Evening star., 1923-03-02
BENEFITS FROM INTELLIGENT
FOOD SELECTION IN MARKETS
Efficiency and Economy Must Be Consid-
cred for Best Results in Preparing
Meals for Family.

bone and trimmings used for soup or
stew. When the trimmings are not
taken home, the butcher throws them
into q box under the counter and
sells them to some one else for a few
cents, but they belong to you.
When buying hamburger steak in
sist upon having the top part of the
round steak and watch it when
ground, SO as to be sure that no stale
meats or strings or gristle go INTO
me chopper. If you like corned beef,
buy about five pounds at one time to
reserve for making hash.
FRESH green vegetables, either raw
IN the form of salads or steamed un-
III tender, should be eaten whenever
they can be obtained Uncooked
ana Watercress, are good blood puri-
hers and should be eaten all the year
round. a small young cabbage is a
FAR more valuable food than an old
big cabbage with hard heart.
Among vegetables of the cabbage va
rlety cauliflower is probably the most
easily digested.
buy tor cash when possible. by
paying cash you will not be subject
10 overcharge. BY being present at
either TO underweight or asked TO
pay for overweight, or more than you
really want. two expensive items in a
months bills. Whenever possible
/
they are wrapped to be delivered
! have your name placed on the pack
ages. Then you will receive the
goods You paid for.
Buy where YOU can do the best.
Under the laws of Washington you
have definite rights in the matter Of
getting full measure and full weight
for everything YOU buy. The city's s
bureau of weights and measures
stands ready to help you. This is a
protection for the honest dealer as
well as yourself If you know what
you Will be welcomed by the market
| men and be received with respect.
How Long Shall 1t He Cookeds
Keep the following list handy IN
your kitchen:
Roasting-Beef. loin or ribs, rare.
per pound. to 10 minutes; beef,
loin or ribs, we'll done, per pound. IL
to 16 minutes; beef. ribs, rolled, rare.
II to Is minutes; beef, ribs, rolled,
we'll done, Is to IS minutes; beef,
| fillet, rare, 90 to 80 minutes; beef.
fillet. well done. so minutes; mutton.
rare, per pound, 10 minutes. Mutton.
leg. well done, per pound, II minutes
mutton. forequarter, stuffed, per
pound, is to % minutes: lamb. well
done, per pound, 10 to 20 minutes
veal, well done, per pound. Is to %
minutes: pork, well done. per pound
10 minutes: chicken, per pound, Is to
! 20 minutes; turkey, nine pounds. 3
| hours; goose, nine pounds. 21s hours
duck. domestic, / hour: duck. wild, 20
! 10 80 minutes; grouse, 25 to 80 min
utes: ham, { to hours.
! Baking-Fish, three or four pounds.
| 45 to 60 minutes. Small fish and fl
! let's. 20 minutes. Beans with pork
| 6 to S hours. Bread, white loaf, 45 to
so minutes. Graham loaf 35 to As
/ minutes. baking powder biscuits. IL
| TO 10 minutes. Gems, 25 TO 80 min
| utes. Quick doughs. 8 TO 15 minutes.
! Cookies. TO 10 minutes. Ginger
! bread, 20 to so minutes. Sponge cake.
! 45 to 50 minutes. Cake. layer, 20 to
! 80 minutes. Cake, loaf. 40 to 60 min
wedding. TO hours. Cakes. small,
! 10 to Is minutes. Batter puddings.
| 80 to As minutes. Pies. 80 to so min
utes. Tarts. Is to 90 minutes. Pat
ties, 10 TO % minutes. Mullins. yeast,
! 80 minutes. Mullins, baking powder
| 20 TO % minutes. Indian pudding.
| to hours. Rice or tapioca pudding
E; one hour. Bread puddings, as to so
| minutes. Scalloped dishes, 15 to 90
minutes. Custard. 35 TO As minutes.
! Custard in cups. 90 to % minutes.
Boiltng-Meats, . to hours
Corned meat. to hours. OK tongue
5 10 4 hours. Ham, about fourteen
| pounds, to ) hours. Turkey. ten
| pounds, to hours. Fowl. about
! five pounds, 2 to 3 hours. Chicken.
| three pounds. hours. Fish. about
! five pounds. 80 to 45 minutes. Lob
ster, % to so minutes. Asparagus, 20
| to 30 minutes. Beans, shell or string
| hours or less. Beets, young, SO min
utes. Brussels sprouts. about 20 min
utes. Cabbage, 80 to SO minutes. Car
! rots, one hour. Caulifiower. 25 to 80
minutes. Corn, II to 20 minutes. Mac
aroni, 90 to 80 minutes. Turnips. 80
to As minutes. Onions. As to 90 min
utes. Parsnips. 80 to As minutes
Spinach, 15 to 20 minutes. Tomatoes
/ stewed, Is to 20 minutes. Rice, 20 to
! 80 minutes.
BroiIing-Steak, one inch thick. 4
to 10 minutes. Lamb or mutton
| chops, s to 10 minutes. Chicken, 20
minutes. Quails, minutes. Squads
! 10 to II minutes. Shad, whiteflsh and
bluefish. Is to 20 minutes. Liver, 5
| minutes.
Frying-Smelts and other small
| fish, to minutes. Dreaded chops
to minutes. Potatoes. raw. 4 to s
minutes. Fish balls and croquettes
one minute. Mullins. fritters and
doughnuts, 3 to minutes.