The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13
IHE girl who is learning to
keep house and furnish food
r..,n.. .nnn I:r.o.o-r


for family soon discovers
that there is something to
know besides just how to cook the
articles which she has prepared. Not
only must she, if she aspires to be
an adept in the art, and to acquire a
basical knowledge, at least, of the SCI
ence, know what to 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.
Know 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 marketman, 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,
it is the best of its kind?
The average marketman is honest but
human, and SO worldly wise that if adj
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 viii be run
with the woman who knows what she is
buying, and just the sort of appearance
it should present.
Beef
The first thing that your narketrnan
will tell you will be that good beef
should be bright red when it is first cut,
and this red flesh should be we'll marbled
with yellowish fat, with, also, thick
layer of 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 we'll fatted, was too young, or
was not in good condition. In any case,
you do not want to buy such beef.
1t 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 it is pressed with the finger.
If 1t feels fabby pass it by. See to it,
too, that the suet is dry and crumbles
easily; that is another indication of
good, wholesome meat.
The Various Cuts
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. 1t 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 Fore-quarters
In the fore-quarter are the ribs, the
shoulder, the shin, the Battle-Ground and
the brisket The ribs are at the top OF
the back next to the loin, 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 rule, for
roasting, although now and then some
one buys rib steak.
Next these are the FIVE "chuck" ribs
used for the same purpose as the prime
ribs, although the meat is not quite Sc