Not only for meats, but for most animal foods, a cooking temperature less than 212° but above 160° is most advisable. This applies particularly to milk, eggs, oysters, meats, and fish. Of course in broiling we partially sacrifice the outside by cooking in a high temperature for the sake of preserving the inner portions. BEEF Beef is, without doubt, our most valuable kind of meat. It is nutritious, of excellent flavor, and comparatively easy of digestion. It contains many of the substances necessary to nourish the body--water, fat, albumen, gelatin, fibrin, salts, and flavoring properties. The direct nutrients which it contains are fat and protein. The quality of beef varies with the age of the animal and the manner in which it has been fattened. It requires a considerable amount of study to be able to select a good roast or steak. If the fat be of light, golden color, firm and thick, and the lean be streaked with fine lines of fat, it is one indication of a well-nourished animal. A reliable dealer may be of great service in aiding one to distinguish between good and poor qualities. The best portions for steak are from the loin, top of the round, and rump. The cut called "porterhouse" is from near the middle of the loin, and is the best portion of the animal. It has a rich, fine flavor, and contains a section of tenderloin. Sirloin steak is from the loin, and is also very nice. The first and second cuts from the top of the round are excellent, containing much well-flavored juice. The composition of a round steak free from bones is as follows (in 100 parts): { Protein, gelatin, fibrin, etc. 23.00% NUTRIENTS { Fats 9.00% { Mineral matters 1.30% WATER 66.70% ------- Total 100.00% ATWATER. The time given below for the digestion of beef is taken from calculations by Dr. Beaumont: Hours. Minutes. Beefsteak broiled 3 Beef, fresh, lean, roasted 3 30 Beef fried 4 VALUE OF BEEF As material for muscle 19 As heat-giver 14 As food for brain and nervous system 2 Water 65 ATWATER.