The Twin-city housewife

Dredge the beef well on both sides with flour, and if there is not sufficient fat to season it rub well with lard. Place in a baking pan with a little boiling water and cook until half done; basting often; then add salt to taste. Continue to baste until well browned. A few thin slices of onion scattered over the roast about a quarter of an hour before removing from the stove adds very much to the flavor.—Mrs. P. H. Hanes. [illustration: three-eighths THE TWIN-CITY HOUSEWIFE] Roast Beef, No. 2 Wipe meat with damp cloth, dredge with flour, and put in baking-pan, propping it up so largest cut surfaces or sides without skin will not rest on bottom of pan but will be on sides and top where heat can reach it evenly. Put in oven dry and let bake about ten minutes, or until well seared so juice cannot escape. After this baste with brown stock. If you have no stock drain grease from pan and add cold water and baste with that. When done thicken gravy with a little flour, season with salt and pepper, and pour over meat. To cook a roast well done, cook fifteen to twenty minutes to the pound; to cook it rare, twelve to fifteen minutes to the pound.—Teacher Domestic Science, Salem College. Broiled Steak Place meat on well-greased wire broiler. Do not salt meat as salt will draw out juice. Place as near the fire as possible to sear outside. Count ten and then sear the other side. Keep turning as often as you can count ten, cooking four minutes if one inch thick, six if one and a half inches thick. The thinner the steak the hotter should be the fire, the thicker the steak the more temperate the heat and the greater distance the meat should be held from it. Pan Broiled Steak Wipe meat with damp cloth but do not wash. Gash tough skin around edges so it will not draw up. Have frying pan smoking hot, grease well with beef fat, butter, or lard. Sear first on one side then on the other to prevent juice escaping. Keep turning so it will not get too brown before inside is cooked, but try to stick fork in fat or near bone so as not to let juice escape. If wanted well done cook very slowly. Put meat on hot dish, add a little water to grease in pan and pour over it. Season with pepper, salt, and bits of butter. If preferred, pour over it brown sauce to which some mushrooms have been added. Fried Steak Remove every particle of skin and gristle. This will usually divide the steak into small pieces about the right size to serve. Season some flour with salt and pepper. Wipe steak and roll each piece in the flour. Put in a frying pan containing boiling hot lard and sear first on one side, then on the other. Fry over a moderate fire until well done, keeping covered tightly all the time. Just before removing from the stove, pour into the pan a little hot water, put top on and let steam a few moments. Make gravy by adding a paste made of a tablespoon each of flour and butter to the grease in the pan, letting it cook until as thick as wanted. Spiced Beef Boil four or five pounds of beef until the meat falls off the bone. Shred the meat and chop the soft gristle very fine. Set aside the liquor in which the meat was boiled until cold ; then skim the fat off and boil down to one pint. Roll six crackers fine and add to the meat. Pour all into the hot liquor, adding salt, pepper and a pinch each of ground cloves, cinnamon and nutmeg. Let it boil up once. Put in a mould with a weight upon it. Cut in thin slices and serve.—Mrs. A. V. Maslin. Hamburg Steak Chop the steak very fine. Season to taste with salt, pepper, and if liked a little onion juice, Mix well together and form into round flat cakes. Fry in hot lard and butter until brown. Place on a hot dish and make a gravy by stirring a little flour in the butter remaining in the pan, adding boiling water, salt and pepper to taste, and cook until thick. THE TWIN-CITY HOUSEWIFE thirty-nine