The new practical housekeeping

Broiled Beefsteak. — The tenderloin, porterhouse and sirloin steaks are choicest and most expensive, but the flank steak is con* sidered a rare bit, and the rouna and rump steaks are more nutritious and better flavored. * Have the steak cut about three-fourths of an inch thick ; trim ofi" tough outer skin, gristle and bits of suet, which will melt and drip into the Are and smoke the meat, but never wash a freshly cut steak, wiping with a damp cloth instead, if necessary. If sure that steak will be tender, do not pound or chop it ; if a little tough some pound just enough to break the fiber, but it is better to hack with a sharp knife each way, not cutting quite through. When thus prepared care must be taken in placing the steak to broil to gather it up in compact shape or it will not look well when served. Never salt or pepper steak before broiling, for reasons heretofore given, but if very lean dip into melted butter. For complete directions as to broiling see Broiled Meats. Inexperienced cooks will need to try the steak to know when it is done ; make a small clean cut in center with sharp knife and if the inside is purple and raw looking it must be cooked longer, but if a bright red just verging on brown, with nicely browned edges, it is done. Only the mere outside should be browned for a well-broiled steak, which should be cooked in from seven to twelve minutes, as wanted rare or well done. Some like steak cut from an inch to an inch and a half thick, which will require longer cooking. Instead of seasoning by sprinkling with pepper and salt and putting bits of butter over the steak, have the butter placed on hot platter on which it is to be served, with a liberal sprinkling of pepper and salt ; take the steak up quickly on this and press a little, tnen turn and press again, and it will be found nicely seasoned, and much more evenly than in the old way. Send to table immediately as hot as possible, for nothing is more tame and unsatisfactory than a cold, clammy steak. If it must stand while more is broiled set over a kettle of hot water, in the hot closet^ or open oven, aiming to keep hot and confine the steam and juices without placing where it will cook more. Broiled steak may be garnished with fried sliced potatoes, or browned potato balls the size of a marble, piled at each end of platter, with scraped horse-radish or slices of cucumber or lemon or sprigs of parsley. Mushroom, oyster, tomato, brown onion, drawn butter and other sauces are frequent accompaniments to steak, but true lovers of this dish, when properly prepared, generally reject all additions but pepper and salt, though some like steaks dished on a little catsup or minced onion. A bit of onion rubbed over the platter before taking up the steak, gives a delicate flavor that is delicious, without any of the offensiveness the onion taste imparts, if used more largely. Some dredge round or rump steaks on turning them the last time with a mixture of four tablespoons sifted biscuit or rusk crumbs, one tablespoon salt, one teaspoon pepper, a saltspoon of either onion-powder, mushroompowder or finely pulverized celery salt, and dish with a little mushroom catsup and small piece of butter. \