Miss Parloa's young housekeeper : designed especially to aid beginners. . th, aswell as to the attractiveness of her table. In ordering at the house it is a difficult matter to keep inmind all the things that the provision man briskly calls if he should not miss many little things that one mightchoose for the sake of economy and variety, it would bealmost impossible to remember them all when giving himthe order. In the market, however, the articles are spreadout before you, and one thing suggests another. Here theprices can be kept in mind when selecting the food; andshould the thing
Miss Parloa's young housekeeper : designed especially to aid beginners. . th, aswell as to the attractiveness of her table. In ordering at the house it is a difficult matter to keep inmind all the things that the provision man briskly calls if he should not miss many little things that one mightchoose for the sake of economy and variety, it would bealmost impossible to remember them all when giving himthe order. In the market, however, the articles are spreadout before you, and one thing suggests another. Here theprices can be kept in mind when selecting the food; andshould the thing that you have decided upon be too ex-pensive, something else that you will find to be nearly orequally good may be substituted. For example, you mayhave planned to have halibut for dinner, and found that, in-stead of being eighteen cents, it has gone up to twenty-fiveor thirty cents. You will naturally hesitate before addingfifty per cent to the expense of the dish. A cod, had-dock, whitefish, red-snapper, or something else of moderate BUYING FOOD AND CARING FOR IT. 6l. FIRST FIVE RIBS. price, will make a satisfactory substitute. Although theprices of beef, mutton, pork, etc. are not subject to greatchanges, the prices of fresh fish, vegetables, fruit, and game fluctuate again, many lit-tle savory dishes are suggested by the sightof the various littleodds and ends foundin the stalls. Thesight and odor of apiece of smoked ba-con may give youvisions of the manysavory dishes to which it will give relish, — liver and bacon,chicken livers en brochette, and rashers of bacon with chopsor beefsteak. In the market, too, perhaps you will see sheeps hearts,which when boiled make a cheap and savory breakfast, lun-cheon, or supper dish. Calves and lambs tongues are bothcheap and good. They may be kept in brine for a week ortwo and then boiled, the same as beef tongue ; or they maybe boiled while fresh. They make an attractive dish whenserved in jelly, orthey may be braised
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
