Pot roast of beef { Chuck, brisket, round, Spencer { roll, neck, shoulder clod Baked stuffed hanging tenderloin Hanging tenderloin Baked stuffed flank Flank steak SAUCES AND GARNISHES FOR BEEF -------------+------------------+-----------------+------------------- NAME OF CUTS | SAUCE | GARNISH | VEGETABLES -------------+------------------+-----------------+------------------- Shank | Mixed vegetable | Parsley; jelly | Boiled potatoes Round | Maitre d’hotel | Water cress | Mashed potatoes, | butter | | creamed carrots Rump | Tomato sauce | Corn fritters | Lyonnaise potatoes Sirloin | Parsley; butter | Peas or fried | Baked potato, | sauce | onions | sliced tomatoes Pin bone | Melted butter | Baked stuffed | Baked or au gratin | sauce | tomatoes | potatoes Porterhouse | Mushroom sauce | Head lettuce | Steamed potatoes, | | | tomatoes Prime ribs | Brown gravy | Stewed apricots;| Mashed, baked | | parsley | squash Short ribs | Horseradish sauce| Radishes | Lyonnaise, stewed | | | corn Flank | Dressing; meat | Bacon curls; | Hashed brown | gravy | parsley | potatoes Plate | Mint sauce | Spinach | Mashed potatoes, | | | turnips Brisket | Caper sauce | Baked onions | Potato croquettes Chuck | Brown gravy | Currant jelly | Boiled potatoes, | | | spinach Shoulder clod| Apple sauce | Parsley | Browned potatoes Neck | Tomato sauce | Grape jelly | Creamed potatoes, | | | cucumbers -------------+------------------+-----------------+------------------- _Eliminate all possible waste of effort or materials_ POULTRY Poultry is one of the most popular meats found upon the American table. Dry-picked poultry is the most sanitary and desirable. It is no simple matter to provide fresh poultry to our thickly populated cities. But with improved breeding, scientific feeding and the modern cold-storage houses and refrigerator cars, Armour and Company supply a large clientele with either fresh or cold-storage poultry of the highest quality. “Spring chickens,” so called because before the days of storage they could be obtained only in the spring—are from three to six months old. The older members of the chicken family are known as “fowl.” [Illustration: Roast Fowl] HOW TO SELECT