Grrouse and Partridge. — These birds are carved like goose, although sometimes the breast is separated from the bone and one half breast is served to each person. Pigeons, quails, and small birds are served whole and generally on toast. MARKETING The term marketing means to the ordinary housekeeper the buying of meats and vegetables only, but the buying of all articles necessary for housekeeping should be in- cluded under this head. In order to market well the housekeeper must know what articles to buy in quantity and when to buy to the best advantage. It is much more economical proportionately to buy for a large family than for a small one. Staple articles such as bread flour, rice, spices, and so forth, should be bought in large quantities. Vegetables MAEKETING 17 which keep well, such as potatoes, squashes, turnips, and so forth, should be bought in the early fall to last until spring, provided there is a cool, dark place in which to keep them. Meats must necessarily be purchased as needed, unless one has a large refrigerator in which to hang them. Fish, with the exception of salt or smoked kinds, should be bought only when absolutely fresh. Fruits such as apples and pears may be bought in large quantities, but perishable fruits in small amounts only. Beef The beef creature is first divided into halves the length of the backbone, then each half is separated into the fore quarter and the hind quarter. In the fore quarter we have in Boston markets — Parts How Cooked Brains Stewed or Scalloped Tongue ' Boiled, Fresh or Corned Neck Stewed Sticking Piece Stewed or Baked Five Chuck Ribs Roasted or Broiled Five Prime Ribs Roasted Fore Shin Stewed Rattle Rand > ^ , t> -i j ^ . , ^ >■ Corned Boiled Brisket ) In the hind quarter we have in Boston markets — Parts How Cooked Sirloin Roasted or Broiled Rump Roasted or Broiled Round Roasted or Broiled Hind Shin Stewed Flank Braised or Boiled Tail Stewed for Soups 18 lowney's cook book Other parts of the beef creature used as food are — Parts How Cooked Heart Braised Liver Braised, Fried, Sauted Kidneys Sauted, Braised, Stewed Tripe Stewed, Broiled, Fried Suet Sauted and used for Frying A side of beef weighs on the average about 450 pounds. Beef when first cut is dark purple, but turns red on ex- posure to the air. Good beef has a heavy layer of fat on the outside, which is yellowish white and crumbly ; the inside fat is white. Best quality beef has a large percentage of fat and a small proportion of water. Lamb and Mutton Lamb and mutton are divided into halves, or " sides," by cutting the entire length of the backbone the same as beef. The fore quarter is divided into the — Parts How Cooked Shoulder Boiled, Steamed, Roasted Neck Stewed, Braised The hind quarter is divided into the — Parts How Cooked Leg Roasted, Braised, Boiled Loin Roasted, Broiled Saddle Roasted The best lamb is from a creature eight to twelve weeks old. Lamb may always be distinguished from mutton by the inner redness of the bone. Mutton should have a large amount of white hard fat, and the flesh should be fine-grained and pink to red in color. The strong mutton flavor may be lessened by removing the pink outer skin, and also by taking off the caul before cooking the leg. MARKETING 19 Veal Veal is cut similar to lamb. The fore quarter is divided into — Parts How Cooked

AI-modernized reading of the original text

Grouse and Partridge. — These birds are carved like goose, although sometimes the breast is separated from the bone and one half breast is served to each person. Pigeons, quails, and small birds are served whole and generally on toast. MARKETING The term marketing means to the ordinary housekeeper the buying of meats and vegetables only, but the buying of all articles necessary for housekeeping should be included under this head. In order to market well the housekeeper must know what articles to buy in quantity and when to buy to the best advantage. It is much more economical proportionately to buy for a large family than for a small one. Staple articles such as bread flour, rice, spices, and so forth, should be bought in large quantities. Vegetables MAEKETING 17 which keep well, such as potatoes, squashes, turnips, and so forth, should be bought in the early fall to last until spring, provided there is a cool, dark place in which to keep them. Meats must necessarily be purchased as needed, unless one has a large refrigerator in which to hang them. Fish, with the exception of salt or smoked kinds, should be bought only when absolutely fresh. Fruits such as apples and pears may be bought in large quantities, but perishable fruits in small amounts only. Beef The beef creature is first divided into halves the length of the backbone, then each half is separated into the fore quarter and the hind quarter. In the fore quarter we have in Boston markets — Parts How Cooked Brains Stewed or Scalloped Tongue ' Boiled, Fresh or Corned Neck Stewed Sticking Piece Stewed or Baked Five Chuck Ribs Roasted or Broiled Five Prime Ribs Roasted Fore Shin Stewed Rattle Rand > ^ , t> -i j ^ . , ^ >■ Corned Boiled Brisket ) In the hind quarter we have in Boston markets — Parts How Cooked Sirloin Roasted or Broiled Rump Roasted or Broiled Round Roasted or Broiled Hind Shin Stewed Flank Braised or Boiled Tail Stewed for Soups 18 lowney's cook book Other parts of the beef creature used as food are — Parts How Cooked Heart Braised Liver Braised, Fried, Sauted Kidneys Sauted, Braised, Stewed Tripe Stewed, Broiled, Fried Suet Sauted and used for Frying A side of beef weighs on the average about 450 pounds. Beef when first cut is dark purple, but turns red on exposure to the air. Good beef has a heavy layer of fat on the outside, which is yellowish white and crumbly ; the inside fat is white. Best quality beef has a large percentage of fat and a small proportion of water. Lamb and Mutton Lamb and mutton are divided into halves, or " sides," by cutting the entire length of the backbone the same as beef. The fore quarter is divided into the — Parts How Cooked Shoulder Boiled, Steamed, Roasted Neck Stewed, Braised The hind quarter is divided into the — Parts How Cooked Leg Roasted, Braised, Boiled Loin Roasted, Broiled Saddle Roasted The best lamb is from a creature eight to twelve weeks old. Lamb may always be distinguished from mutton by the inner redness of the bone. Mutton should have a large amount of white hard fat, and the flesh should be fine-grained and pink to red in color. The strong mutton flavor may be lessened by removing the pink outer skin, and also by taking off the caul before cooking the leg. MARKETING 19 Veal Veal is cut similar to lamb. The fore quarter is divided into — Parts How Cooked

Lowney's cook book