History and present status of instruction in cooking in the public schools of New York city . Diagram of cuts of Beef. 1. Leg. 5. Porterhouse. 9. Top of sirloin. 13. Shoulder. 2. Round. 6. Sirloin. 10. Ribs 14. Cross ribs 3. Rump. 7. Navel. n. Chuck. 15. Brisket. 4. Flank steak. 8. Plate. 12. Neck. 16. Shin. Drawn by E. K., age 1 3 years. U. S. Dept. of Agri., Bu!. 56. Of .ce cf Expt. S-:3X Plate V! en 4^ w lo — 33 3)r c o «> ,, «^, • — \ . ^<- ^ ?^^ NC--- TO ? CDC/ 5 o U. S Dept. of Agii., Bui. 5c. Office of Expt. Stations. Plate VI

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Keywords: ., bookcentury1800, bookdecade1890, booksubjectc, booksubjectcookery