Miss Parloa's New Cook Book

e, there is no waste, and of course one will not buy as many pounds of these pieces to provide for a given number of persons as if one were purchasing a sirloin or porter-house steak, because with the latter- named the weight of bone and of the flank, if this be left on, must always be taken into consideration.

After the aitchbone and steaks have been taken from the round there remain nice pieces for stewing and braising; and still lower the meat and bones are good for soups and jellies. The price decreases as you go down to the shank, until for the shank itself you pay only from three to four cents per pound.

Sirloin.

It will be remembered that plate No. 4 represents a loin of beef, showing the end which joined the ribs, also the kidney suet. No. 12 represents the same loin, showing the end which joined the rump. There are about thirty pounds in a sirloin that has been cut from a large beeve. This makes about three roasting pieces for a moderately large family. The piece next the rump has the large