Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-03-10
Hints to the Housekeeper
in Purchasing Her Meats

THERE are a number of places in our
markets where young lamb is sold
at 12k cents per pond for leg or hind
quarters. Rib chops can be bought at
from Is to 20 cents per pound, and other
cuts proportiOnately. Tenderloin steaks,
medium heavy, can be bought for 10 and
20 cents per pound and roasts from 16
cents for prime ribs down to as low as
10 cents for blade cuts and chuck ribs.
The experience necessary to purchase
satisfactory cuts economically can be
readily acquired. and the time and labor
SO spent will be amply recompensed by
the results.
Nearly every one wants the prime ribs
for roasting. AS a consequence prime
ribs bring the highest price. The prime
ribs are really no better favored nor
are they SO nutritious as the ribs higher
up. although decidedly more expensive
even at a lower price, because of the
greater quantity of waste in fat and bone.
Fat merely gives heat even to those who
can eat it, and. of course. the bone cam
the other hand, are better favored and
leaner, besides being cheaper. The self
basting pan helps a whole lot, but 1t
must be helped.
Let any one who wishes to try it buy
a blade cut-two ribs will weigh from
seven to nine pounds-and have the
butcher trim out the chine and remove
the white muscle at the top Of the thick
part of the meat. The ribs will support
the roast so that 1t will stand up. which
mill oil hn MI Eo1 IN no
sliced the full length Of the cut. most
satisfactory thing for the carver. Put a
pint of water in the pan and pour about
two tablespoonfuls Of vinegar over the
roast Cook until we'll done, although
some rareness may be permitted, espe-
cially if the meat happens to be very
tender.
AS regards steaks, the tenderloin is
the most economical cut to buy, be-
cause 1T contains more edible substance
and is more nutritious than the porter
house and is just as tender. The sir
loin comes next in tenderness. The
rump may be considered as of three
parts, the back, middle and face. These
are good roasting pieces The middle
piece is preferable from an economical
standpoint, as it is free from waste.
Good steaks are often cut from the
top Of the round. and one Of the secrets
in preparing round steak is to beat well
before cooking 1t should be broiled
on a very hot pan in little butter
and served Immediately. Cream gravy
improves this steak. In selecting beef
care must be taken to avoid that which
shows very yellow fat, indicating old
COW beef The fat should be of a
cream or ivory white. The extremes
of weather affect the color of the fat
to some extent, the heat making the
fat more and the cold less yellow, but
the difference is not great.
*
Lamb chops are cut In two ways, the
long chop or what is known as the
loin chop, and the short or rib chop.
The loin chop has the flank end left
on, while in the rib chop the flank is
cut off, The loin chops cost less per
pound, but are not SO cheap in the
end, as the flank piece is not tender
and adds to the weight. If the short
chops are purchased smaller amount
will go as far as the greater weight OF
loin chops.
Too much cannot be said for the juici-
ness and tenderness of the lamb neck
for breakfast or luncheon stews. TWO
pounds will suffice for family of four
or five and can be bought for or 1o
cents per pound There is a minimum
of waste in this meat. and two lamb
necks weighing altogether three to
four pounds will make delightful
meat pie. good on cold evening when
steaks and chops and other heavy meats
have tired the appetite.