Miss Parloa's New Cook Book

Miss Parloa's New Cook Book

About this 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 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.