After purchasers have been found willing to pay 25c to 30c per, pound for selected portions there remains a large amount of every carcass that will rate either at the 121/2 cent rate of round of beef or as skirt or flank and buttock worth about 8c or of a cheaper grade yet, the neck and brisket. This may be bought at 5c, but it is half bone. If 150 pounds costs $7,50 at 5c, when the bone is taken out it will be 75 pounds of clear meat costing 10c per pound. If the bone be worth 2c per pound for soup - as doubtless it is, the 75 pounds is worth $1,50, making the clear meat cost only 8c per pound. This meat is equally nutritious with the selected portions but is not fit for broiling, as it takes a longer time to make it tender.

To make it good, slice it and lay it in a deep baking pan and fry it with drippings or some of the brisket fat pieces in the usual manner, with a strong seasoning of pepper and salt and a small allowance of onion and when it is brown on both sides fill up the pan with water and let it bake in that manner in the oven for an hour or two. The water will be reduced to brown gravy by that time. Add a teaspoonful of flour thickening.

Cost of material - 1/2 pound of meat with gravy and seasonings 31/2, 1 large boiled potatoe 1/2, bread 2, the meal 6c.

Chicken And Rice A La Valenciana

Take a fresh killed fowl. Cut in small pieces, braise for twenty minutes in a saucepan. Chop very fine two onions, with two dants garlic and a fagot of parsley; add to the chicken and braise for five minutes over a slow fire Then add one pint of tomato sauce and a quarts of soup stock and two heads of cloves. When the stock comes to boil, add a pound of rice and season to taste. Let it cook over a slow fire till done.

Ladies' Lunches

For ladies' lunches a truce has been sounded to the expensive decorations of dinner cards, painted ribbons and bags for bonbons. The menu has been simplified. Chops with pease, a Spanish omelet (a delicious dish this), birds broiled, fried potatoes, mushrooms on toast, artichokes, salads, champagne, coffee and fruit: this is now deemed a very stylish lunch for ladies, and is not overloaded. Roasted almonds, salted, make a very good relish after the sweets.

Spanish Omelet. Place in a saute-pan one clove of a garlic, a quarter of a can of tomatoes, chopped mushrooms and chopped ham; season with salt, pepper and cook. Break three eggs into a bowl and beat thoroughly; add a half a cup of milk, salt and pepper and make an omelette in the usual way and place in the middle the thick part of the foregoing preparation; roll your omelette on a side dish and pour the remainder around the omelette and serve.