About 9 table spoonfuls of liquid.. . make \ pint. A pinch is about the eighth of a tea spoonful. II.— HOW TO CHOOSE MEAT, ETC. Good Beef should be a deep red colour, and the fat a pure white. The finer pieces are generally deli- cately 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 be bright and prominent, the body stiff, the gills a bright red colour. Garden Vegetables should be as fresh as pos- 30 NAMES ETC. OF PIECES OF MEAT. sible, and crisp. Potatoes, carrots, and turnips may, however, 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 light. If the egg is clear, it is good : if the shell is not 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 small 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 prevent the yolks adhering to the shells. III.— NAMES AND USES OF VARIOUS PIECES OF MEAT. The divisions and names of the pieces of meat given are those in most general use in England and in Scotland ; they, however, vary in different localities. Explanation of diagram of the usual English mode of cutting up an ox : — 1. Check , generally stewed. 2. The neck, or sticking piece, and the clod, used for soups and mincing. 3. The chuck, * three ribs, used for stewed steak. 4. The middle rib, four ribs, generally roasted; an economical roast. 6 The ^sirloin' ^ j l*le ^est loast‘ng piece 7. The rump, the best part for steaks. 8. The aitch bone, generally boiled. 9. The bu tock or round, generally salted, sometimes roasted. 10. The mouse buttock or round, generally salted. 11. The leg, stewed; stock for soup. 12. The thick flank, generally boiled. 13. The thin flank, generally boiled. 14. The brisket, generally salted and boiled. 1 5. The shoulder or leg of mutton piece. NAMES ETC. OF PIECES OF MEAT. 31 NAMES ETC. OF PIECES OF MEAT. Explanation of diagram of the usual Scotch mode of cutting up an ox : — i a. Cheek. I B. Chip , generally used for hare-soup. 2. Neck,' used for soups, stews. 3 and 4, Spare ribs, generally roasted ; sometimes stewed. 5. The ribs, roasted; sometimes honed, rolled, and salted. 6. First runner. This is cut close by the shoulder-bone, and is used for boiling or stewing.

AI-modernized reading of the original text

About 9 table spoonfuls of liquid.. . make \ pint. A pinch is about the eighth of a tea spoonful. II.— 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 be bright and prominent, the body stiff, the gills a bright red colour. Garden Vegetables should be as fresh as pos- sible, and crisp. Potatoes, carrots, and turnips may, however, 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 light. If the egg is clear, it is good : if the shell is not transparent, or if you see dark spots on it, the egg is bad. To preserve eggs, place newly-laid eggs in layers in a small 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 prevent the yolks adhering to the shells. III.— NAMES AND USES OF VARIOUS PIECES OF MEAT. The divisions and names of the pieces of meat given are those in most general use in England and in Scotland ; they, however, vary in different localities. Explanation of diagram of the usual English mode of cutting up an ox : — 1. Check , generally stewed. 2. The neck, or sticking piece, and the clod, used for soups and mincing. 3. The chuck, * three ribs, used for stewed steak. 4. The middle rib, four ribs, generally roasted; an economical roast. 6 The ^sirloin' ^ j l*le ^est loast‘ng piece 7. The rump, the best part for steaks. 8. The aitch bone, generally boiled. 9. The bu tock or round, generally salted, sometimes roasted. 10. The mouse buttock or round, generally salted. 11. The leg, stewed; stock for soup. 12. The thick flank, generally boiled. 13. The thin flank, generally boiled. 14. The brisket, generally salted and boiled. 1 5. The shoulder or leg of mutton piece. Explanation of diagram of the usual Scotch mode of cutting up an ox : — i a. Cheek. I B. Chip , generally used for hare-soup. 2. Neck,' used for soups, stews. 3 and 4, Spare ribs, generally roasted ; sometimes stewed. 5. The ribs, roasted; sometimes honed, rolled, and salted. 6. First runner. This is cut close by the shoulder-bone, and is used for boiling or stewing.

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