The Institute cook book

Have the shin of beef sawed through the bone in three places; put it in a vessel over the fire; cover with boiling water and throw in a tablespoon of salt. Boil slowly until tender (three or four hours}, adding more water if necessary. When the meat is done, remove and cool it, saving the broth for soup. Cut the cold meat into half -inch dice; add seasoning and butter and the flour well mixed with the cream. Bring to a boil, stir in the jelly and serve. PLANKED STEAK Nearly all planking boards are now fitted out with steel rods or bars to hold the steak in place and grooves for the conservation of the gravy. Before using, heat the board very hot before the fire or in the oven, lay the steak on and fasten into place. Brush over with olive oil or melted butter; dust with salt and pepper and lay the plank in the broiler chamber of a gas range for at least fifteen minutes. Baste frequently and reverse the plank from time to time. While the steak is cooking press fresh-boiled potatoes through a ricer; season with salt and pepper; add a little butter and cream; and beat with a fork until very light. When the steak is nearly done take the board from the oven; put the beaten potato into a pastry bag and force through the tube, rose fashion, at regular intervals along the edge of the steak on the board. Between the potato roses make little mounds of cauliflower, mushrooms, spinach or onions. Return to the oven and allow them to brown delicately. Garnish with cress and send the steak to the table on the plank, setting it on a large platter or tray. [illustration: Planned for a Family of Four] PLANKED STEAK WITH OYSTERS Have an extra sirloin neatly trimmed; put it on the broiler; Broil five minutes on one side; turn and broil fi\'e minutes on the other side. Make the plajiking board very hot while the steak is broiling. Put the steak on ; garnish the board quickly with mashed potatoes and put it under the broiler. Turn the steak once. Dust ivith salt and pepper and rub with butter. Cover the top with broiled oysters, then run it again under the broiler for a few minutes. Serve very hot. PLANKED SALISBURY STEAK 1 poimd lean beef Mashed potatoes Salt and pepper 3 baked bananas 1 teaspoon onion juice 1 cup cream sauce Vi cup grated horseradish Chop the meat very fine; season with salt, pepper and onion juice; make it into three cakes. Put the cakes on a hot plank and then under the broiler. It is best to turn a Salisbury steak once riming the cooking. When done garnish the plank with mashed potatoes; put it back until brown. Have ready a baked banana for each cake. Make a cream sauce; add to it half a cup of grated horseradish; fill this around the board; put the baked bananas on top and serve. CORNED BEEF All corned beef requires to be boiled slowly. Put it on in cold water; allow twenty-five or thirty minutes for every pound of beef. Let it come slowly to a boil, then allow it to simmer. Cabbage is usually served with corned beef but should not be boiled with it. Parsnips or turnips may be served if preferred. PICKLE FOR CORNING BEEF 3 gallons water 1 ounce pearlash 6% pounds salt 21/2 pounds sugar 1 pint molasses