The rump is the part of which the London butcher makes great profit, by selling it in the form of steaks. In the country, as there is not an equal demand for steaks, the whole of it may be purchased as a joint, and at the price of other prime parts. It may be turned to good account in producing many excellent dishes. If salted, it is simply boiled; if used unsalted, it is usually stewed. The veiny piece is sold at a low price per pound; but if hung for a day or two, it is very good and very profitable. Where there are a number of servants and children to have an early dinner, this part of beef will be found desirable. From the leg and shin excellent stock for soup may be drawn; and if not reduced too much, the meat taken from the bones may be served as a stew with vegetables; or it may be seasoned, pounded with butter, and potted; or chopped very fine, and seasoned with herbs, and bound together by egg and bread crumbs; it may be fried in balls, or in the form of large eggs, and served with a gravy made with a few spoonfuls of the soup. Of half an ox cheek excellent soup may be made; the meat, when taken from the bones, may be served as a stew. Roasting parts of beef are the sirloin and the ribs, and these bear in all places the highest price. The most profitable of these two joints at a family table is the ribs. The bones, if removed from the beef before it is roasted, will assist in forming the basis of a soup. When boned, the meat of the ribs is often rolled up, tied with strings, and roasted: and this is the best way of using it, as it enables the carver to distribute equally the upper part of the meat with the more skinny and fatter parts at the lower ends of the bones. OF MUTTON, the leg and haunch are the most profitable joints, although in price higher than the shoulder or neck. But these last joints are sold at a less price per pound than others. The loin and saddle (the two loins not separated) are expensive joints, not in price only, but in the great proportion of fat and bone belonging to them. They are considered to be prime parts. OF LAMB, the hind quarter is more advantageous in use than the fore, but can scarcely be regarded as an economical part. In hot weather, and in a small family, the joints which the quarters form, when divided, are of so convenient a size as to render them much in request. OF VEAL, the leg, from which the fillet is taken, the shoulder, the neck, and the loin, are all in turn serviceable in a family. When the leg is purchased altogether, without dividing the knuckle from it, the butcher usually considerably remits the price. In summer, he is often willing to sell the leg altogether at twopence per pound less than he would sell the fillet alone. HINTS ABOUT SALADS.