Evening star., 1900-12-01


bunch Should the family be small the cost
of loss from decay may be reduced to a
minimum by two or three families purchas-
ing fruit in this way and dividing It, Canned
goods may be purchased at the large gro
GERS by the case, with advantage to the pur-
chaser. Many women of limited means
are prejudiced against the large gro
cery establishments on account OF their
wealthy patronage, and imagine that their
prices must be eXtravagant. In the matter
of dry groceries this is particularly er-
roneous. On account of their large pur-
chases such firms get larger discounts than
the smaller grocers, and the patrons get the
benefit.
Tea, coffee, soap (Which should always
be purchased by the quantity in order to let
it dry OUT and all package goods Of stand
ard brands can be purchased cheaper than
at the small groceries.
Quite the reverse however, is true at
these establishments when 1t comes to the
matter of butter, eggs fruit and vegetables.
Compelled to meet the wants of super-fas-
tidiOus customers, who, since the egg fad
came in, insist upon having autograph
dated eggs from the gentlemen farmers
estates the fancy prices charged make
such gilt-edged butter and "worth-their-
weight-in-gold eggs manifeStly beyond the
reach of the housekeeper Of limited income.
If eggs and butter cannot be bought di-
rectly from the farmer the creamery offers
the best substitute. Butter is usually the
meat, in the family of average means. If
the winters supply of butter can be laid in
by the firkin in the fall, the average price,
take it the year round, should not be over
% cents. Second-grade butter should be
strictly tabooed, as both butter and eggs
should. like Caesars wife, be above sus-
picion.
In selecting butcher try and find an
honest one. for, In spite of lectures and
demonstrations galore on the buying of
meat the housewife is bound to be more
or less dependent on the knight of the
cleaver.
Any woman can and should know the diff
ferent cuts of meat, the food value and the
general signs that indicate good healthy
beef, veal, mutton and pork: but she can
not know how long the meat has hung,
whether the beef be cow" past it's useful
ness for dairy purposes and fattened for
from the cornfields Of the west, the rich
alfalfa pastures of the southwest rang
ers," tougnened with leagues of travel in
the effort to exc out a precarious existence.
Much must be left to the honesty of the
butcher. who is usually quite willing to ad-
wise the propit.atOry woman about the best
and most economical cuts of meat.
While the best of beef is none too good
for any family, the so-called best" or most
expensive cuts are to be avoided by the wo-
man Of frugal means. Nor is this any Sc
rious deprivation. The expensive tenderlc.n
so highly esteemed by gourmets because Of
own-not half so much as the round or sir
loin, and, furthermore is always open to
suspicion unless taken from the choicest
steer beef 1t is inside the animal, where
the blood does not flow through it as freely
as through the upper part of the leg and
shoulder
The cysticerci of taenia, found often in
the liver Of inferior animals, is also apt to
be found In the tenderloin and internal
muscles. Somewhat tougher, to be sure,
but much cheaper and vastly more nutri-
tious, are such pieces as the neck: the
round or the rump An excellent roasting
piece for small family is the aitch bone,
and this is also the best piece for beef
stew. Other good pieces for stews are two
or three pounds from the middle cut of
the shin or the flank end Of a large siroin
roast.
Coquilles are among the dainty entree
ana luncheon dishes which may be made
from scraps of cooked chicken, game or any
delicate fish sauce, salmon or halibut
Cut the meat of the chicken or game of
dark meat in dice flake the fish Melt a
tablespoonful of butter in a saucepan, stir
In tablespoonful of flour, and as soon as
melted and bubbling add half a pint of
white stock or half a pint of equal parts
milk and water. Let 1t simmer slowly five
or or six minutes adding few mushrooms
II you wish, or If it is chicken, table,
spoonful Of minced smoked tongue or a
tablespoonful of cold sweet breads. When
fish is used, omit the tongue, but use the
I1uSHTOOEnS, dQulnB. II you ike, a little lob
ster coral to give the coquilles a brilliant
color. Lastly add the chicken or fish, sea-
soning well with salt and pepper. Fill the
little china pannikins, the tiny individual
silver shells sold by silversmiths, or, quite
as well, the medium-sized scallop shells
which fishmongers sell at a trifling price,
with either Of these preparations, sprinkle
few sifted, buttered crumbs over them,
and let them bake five or six minutes in a
quick oven. Serve as soon as possible after
they come from the oven with a garnish
Of parsley.
Hams bacon and other smoked meats are
usually bought at best advantage al the
grocery stores. These however, shor a al
ways bear the stamp Of some well-apl owed
packer. Fancy sausage, scrappel, head
cheese and the like. which come from those
much-advertised farms which make a point
OF this superior scientific treatment of stock
and charge accordingly must be passed by
by the shopper Of moderate means
A roast left over may be as good as new
second day by brushing over with butter
soaring In the oven or on the range until
brown both sides, then taken out and
steamed until heated through, then re-
turned to the oven last time for just two
or three moments.
Excellent dishcloths may be made from
old white Holland curtains after the stiff
fening has been boiled out.
Whalebones. one of the most expensive
Items on dressmakers bills. can be used
several times over by soaking in cold water
until Strengthened.
An Inexpensive and excellent silver polish
can be made by mixing few drops of am
monia with whiting and adding enough wa
ter to make 1t the consistency of cream
1t can be bottled and kept on hand.
ToeyooA ~ tbrou,3no ou,o,, +h. ~,so,, 80 !,