Miss Parloa's young housekeeper : designed especially to aid beginners. . ovide for a large family can planand buy with greater economy than if her family consisted of only two or three. Thisis especially the casewith meats and somekinds of fish. In buyingmeats, if the family besmall, it is wiser to getonly the parts actuallywanted than to buylarge pieces^ simply be-cause they are cheaperby the pound. When^^^^* planning to cook a large piece of meat or fish, its adaptability to being made overinto various little dishes should be considered. Pork isthe least desirable of the fresh meats for suc
Miss Parloa's young housekeeper : designed especially to aid beginners. . ovide for a large family can planand buy with greater economy than if her family consisted of only two or three. Thisis especially the casewith meats and somekinds of fish. In buyingmeats, if the family besmall, it is wiser to getonly the parts actuallywanted than to buylarge pieces^ simply be-cause they are cheaperby the pound. When^^^^* planning to cook a large piece of meat or fish, its adaptability to being made overinto various little dishes should be considered. Pork isthe least desirable of the fresh meats for such warming over in various ways the following-namedmeats are the most valuable : poultry, veal, lamb, mutton,and beef. The white meats are better than the red forthis purpose. This is also true of fish ; the white, dry va-rieties are much better for made-over dishes than the dark,oily kinds. The smallest prime roast of beef is one of the short ribs,weighing from three to four pounds. There are two ofthese short ribs. In Boston they are called the tip of the. BUYING FOOD AND CARING FOR IT. 71
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
