Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1907-07-04
l'rc.n the New York Sun.

'fi'N - ~
'o'ailS and its low prices. When eX-
planning TO II reporter the other day
now sic managed to get up nice dishes
AZ nttlc expense the steward gave away
many secrets OF value to housakeepers
who Wish 10 make the most OF their
materials.
TO begin with we rover buy the
mos. expensive cuts of beef. | never
bay the teasveloin of beef. 1t is the
tende'est. the most taste!ess II the
most expensive part of the animal.
Neither a tenderloia nor II siiloin
steak is as juicy or as nutritious as Il
,ou.ld steak, 4 chuck steak or those
little tender steaks which n good butch
er cuts from the flank. =. slice of sir
loin steak of the proper thickness will
weigh from two and IA half to four
pounds.
The trimming away of the fat and
Done considerably reduces this weight.
so that what meat remains is very eX-
pei.siVe. Now the round steak is all
meat, without bone or superiiuous fat.
and consequently economical so far as
waste is concerned as we'll as lowe" in
price,
In buying beef a housekeeper should
Know that backward from the head
the price of good beef increases and
that ii decreases downward toward the
legs in both quarters. The neck pieces,
those that come Immediately behind the
ears, make delicious stews when prop
erly cooked and seasoned.
I'm the upper portion of the fore
quarter are the chuck ribs. which make
excellent roasts and steaks. The chuck
steak | consider as good as the Sirloin
n it sells at about two-thirds the
price.
THE upper half of the shoulder is
high priced and l seldom buy either the
foasts or the stew pieces that are cut
from it. The lower half includes the
fChnf rIannc nC sfhc rvV OInfn
pieces. These cuts all come within my
means. Besides cutting small steaks
from the cross rib piece. we use 1t for
beef a la mode n pot roasting. The
other parts l use for stews n also
when buying corned beef l select those
cuts.
IF a person must have sirloin inc
at the same time wishes to be economi-
cal. then l o advise her to get that
cut from the hip below the loin. 1t con-
tains only a small knuckle bone and
sells for much less than the prime ribs.
1t is Juicy, we'll favored and fairly
tender. making good steaks, roasts and
pot roasts.
THE chuck parts, while usually from
one-half to one-third cheaper than the
prime ribs. are equal to them in sue
culence and flavor, II some portions
sides having more meat in proportion
to the bone. Some of the best butchers
prefer the best part of the chuck of "A
good animal to the finest sirloin and
tenderloin. From poor or inferior ami
mails the chuck steaks are not desir-
able.
For a large family roast i would
recommend the first cut of the loin. 1t
Is called the round bone sirloin and
contains little tenderloin, but Is excel
lent and economical. The butcher
should take the bone out and tie the
roast up handsomely. BY no means
should the bone be left with the
butcher.
For a small family roast, weighing
from 5 to 10 pounds / would suggest
the small end Of the loin. 1t has the
same advantages that l have described
in the first cut and should be treated
In the same way.
MANY persons nave a decided pref
erence for a brisket roast. l have been
told by my head waitress that most
of the customers who ask for 1t are
southerners. They want the brisk ct IT.
self. that juicy fat that gives the name
to the cut.
For corning 1 usually select the
pieces l want cured and the butcher
does it for me. In picking out pieces
to be corned 1 am careful to see tina
the fat is mixed all through the lean.
For my purpose / prefer the plate. ma
vel, brisket rumps and edge bones.
While much depends on the quality
of your corned beef. l belie>> more
depends on the cooking. The maiorit,
of people seem to think that anybody
can cook the New England boiled din
ner. There never was a greater mis-
take. The materials are inexpensive
but will not be good unless carefully
cooked.
while 1t is harder to Judge the dual.
ity of sailed meats than fresh, one
may soon learn to know a good piece
OF corned beef. While much paler thar
the fresh, it has a natural color. II
should not be Shiny nor have a dis.
greeable odor. If well selected FRESH
beef is corned in FRESH brine neither
the brine nor the beef will taste OF
smell unpleasantly.
In judging meat always remember
that any lean animal is inferior. Coco
beef should have a fair proportion OF
the loin and ribs. The lean or muscular
portion should be ingrained OF
marbled with little strcaks or dots o.
fat.
IF the animal is in good health
rested and COOL, when slaughtered. tn,
suet fat will be firm. white, dry ane
crumbly. If this fat should be yellow
oily or iibrous, the beef is inferior, anc
never would advise buying 1t. howevel
low the price.
'Of course beef may be too fat. TIL,
marbled appearance is the best test
Nv NV ftI oCcI lt.:Ii W hIIOW lUs
desirable amount of fat.
Good beef should have n dark rec
color when first cut, changing t.
brighter red or cherry, after a few
momentn' exposure to the air. 4
blush, or dull dark red color indicate.
poor ba:f. 1t should look juicy. b'
smooth grained and velvety to tn,
touch and somewhat firm and elastic
The bones and sinews should be com
parative:y small.
Steaks should never be allowed t.
lay any length of time after being Gu
and never placed on ice. The mea
should be ripeaed before cutting ant
then promptly cooked.