as sending home the bones, for il is
from these that a good cook makes her
gravies and STOCK. The rolled ribs, this
1. -vz1 10 al
but the last bits and these are minced or
used for rissoles Had the bones been left
in, a "stending roast would have been
the result with almost as much waste as
the actual eatable portion.
The writer was recently reminded while
shopping in one of our large cities, of the
dainty marketing, light housekeepers"
are supposed only to be able to accom-
plish in Paris. Rather hesitatingly. a
very swell meat market was entered
and half a pound of Hamburger steak
Chopped beef asked for 1t was brought
by a white apron man, done up in
snug parcel neat enough for the most
daintily gloved shopper, and the price
asked eight cents) the same as when
carelessly chopped and grudgingly sold.
Upon opening, the fresh appetizing red
meat was found to be neatly arranged in
/ a wooden dish, with a garnish of firm
| beef sueI Ito grease the broiler), making
}
! By the way, this very beef, made an
/ ample meat course for two people, and
proved the best of meat. 1t was moulded
! into a square the thickness of a thick
/ steak, sailed slightly, broiled in an ordi-
! nary broer (the wires not too far apart
/ little butter rubbed over while hot, plac-
/ ed in the center of a hot dish and sur
| rounded by thick slices of tomatoes broil-
/ ed Oh the same broiler. The steak was
/ kept under a hot cover on the dish in
which it was served during the minute
or two that the tomatoes were cooking.
! The beef was allowed a little less time
/ than usual to obviate the slight extra
cooking under the hot cover. little on
ion may be added If liked.
A loin of mutton is another economical
! luxury" provided it is carved across the
meaty part like saddle. The remainder
makes an excellent ragout with vegeta-
b,es, ifacare is taken to cook the latter in
a little stock first, the meat, having been
roasted before, would be overdoue if cook
ed at the same time, and should only be
heated through. This joint is usually