Prices change on all goods ; they may have advanced to a figure too high, in which case it would require the selection of another brand. A good firm appreciates the strict business methods in a buyer, and will take better care of his orders than if he comes in, reads off his list of articles wanted in a careless way, with an ‘ I don’t ask prices : my house can pay for them ’ air. The steward should buy just like the mer- chant, who first figures on the probable profit. The steward on his tour of marketing often meets with what are called bargains, which he should take advantage of if they are staple and non-perishable goods, but, if perishable, should consider well before buying. The goods may be all right if used at once ; but if it is necessary to carry them for several days, and in the meantime they become unfit for use, business in America is only too true 30 THE NEW CENTTJBY COOKERY BOOK MARKETING 31 the bargain becomes a total loss. Among the staple articles which cannot be found at bargains are coffee and flour. When a house has a blend of coffee which pleases, it should be continued right along, and so with flour : to ensure good bread, there should be kept a brand that runs even the year around.’ Veal. — In choosing veal the flesh should be very pale in colour. It is preferred when very pale, but is more juicy when of a slightly deeper colour (a bright red). The loin affords the best means of judging the su- perior quality and freshness of veal. If the kidney, found on the underside of one end of the loin, is enwrapped in white and firm- looking fat, it is a sign of good quality and fresh- ness. On the other hand, if the fat around the kidney is soft, the flesh flabby and spotted, the meat is. not fresh or the quality is poor. This meat is rather indi- gestible, and, if very young, does not contain much nourishment. For buying veal, or indeed any other kind of meat for roasting, one must calcu- Gristle (Tendron) Shoulder (Epaule) VEiL (veatj). — Side of Veal, showing manner of cuts. late about half a pound to every guest. Veal has always been much esteemed for its delicate pale pink colour, which in some cases is almost white ; this is due to the animal being killed when very young. The best season for veal is from March to the end of July. It is, however, obtainable and consumed throughout the year. Veal is more 32 THE NEW CENTURY COOKERY BOOK highly esteemed and of superior flavour on the Continent that* in this country. The head and breast are the most favourite parts, and the fricandeau also forms a variety of delicate dishes. In Switzer- land and Germany a dish of veal is fre- quently recommended to convalescents. Calves’ feet possess a large amount of gela- tinous substance, and are used for jelly, aspic, etc., on this account.

AI-modernized reading of the original text

Prices change on all goods ; they may have advanced to a figure too high, in which case it would require the selection of another brand. A good firm appreciates the strict business methods in a buyer, and will take better care of his orders than if he comes in, reads off his list of articles wanted in a careless way, with an ‘ I don’t ask prices : my house can pay for them ’ air. The steward should buy just like the merchant, who first figures on the probable profit. The steward on his tour of marketing often meets with what are called bargains, which he should take advantage of if they are staple and non-perishable goods, but, if perishable, should consider well before buying. The goods may be all right if used at once ; but if it is necessary to carry them for several days, and in the meantime they become unfit for use, business in America is only too true the bargain becomes a total loss. Among the staple articles which cannot be found at bargains are coffee and flour. When a house has a blend of coffee which pleases, it should be continued right along, and so with flour : to ensure good bread, there should be kept a brand that runs even the year around.’ Veal. — In choosing veal the flesh should be very pale in colour. It is preferred when very pale, but is more juicy when of a slightly deeper colour (a bright red). The loin affords the best means of judging the superior quality and freshness of veal. If the kidney, found on the underside of one end of the loin, is enwrapped in white and firmlooking fat, it is a sign of good quality and freshness. On the other hand, if the fat around the kidney is soft, the flesh flabby and spotted, the meat is. not fresh or the quality is poor. This meat is rather indigestible, and, if very young, does not contain much nourishment. For buying veal, or indeed any other kind of meat for roasting, one must calcu- Gristle (Tendron) Shoulder (Epaule) VEiL (veatj). — Side of Veal, showing manner of cuts. late about half a pound to every guest. Veal has always been much esteemed for its delicate pale pink colour, which in some cases is almost white ; this is due to the animal being killed when very young. The best season for veal is from March to the end of July. It is, however, obtainable and consumed throughout the year. Veal is more highly esteemed and of superior flavour on the Continent than in this country. The head and breast are the most favourite parts, and the fricandeau also forms a variety of delicate dishes. In Switzerland and Germany a dish of veal is frequently recommended to convalescents. Calves’ feet possess a large amount of gelatinous substance, and are used for jelly, aspic, etc., on this account.

The new century cookery book