belly meat, packed in a two-gallon jar and covered with salt or brine,
will make a supply of fat pork to cook with beans and other vegetables.
The tenderloin makes good roasts, the head and feet may go into head
cheese or scrapple, and the trimmings and other scraps of lean meat
serve for a few pounds of home-made sausage. In some large families it
is found profitable to "corn" a fore quarter of beef for spring and
summer use. Formerly it was a common farm practice to dry beef, but now
it seems to be more usual to purchase beef which has been dried in large
establishments. The general use of refrigerators and ice chests in homes
at the present time has had a great influence on the length of time meat
may be kept and so upon the amount a housewife may buy at a time with
advantage.

In the percentage of fat present in different kinds and cuts of meat, a
greater difference exists than in the percentage of proteids. The lowest
percentage of fat is 8.1 per cent. in the shank of beef; the highest is
32 per cent. in pork chops. The highest priced cuts, loin and ribs of
beef, contain 20 to 25 per cent. If the fat of the meat is not eaten at
the table, and is not utilized otherwise, a pecuniary loss results. If
butter is the fat used in making crusts for meat pies, and in preparing
the cheaper cuts, there is little economy involved; the fats from other
meat should therefore be saved, as they may be used in place of butter
in such cases, as well as in preparing many other foods. The fat from
sausage or from the soup kettle, or from a pot roast, which is savory
because it has been cooked with vegetables, is particularly acceptable.
Sometimes savory vegetables, onion, or sweet herbs are added to fat when
it is tried out to give it flavor.

Almost any meat bones can be used in soup making, and if the meat is not
all removed from them the soup is better. But some bones, especially the