tablespoons of finely chopped parsley.

Pour into a mould that has been rinsed with cold water and chilled on
ice. Set in a cool place to mould. When ready to serve unmould on a
bed of lettuce and serve with Russian dressing. This may be prepared
Saturday afternoon.

BROILED SALT MACKEREL, FLEMISH STYLE

Soak the mackerel overnight in plenty of cold water to cover, keeping
the skin side up. In the morning remove the head and then wash and
parboil. Drain and then place on a baking dish and spread lightly with
bacon or ham fat and dust lightly with flour. Place in the broiler of
the gas range and broil until nicely browned. Now, while the mackerel
is cooking, prepare a Flemish sauce as follows:

One onion,
One green pepper,
Two branches of parsley.

Chop very fine and then place in a saucepan with three tablespoons
of butter. Cover closely and steam until the vegetables are soft. Now
add:

One tablespoon of vinegar,
One teaspoon of sugar,
One-half teaspoon of mustard,
One teaspoon of pumpkin,
Two tablespoons of boiling water.

Bring to a boil and pour over the fish. Garnish with cress.

SALT COD, VERMONT

Select a thick centre; cut and soak for one hour in warm water. Wrap
in a piece of cheese-cloth and plunge into boiling water. Boil for
fifteen minutes and then drain. Divide into four individual baking
dishes and cover with cream sauce. Sprinkle with fine bread crumbs and
a little grated onion, and bake for ten minutes in a hot oven.

MEATS

In order to purchase meats intelligently so that we will receive the
best value for money expended, it is necessary to know the nature of
the cuts, and especially the proportionate amounts of lean meat, fat
and bone that they contain; also the approximate food values of the
meat obtained from various parts of the carcass.

HIND QUARTERS

Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per
cent. bone. Sirloin steaks in general contain a larger percentage of
lean meat and a smaller amount of fat than the porterhouse or club
steaks.

Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per
cent. bone. The greatest percentage of lean meat is found in the sixth
rib, and the smallest in the eleventh and twelfth rib cuts.

Round steaks are meat cut from the round. They average 67 per cent.
lean meat, 20 per cent. fat and 16 per cent. bone. The round steaks
contain 73 per cent. to 84 per cent. lean meat.

The rum