Every housekeeper - in fact everyone who has marketing to do - should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrations below are shown the locations of these cuts.

Beef

1. Head - Not used for food.

2. Sticking Piece. For Soups, Beef Tea, Stews, for making Corned Beef.

3. Neck. For Soups, Stews, Beef Tea, Boiling and Corned Beef.

4. Second and Third Chuck. Brown Stews, Braising, Steaks, poorer Roasts.

5. First Chuck. For Roasts.

6. First Cut of Ribs. For Roasts.

7. Middle Cut of Ribs. For Roasts.

8. Back Ribs. For Roasts.

9. Plate (no bones). Stews, Soups, Corned Beef.

10. Brisket. Stews, Brown Stews, Soups, Corning.

11. Butt-End Brisket. Soups, Stews, Corning.

12. Bolar (no bones). Corning, Cheap Roasts.

13. Bony end of Shoulder. For Soups.

14. Shin. For Soups.

15. Loin (including Tenderloin and Sirloin). For Roasts and Steaks.

(A choice selection).

16. Flank or Skirt. Rolled Steaks, Braising, Boiling, Corned Beef.

17. Rump. Roasts and Steaks. (This should be cut across the grain).

18. Veiny Piece. For Stews and Soups.

19. Round. Stews, Beef Tea, poorer Steak.

20. Leg. Soups and Stews.

21. Tail. or Soups.

22. Pin Bone. For Roasts.

The bones, gristle, tendons and other gelatinous portions are good for soup stock.

Mutton

1. Shoulder. For Boiling.

2. Breast. Roast, Stews and Chops.

3. Loin. Best end for Roasts, Chops.

4. Neck. Best end for Cutlets, Stews, Pies.

5. Neck. For Stewing Pieces.

6. Head. Not used.

7. Loin. For Roasts, Chops.

8. Leg. For Roasts, Boiling.

Broiling

The rules for roasting meat apply to broiling except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over a hot fire, and removed a little from the fire to finish cooking. Meat an inch thick will broil in about four minutes. Season after it is cooked.

Frying

There are two methods of frying: One with very little fat in the pan, to practice which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being maintained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in entirely covering the article to be cooked in smoking-hot fat and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease.

Boiling And Stewing

Fresh meat for boiling should be put into boiling water and boiled very gently about twenty minutes for each pound. A little salt, spice or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews and gravies. Stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately, constantly and slowly. Salt meats should be put over the fire in cold water, which, as soon as it boils, should be replaced by fresh cold water, the water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes very slowly boiling, from the time the water boils, to each pound. Vegetables and herbs may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until wanted, if they are to be served hot; if they are to be served cold, they should be allowed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water before boiling.