gestible but because there is an infectious bacterium sometimes
found in pork which is only destroyed by thorough cooking of the meat.
Well-cooked bacon is digestible if the surplus fat is poured off
instead of allowed to soak into the cooked bacon. The most efficient
method of cooking bacon is to place the strips upon a broiler under
the flame. In this way the hot fat drips down into the pan beneath,
leaving the bacon crisp and delicate.

The meats to be used for the invalid must be selected with care. The
quality of this item of food is most important. It is not always
necessary to purchase the most expensive cut. If it is to be broiled
or roasted then it is necessary to select parts of the animal which
are tender, but for broths, soups, scraped or ground meat, or the meat
to be used for the juice only, it is wasteful to buy these tender,
expensive pieces when those costing less will serve the purpose
equally well. The names given to the different cuts vary slightly in
different parts of the country, but those in general use only will be
mentioned here. The following table shows the manner in which the
~beef~ is cut and the method in which it is generally used:

TABLE

============+========================+================================
_Beef_ | _Cut_ | _Method of Preparation_
------------+------------------------+--------------------------------
Hindquarter | {more or less free |Broth, soup, beef juice, scraped
|Round{ from fat | beef.
| {round steak |Hamburg steak (ground meat).
| |Broiled (this is a cheaper and
| | less tender cut than the loin
| | steaks).
| |
|Rump {steak |Broiled, cheaper cut steak.
| {roast |Roasted, cheaper cut roast.
| {lean meat |Broth, soup, beef juice.
| |
|Loin {3 ribs, 1st, 2d |Roasted.
| { and 3d cuts |
| {sirloin steak |Broiled.
| {porterhouse steak |Broiled.
| |
| {steak |Broiled.
|Tenderloin {roast |Roasted.
| {fillet |Broiled or roaste