Then comes the cooking, which can only be properly done when the fundamental principles of the cooking processes, such as boiling, braising, broiling, stewing, roasting and frying are understood. Each cut requires different handling to secure the maximum amount of nutriment and flavor. The waste occasioned by improper cooking is a large factor in both household and national economy. It has been estimated that a waste of an ounce each day of edible meat or fat in the twenty million American homes amounts to 456,000,000 pounds of valuable animal food a year. At average dressed weights, this amounts to 875,000 steers, or over 3,000,000 hogs. Each housekeeper, therefore, who saves her ounce a day aids in this enormous saving, which will mean so much in the feeding of our men on the fighting line. So the housekeeper who goes to her task of training the family palate to accept meat substitutes and meat economy dishes, who revolutionizes her methods of cooking so as to utilize even "the pig's squeak," will be doing her bit toward making the world safe for democracy. The following charts, tables of nutritive values and suggested menus have been arranged to help her do this work. The American woman has her share in this great world struggle, and that is the intelligent conservation of food. SELECTION OF MEAT BEEF--Dull red as cut, brighter after exposure to air; lean, well mottled with fat; flesh, firm; fat, yellowish in color. Best beef from animal 3 to 5 years old, weighing 900 to 1,200 pounds. Do not buy wet, soft, or pink beef. VEAL--Flesh pink. (If white, calf was bled before killed or animal too young.) The fat should be white. MUTTON--Best from animal 3 years old. Flesh dull red, fat firm and white. LAMB--(Spring Lamb 3 months to 6 months old; season, February to March.) Bones of lamb should be small; end of bone in leg of lamb should be serrated; flesh pink, and fat white. PORK--The lean should be fine grained and pale pink. The skin should be smooth and clear. If flesh is soft, or fat yellowish, pork is not good. SELECTION OF TOUGHER CUTS AND THEIR USES Less expensive cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking. Have the bones from rolled meats sent home to use for soups. Corned beef may be selected from flank, naval, plate or brisket. These cuts are more juicy than rump or round cuts. 1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top sirloin. 2. _For stew_ use shin, shoulder, top sirloin or neck. 3. _For steaks_ use flank, round or chuck. If these cuts are pounded, or both pounded and rubbed with a mixture of 1 part vinegar and 2 parts oil before cooking, they will be very tender.