Middle class cookery book

plates ; place them in hot water, rub each thoroughly with a dish cloth. Then rinse in clean warm water, dip into cold water and place them to drain. It is not necessary to dry them with a cloth. Glass. — Wash in lukewarm water ; dip into cold water ; drain ; dry with a linen cloth, then polish with a dry linen towel or chamois leather. Clean Water Bottles by putting tea leaves, fine ashes, or potato parings into them with lukewarm water. Shake well, empty, rinse with cold water, dry and polish. HOW TO CHOOSE MEAT, ETC. Good Beef should be a deep red colour, and the fat a pure white. The finer pieces are generally delicately marked with veins of fat. The flesh must be firm, and when pressed with the finger no mark should remain. Good beef should not become moist when kept. Good Mutton should be a deep red colour, and the fat white, not intergrained with the lean, and very hard. Small-boned old mutton is the best. Pork should be white, finely grained, smooth and dry. The fat should be firm, and the rind thin. Young Fowls should have smooth skin and legs, pliable joints and breast-bones, plump breasts and necks, bright red combs, and the flesh should be finely grained. A Ham. — To choose a ham, put a thin-pointed knife into it as close to the bone as possible. If it comes out with any unpleasant smell, and looking oily, the ham is not good. Fish. — All fish should be used as soon as possible after it is caught. Some people, however, prefer cod after it has been a night in salt and water, as this makes it firmer. In fresh fish the eyes should always 29 chap, i NAMES, ETC., OE PIECES OF MEAT be bright ancl prominent, the body stiff, the gills a bright red colour. Garden Vegetables should be as fresh as possible, and crisp. Potatoes, carrots, and turnips may, how- ever, be kept for some time without injury. Eggs should be as fresh as possible. If there is a doubt about freshness, hold the egg up to a lio-ht If the egg is clear, it is good; if the shell is no°t trans- parent, or if you see dark spots on it, the egg is bad. To preserve eggs, place newly-laid eggs in layers in a smaH box and cover each layer thickly with bran. When the box is full, nail it down and keep it in a dry cool place, turning the box over once a week, to pre- vent the yolks adhering to the shells. NAMES AND USES OF VARIOUS PIECES OP MEAT The divisions and names of the pieces of meat given are those in general use in England 1 ■ ~ - and in Scotland ; they, however, vary in different" localities. Explanation of diagram of the usual English mode of cutting up an ox 6 1. Check, generally stewed. an in cingf^’ °r pieCe’ and tlle dod’ used for soups 3. The chuclc three ribs, used for stewed steak. middle rib, four ribs, generally roasted ; an economical The fore rib, five ribs 1 The sirloin } the best roasting jiiece. The rump the best part for steaks, the aitch bone, generally boiled. ir 1 o’ rpj lcg: stewed ; stock for soup. i“' le Mnk, generally boiled. '' the thin flank, generally boiled. 4. roast. 5. 6. 7. 8. 30 MIDDLE CLASS COOKERY BOOK PART II 14. The brisket, generally salted and boiled. 15. The shoulder or leg of mutton piece. Explanation of diagram of the usual Scotch mode of cutting up an ox : — la. Check. lb. Chip, generally used for hare-soup. 2. Neck, used for soups, stews.