, as well as juicy and tender meat, will
result.

In roasting meat it is well to remember that the smaller roast requires
the hotter fire. Intense heat produces a semi-solid condition of the
exterior, and prevents the drying up of the meat juices. Great heat
would be inapplicable to large cuts, the exterior of which would be
burned to a coal under such treatment before the heat could reach the
interior.

Young housekeepers and others who are not familiar with the various cuts
of meat obtainable in most of our markets will do well to consider
thoughtfully the accompanying illustrations.

[Illustration:

1. Neck.
2. Chuck.
3. Ribs.
4. Shoulder clod
5. Fore shank.
6. Brisket.
7. Cross ribs.
8. Plate.
9. Navel.
10. Loin.
11. Flank
12. Rump.
13. Round.
14. Second cut round.
15. Hind shank.

FIG. 1.--Diagrams of cuts of beef.]

In selecting beef we must remember that color is of great importance.
The surface of a fresh lean cut should be a bright red, while the fat
should be clear white. After being exposed to a warm atmosphere the
surface will of course become darker in color.

The loin commands a higher market price than any other cut, on account
of its tenderness and quality. The names applied to different parts of
the loin vary in different localities. The part nearest the ribs is
often called the "short steak," the other end the "sirloin."

It is interesting in this connection to recall the story which has been
told regarding the origin of the word "sirloin." It is said that this
steak found such favor with some epicurean king of olden times that he,
in a spirit of jocularity and good humor, bestowed upon it the honor of
knighthood, to the great delight of his assembled court, and as "Sir
Loin" it was thereafter known. It is a pity to spoil so good a story,
but the fact is that the word is derived from the French "sur" (upon)
and "longe" (loin), and the preferable orthography would therefore be
"surloin." However spelled, and whatever its history, the sirloin is
deservedly popular.

Between the short and sirloin is the portion usually called the
tenderloin, the name of which indicates its prevailing characteristic,
the tenderness which makes it a much-to-be-desired cut in spite of its
lack of juiciness and flavor as compared with other cuts.

The rib is the cut between the loin and chuck, and contains the best
roasts. The fat on the best grade of ribs should be about