Hints To Housekeepers

Mrs. Hcnry Ward Beecher, wlio, like her huband, knows how to wield a fiuent pen, gives these practical bita of advioe in joung housekecpers : In buying beef remember that ox beef is the best. The animal should be five or bíx yoars old bcforo it is killed if you would have the best beef. If well fed it will bo fine #raiued - and the lean ahould be a bright red color wll roingled with fat. It there is not a good quality of fat running throujrb it the beef will be tough aud not well fiavorcd. The fat should be a ricb, clear white, jnst tinged with vellow and tirrn, and the uet also. Huifer or cow beef s puler thn ox beef, firnier grained, the fat a cloar white, and the bon es smaller, but it in not as rich or juiey. When the animal is too old, or baaly fod, it is of a dark red, tbc fat skinuy and tough, and arad in very old beef a horny substance will be found running through the ribs. Whfin it is pressed, if the moat rises t]uickly from the finger it i good ; but i the Cnger dent riseg slowly, or not at 11, do not boy it, t il pour mcat. Tbc fiirloin and the muidle ribs are the best for roasting. If you buy a eirloin have it cut from the "cbump ejid," which has a good undercut or fillet. The rump iw offeen preferred by epicuri1, but beiug ixo Ihrge to roast wltole, a roost is cut from wh at is callcd the "ehump end " Porter-house uteak is the best for broilintr, but uot the most ecounmical. Oue rib is too small for bnking; it dtiea in cooking, and is not good economy uules you tako out the bone, roll the meat and stuff it, when it makes a nice dish for small faraily. Veal etiould be small and wbite, tlic kidney wcll covered with (at. If the oalf is over ten weeks the rneat will be coarse. Tlio fleah hould be dry and white. If coarse-graiued, moist and claramy, liavo uothiog to do with it. The tillct, Win and shouider ure bist fur roa'ting. The breast, well out and jointed, makes a fine etew or pot-pie, and in better economy than whea baked or roasted. Veal is excellent to make "stock" for soups; the knuckle or the poor parts of the neck nre just as good for no'ip as the most expeuaive parts, be iidos being mucli cheaper. , Mutton should bo dark colored and have plenty of fat. The color determinoft tbe ago, and the nge is considert'd a mark of excellence in mutton. Il should be five or six yenrs old to satisfy a lover of mutton. All the joints may be ro6ted - but the eaddle, and tbe next to tliat tbe hauneh - the leg and loiu undivided - are the best; chops are cut from the loin, cutlets frona the legr, the beet end of the neck or thiok end of the loin. Tbc leg and neck are ofteu bolled. Lnmb should bo fmal!, pa'e red and fat - beet roastcd. Tbe K-g, when the lamb at'ains a goed size, is excellent boiled. Purk bould never bo bruglit exceit from a butcher whose honetty vou are uure of, snii who knowswiiere ihe pork was fattened. It ia not a healthy mcat at the bet ; and none fhould bo used nnless corn fod. Thcre is much bad or difoased pork eold, aud it is very danjïerous food. If the flesh feels flabby or olnmaiy to the touch it ia not good, and Bhould not on any account he uaed. If there are kernels in the fat let it alone. The fat ehould be hard, the lean white and fine in tbegrain, oud tbe rind tbin trad smoolh.