The citizen. (Frederick City, Md.) 1895-1923, 1899-12-29


Housewife nor one u which sac is Of
-s~ vcc<;s5 - in blytuE meats.
TIE Young houSekslper may lways
b SUE that meat h I is bright and
~ = young and rider. II h 3iyr he
q tNs shade she sousht s' earnestly or
r. lN-b,coi Sown. >he may be cert2 Il
:AGt tAe meat IS old. Tie Se Of a beef
c5r >aSHly be determined by its color.
Il light nd Il : young. if dark red. old.
7, : Vel tor economic - lSoDs 10 buy
s ,a~Ss -oast. say ten pounds, at
..,,,s. e Your family is large enough to
j.s,rSs - Il. by 50 doing you can get
: @0, c-c of tenGerlcir and good fillet
% separate dish for another meal.
3. cc-.c,-i-S : rib and tenierloin thus
Won san buy them both for the sane
81. ~ @cu would Tor sirher alone.
Theirs are only about two good sir
loiC cuts u : beef. They should be cut
- include the Nat bone, for the adage
that Nearer the bone, sweeter the
meat" : strictly true. A good test Of
the GSa OF meat is the color of the fat.
II white it is young; if yellow it is old.
The color of meat is a good guide, but
1t is one that is almost in3escribable.
The serse Of smell is quick to detect
the diffefen between the fresh, blood
like smell of new meat and the stale,
rancid odor of the old.
Fresh fish is firm outside and is crisp
and shiny and rather dry. If stale it is
likely to be Shiny and nabby mad plia-
bic to the touch. The blood of a fish is
an infallible indication. If a bright red,
it is of pristine freshness if the blood
be muddy and brownish the fish is too
stale for use.
The wings indicate the age Of fowl.
If they bend easily at the touch they
belong to a young fowl. Grasp the wing
at the upper part where the bone is
largest. Its power Of resistance is a cri-
terion Of the age of the fowl. IF it is
soft and cartilaginous, the meat will be
tender. If the wings are hard, the meat
will be touch. Pressing the thumb firm
ly upon the hreastb ne of a fowl is an
other reliable test. The meat is a
as the breasthone i hard.
The color of the skin of a chicken,
duck, turkey or goose determines large
ly its age. The skin of the young is a
very light yellow, almost white. AS
it gets older the skin gradually dark
ems The fat of an old chicken grows a
dark yellow. If a chicken has been on
ice long the flesh gets fabby and the
skin blush. 1t may be taken as an in
variable rule. however, that by their
breasthones and pinions you shall know
the age of chickens, ducks, turkeys
and geese.
AS to potatoes, the golden mean Is
hest. They should be light in color.
thin skinned and of medium size and
weight. The medium ones are more
likely to be solid before cooking and
mealy afterward.
The quality of most vegetables may
best be tested by Weighing them In
your hands. A head of cabbage, for in
stance, may look plump when it is real
ly shrivelled at the heart. If by lifting
1t you learn that it is lighter than 1t
looks you will know that the leaves are
withered and the heart, perhaps, coarse
and pithy. Cabbage should be crisp
and compact. You should look beneath
the outer leaves to be sure that the in
ner ones are all they promise.
Test celery by breaking it to see
whether 1t Is crisp. Do not throw away
the root, which has the choicest flavor
In the plant. The stem is the best indi-
cation of the condition of cauliflower.
If 1t Is tough, stringy or discolored the
same condition is true of the head of
the cauliflower. Select the smaller rad
ishes always. The large ones will be
coarse If they are not pithy. The color
Is good indication of their quality.
They should be of bright red or pink.
Cranberries may be tested by the eve,
taste and touch. They should be crisp
and solid, very pungent and of medi-
UNI red. If too dark red they are over
! ripe and soft. Remember that the me-
! dunn sized. thin skinned fruits are the
best.
! Don't touch the apples you expect to
buy. Their red or yellow plumpness is
very deceptive. The touch of the fingers
no matter how light, bruises the apple,
and starts the process of decay. 49,
must be educated in apple lore to buy
intelligently, for tasting the fruit is not
always practicable or convenient, and
: touching is forbidden. You must know
what varieties are tart and which are
sweet, which are of firm and which
are or sort pulp. In the meantime, until
the lack Of education has been supplied
there is nothing to be done but ia
blndly follow the greengrocers, or
fruiterer's, lead in the matter.
Oranges should be thin-skined and of
light, almost transparent yellow.
Lemons should also be of the thin
skinned, pale yellow, plump, firm var
iety
Many housekeepers who pride them
selves on their discretion and economy
buy fresh eggs for table use and
packed eggs of an age that inspires
reverence for cooking. It is a great
mistake. The taste Of q stale egg can
be detected as quickly In a muffin as
though broken into a glass before your
plate. 1t is impossible to disguise the
taste of stale eggs, and foolish to try.
BE exceedingly fastiiious in your
choice Cf butter. Call into your SER
vice both taste and smell. II is well n
hnN II in small quantities. Be sure ia
IeHrn Who are the best butter dealers
and buy only their best brand.
1t is best to buy coffee in the bean
ant roHst and grind it yourself lust be.
fore using Be sure that the coffee bean
is crisp, not leathely, and that it is
roasted only to rich, dark brown not
black. One-third Mocha and two-thirds
old Java mixed make the best brew.
to my taste. Oolong and English break
fast tea in equal parts is an excellent
mixture.
Avoid blue milk. If you use the sort
which comes in bottles. be sure that
there Is finger of cream in each bot
tie. which proves that the milk is NJ
Use butter. not oleomargarine.
Be extremely particular about se,ect-
ed canned goods IL you use them r
ALL
Gilmore Given Life Sentence.