The Bridgeport evening farmer., 1910-01-22
0HE girl who is learning to keep house and furnish food
 for a family soon discovers


 keep house and furnish food
 for family soon discovers
 that there is something to snow besides just how to cook the articles which she has prepared. Not only must she, if she aspires to be sn adept in the art, and to acquire a basical knowledge, at least, of the sci- ence, know what tc do with the materials put into her hands, but she must know how to select these materials with view to economy which not only considers the financial but also the nutritive values of the food which she provides.
 xnsw what You Are Buying
 She may learn from her cookery book the lists of different cuts, SO as to order quite glibly and with an air of familiar ity from her narketman, and she may, from the same source, get directions for cooking them But unless she knows how they should look when they come to her, how can she be sure that she has what she has ordered, or, that having it, 1t is the best of its kind?
 The average marketman is honest but human, and so worldly wise that if ad- vantage is to be taken of any of his patrons to work less desirable qualities of meat upon, it naturally will be the one who "doesn't know a good thing when she sees it." No risks will be run with the woman who knows what she is buying. and just the sort of appearance it should present
 sssf
 The first thing that your marketman should be bright red when 1t is first cut, and this red flesh should be we'll marbled with yellowish fat, with, also, thick layer If fat on the outside. If it does not present this appearance, you may be sure of one of three things: either the OK was not well fatted, was too young, or was not in good condition. In any case, you do not want to buy such beef
 It is dear at any price, and is unwhole- some. You can see for yourself if these things exist, and can tell at once if the beef is good. Another point: the flesh should be firm to the touch, and no mark left when 1t is pressed with the finger. If it feels habby pass it by. See to 1t, too. that the suet is dry and crumbless easily; that is another indication of good. wholesome meat
 The Various Outs
 Understanding how to tell the quality of the meat, the next step is to study the anatomy of the OK, and find the loca- ton of the various cuts. It is quite probable that, if you make an appoint ment with your marketman, and can be at the stall early enough in the day, you may see him or his assistant cut up a whole beef into parts for selling, and that will give you a clearer idea than seeing the cuts after the division.
 The first step is to divide it into the hind and fore-quarters. The hind quarter contains the most expensive cuts of the meat, although not by any means the most nutritive. The "choice" pieces are found here-the tenderloin, the sir loin, the rump and the round. The cheapest portions of the hind-quarter are the flank and the shin.
 The Yore-Quarters
 In the fore-quarter are the ribs, the shoulder, the shin, the rattleround and the brisket The ribs are at the top of the back next to the 1oin, joining it in fact when the animal is whole. The best cut in this portion of the beef is the @prime" ribs, which comprises the first five ribs; these are used, as a rule, for roasting, although now and then some one buys rib steak.
 Next these are the five "cfruck" ribs, used for the same purpose as the brine" ribs, although the meat is not quite so