Kirmess cook book

When broiling, be sure to have a clear red bed of coals. Grease the wires of your broiler and place your steak on it. Hold each side over the extreme heat for a minute at a time, continue this for four or five minutes. Then hold the broiler farther away from the coals and keep turning the steak every minute or two until steak is cooked. Remove to a platter, season with salt and pepper. Sprinkle generously wilh pieces of butter. When the butter is melted, serve plain, or with any sauce desired. The length of time a steak should be broiled depends entirely upon its thickness. A steak one inch and a half thick will cook underdone, or rare, in seven or eight minutes. Should you have a steak two and a half or three inches thick, ii is a good plan to begin cooking it in front of the coals. The center cooks, then it can be finished over the coals. BROILED FILLET OF BEEF. Mrs. F. D. Gray. Cut three and one-half pounds of the tenderloin of beef in slices about three-fourths of an inch thick. Season with salt and pepper. Broil for five or six minutes. Serve with mushroom sauce. BEEFSTEAK AND FRIED ONIONS. Mrs. Seeley's Cook Book. Put a kettle of fat on range where it will heat, peel and thinly slice two Spanish onions, place in frying basket. Broil the steak, and when meat is cooked move the ketter forward; when the fat is very hot, put the basket of onions into it, cook until crisp and brown. Drain and arrange them around the steak. STEAK A LA STANLEY. Miss McIntosh, Buffalo, N. Y. Select an inch and a half or thicker steak. Broil, season, and place on hot platter. Peel and halve lengthwise six bananas. Place in dripping pan and bake a delicate brown, basting frequently with butter and juice of one small lemon. Have ready some finely chopped parsley. Place bananas on steak, mix parsley with the remaining butter and lemon juice, and spread over bananas. Serve with horseradish sauce. STEAK EN CASSEROLE. A casserole is a round, rather shallow, earthenware dish, with a tightly fitting cover; it is invaluable for the long, slow cooking which makes tough meat palatable and tender. For steak cooked in this way take a . thick cut from the upper or under lound, wipe and trim it. Have ready a very hot frying pan, and in it place the steak, turning several times until both sides are seared and browned. In the bottom of the casserole place one carrot diced, one tablespoonful of chopped celery, a half teaspoonful of salt, half of a sweet red pepper cut in strips or a good seasoning of white pepper and a dozen tiny peeled white onions. On this arrange the steak, pour over a pint of good stock or stock and strained tomato. Cover and place in a moderate oven for two hours and a half. Send the casserole to the table as it comes from the oven. Tough poultry or meats may be cooked in the same manner. J BROILED STEAK WITH MARROW.