THE HOME.

Globe, Volume XXIII, Issue 2342, 5 October 1881, Page 4

THE HOME.

Economy in Buxchess’ Bills. —“ Here’s to the housewife that’s thrifty !” When Sheridan conceived this line of his toast in “The School for Scandal” ho expressed in half a dozen words the most ardent aspiration of every head of a family. There is a great deal of science in housekeeping. Mrs A. buys huge quantities of meat, which is whittled away in so thoughtless and wasteful a manner that Mr A. not only has to pay heavy bills but has not even the consolation of having had a good dinner. Mrs B. selects a piece of meat with the taste of a domestic artist, works miracles in dinners, and finally pops the bone into a descendant of Danis Papin’s digester, the result being that she concocts savoury dishes from Jwhat Mrs A. never dreams of utilising. Here are some excellent hints upon the economy in butchers’ bills from Cassell’s “ Household Guide “The most profitable jointwhioh can possibly be bought for the use of a household is the top side of the round of beef. It is not a cheap joint, but it can be used all through, and not a particle need be wasted. If the meat is of good quality, is carefully cooked, and well basted, it is tender and juicy. If carelessly cooked it will be dry and hard. Thick flank of beef and the leg of mutton piece of beef are also profitable. The thin end of the flank and the brisket and the aitchbone of beef cost less per pound, but they are dear because there is so much waste with them, especially for children, who will not eat fat and gristle. A sirloin of beef is an excellent joint, but it is generally and rightly considered an expensive one. Tet it may be used so as to turn it to very good account. Unless there is a family weakness for fat, it should never be cooked with the flap on. Bather the flap should be cut straight off, then salted and boiled, pressed and glazed, when it is excellent. Or a little ox kidney and a few tinned oysters should be put with it, and it should bo made into a pie, when it will be delicious. The housekeeper, when purchasing a sirloin of beef, will do well to think of this way of using the flap, and buy|a joint weighing a pound or two more for the purpose of trying it. She may thus obtain a bettor cut, and will certainly reap an advantage. Sometimes the undercut of sirloin is taken out and cooked separately, like rump steak. Gold roast sirloin is, however, so excellent that it is questionable whether the plan is a good one. When a sirloin of beef is no longer fit to be brought to table there ia always a great deal of meat on it which can be used for rissoles, croquettes, sausage rolls, Oornish pasties, Shepherd’s pie, &0., Ac., and there is fat whio! can be rendered for dripping. Hard, sini ry parts of meat generally cost little, and are very good if stewed long and gently. Of this nature are the roll of the blade bone of beef, the muscle of the leg of beef, and the scrag end of a neck of mutton. Meat of this kind should be stewed gently for a long time—five or six hoars. It will then be found excellent, and will supply cheap and good dinners at a trifling cost.