WHEN a housekeeper understands just what to do, and can spend the time to go to the market herself, she will find that she can have a better table, with greater variety and at less expense, than when she orders from the provision man who comes to the house each day. It is true that there are a great many housekeepers who have neither time nor strength for daily or even weekly visits to the markets, but the average housekeeper has the time, and she will find that in the end it will add to her mental and physical health, as well as to the attractiveness of her table.
FIRST FIVE RIBS.
In ordering at the house it is a difficult matter to keep in mind all the things that the provision man briskly calls off. Even if he should not miss many little things that one might choose for the sake of economy and variety, it would be almost impossible to remember them all when giving him the order. In the market, however, the articles are spread out before you, and one thing suggests another. Here the prices can be kept in mind when selecting the food; and should the thing that you have decided upon be too expensive, something else that you will find to be nearly or equally good may be substituted. For example, you may have planned to have halibut for dinner, and found that, instead of being eighteen cents, it has gone up to twenty-five or thirty cents. You will naturally hesitate before adding fifty per cent to the expense of the dish. A cod, haddock, whitefish, red-snapper, or something else of moderate price, will make a satisfactory substitute. Although the prices of beef, mutton, pork, etc. are not subject to great changes, the prices of fresh fish, vegetables, fruit, and game fluctuate constantly. Then again, many little savory dishes are suggested by the sight of the various little odds and ends found in the stalls. The sight and odor of a piece of smoked bacon may give you visions of the many savory dishes to which it will give relish,—liver and bacon, chicken livers en brochette, and rashers of bacon with chops or beefsteak.
CHUCK RIBS.
In the market, too, perhaps you will see sheep’s hearts, which when boiled make a cheap and savory breakfast, luncheon, or supper dish. Calves and lambs’ tongues are both cheap and good. They may be kept in brine for a week or two and then boiled, the same as beef tongue; or they may be boiled while fresh. They make an attractive dish when served in jelly, or they may be braised, and served with vegetables à la jardinière, making an elegant as well as an economical dish. Sheep and lambs’ kidneys are delicious when broiled, stewed, or sautéd. They are always cheap. Perhaps you may see a piece of honeycomb tripe which would make a pleasing dish for breakfast. The liver of nearly all animals is used, but beef, calves, and pigs’ livers are the most common. Sheep and lambs’ livers are delicious.
HIND QUARTER OF BEEF.
EXPLANATION OF DIAGRAM.