the only
difference will be that the tougher cuts require longer cooking. Have
the bones from rolled meats sent home to use for soups. Corned beef
may be selected from flank, naval, plate or brisket. These cuts are
more juicy than rump or round cuts.

1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top
sirloin.

2. _For stew_ use shin, shoulder, top sirloin or neck.

3. _For steaks_ use flank, round or chuck. If these cuts are pounded,
or both pounded and rubbed with a mixture of 1 part vinegar and 2
parts oil before cooking, they will be very tender.

4. _Soups_--Buy shin or neck. The meat from these may be utilized
by serving with horseradish or mustard sauce, or combined with equal
amount of fresh meat for meat loaf, scalloped dish, etc.

DRY METHODS

1. _Roasting or Baking_--Oven roasting or baking is applied to roasts.

Place the roast in a hot oven, or if gas is used, put in the broiling
oven to sear the outside quickly, and thus keep in the juices.
Salt, pepper and flour. If an open roasting pan is used place a few
tablespoonfuls of fat and 1 cup of water in the pan, which should be
used to baste the roast frequently. If a covered pan is used basting
is unnecessary.

Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra
Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra
Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra
Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra
Turkey 20 min. to the lb.
Chicken 30 min. to the lb.
Duck 30 min. to the lb.
Goose 30 min. to the lb.
Game 30 min. to the lb.

2. _Broiling_--Cooking over or under clear fire. This method is used
for chops or steaks.

Sear the meat on both sides. Then reduce the heat and turn the meat
frequently. Use no fat.

_Time Table_--(Count time after meat is seared).
1/2 inch chops or steaks, 5 minutes
1 inch chops or steaks, 10 minutes
2 inch chops or steaks, 15 to 18 minutes

3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for
broiling_ chops, steaks, etc.

4. _Sauteing_--Cooking in pan in small amount of fat. Commonly
termed "frying." Used for steaks, chops, etc. _Time table same as for
broiling._

MOIST METHODS

1. Boiling--Cooking in boi