Show I C c ix Li L FY L L TY Th 1 44 F a t I t eo c 0 B BUYING U YI 11 t V of H J 11 i I 1 O J i I If i V JiEM Jl n E n iI THE HOUSEWIFE SHOULD t UNDERSTAND THE VALUE OF THE VARIOUS CUTS IN THE DIFFERENT KINDS OF MEAT girl who is to THE keep house and furnish food I for a famil famy soon discovers that there is s something to know besides just how to cook the articles which she has prepared Not only must she if she aspires to be bem bean m an adept m in the art md and to acquire a basical knowledge t least of the sd ence know tn tf do with the materials put into her hands but she must know how to select these materials with a view to economy which not only considers the financial but ut also aho the nutritive values of oC the food which she provides KnoW What You Aro I She may learn from her cookery book the lists of different cuts so as to order quite glibly md and with an air of familiar ity from her and she may 1 irom the thc same me source get directions for cooking them But unless she knows i 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 is the best of its kind The average is honest but human and so worldly wise vise that if td ad advantage vantage is is to be taken of any tny of patrons to work less desirable qualities t of meat upon it naturally will be tIme the theone I one who know a good tIming thing J when she sees it No risks will be run with the woman who knows what she is buying and just time the sort of app appearance t it should present Bod The first thin that your will vili tell yU o WIll be that good beef should be Im ht red when it IS is first cut and this red flesh should be well marbled with yellowish fat with also a thick layer of fat on the outside If it does docs n not t present this appearance you may be sure of one of three things either the ox was vas not well fatted was too young or was not in in good condition In any case casc you do not want to buy such beef It is is dear at my any price and is some iome You cm can see for yourself if these things exist and cm can tell at once ii if time the beef is is good Another point the thc flesh should be firm to the touch louch md and no mark left when it is pressed with the finger If it feels flabb flabby pass it by Sec to it too that the suet is dry and crumbles easily that is mother another indication of good wholesome meat The Outs Cute Understanding how to tell the quality of the meat tIme the next step is is to study tIme the anatomy of tIme the ox and find the loca location don tion of the various cuts It is Quite I probable that if you make an appoint appointment i i merit ment with your our and can Cin be beat beat i at time the stall early enough in tIle the day you may see him or his assistant cut up a I whole beef into parts for selling md and I that will give you a clearer idea tItan than seeing the cuts after the division Time The first step is to divide it into the he hind md and forequarters The hind hindquarter hindquarter quarter contains the most expensive cuts of time the meat although not b by any means the most nutritive The choke pieces are tre found tenderloin the sir sirloin 2 loin the rump md and the round The cheapest portions of time the hindquarter are arc the flank and the shin Tho In the forequarter are arc the ribs the lie shoulder the shin time the and the brisket The ribs are arc at the top of the back next to the loin joining It in in fact when the thc animal i is whole The best hest cut in this portion of time the beef hed is is the Prime ribs which comprises time the first five fie ribs these are arc as a rule for roasting although now md and then some someone one buys a rib steak Next these are arc the five fic chuck ribs used for time thc same purpose as the prime ribs althou tile meat is nOt quite to I fine in grain or rich ch in quality The neck is used for ml ail boiling balling The side of if time the animal running along Iong under time thc ribs is the This is is used for corning coming The brisket is un der time the side of the animals body and that many man among the the finest part for corning Time The shoulder is used for steaks and corning though the thc less said about the thc tenderness of shoulder steals steaks the thc better The shin both in front an and back is used for soup and soup stock time the in iii time the shinbone giving time the richness so desirable The Tue hindQuarter furnishes the finest roasts and steaks as well as the lie meats for making beef tea meat pies w J C Cl Cw CJ l w J S SI t h I tiA i r CUTS FOR ROASTS beef Ta la mode or potted beef The sirloin gives the very choicest t roasts and tn steaks and amid next comes time the rump which is is cut in iii three back the face I and tic the middle cut All are arc good roast roasting roasting I ing pieces Time The back is time the most costly time the face time the least so sa while time the really most economical is time the middle ts as it is I Iree free ree from bone bane anti has not nat a l scrap of waste on it In price as jim in situation it itis itis is is between the back and the face Time The top of the round furnishes good steaks indeed time the second cut on time the top tap of a round makes time the steak although it is not so tender as s a sir ir A i porterhouse steak is time the sir loin amid flank cut in one slice and is undoubtedly the king oi of steaks The lower portion of time the round is used for braising potting and amid for beef tea SIrloin and The tenderloin has the meat I and is is considered the most mast delicate cut although it is not so juicy nor so 50 veil flavored as other portions less tender amid it is not nearly so nutritious as I parts that require the most cooking This and the sirloin cost more than any other cuts but there is less nutritive I value than is found in the thc cheaper parts the prices of meats mett seem to be in in inverse ratio to their real food value which is because of time the much proportion of time the choicer cuts It is one of the wise economics of na nature nature ture that it should he be so The class of I people who vimo do the hardest labor an and I part particularly those whose occupation takes much into the open air need I Ithe the nourishment and ani sustaining qualities I of the heavier meats And these are found in the less expensive e parts in time the meats which are arc rich in juices with bones heavy with marrow Stews and braised and those steamed in in their own juices as meats give the most nourishment add t tc time phy physical idl strength th and in cold weather eath r supply l a great heal deal of warmth by fur i the carbon for the bod bodI body I WI i Not only onh must the successful house housekeeper housekeeper keeper know w what to buy but she must also know how to make time the best use of I I what she buys She must learn also 1150 to buy according to the needs of her family i f sues providing for persons who do doa a I great deal of work sue she will want the thc heavier emits cuts of meat the mor i substantial vegetables I If i time the persons arc tre indoors most of I I time thc timmie and amid whose work is sedentary I I she will find it wis r to li III food Whether it le he light or heavy helY however it must be nourishing An Another Another other important point to be learned is is how to vary food to suit the seasons tints thus come as nearly nearl as mn may be bc to un ideal diet through time the entire year ear There are arc ways rays of cooking meats but those which are arc in ordinary everyday use are roasting broiling braising boiling and f or s siut ut lug ing as It should be called Time The method employed in cooking m meats depends upon time the cut which you have hae selected Time The tender me meats ts only can be roasted or roiled broiled so iO as to be palatable comfort comfortably ably 1 l eaten and amid digested Meats feats whose fibers are tough le hc boiled or ar when they w will l be found to tobe tobe be tender and if carefully done w with lh ill all time thc juices preserved or with a small percentage 0 ol rr loss Probably the lie very simplest form of cooking meat is by boiling so why vim not begin with that process Time Thc piece of meat to he be boiled should be bc wen well wiped wiped with a clean damp that is is the treatment to be given to all meats no matter how they are arc to he hc cooked to ensure their perfect cleanliness and free freedom loin dom from harmful foreign substance I wish you ou would take time the trouble to re remember member this mt it is one of the useful hits bits of knowledge that it is well to tuck tuckaway tuckaway away into the ready for use at army any time It might come under the head of general principles Boiling Meat After the meat has been wiped put it at once into boiling bailing water which has b been n salted amid be sure the water covers it completely It is important that time the water should be boiling when time the meat is put into it the intense heat sears scars time the surface at once and prevents the juices from flowing out and wast wasting ing and when the meat is done it is moist and amid as meat should be having lost little in the process of cooking Let time the meat boil for a few minutes after putting it in time the water Wlter then timen set it back on time the stove stoe or range and let it simmer gently until it is done During time the boiling a scum is is thrown to the surface and this should be bc care carefully carefully fully removed until the water remains clear on time the top another thing the kettle should be kept covered except when the cover is removed that tIme the sur surface surface face of the water Olav be skimmed be because because cause the steam is of f great assistance in iii softening the fibers of time the meat be I i I I I I I sides that tIme h flavor is al also more per It would escape into time the air with the I steam if it were rot not held by br being coy cov covered ered cred As go on you OU will ihl find that I there is a good and perfectly I oJ ical I I reason renson for eer every direction which is given you ou and that the tue more ou I obey the better Success you will have and amid it wont won t be luck either It will willbe I be bc because you took care and obeyed rules Braising Meat As to the length or of time that meat should boil that depends upon time the weight It will ake about twenty I minutes for the heat to penetrate through a piece of meat so that it will willbe willbe I be re ready to begin to cook and amid so 50 that time count in time the but reckoning fram time the end oi the twenty minutes twelve or fifteen minutes should be allowed for each pound If time the meat is cut thick the longer time will till be bc needed but if the piece is thin and flat tIme the shorter time will vill be found faund to be Braising which is another wa va tf of treating tIme thc tougher meat is is cooking in tIme the oven oen in a covered pan pati smothering the meat in its own juices and having a good deal of herb season seasoning seasoning ing ira in the dish with the meat Meat th thus 5 prepared is most delicious Roasting meat is properly cooking it before time the open fire firc by subjecting ing it to tot toa a t high degree of heaL That is the way cooked her Imer roastS roast and under the roasting meat mett was a big pan which time the juices which made time the g gravy lV and in that way got the name nanie of a minnie which time the has borne ever since In these days of ranges and amid stoves of van Otis ous kinds in which all sorts of fuel are arc used from coal to electricity we bake it lit iii a heated oven and amid call it roasted just by courtesy courtes Bromling ng is cooking directly over hot coals and is is time thc quickest and ind hottest 1 in this vay keeping the jui juices flowing from side to side but not c escaping aping is th the I way to ensure a successful Done carefully in this way you t fear to otTer offer a steak or chop to a fastidious guest provided that you have i made a wise selection of meat macat and that you OU serve ere i at once on ho plates from froma I a hot platter Do o want to try cooking a beef beefsteak steak Just as an experiment to see if you can carr carry out time the directions lItel Well Veli then in iii the first place wipe time the theslie slice slie with a clean damp clamp cloth Now tIm th bars of the thc very ery lith some oi time the Tat fat bits of which you hay have rimmed from time the edge oi of time thc Have Hac the fire clear and broil time the rca reat at once not miot lettin letting time the gridiron out o your hands and turning it eve time you ten If I I you like YOU steak rare cook it about four L i if iC it is from v am 11 inch to an inch in thickness Jut iut give ic a longer time sa say three you ou wish it well done Serve at once on a hot J platter latter seasoning with salt butter and a l little pepper If you ou want thc tue dish to look v rr attractive garnish tIme the platter with s of parsley or watercress You WIll understand d if von vou are arc to serve steak for dinner that tIle vege vegetables tables all be ready for the table before you begin the broiling and the plates heating so 50 that your may have their meat at its very ven best If for breakfast have the potatoes and fins ready Instant service is one of aC the secrets of successful broiling Pan There is another Wt way of broiling that thatis is is called pm pan broiling which is I there are tre no coals lS as in mn cooking with a gas gasoline or tn aim oil stove or on II by electricity It is done on a griddle or in a which is heated his ing hot the meat meal put pmt on it without my any fat cooked one minute then turned to time the other side then timen cooked b j j jf jt f t g i it ie t e CUTS FOR STEAKS way ay of cooking The article to be cooked is subjected to such an intense heat in iii this process th t it would quickly be burned to a crisp if time the cook did not pa pay strict attention to it and see that it was turned very often Really meat is almost as I rare as s a potato I have a notion both from observation and ex cx experience flint Olat time the majority of persons who undertake to broil a beefsteak or a chop think must do it literally Those of you vou who arc French scholars know of course that time the word broil comes from time French word to burn but it also means to 10 scar amid that is what should be done dOrle to time the meat time the surface burned thus giving a scorched unpleasant flavor to time the that the juices shall be kept inside time the meat The lime quick scaring has the effect of scaling time the surface and thus holding the juices Turning it frequently so that tIme the surface shall cook md and not burn md and until done turning very cry often so that time the juices juice will viIi he retained care carefully carefully fully done it has almost tIme the flavor of steak or chops cooked over oer time the coals al although although though not quite equal to it it Now for the word about There is nothing prettier for a garnish than timan th d delicate curled sprays of par parsley sley and amid thIs army any housekeeper may have at her hand all alJ time the year round if sue he heI wants it enough to plant it and amid take I care of it She can get the seeds or time the roots at tn aim seed store and with them time the directions for planting and caring for time the plants They inn a be grown in iii inthe the garden in time the summer and in tIme the transplanted into pots or inside and amid brought into the house houseAs As a growing plant time the parsley is ex cx extremely decorative and one has Ims it al always always ways at hand both for seasoning and garnishing A iong ong box of it growing in tim a window which has plenty of sun sunshine sunshine shine is a pretty sight sugg suggestive stive of i SIMPLE AND ELABORATE METhODS DS OF COOKING C MEAl MEA MEAS S SO AS T TO PRESERVE THE FULL FULI |