The record-union., 1899-07-16


A recent session of that famous or
ganization, the Syracuse Domestic Sci
ence Association, was held in meat
market. The cooking school pupils,
chaperoned by Mrs. S. B. Larned, the
President of the association, were re-
ceived at one of the large meat shops
of the city and shown by a practical
object lesson how the market value of
different cuts Of beef is regulated. To
most buyers beef means three divis-
ions-sirlOin and porterhouse steak.
ribs to roast, and the filet for a spe-
cial dainty. At this demonstration,
however, the plate-piece, next the
shank, was shown to contain the most
nutriment, and at the same time 1T
sells for the least money. For boiling
purposes and broths, it is what the
economical housekeeper should take.
Another cheap cut is the skirt steak.
This rolled, stuffed and baked or
stewed down to pot-roast is tender
and delicious From the center of the
body comes the prime roast, the first
and second cuts being the best. This
is because the last cut comes into the
shoulder where the muscle is more in
use, making the flesh tougher. The
origin of the names club and porter
house, as applied to steak, was told,
and their places in the anatomy OF
the animal shown. The flank steak,
taken from the hind-quarter, has, ac-
cording to this demonstration, the best
flavor of any steak in the animal. This
steak should not be confounded with
the roundsteak or the shoulder-steak,
both of which are nearly as boneless.
and are also cheap steaks. A crown
of lamb was cut, and its possibilities
when cooked with the center filled
with green peas, dwelt upon. Too few
butchers. even in the larger cities,
know how to cut this crown. 1t is
merely a rib-roast, with the ribs split
half way down and trimmed as for
French chops, the roll skewered in
circular form in imitation of a crown.
Expeditions of this sort would be pos
sible almost anywhere, and are apt to
be more practical and better under
stood than the chart demonstrations
in use in most cooking schools.
The gospel of periodical rest is not
preached to women half forcibly
enough. One of the most narrowing re-
marks made a the Denver meeting
of club women last year was by an en-
thusiast who urged that women should
not slip back in the summer from the
effort they had made during the win
ter 1t was evident the speaker would
take away from this busy modern wo-
man the scant respite she permits her
self during a part of the summer. At
a recent club meeting in a suburban
town a member presented the Value
of System in Work. and gave model
day in which every minute from break
fast to bedtime was filled with active
effort. When she had finished, wo-
man in the audience arose and pointed
out that one important occupation of
the day had been omitted This was
''dawdling." and the speaker said while
indorsing the value of system she must
put in an eloquent plea for the incor-
poration in the working day of every
woman of at least a half-hour's abso-
lutte reSt-not the rest of fresh occupa-
ton, but the rest of complete and en-
tire relaxation, mental and physical.
The nervous, active, over-zealous
American woman of to-day scarcely
knows how to rest. "If you have found
a day to be idle says some one, "be
idle for day" This is a motto that
many women VIII 90 Wen 10 hasten up
on their dressing tables.
The newest glass tumblers for use
upon yachts come in various sizes. the
decoration being all at the base in a
series of perpendicular lines. For cot
tage use goblets are the favorites. and
some of them in blown glass create
quite as good an impression as the
flint The hell
shape in different notifications is most
sought after, and in one artistic pattern
We're seen as low priced as two and
three dollars a dozen. A pretty glass
for creme de menthe has the bowl of
cut glass with the stem and base of
the deep green that corresponds with
the liquor. A very pretty pitcher for
lemonade or claret cup is made of plain
glass with band of gold around the
top and handle all of gold.
A speciality of woman's exchange
of an Eastern city is a steamer cap
that is both becoming and extremely
useful. 1t is made with the pointed
top and straight sides of the Marie
Stuart headdress. the material, a light
weight ladies' cloth going over the
back of the head without cutting, and
brought down to tie in short ends un-
der the chin. In this way flying locks
are absolutely secured and the snug
warmth of the enveloping cloth is APP
preciated on breezy deck. The caps
come in gay reds and blues and sober
er browns and grays for a more quiet
taste. They are decorated with jet
or often colored bead embroidery.
Breakfast pop-overs are considered
by many housekeepers to be rather
uncertain quantity. A cook who never
fails to produce them in just the right
degree of crisp nothingness attributes
her success to the fact that she does
not make the batter too thin; it
should be slightly thicker than for
griddle cakes. Her formula is two
cups of milk and two and one-hasf
cups of flour to four eggs.
A particularly refreshing and season
able strawberry parfait is very easily
made A quart of cream is sweetened
to taste and whipped stiff. To this is
added a half pint of strawberry juice;
the. mixture packed in salt and ice for
three hours before being served in tall
glasses A strawberry iced souff1e is
a refreshing early summer dessert, the
receipt of which with the preceding
one comes from skillful Southern
housekeeper Break the yolks of six
hoo