one-half inch
deep.

Round steaks are rather popular, but as Americans have a preference for
loin and rib cuts, a large share of the lower grades of "rounds" are
used otherwise, being converted into Hamburger, used as sausage
trimmings and disposed of in many other ways.

Chucks are used extensively as shoulder steak, boiling pieces, and make
very good roasts. Pot roasts are cut from the lower side, and stews or
soup meat from the neck. The better grade of chucks should have a
complete covering of fat, thickest at the rib end of the cut.

[Illustration:

1. Neck. 6. Ribs.
2. Chuck. 7. Loin.
3. Shoulder. 8. Flank.
4. Fore shank. 9. Leg.
5. Breast. 10. Hind shank.

FIG. 2.--Diagrams of cuts of veal.]

Quality in veal is determined by color and grain of flesh. It should be
light pink, nearly white, and should contain a quantity of fat. The many
ways of cooking and serving veal are so well known as to need but
passing mention; veal loaf, veal cutlets, chops, pie, stew, curry of
veal and many others are all favorite dishes in many homes.

[Illustration:

1. Neck.
2. Chuck.
3. Shoulder.
4. Flank.
5. Loin.
6. Leg.

FIG. 3.--Diagrams of cuts of lamb and mutton.]

In selecting mutton or lamb we should be guided by color, fineness of
grain, thickness of flesh and amount of fat. Mutton of a dull brick red
is preferable, though the color varies from that to dark red. Lamb on
account of its superior flavor is more popular than mutton. The flesh of
lamb should be light in color, of fine grain and the fat evenly
distributed. The nutritive value of mutton and lamb is practically the
same as beef.

[Illustration:

1. Head.
2. Shoulder.
3. Back.
4. Middle cut.
5. Belly.
6. Ham.
7. Ribs.
8. Loin.

FIG. 4.--Diagrams of cuts of pork.]

The larger share of dressed pork is almost entirely clear fat, which
should be white, firm and evenly distributed. Skin should be thin and
smooth. Any detailed description of the various cuts of pork would be
superfluous here. Not all our eloquence could adequately picture the
delight with which an epicure gazes upon a ham boiled or baked by an
experienced Kentucky or Virginia cook. The "roasting pig" is also a
favorite in many places, and long has been, for, according to Irving, it
was much prized by Ichabod Crane of Sleepy Hollow, and it has been
mentioned by so great and learned a poet as Shakespeare.

Regarding all mea