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Show JUDGING MEATS. How to Toll tho Different Cuts When YoV Aro Marketfnfl. In considering liow to buy meat, says Lily Ilnxwortli Wallace, lecturer on domestic science, we must look nt the relative cost es compared with the nutriment to bo gained from the different differ-ent cuts, no less than nt the qualities which go to make goftrt moat. The most expenslvo portions of the animal Mro uot necessarily tho best, for finmtur nutriment cun of tent be obtained from a cheaper cut, provided proper care nud time aro ullowed for the cooking. Much unueceuHary expense is incurred incur-red in housekeeping because of the fact that meals are not planned sufficiently suf-ficiently in advance to allow of the uso of cheaper cuts of meat, which, in ord or to be palatable, must be cooked long and slowly. Tho ment of young animals is more-tender more-tender but nt the same tituo loss nutritious nutri-tious than that from animals of mature ma-ture growth. Beef and mutton, tho standard meats, arc always in season: lamb Is ut its STANDIKCl RIB BOA! Kb0 8IKL0IN BOAST. best ill the mime Ii' and fall; veal in the spring and Jjfty summer, while poric.,ifteatenvurt ahoiMdbeeryed only- in thecolder months. Tbobest. beef Is thp Mesh of a 'steer about four years oll. It should be bright red in color, Arm and ninrbled in appearance from the proper blending' of fat and lean, which shows' even feeding and that the animal ban not been rapidly fattcnedvfo,r UiUlng. -There should also bo n.'ftlr proportion of crcnuV white fat next the surface. ' Lamb nnd mutton, have n larger proportion pro-portion of fat than, beef, nnd tho fat is firmer. The flesh of good mutton is t)ne grained nnd of a bright color. The strong mutton flavor bo often tp bo detected in this meat can be virtunlly ellmjn'itcd by the careful removal of the pink skin above the fnt on tho outer surface of the meat. It is hero that the llttlo oil celltf which hold this flavor abound. Lamb is smaller nnd lighter in color than mutton. Que distinguishing test between the two is that I A, lamb, wljcn tho bone Is brokoiCVs.in" tho case ''of a leg or chops, it vlUJJO, "lidcd and rough, while- ns tho animal grows older the blood recedes from thp bones, leaving them whiteand smooth.- ' r |