Since we are living in the “high-cost-of-living” period, it is most important that a housewife should know how to buy her groceries and meats as well as knowing how to prepare other dainty dishes, in order that her marketing may be economical as well as pleasing to the taste. When selecting beef, see that it is firm and of a fine-grained texture, bright red in color, well mottled and coated with fat. The fat should be firm and of a yellowish color. The less expensive cuts, coming from those parts of the animal where the juices flow freely, are no less nutritious than the expensive ones; but they do require longer cooking at a lower temperature. A side of beef is divided into fore quarter and hind quarter, but the point of this division varies in different sections of the country. The hind quarter contains the choicest steaks, which are cut from the loin and rump and are named porterhouse, sirloin and rump. Coming from that part of the animal where the muscles are but little used, the meat is fine grained, and consequently tender. The tenderloin, protected by the backbone and lying under the loin and rump, lacks flavor and has but little juice, but is easy of mastication. Round steak has practically no waste, is very juicy, and the richest in proteid, but, having coarser fiber, is not as tender. The second and third cuts from the top of the round are most popular. Among the cheaper cuts might be mentioned chuck, vein, and flank steaks. A steak should be cut from an inch to an inch and a half in thickness, and some prefer it thicker. It should be removed from the paper as soon as it arrives from the market and put in a cold place. If convenient, allow it to hang rather than to lie on a plate and never put it in direct contact with the ice. Tough steaks may be made more tender by pounding with a potato masher after the steak has been sprinkled with salt, pepper and flour. * * * * * BROILED BEEFSTEAK: Wipe entire surface with a cloth wrung out of cold water and trim off superfluous fat. With some of the fat, grease a wire broiler (having fat edge next to handle) and broil over a clear fire, turning every ten seconds for the first minute that surface may be well seared, thus preventing escape of juices. After the first minute turn occasionally until well cooked on both sides. Steak cut one inch thick will take five minutes if liked rare; six minutes if well done. Remove to a hot platter, and spread with butter that has been creamed and seasoned with salt and pepper. * * * * *