The household (of the Detroit free press)

To cook a good, juicy beefsteak, never pound it, but slash it several times across each way ; have a nice, bright fire and broil as quickly as possible, without burning. Steak should be turned constantly while broiling, and to be rare should not cook over three minutes ; butter and salt after taking up. This should be served very hot. BEEFSTEAK ROLLED. Procure a round steak, spread over it a layer of dressing, such as is used for turkeys. Begin at one end of the steak and roll it carefully ; tie the roll to keep it in shape. Bake in the oven, basting very often. Make a gravy of the drippings and pour round the meat when ready to serve. STUFFED BEEFSTEAK. Cut a thick slice from the round, in shape as near an oblong square as possible ; rub over salt and pepper to taste ; make a filling of stale bread and fat salt pork, or butter if preferred ; season with salt, pepper, sage, etc.; roll it up in the steak, sew the edges of the slice together, bake in a quick oven, basting often. Make a dressing of the drippings thickened with flour and seasoned. BEEFSTEAK SMOTHERED WITH ONIONS. Cut six onions very fine, place in a saucepan with two cups hot water, two ounces butter, a little pepper and salt ; dredge in a little flour. Stir them until soft ; then broil the steak, then put it into the pan with the onions ; let it simmer ten minutes and send to the table hot. FRIED BEEFSTEAK. First pound your steak thoroughly, heat your frying pan hot, put in a small piece of butter, and when nicely warmed put in your steak ; sprinkle over salt and pepper. Have a good fire and hot frying pan ; when nicely brown, dish up on a warm platter, spread over a little butter and set in the oven a minute or two. This meat is next to broiled steak. FRENCH METHOD OF BROILING STEAK. Have the steak about three-quarters of an inch thick ; sprinkle lightly with pepper, dip it in olive oil and broil over a clear fire, turn it every two or three minutes until done to suit. Sprinkle with salt and finely minced parsley and butter mixed together. Garnish with fried potatoes. GERMAN WAY OF FRYING BEEFSTEAK. Pound the cut steak a little, salt it and fry quickly with hot lard on both sides. Pour off the lard and place the steak on the dish. Put into the pan some fresh butter and fry in it some finely cut onions ; pour this over the steak. ROAST STEAK. Take three pounds of juicy round steak, pound it well to make it tender, make a dressing as for goose or duck ; spread it on the steak, roll it up tightly and tie with a strong cord ; sprinkle with pepper and salt and baste well with butter; roast slowly, cut in slices and serve hot with gravy. Good cold. STEWED STEAK. Take a round steak ; fry it in butter just to brown, but not cook, then place in stew pan ; take one onion, one carrot and two turnips and pare, cutting into pieces the size of dice ; fry brown in the frying-pan ; then toss into stew pan with enough water to cover. Let it stew two hours, then add salt and pepper, and thicken with flour. Dissolve the four in a little catsup or sauce. This improves the flavor. Serve with mashed potatoes. SUPPER DISH OF DRIED BEEF. Chip the beef thin and place it in a stew pan with some milk and a small piece of butter ; have ready some flour wet with cold milk and stir in the beef when it comes to a boil.