Beef should be fine grained; that portion exposed to the air a light red, showing a shade of purple when the first slice is cut off. For the sick, purchase the best quality of lean beef; be sure the fat is solid and whitish, not yellow.

For broiling, the tenderloin or sirloin is best.

For beef tea, the sticking piece is first choice; second, the round or rump.

For Hamburg steaks or dishes made from chopped meat, purchase the round.

The choice methods of cooking beef for the sick are broiling, boiling, roasting or baking. If tender meat is not accessible, purchase the round and put it twice through the meat chopper, form it into cakes and broil them. If there are no conveniences for broiling, cook them in a dry pan, without fat, turning them almost constantly while cooking.