HOME ECONOMICS 



2819 



HOME ECONOMICS 



of expense. Meat that was at one time used 

 only for stews is now roasted in an air-tight 

 receptacle, browned and garnished until it re- 

 sembles a tenderloin in appearance. 



When selecting meat, note that it is dry on 

 the surface and feels soft and firm to the touch, 

 but not hard. The round steak from a fat ani- 

 mal is better than the finest cut of porterhouse 

 from a lean or old animal. Meat from a fat 

 animal has higher food value than that from 

 lean animals. An experienced buyer soon 

 learns to know the quality of meat from its 

 color and general appearance. Beef is a rich, 

 dark red when first cut; it might be described 

 as a bluish-red, but it grows lighter and brighter 

 after its exposure to the air for a short time. 

 The fat is white. Old beef is of a dark brown- 

 ish-red, with yellow fat. Veal is a dull bluish- 

 pink. The younger the veal, the more the blue 

 predominates in the pink. Mutton is a dull, 

 heavy pink or grayish red, with white fat. 

 Lamb is lighter in color than mutton; it is 

 more pink in color and has slightly-pink bones. 

 Pork at its best has a streak of fat and a streak 

 of lean of good color and firm texture. 



In buying poultry it is well to select the 

 specimens when they are alive, as it is easy 

 to determine healthy stock by noting appear- 

 ance. There should be fatness and plumpness. 

 A bird infested with lice and flees is not at its 

 best. A young, healthy fowl has bright eyes, 

 smooth legs, plenty of pin feathers, and the 

 end of the breast bone is soft. 



Geese, ducks and pigeons are good for eating 

 only when they are young. Great care must be 

 exercised in the selection of fish. See that it is 

 firm, with scales firmly set; the eyes should 

 not be absolutely lifeless; the tail should not 

 droop. Every part of the fish should hold to- 

 gether and be firm to the touch. Never pur- 

 chase fish that has a strong odor. 



Vegetables. Between bread and meat there 

 is the great variety of vegetables which con- 

 tain all of the different properties required to 

 prepare a perfectly-balanced menu. Prepara- 

 tion of foods becomes an interesting study as 

 soon as their composition and 'uses are thor- 

 oughly mastered. Perfect buying is only at- 

 tained when the buyer understands just what 

 kinds of food are required to develop the human 

 body so that it may perform normally all of 

 its functions. Vegetables supply most of the 

 potash, iron and other minerals required by the 

 average individual. As most vegetables keep 

 well, it is best to purchase them in compara- 

 tively-large quantities when they are in sea- 



son and are not expensive. They may be pre- 

 served by being buried in sand in a dry cellar, 

 and by canning. 



Vegetables are best steamed or boiled in a 

 small proportion of water, as most of the min- 

 eral salts lie near the skin. When buying 

 rooted vegetables, select those that are smooth 

 and tender. The tops should be fresh. All 

 green vegetables for uncooked salads should 

 be fresh and crisp. Never purchase canned 

 vegetables when fresh ones may be obtained, as 

 the process of canning removes some of the 

 most important food qualities. In selecting 

 canned goods, be sure that the can does not 

 bulge. The materials in bulging cans are al- 

 most always unsafe as food, for fermentation 

 is indicated. Never buy old canned goods; as 

 foods they lose in quality after having been 

 canned a year. 



Tea and Coffee. Purchase only in small 

 quantities, unless coffee is browned in the home. 

 The latter is becoming a neglected art. Green 

 coffee may be purchased safely in large quan- 

 tities, as the berry improves with age until 

 after it is browned; then it quickly loses its 

 flavor unless it is immediately placed in air- 

 tight cans. Cheap teas are the most expensive 

 in the end, as they are not as strong as the 

 slightly more expensive and require more tea 

 for each person. Black tea goes through a 

 process of fermentation in the curing and is 

 less liable to cause indigestion and nerve trou- 

 ble than green tea. Green tea contains a larger 

 amount of tannic acid than black, and is more 

 harmful. In buying tea, select that which is 

 free from stems and dust. 



Coffee, like tea, is a stimulant, and has no 

 real food value. When tea, coffee and sugar 

 are high in price, purchase in small quantities. 

 When they are cheaper, purchase in larger 

 quantities. 



Have a Bank Account. It is the function of 

 the home-maker to plan, provide and execute 

 according to the family income; consequently 

 every home-maker should have a bank account, 

 no matter how small. A bank account teaches 

 thrift and self-respect. The simpler banking 

 methods are important business methods that 

 every home-maker should understand and prac- 

 tice. 



Every check that passes through the bank is 

 a receipt. Bills paid through the bank cannot 

 be disputed. One soon learns of many ways and 

 means that will add to the bank account. 



Extravagance. One of the most ill-advised 

 methods of buying is to believe that one must 



