The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-09-23
THE HOME.
NEAT LECTURE IN A BUTCHER
SHOP.

MEAI LkCIU hE IN a oUTCHEh
SHOP.
The market OF Andrews Bros. on James
street. Syracuse. N. Y. was used as a
meeting place by the Domestic Science
Associations cooking class one day last
week.
The programme began at once, when
Louis Smith, the head butDhsr, step ped
behind the meat block, and knife In hand
dis fair audience, who were grouped
about him stood untiringly ana gave him
their closest attention for an hour. From
the fore quarter Mr.. Smith cut off first
the shank piece explaining. as he did so,
that 1t was excellent Tor soups. The plate
piece was next. Yhe first out from this,
he said. contained the most nutrimsnt of
any in the entire beef, and at the same
time 1t sells the cheapsst-at five cents a
pound. Bur boiling purposes and broths
1t Is just what the economical housekesp,
er wants to get. The second cut Of the
brisket IS used for corned besf. The
skirt steak was taken from the abb
dominal WALL This, the speaker ex-
planned, is very nics. rolled and stuffed
for baking purposes, or 1t may be stewed
cents pound. The prime roast was cut
from the center of the body. The first
and second outs are the best. The last
cut is nearer the shoulder, where the
muscle ia more in use and is tougher.
The club steak comes from the first
and second ribs of the fore quarter. Ii
was Delmonico, In New York, who began
serving 1t for steak ten or fifteen years
ago, and gave 1t this name. It sells for
20 or 20 cents pound. After the fore
quarter bad been disposed of the hind
quarter was cut up IN like manner. The
flank steak was first taken of. This at
~ cents pound, Is good steak to buy,
because IL is all solid meat and there Is
no waste OF bone and fat to gay for The
kidneys were next taken out. 70 sur
rounding lay ers of fat, Ii was ez1ened,
are the best suet in the whole aef for
buildings and other cooking purposes.
GIVE just been dying to know how
porterhous steak got Its naine," remarked
pretty girl in q red dress. MIR. Smith
gave this explanation:
Between the ribs and the hip bone lies
the porterhouse steak, the price of which
Is 20 and % cents a pound. Beneath lies
the tenderloin. extending all the way
through the loin TO the shoulder. Now
I'll tell you how 1t got it's name. It was
W1S .-eHz -. 1AS uiftfvic tAae at q 0CECzl u
saloon in New York, where excellent por-
tar was sold the proprietor began the
practice of serving steaks to attract GUS
tom. So the particular cut of steak
which he served came to be called porter
house and all over New York State 1t has
ever since gone by, that name, though
elsewhere It is known as tho first out Of
the sifloin.n
One OF the pretty things that Mr.. Smith
showed was crown roast Of lamb, all
ready to be put into the oven. 1t 10 rib
roast rolled 60 that row Of ribs stand
up all around In perfect imitation Of
crown. When 1t is served the center
should be filled with peas, and around
the latter should be garnish OF p1rsley.
The rib roast comes at IS cents pound.
Butchers Monthly.
THE KETTLE COVER.
Advanced cooks who study into the
philosophy and physiology of cooking,
with its accompanying effects upon the
digestive organs, object to the close COW
ering of any kettle. or stewpan while its
con tents are cooking All will recall the
frequent deadliness OF the chicken pie,
when the crust has been made without a
vent to allow for the escape Of the steam