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 I consider the second cut, third, fourth and fifth ribs just as good at twenty-two cents a pound. The seventh and eighth ribs, known as the blade, have a fine flavor and are more economical at eighteen cents. Use the bones and blade for soup—and have the rest rolled and skewered."

Mrs. Larry nibbled her pencil and frowned. A difference of six cents a pound between the first cut and the last—and she had never asked her butcher which rib it was. Last Sunday's roast had cost twenty-six cents a pound, and she had not known whether that was the right price on beef or not.

"Here is what I call one of the most economical cuts—if you can get your butcher to make it for you. Some do not handle it. It's the ninth and tenth ribs, boned, known as the inside and outside roll roast, tender as porterhouse steak, solid meat, no waste, at twenty-five cents a pound. Five pounds of this are equal in nutritive and cash value to eight pounds of the usual rib roast."

Mrs. Larry's pencil fairly flew.

"Here is the most economical cut for a large