Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1880-11-18
CHE farnt aud firebid'
BEEFSTEAK.

The New York Observer says: If Miss Ju-
liet Corson succeeds in teaching this genera.
ton how to cook beefsteak tender and sa:
worry, she will deserve monument more du-
rable than bronze or marble, and every one
who frequents hotel or clearinghouse, and
every one who lives in a farmhouse, should
contribute literally to it. If the following
directions which she prepared for meeting
at Wilmantic, Conn. will produce the de-
sired end-a tender steak-she will at least
have the gratitude of thousands, whether she
ever hears of it or not. We hope our readers
will see what can be done in this way and so
help on the desire- reform:
HOW u PREPARE STEAK.
We hear great deal about that "abomi-
nation called fried steak" I will tell you
how to make tough steak tender, and how to
fry it SO that it will be juicy. Do not pound
it, either with rolling pin or potato masher'
or even with that jagged piece of metal crock
cry which house furnishing dealers will try
to delude you into buying. If you do pound
it you will only batter its fbres and let out
all its juices. Pour into the bottom of a dish
three tablespoonfals each of vinegar and salad
oil, sprinkle on them half spoonful Of pep
per (and tablespoonful of chopped parsley,
if you have it, Do not use any salt. The
action of the oil and vinegar will be to soften
and disintegrate the tough ibres of the meat
without drawing out its juices. The salt
would do that m ost effectually and harden the
6bres beside. You may add teaspoonful
of chopped onion if you like its flavor. Lay
the steak on the oil and vinegar for three or
four hours, turning it over every half hour
and then saute, or half fry it quickly; sea-
son it with salt after it is cooked, and serve it
with a very little fresh butter, or with the
gravy from the frying pan. lfyou will fol-
low these directions and do not try to i'm
prove upon them, you can have tender steaks
hereafter at will.
HOW TO BRO1L STEAK.
Do not season before cooking, as the action
of salt upon its cut fibres is to extract their
Juices. Have the fire hot and clear, the grid
iron perfectly clean, and after the meat has
been put upon it, tip it towards the back of
the fire (unless it is provided with ledge to
hold the drippings } otherwise the fat drop
pings directly under the meat will burn up
and blacken it with smoke. Expose one side
of the meat to the fire, as close as it is possible
to hold it without burning, until the surface is
so completely scared that the juices do not
escape, then turn the meat and carbonize or
scar the other side; after that finish cooking
it at little distance from the Goals, until it
has reached the desired point. To ascertain
this do not cut the meat, or you will let out
the juices press your fingers upon its surface
lightly and quickly; if it is quite rare, the
fbres will still be so elastic as to spring up
quickly the instant the pressure is removed;
if it is medium rare, the fbers will be so far
hardened that they will partly resist the
pressure at first, and when the fingers are
removed, will rise again very slowly; if it is
we'll done, it will seem quite firm under the
touch, and will not rise again when the fin
gers are lifted. In turning the meat do not
stick fork into it, because the holes made
by the prongs afford an outlet for the juices;
use double gridiron or broier, so that you
can turn that and the meat at once; if the
gridiron is one of the open kind, take the meat
between the blades of two knives or spoons to
turn it or use steak tongs, if you have such
an instrument
PosIT1oN IN SLEEP.-A writer to the
Christian at Work insists that position in sleep
is of great Importance. He says:
The food passes from the stomach at the
right side, hence its passage is facilitated by
going to sleep OF the right side. Water and
other fluids flow equally on level, and it
requires less power to propel them on a level
than upward.
The heart propels the blood to every part
of the body at each successive beat, and it is
easy to see that if the body is placed in
horizontal position the blood will be sent to
the various parts of the system with greater
ease, with less expenditure of power, and more
perfectly than if one portion of the body
we're elevated above horizontal line.
If one portion Of the body is too low, the
blood does not return as readily as it is car
ried thither; hence there is an accumulation
and distention, and pain follows.
If person goes to sleep with the head but
a little lower than the body, he will either
soon wake up, or will die with apoplexy be-
fore morning, because the blood could not get
back from the brain as fast as it was carried
to it.
The savage uses log of wood or bunch
of leaves, civilized man pillow, and if this
pillow is thick, raising the head too high,
there is not enough blood carried to the brain;
and as the brain is nourished and invigorated
by the nutriment it receives, from the blood
during sleep, it is not fed sufficiently, and the
result is unquiet sleep during the night, a
waking up in weariness, without refreshment,
to be followed by day of drowsiness and
discomfort, and general inactivity of both
mind and body.
p@ The Country Gentleman says: "The real
profit arising from farming consists in the at
tention to details. He who looks closely