well.

Fourth, shank. According to the market price, this is the cheapest
part of the beef. However, it contains 54 per cent. to 57 per cent.
waste and requires long cooking. It is used for soups and stews.

Fifth, ribs. Contains eight ribs; five of these are the prime cuts and
used for roasting exclusively.

Sixth, sirloin. The loin, some cuts contain as low as 3 per cent,
waste. The sirloin is tender; therefore, quickly and easily cooked.
For this reason it is one of the most popular cuts.

Seventh, porterhouse. This portion of the loin contains the choicest
steaks, excellent and nutritious and easily cooked. The fillet or
tenderloin forms a part of the loin and averages about 13 per cent.
waste.

Eighth, rump. This cut is very nutritious, but requires careful
cooking to render it tender; it contains slightly more waste than the
round. Good steaks are obtained from the rump; it is also used for pot
roast braising and coming.

Ninth, pin bone, the middle portion of the loin. It is of excellent
quality, tender and of good flavor and quite as popular as the loin.
It is the face cut of the rump.

Tenth, round. An inexpensive cut, containing only 7 per cent, waste.
It is nutritious as tenderloin, but not as tender. The first essential
in cooking is to sear the outside in order to retain the juices and
then cook slowly until tender.

Steak and roast are cut from the round and the back or heel and is
used for pot roast and stews.

One factor in helping to keep up the high prices of food is that the
average woman, _when she goes to market, has in mind_ fancy price and
choice cuts for roast, steaks and chops. The choice cuts represent
about 26 per cent. of the whole carcass, leaving about 74 per cent.
to be disposed of. Now, if this becomes difficult, the fancy cuts must
bear the additional cost and so become proportionately high in price.

Take a cross cut of beef, weighing about six pounds and wipe with a
damp cloth, and one-half cupful of flour patted into it and then brown
quickly on both sides in a frying pan and then place in a fireless
cooker or a moderate oven together with

Two medium-sized onions,
One carrot, cut in quarters,
One and one-half cups of boiling water,

and cook slowly, allowing one-half hour for the meat to start cooking
and then twenty-five minutes to the pound. Baste frequently. If baked
in the range it should give a delicious, well-flavored roast, that
will supply the most fini