In selecting beef, choose that of a fine smooth grain, of a bright red color and white fat.

The sixth, seventh, and eighth ribs, are the choicest cuts for a roast. Have the bones removed and the meat rolled, but have the butcher send the bones for soup.

The flesh of good veal is firm and dry, and the joints stiff.

The flesh of good mutton or lamb is a bright red, with the fat firm and white.

If the meat of pork is young, the lean will break on being pinched; the fat will be white, soft, and pulpy.

Rules For Boiling Meat

All fresh meat should be put to cook in boiling water, then the outer part contracts and the internal juices are preserved. For making soup, put on in cold water. All salt meat should be put on in cold water, that the salt may be extracted in cooking. In boiling meats. it is important to keep the water constantly boiling, otherwise the meat will absorb the water. Be careful to add boiling water, if more is needed. Remove the scum when it first begins to boil. Allow about twenty minutes for boiling for each pound of fresh meat. The more gently meat boils, the more tender it will be.

To Broil Meat well, have your gridiron hot before you put the meat on.

Broiling

This is not only the most rapid manner of cooking meat, but is justly a favored one. It has nearly the same effect upon meat as roasting. The albumen of the outer portions is hardened, and, forming a skin, retains the juices. It should be turned rapidly, in order to produce an equal effect, but the meat should not be punctured with a fork.

Salt meat should be put into cold water and boil slowly.

A red pepper dropped into the water will prevent the rising of an unpleasant odor.

Fresh meat, unless for soup, should be put into boiling water, and be allowed to cook very gently; no salt to be added until nearly done.

In Roasting

Put into a hot oven, and baste frequently.

In Boasting Beef, it is necessary to have a brisk fire. Baste often. Twelve minutes is required for every pound of beef. Season when nearly done.