EXTRACTS FROM THE ENGLISH FRUGAL HOUSEWIFE.
[It was the intention of the author of the American Frugal Housewife, to have given an Appendix from the English Frugal Housewife; but upon examination, she found the book so little fitted to the wants of this country, that she has been able to extract but little.]
CHEESE is to be chosen by its moist, smooth coat; if old cheese be rough-coated, ragged, or dry at top, beware of worms. If it be over-full of holes, moist and spongy, it is subject to maggots. If soft or perished places appear, try how deep they go, for the worst part may be hidden.
EGGS.—To prove whether they are good or bad, hold the large end of the egg to your tongue; if it feels warm, it is new; but if cold, it is bad. In proportion to the heat or cold, is the goodness of the egg. Another way to know is to put the egg in a pan of cold water; the fresher the egg, the sooner it will fall to the bottom; if rotten, it will swim. If you keep your eggs in ashes, salt or bran, put the small end downwards; if you turn them endways once a week, they will keep some months.
VEAL.—If the vein in the shoulder look blue or bright red, it is newly killed; but if black, green, or yellow, it is stale. The leg is known to be new by the stiffness of the joint. The head of a calf or a lamb is known by the eyes; if sunk or wrinkled, it is stale; if plump and lively, it is fresh.
MUTTON.—If it be young, the flesh will pinch tender; if old, it will wrinkle and remain so. If young, the fat will easily part from the lean; if old, it will stick by strings and skins. Strong, rancid mutton feels spongy, and does not rise again easily, when dented. The flesh of ewe mutton is paler, of a closer grain, and parts more easily.
BEEF.—Good beef has an open grain, and a tender, oily smoothness; a pleasant carnation color, and clear white suet, betoken good meat; yellow suet is not so good.
PORK.—If young, the lean will break in pinching, and if you nip the skin with your nails, it will make a dent; the fat will be soft and pulpy, like lard. If the lean be tough, and the fat flabby and spongy, feeling rough, it is old, especially if the rind be stubborn, and you cannot nip it with your nails. Little kernels, like nail-shot, in the fat, are a sign that it is measly, and dangerous to be eaten.