WHEN BUYING MEAT—

Star (Christchurch), Volume XLIV, Issue 119, 21 May 1931, Page 4

WHEN BUYING MEAT—

Be Sure. First of all that you are patronising a reputable shop and that you know what you want. Do not expect to get ox kidney or liver on a Monday morning. If you wish the goods in a hurry take them with you. Be Certain When ordering that the cut you are buying will cook just as you want it to. Bear in mind that the joint will shrink in the cooking, and make allowance accordingly. Pay a little extra and get the cut with less bone. It is not always economy to buy the cheaper cut. Be Positive That what you are buying is fresh and not newly killed. See that it is home-fed meat. In spite of what the salesman says, nothing is quite so good or goes as far as genuine home-fed meat. Be Adamant In your demand for the best—a good article is worth the extra coppers. Meat to be good must be firm, the fat white, and the bone not too heavy. Look for these points and you will save time and money. To prevent suet from sticking to the knife when it is being chopped, sprinkle it with ground rice. Starch when made with cold water should be allowed to stand after use, the water being poured off when the sediment has settled at the bottom of the basin. The starch will then harden, and may be used again.