Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1907-07-04
HOW 10 BUY GOOD CUTS
OF NEAT AT LOW PRICES

III top are tEe pest. caves hearts
are smaller. more tender. but not as
juicy. They should be stuffed and
roasted or praised.
For breakfast. both tripe and liver
are economical. Calls liver is as u
rule more tender than tina OF an older
animal. though carefully selected and
prepared beef liver is very good eating.
When buyiny care should be taken to
see that the color is yellowish red. clear
and bright.
In selecting tripe choose that which
is thick. white and fat The honey
comb part is tho best.
"ON tails. as everyone knows. make
a fine soup. Three joints will he suf-
fcient Tor Il large tureen and 1t Is mex
penSi'e.
Mutton. the other red meat that is
In season the year around. is not so
economical as beef. While it usually
costs less than beef it must be fat to be
good. and the Eat. unlike that of beef.
cannot be used in cooking on account
of its strong flavor, so in the end it is
much more costly.
The best mutton is that from small
boned. short legged. plump nina
The fat is abundant. white. clear and
solid. The scored skin of the foreQuar-
tiers Is nearly red. the lean juicy and
firm and of a dark red color. with the
leg bone clear and white. Lean mutton
is generally inferior. as is that In which
the fat Is yellow. with fiabby. BLUSH
and striiigy meat.
while the leg commands the highest
price. l believe 1t is the most eco
nomical, as it has the most meat. The
f~orequarters are usually IL half or third
less and make delicious roasts. though
they have little meat. Good rib chops
may be cut from a we'll selected breast.
which is the cheapest cut Of the ami
NAL.
I'm lamb select hat 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 In
!roduced by the willy butcher to make
his young animals appear in the proper
corditlon.
"lr veal there are four grades. OF
these milk calves is the best and most
wholesome. The meat should be white
nEd firm, with white fat about the kid
neys.
IN selecting pork the skin should be
thin and pearly white. the fat white
and the lean OF n delicate red. Juicy.
firm and finely grained. If the skin ia
thi-k the pig is old. II clanmy the pork
fs stale If the fat yellow and soft
the pork is not what 1t should be.
Whatever cut n buys, however 1t
is to be cooked. IT must be thoroughly
done. Rare pork is not only unwhole-
some but positively dangerous.
With cured hams the case is differ
ent. To begin with. l never allow an
uncooked ham to be cut. Fried or
broiled ham if served in this
is always first boiled. 1t is not only
more economical, but 1t Is more whole-
some. and as for taste. we'll broiled ham
is one of the most popular dishes OF tha
house.
When a ham is boiled before 1t is
cut every morsel OF 1t can be used. I
also include the liquor in which It ID
boiled and the skin.
For broiled ham there is no compare
son between the ham that has been
boiled, then cut into daintily thin slices
and broiied. and the ham that is cut
raw. The same is the case with the
fried ham. If housekeepers would try
boiling a ham before broiling or frying
/ am sure they would never go back to
the old way.
All the little bits OF shreds OF ham
left after slicing are used for omelets
and a dozen or more popular dishes.
Inc fat. when there is too much. is
placed In the cold room and Is used in
stews to season many meats and veg
ethbles. 1t is always an Improvement
10 poultry, and when fried with liver
gives ii a relish that nothing else will.
There Is one point l am careful
about In cooking ham. When 1t Is
taken from its boiling liquid 1 nave it
plunged at once INTO ice water. This
makes the fat hite and firm and
brightens the red of the lean. 1t is
u great improvement.
Il always have the bacon and the
salt pork parboiled before cutting. or
mat also every particle is used. You
VIII smile. perhaps. when 1 tell you
that l look upon the skin taken from
breakfast bacon, before it is cut into
strips. as very valuable.
one OF the uses to which we put 1t
Is cooking sausages. There are very
few people who don't prefer pork sau-
II II nj M rntl ---
, very hard to get and never inexpensive.
Wen, l get the good pure beef article
> ana cook them with bacon rind and,
It's surprising who many people think
they are eating the highest priced pork.
sausage.
= TO accomplish this deceit perfectly
, the sausages should Of course, first be
= cut apart and washed. Their lay them
in a pan and pour over them boiling.
water.
, After allowing them to remain for;
! three or four minut turn the water
on and prick the sausages with a fork,
! to keep them from bursting while being
r cooked. Put them into a pan with a
bacon rlnd cut into strips and fry for
n twenty minutes. Turn them often.
Then have cut into fanciful shapes
e some stale bread to put in the fat that
is left in the pan and after it ecomes
a dc!lcate brown. garnish the dish with
= 1t. Brown bread for this purpose is
' especially delicious.
! The bones. skin and liquor In
) which the ham is boiled / use to make
E soup stock. mixing 1t of course, with
g stool; made from beef. Properly cooked
!. it keeps well. and wnen used judicious-l
~ makes a tasty addition to all vege-
table soups.
. My pet economy with fish is never
t to throw away the heads. Every fish
t head that comes to that kitchen is
! as carefully cleaned and handled as
the fish itself. The fish heads are put