Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1907-04-28
MUTTON AND VEAL TO BUY
Experienced Steward Tells What House.
keepers Can Avoid.
HOW SELECT AND HANDLE FRESH FISH


Cooking Fresh vegetables
Something About Cook
ina Sausage.
The steward Of very popular but in.
expensive little restaurant offers the fol
lowing advice regarding the purchase OF
meats:
Mutton, the other red meat that Is lr
season the year round, is not so economical
as beef. While It usually costs less thar
beef IT must be fat to be good, and the
fat unlike that Of beef, cannot be used
in cooking on account OF its strong flavor
50 in the end It is much more costly.
THE best mutton Is that from small
boned, short legged, plump animals. The
fat is abundant, white, clear and solid
The scored skin Of the forequarters Is
nearly red, the lean juicy and firm and OF
dark red color, with the leg bone clear
and white. Lean mutton is generally in.
ferior, so is that In which the fat is yellow
with flabby. blush and strlngy meat
while the leg commands the highest
price, believe II is also the most economi-
cal, as Il has the most meat. The fore
quarters are usually a half or third less
and make delicious roasts. though they
have little meat Good rib chops may be
cut from a well selected breast which is
the cheapest cut Of the animal
Tn lamb select that which has hard
white fat on the back and about the kidneys
and reddish colored bones. Let the buyer
beware OF more than one color in the fat
Of the headquarters. Fat of older animals
is sometimes introduced by the willy
butcher to make his young animals appear
In the proper condition.
I'm veal there are four grades OF these
milk calves is the best and most whole.
some. The meat should be white and firm
with considerable white fat about the
kidneys.
TN selecting pork the skin should be
thin and pearly white, the fat white and
the lean OF a delicate red Juicy firm and
finely grained. If the skin is thick the
pig Is old, II clammy the pork is stale, II
the fat is yellow and soft the pork is not
what It should be-
but whatever cut one buys, however
It is to be cooked, It must be thoroughly
done. Rare pork is not only unwholesome
but positively dangerous.
Regarding HIM.
with cured hams the case is different
To begin with never allow an uncooked
ham to be cut. Fried or broiled ham Il
served in this restaurant is always first
boiled 1t is not only more economical
but II is more wholesome, and as for taste,
well broiled ham is one of the most popular
dishes Of the house.
when a ham is boiled before Il e cut
every morsel Of It can be used, I also in
clude the liquor in which II is boiled and
the skin.
For broiled ham there Is no comparison
between the ham that has been boiled,
then cut into dainty thin clices and
broiled, and the ham that is cut raw. The
same Is the case with the fried ham. II
housekeepers would try boiling a ham be-
fore broillng or frying I am sure they
would never go back to the old way.
IAN the little bits and shreds Of ham left
after slicing are used for omelets and a
dozen or more popular dishes. The fat,
when there is too much. is placed in the
cold room and is used In staws to season
many meats and vegetables. It Is always
an Improvement TO poultry. and when fried
with liver gives It a relish that nothing
else will.
There is one little point am careful
about in cooking ham. When II Is taken
from its boiling liquid I have It plunged at
once into ice water. This makes the fat
white and firm and brightens the red Of
the lean. II is a great improvement
II always have the bacon and the salt
pork parbOiled before cutting. OF that
also every particle is used. You will smile.
perhaps, when l. tell you that look upon
the skin taken from breakfast bacon, be-
fore It is cut into strips, as very valuable.
zone OF the uses to which we put It is
cooking sausages. There are very few peo-
pie who don't prefer pork sausages The
pure pork sausages are very hard to get
and never inexpensive Well. I get the
good, pure beef article and cook them with
bacon rind and 1t is surprising how many
people think they are eating the highest
priced pork sausage In the market.
ITO accomplish this deceit perfectly the
sausages should. of course. first be cut
apart and washed. Then lay them in a pan
and pour over them boiling water.
After allowing them to remain for three
or four minutes turn the water on and
prick the sausages with a fork to keep
them from bursting while being cooked
Put them in a pan with the bacon rind cut
into strips and fry for twenty minutes
Turn them often.
Then have cut into fanciful shapes some
stale bread to put in the rat that is left
brown garnish the dish with IT, Brown
bread for this purpose is especially de-
licious.
THE bones skin and liquor in which the
ham is boiled l use to make soup stock.
mixing IT, of course, with stock made from
beef. Properly cooked it keeps well and
when fused judiciouSly makes tasty ad-
dition to all vegetables soups.
Negro cooks are the ones who know
how 10 use salt pork and bacon. One rea-
son a negro cooks vegetables are so nice
and tasty is that they use salt pork for
seasoning.
Economy I'm Fish.
My pet economy with fish is never to
throw away the heads Every fish head
that comes TO that kitchen is as carefully
cleaned and handled as the FISH itself. The
fish heads are put into pot of cold water
and boiled for half an hour. Then the