Read Carefully, Place your name and address on the first sheet of the test. Use a light grade of paper and write on one side of the sheet only. Leave space between answers. Read the lesson paper a number of times before answering the questions. Answer fully.

1. What factors combine to make meat suitable for the table?

2. (a) By what should one be governed in selecting a cut of beef? (b) What cuts have you found especially satisfactory?

3. How is a side of beef cut up in your own market ? What are the prices ?

4. Describe the "bottom round," stating its location in the animal, quality, suitable uses, approximate value, etc.

5. Compare with "top round."

6. Compare a cut from the brisket with the flank cut.

7. What cuts of beef have you never used ?

8. Have you any especially satisfactory methods of preparing cheap cuts, other than noted in these books ?

9. Describe a desirable piece of salt pork.

10. A satisfactory fowl to roast.

11. A satisfactory roast of pork.

12. The best cut of steak.

13. French lamb chops.

14. What objections are there to canned meats?

15. Compare fish with meat as a food.

16. Make a table giving the season and prices of vegetables to be obtained in your local market similar to that on page 137.

17. State objections for excessive use of vegetables out of season.

18. What answer would you give a mother who states that her children like no vegetables except canned tomato, preferring it to the fresh fruit even in season, and asks if there is any harm in letting them have it exclusively, every meal?

19. Have you tried buying any groceries in quantity?

If so, with what success in price, quality, and keeping ?

20. What purchases do you find hardest to make?

Why?

21. Can you add any suggestions or comments to help others?

22. Are there any questions you would like to ask relating to Household Management?

Note.-After completing this test, sign your full name.