Because the names of pieces of meat and the methods of cutting them vary considerably, I shall give but a brief and general table here. This diagram of a side of beef will give some idea of the position of the several pieces. [Illustration: 1. Hind Shank 2. Lower Round 3. Round 4. Aitch Bone 5. Rump 6. Loin 7. Flank 8. Navel 9. Plate 10. Ribs 11. Brisket 12. Cross Ribs 13. Chuck 14. Neck 15. Shoulder 16. Fore Shank ] _Beef._--The neck, shin or shank and navel are usually used for soup stock. A variety of pieces known by a variety of names, such as cross ribs, plate or Rattel rand, brisket, shoulder, rump, thick flank, aitch bone and the butt or vein, are used for boiling, braising, stewing, corned beef, pot roasts and spiced beef. The upper round, occasionally called the buttock, is used for round steaks. The lower round is good for beef-tea, hamburg-steak, meat pies and any purpose for which good chopped beef is needed. The chuck ribs are those nearest the neck; they are frequently used for stews, chuck steaks and ragout. Sometimes the ribs are removed and the meat rolled and tied; this makes a tender and well-flavoured roast. The prime ribs, of which some people say there are five and others six, are used for prime roasts. They are divided into first, second and third cuts; the last is considered least desirable. From the part of the animal known as the loin are cut porterhouse, sirloin and short steaks; from this part also comes the tenderloin, sometimes called the fillet. The parts of the loin and the prime ribs are the most expensive and are considered the most desirable parts of the animal. The housekeeper whose purse will not permit her to buy them may comfort herself, though, with the fact that they contain no more nourishment than some less popular pieces. Other meats are divided into somewhat fewer cuts than beef. The more general divisions are given below. _Veal._--The loin is used for roasts and chops. The fillet for roasts and cutlets. The better parts of the neck and the breast are used for roasting and chops. The less desirable parts for pies, pot roasts and stews. The shank, which in veal is known as a "knuckle," is used for soup and broths. _Mutton or lamb._--The leg is used for roasting or boiling. The shoulder for baking and roasting. The loin for chops and roasts. The ribs, which are often called the "rack," are used chiefly for chops. The breast may be roasted, baked or stewed. _Pork._--Hams and shoulders, the back and front legs of the animal, are eaten either smoked or fresh. The loin, ribs and sparerib are used for roasts, chops, stews and baked dishes. Pieces used for salt pork and bacon are cut from the almost clear fat of the back and sides. Almost all parts of the pig are used for food, but as they are usually known by names which indicate what they are, they give the housewife little trouble in remembering them.