HELPS FOR SMALL FAMILIES.

New Zealand Graphic, Volume IX, Issue 19, 7 May 1892, Page 481

HELPS FOR SMALL FAMILIES.

BUYING MEAT AND FISH FOR TWO. Almost all young housekeepers find it hard to make economical and satisfactory purchases of meat and fish. They should understand at the outset that it is impossible to save in the same proportion as one who buys for a large family. Another point: it is wiser to get only the parts and the amount actually wanted than to buy large pieces simply because they are cheaper by the pound. Broiling meats is the most expensive of all methods of cooking, but, to my mind, the most heathful. When a housekeeper really can afford to follow it, she should do so. When planning to roast or broil a piece of meat its adaptability to being made over into various little dishes should be considered. Pork is the least desirable of the fresh meats for these purposes. For warming over in various ways the following named meats are the most valuable :—Poultry, veal, lamb, mutton, and beef. The white meats are better - than the red for this purpose. This is also true of fish, the white, dry varieties being much better for made-over dishes than the dark, oily kinds. Here is something that one can buy in a small quantity and use to advantage: A short porter house steak will answer for two dinners. Cut out the tenderloin, broil it and serve with a good sauce. If the weather be cold the remainder of the steak can be used two days later. In hot weather it must be cooked for dinner the following day.