[Gutenberg 6745] • Miss Parloa's New Cook Book

Upon the amount of practical knowledge of marketing that the

housekeeper has, the comfort and expense of the family are in a great

measure dependent; therefore, every head of a household should acquire

as much of this knowledge as is practicable, and the best way is to go

into the market. Then such information as is gained by reading becomes

of real value. Many think the market not a pleasant or proper place

for ladies. The idea is erroneous. My experience has been that there

are as many gentlemen among marketmen as are to be found engaged in

any other business. One should have a regular place at which to trade,

as time is saved and disappointment obviated. If not a judge of meat,

it is advisable, when purchasing, to tell the dealer so, and rely upon

him to do well by you. He will probably give you a nicer piece than

you could have chosen. If a housekeeper makes a practice of going to

the market herself, she is able to supply her table with a better

variety than she is by ordering at the door or by note, for she sees

many good and fresh articles that would not have been thought of at

home. In a book like this it is possible to treat at length only of

such things as meat, fish and vegetables, which always form a large

item of expense.

BEEF.

Beef is one of the most nutritious, and, in the end, the most

economical, kinds of meat, for there is not a scrap of it which a good

housekeeper will not utilize for food.

As to Choosing It.

Good steer or heifer beef has a fine grain, a yellowish-white fat, and

is firm. When first cut it will be of a dark red color, which changes

to a bright red after a few minutes' exposure to the air. It will also

have a juicy appearance; the suet will be dry, crumble easily and be

nearly free from fibre. The flesh and fat of the ox and cow will be

darker, and will appear dry and rather coarse. The quantity of meat

should be large for the size of the bones. Quarters of beef should be

kept as long as possible before cutting. The time depends upon climate

and conveniences, but in the North should be two or three weeks. A

side of beef is first divided into two parts called the fore and hind

quarters. These are then cut into variously-shaped and sized pieces.

Different localities have different names for some of these cuts. The

diagrams represent the pieces as they are sold in the Boston market,

and the tables give the New York and Philadelphia names for the same

pieces. In these latter two cities, when the side of beef is divided

into halves, they cut farther back on the hind quarter than they do in

Boston, taking in all the ribs--thirteen and sometimes fourteen. This

gives one more rib roast. They do not have what in Boston is called

the tip of the sirloin.