For stews, meat en casserole, or in any fashion where water is used in the cooking, select the round (5), either upper or under. For boiling, the clod (9) or the round (5) or the extreme lower piece of (3). For rolled steak, mock fillet, steak a la Flamande, or beefsteak pie, the flank steak (7) is best. For cheap stews use (10). For beef a la mode, in a large family use a thick slice of the round (5), for a small family the clod (9). For soup, use the shin or leg. For beef tea, mince meat, and beef loaf, the neck is best. The chuck (1) is used only for roasting or baking, and is good value only for a large family. (2) and (3) are the standing ribs and carve to the best advantage. The aitch or pin bone (in 3) is a desirable roast for a large family. (3) is the loin, the choicest part of the animal. From it come the fillet or tenderloin, the sirloin, and the porterhouse steaks. (4) is the rump, from which come good steaks for broiling. Beef Cannelon with Tomato Sauce (One of the nicest and easiest of the cheap dishes) Use Flank Steak (7) 1 pound uncooked beef chopped fine 1 cupful cold boiled potatoes 1 teaspoonful salt 1 egg unbeaten 1/4 teaspoonful white pepper 1/2 cupful Swift's beef extract 1 tablespoonful Swift's Premium Oleomargarine Mix together beef, potatoes, salt, and pepper, and stir in egg last. Form into a roll 6 inches long. Roll this in a piece of white paper which has been oiled on both sides. Place in a baking-pan and add the beef extract and the oleomargarine. Bake half an hour, basting twice over the paper. {Footer: Swift's Premium Oleomargarine reduces the cost of good living.} To serve beef cannelon, remove the paper, place the roll on the platter, and pour over it Tomato Sauce 1 tablespoonful Swift's Premium Oleomargarine 1 cupful strained tomatoes 1 teaspoonful onion juice 1 tablespoonful flour 1/4 teaspoonful white pepper 1 bay-leaf Add onion, bay leaf, salt and pepper to tomatoes. Rub the oleomargarine and flour together and place in inner kettle of oatmeal cooker, set over the fire, add the tomato, and stir until it boils. Then place the kettle over hot water in the lower half of the oatmeal cooker, and cook so for ten minutes, when it is ready to serve. Spanish Minced Beef in Meat Box (Very pretty and palatable) Use any of the cheaper cuts. The Filling 1 tablespoonful Swift's Premium Oleomargarine 1 onion chopped fine 6 sweet peppers cut in strips 4 tomatoes peeled, cut in halves and seeds squeezed out 1/2 teaspoonful salt Make the filling first. Put the oleomargarine in upper half of an oatmeal kettle, add onion and peppers, and simmer gently for twenty minutes. Then add the tomato halves cut into three or four pieces each and cook twenty minutes longer. Then add salt and pepper and set over hot water in lower half of kettle to keep hot till wanted. Now make the