'What say you to a piece of beef and mustard." - Shakespeare.

Meat should be carefully selected. Beef to be tender and juicy should be young, the meat of a clear, bright red color, fine grained and the fat white.

The choicest parts for roasting are the sirloin and tenderloin cuts, and the sixth, seventh and eight ribs.

For steaks the porterhouse and tenderloin cuts are the nicest. Have them cut from a half to three-quarters of an inch thick. Steaks are far better broiled than fried.

The flesh of good mutton is dark red, with firm white fat. The best roasts are the leg, the saddle and the shoulder.

Pork should have the skin smooth and thin.

All fresh meats to be boiled should be put in boiling water to set the juices, and no salt added until meat is nearly done. Boil slowly, as rapid boiling toughens meat. Keep well covered with boiling water. Allow fifteen minutes to the pound for beef and mutton; twenty minutes to the pound for ham.

Salt meat should be put in cold water to allow it to freshen while cooking. Very salt meats should be soaked in cold water over night.

To make tough meat or fowl tender rub a quantity of soda over it the day before using, and for fowls rub inside also. Wash off before cooking. Or, a small amount of soda put into boiling' water in which the meat or fowl is cooking will help make it tender. Some use vinegar and pronounce it as good as soda.-

Use four level tablespoonfuls of flour to one capful of milk for mixing with meats for croquetts, etc., and two level tablespoonfuls of flour to one cupful of milk for gravies, sauces, etc.