Buckeye cookery

Lay a thick tender steak upon a gridiron well greased with butter or beef suet, over hot coals; when done on one side have ready the warmed platter with a little butter on it, lay the steak, without pressing it, upon the platter with the cooked side down so that the juices which have gathered may run on the platter, quickly place it again on gridiron, and cook the other side. When done to liking, put on platter again, spread lightly with butter, season with salt and pepper, and place where it will keep warm (over boiling steam is best) for a few moments, but do not let butter become oily. Serve on hot plates. Many prefer to sear on one side, turn imme diately and sear the other, and finish cooking, turning often; garnish with fried sliced potatoes, or with browned potato balls the size of a marble, piled at each end of platter.—Mrs. W. W. W. FRIED BEEFSTEAK. When the means to broil are not at hand, the next best method is to heat the frying pan very hot, put in steak previously hacked, let remain a few moments, loosen with a knife and turn quickly several times; repeat this, and when done transfer to a hot platter, salt, pepper, and put over it bits of butter; pile the steaks one on top of another, and cover with a hot platter. This way of frying is both healthful and delicate. Or, heat the skillet, trim off the fat from the steak, cut in small bits and set on to fry; meanwhile pound steak, then draw the bits ‘of suet to one side and put in the. _ steak, turn quickly over several times so as to sear the outside, take out on a-hot platter previously prepared with salt and pepper, dredge well, return to skillet, repeating the operation until the steak is done; dish on a hot platter, covering with another platter, and place where it will keep hot while making the gravy. Place a table-spoon dry flour in the skillet, being sure to have the fat boiling — hot, stir until brown and free from lumps (the bits of suet may be Jeft in, drawing them ty one side until the flour is browned), pour in about ‘half a pint boiling water (milk or cream is better), stir well, season with pepper and salt, and serve in a gravy tureen. Spread bits of butter over steak and send to table at once. This is more economical, but not so wholesome as broiling. BEEFSTEAK SMOTHERED IN ONIONS. Slice the onions thin and drop in cold water: put steak in pan with a little suet. Skim out onions and add to steak, season with pepper and salt, cover tightly, and put over the fire. When the juice of the onions has dried up, and the meat has browned on one side, remove onions, turn steak, replace onions, and fry till done, — being careful not to burn. BoiLeD CoRNED BEEF. Soak over night if very salt, but if beef is young and properly : corned this is not necessary; pour over it cold water enough to_ cover it well, after washing off the salt. The rule for boiling meats — is twenty-five minutes to a pound, but corned beef should be placed on a part of the stove or range where it will simmer, not boil, uninterruptedly from four to six hours, according to the size of the piece. If tobe served cold, some let the meat remain in the liquor ~ until cold, and some let tough beef remain in the liquor until the next day, and bring it to the boiling point just before serving. Simmer a brisket or plate-piece until the bones are easily removed, fold over, forming a square or oblong piece, place sufficient weight on “= ee) ae NE ‘> Ee 196 | age eee top to press the parts closely together, and set where it will become _ cold. This gives a firm, solid piece to cut in slices, and is a delight- ful relish. Boil liquor down, remove the fat, season with pepper or sweet herbs, and save it to pour over finely minced scraps and