Mrs. Larry listened almost breathlessly, glancing now and then at the oblong diagram of a side of beef furnished by Mr. Richard Webber, the dealer who had arranged the demonstration. The different sections of the beef were colored like states on a map. “This, ladies, is the chuck steak at sixteen cents a pound.” Mrs. Larry looked at it with disapproving eyes. That would not do for Larry. He must have the best and most nutritious beef. “Just as tender if properly cooked and just as nourishing as sirloin,” announced the butcher. “But it lacks a certain flavor which both sirloin and porterhouse have.” He was handling more familiar cuts now. “First and second ribs, twenty-four cents a pound because they are most in demand. But I consider the second cut, third, fourth and fifth ribs just as good at twenty-two cents a pound. The seventh and eighth ribs, known as the blade, have a fine flavor and are more economical at eighteen cents. Use the bones and blade for soup--and have the rest rolled and skewered.” Mrs. Larry nibbled her pencil and frowned. A difference of six cents a pound between the first cut and the last--and she had never asked her butcher which rib it was. Last Sunday’s roast had cost twenty-six cents a pound, and she had not known whether that was the right price on beef or not. “Here is what I call one of the most economical cuts--if you can get your butcher to make it for you. Some do not handle it. It’s the ninth and tenth ribs, boned, known as the inside and outside roll roast, tender as porterhouse steak, solid meat, no waste, at twenty-five cents a pound. Five pounds of this are equal in nutritive and cash value to eight pounds of the usual rib roast.” Mrs. Larry’s pencil fairly flew. “Here is the most economical cut for a large family. The cross rib at twenty-one cents a pound. Average weight fourteen pounds. But be sure you get the best grade of beef if you try this cut. If it weighs less than fourteen pounds, you are getting poor quality of beef. Note the fat, creamy yellow, not a bit of dead white. “Now, have your butcher cut off two steaks first--Saturday night’s dinner! The next piece makes a fine pot roast for Sunday and Monday, and the balance a big pot of soup stock. From the pot roast you will have some cold meat for hash.” “Suppose you want just those two juicy steaks,” suggested a well-dressed woman near the platform. “Well, see that the butcher cuts them off the right end,” readily replied the butcher. “But,” exclaimed Claire, as the result of watching her mother’s household management, “suppose you order by telephone--” The butcher and his helper looked at each other and grinned. As one voice, the other women cried, “Oh, don’t do it!” “Never buy meat by telephone,” emphasized Mrs. Heath, the national president, “go to market--it pays.”