of the dish. We have no occasion here to spend money on good looks.

If one purchases meat for soup, the leg and shin are the better parts.
This, however, is not necessary in the ordinary family, as there are
always sufficient bones left over for daily stock. All meat left over from
beef tea, tasteless as it is, may be nicely seasoned and made into curries
or into pressed meat, giving again a nice dish for lunch or supper.
Remember, that where the flavoring of the beef has been drawn out into the
water, as in making beef tea, another decided flavor must be added to make
the made-over dish palatable. For this reason, curries, pressed meats,
served with either Worcestershire or tomato sauce, are chosen.

Cold mutton may be made into pilau, hashed on toast with tomato sauce,
hashed with caper sauce, made into escalloped mutton, barbecued mutton,
casserole, or macaroni timbale; all sightly dishes, quite handsome enough
to place before the choicest guest. Spiced meats, as beef _a la
mode_, may be served cold with cream horseradish sauce and aspic jelly.
If warm, they will be made into ragouts, or some form of dish with a brown
or tomato sauce. It is well to bear in mind that white meats will be
served with white or yellow sauces; dark meats with brown or tomato
sauces. The coarse tops of the sirloin steak, the tough end of the rump
steak, if broiled, cannot possibly be eaten, as the dry heat renders them
difficult of mastication. Cut them off before the steak is broiled, and
put them aside to use for Hamburg steaks, curry balls, timbale or
cannelon, making a new and sightly dish from that which would otherwise
have been thrown away.

If you use ham, and have had a piece boiled, after the even slices are
taken off, chip the remaining tender pieces for frizzled ham, making it as
frizzled beef is made. The bits around the bone that cannot possibly be