Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1910-07-18
BuyIng Meat.

Everyone has heard the old story of
the inexperienced young wife who,
having leg of lamb for dinner one day.
told the butcher afterward that she
would like to buy a leg Of beef.
Stories like that one are too plenti-
full not to have some foundation in
fact, but the woman Of today, how
eve ignorant Of the art Of correct
marketing, would scott at the idea OF
such ridiculous mistakes. ! heard an
experienced housekeeper say recently
to me that ms out Of ten of the prac-
teal housekeepers know how to buy
meat. Now ! am not prepared to dis
pute that statement, and. assuming
that she is right, am going to give
q Few suggestions from, the able pen
OF Christine Terhune Herrick, taken
from an article dealing with the cult
nary troubles of the newly-made wife.
IF YOU are beginning housekeeping
with only two. or at the most, three.
in the family, you will go through
many things inducing you butcher to
give you small cuts OF meat. He will
insist that it Is impossible to give you
a decent roast of less than two or three
ribs, and that q steak of less than two
or three pounds does not cut to da-
vantage. He will prove to YOU that
a leg of lamb must weigh from five
to six or sever pounds and that there
is no cut of veal which can be roasted
with any satisfaction unless 1t weighs
eight pounds.
Don't let your inexperience influ-
ence you TO fall a prey to these the
cries. A good deal more care must be
exercised in cooking a small roast
Of meat than a large one, but the
smaller piece can be made to taste
just as well as the big one, and ! know
of few things more d%estructle to the
appetite than to have a piece OF meat
too large for a family. which must
make its temperance endlessly until
every one is tired of the sight and
taste Of it.
Il think | have told you before this
OF the woman whom l visited at
time who always had a huge a of
beef on sundays. There were ONLY
three in the family. on Monday the
beef was warmed over. on Tuesday
we had it cold, and Wednesday there
was a stew OF beef from that roast. on
Thursday thre was soup. or Friday
We had a hash-and then on Sunday
there was the roast and We began all
over again.
There is no excuse for that sort OF
thing. Get your roast Of a single rib.
cut thick, or a small porterho"se
roast. Have a short or Delmonico
steak instead Of a porterhouse or sir
loin. Forswear leg of lamb and buy
a fore quarter. which is always cheap
er n just as good. Have the Shout
der for a roast. cook the chops as you
need them and convert the breast and
neck into soup, or stew. or curry.
When you get veal buy the breast and
have it rolled or stuffed, or else buy
a small piece Of solid cutie. and have
this roasted. The outlet may cost
more By the pound than the shoulder
or loin. but ut least it is all eaten
within a reasonable time and there
is not a lot left over to make you tired
of the name or thought Of veal for
weeks to come.
ITO every young -housekeeper !
would say: Make a study OF cheap
meat dishes Learn what "a be done
with clipped beet besides the ordinary
Hamburg steak. Try TO discover new
stews and minces. and see now much
there IS in the science OF cooking
cheap cuts until they are as savory as
the more expensive pieces