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Choice Parts

The ribs and sirloin are the best for roasting (the middle rib piece, 11, is the best of all). The best steaks come from the chump end of the sirloin, next to 2; it has a good tender-loin or fillet. The rump is the next best roasting piece, regarded by many epicures as the most choice. The soup pieces are the more bony parts, as 9, 16, 17, etc; 6, 7, 8, 13, 14 and 15 are corning pieces; 13 and 14, containing the brisket and the plates, are the best of these. VI. The Kitchen.

THE appointments should be as perfect as possible, and all that may save labor provided. The best stove or range and fixtures should be put in, and closets and pantries made with drawers for culinary articles; sinks with proper waste pipes and fixtures; towel racks, hooks and the many little things that go to lighten labor and make cooking a pleasure rather than a drudgery.

Why should the wife or daughter, who stands over the heated stove, be made to run perhaps two or three hundred feet for fuel when a very little time of the men in the morning and evening might supply the wood or coal box? Why should the cook ever be obliged to use green wood when proper forethought would supply fuel already seasoned?

Some ignorant people think that green wood makes a hotter fire than dry wood. It does nothing of the kind. It takes longer to burn, of course, and is more vexatious in every way.