The Osceola times., 1880-02-07
HOME TOPICS.
How to Cook steak-Boiled Onions
Household knowledge.
HOW TO COOK A STEAK.

| HOW 10 NOOk u Sttah-bbiltu
Household knowledge.
HOW TO COOK STEAK.
First. never fry it. There is no
mystery about hroiling a beefsieak, and
vet ninety-nine times in hundred Il Is
cooked. The simple art is to cook 4
steak without smoking it, and 10 retain
the Juices. When you rest your cake OF
Indian-ink on palette, and happen to
put your brush in your mouth and taste
II. the peculiar SAVIOR is that of carbon.
Now. carbon is one Of the products OF
the imperlect combustion OF hydro
carbon, and the best lampblack Is made
that way. II there Is any taste OF In
dia-ink about steak or chop. 1t is al
fault. The art, then, Is simply TO broil
without firing or blazing. No steak can
he cooked without watching IL. The
| Gre must be very hot. The outside
mus, be well cooked in order to keep
the Juice inside; but the outside mus
1 have scarce any thickness. The thing 10
I do is 10 turn steak from side TO side,
and 10 keep dong 1t. Never peper or
salt a steak until ii is on the dish. 10
peper It might not do so much harm,
but to salt it Is almost a crime. Never
use a gridiron with two small Stats; that
scores the beeisieak through, and fries
overdone, dry portions. Incline your
gridiron. If there is blaze from the
melting fat, the fame will burn beyond
the steak. 1t is difficult 10 arrive at a
proficiency with steak which has too
much fat on the edges. Trim your steak
well, and, if there be fat on 1t, wuen
your gridiron il inclined, let the fat por-
ton be up toward the handle at first.
Good steaks must be served instan-
eously on a hot plate Butter is admis-
slble on a steak, hut only in very min
ute quality, cut an inch and an iehth
thick, and the cooking artistic, the juice
of the meat follows every cut.-AtanAc
fontlly.
BOILED ONIONS.
Some years ago / read in an English
Journal a contribution of Mr.. prank
Buckland were he stated that after
mental fatigue and occasional sleepess-
ness he was greatly benefited by e. tinp
onions at his dinner. How soporiic ol
sleep. inducing the onion, the much de
spised vegetable, Is, am not prepared tc
state, but / know that many person,
| who are troubled with sleeplessness ust
them. If properly boiled So as to ge
| the twang out of them, the orion is {
most delicate vegetable. To every quar-
of onions quart of cold water, with {
half Tablespoonful Of salt Boil not too
fast for two hours. Drain in colandel
thoroughly and allow to get cold. Max,
a sauce with a Tablespoonful OF butter
the same of -four, and onc-half pint o
milk; rub butter and flour parfectly to
gether, with a pinch of black peper
Boil milk. which pour over flour anC
butter, and stir all the time to keel
smooth. Put onions IN sauce, ana le
them heat until the same boils. Ought Il
be served rather dry.
HOUSEHOLD KowLEDGE.
Graham Bredd-One pint OF sour milk
one egg, one small tablespoonful Of soda
one-half cup molasses, one quart o
Graham -four; mix well together; bak,
one hour.
To Brighten a Copper Boiler.-Use !
coarse cloth; have q pail of very no
water; soap the cloth little; sprinkle oi
plenty Of pulverized borax, and rub tn,
boiler well; rinse off with hot water
md dry with soft cloth. The boile
can be frightened in this way as quick,
as with acid.
To Soften Paiy.-Slack three pounds o
stone quicklime in water, then add ont
pound q. pearlash, aid make the whol,
about the consistency Of paint. Appll
it to both sides OF the glass, and let i
remain for twelve hours, when the putty
will be so softened that the glass may b,
easily taken out of the frame.
| Riddipg.-An excellent apple pudding
l.. l.. . =
pudding. Arrange well-sweetened an,
Favored apple sauce in alternate layer,
with cold rice pudding; add little but
ter and sugar; sift sugar over the top
and put in the oven to heat through anC
brown on the top. Auy sort of tlWorinl
can be used.
MADEIRA Cakes.-Beat up with a whisl
until quite light six eggs, half a pounC
of sugar, and little lemon zest; whei
well beaten add 4 quarter pound of lresl
butter slightly meHedl and half pouut
of -four. Put this into a f0uud-cdkl
hoop papered, place on the top OF tho
cake three slice, Of cltron cut thin, dust
a little sugar over the top, and bake in j
moderate sven.
Edtrton Tg6g-This is a flyorite Ing.
| iloh NblAANAtiOLs ~ lllsaht II isllNt luINt
pounds of the best brown sugar and bon
with one and one-halr pin;s OF watei
until the candy hdrdens in cold water
Then add one-half pound of sweet flavor
ed fresh butter, which will soften the
candy. Boil few minutes until il again
hardens and pour it into trays. Flavor
with lemon II desired.
4 Simple Soup.-Take bones OF any
kind of cold meat Of fowls. bits OF meal,
ETC.. boll until all the meat falls from
the bones. Strain and Sc, away TO cool
Wher wanted, add one or two grated
beats, one 'arge or two small chopped
carrots, one-haf cup of rice, one grated
potato, pepper and salt 10 taste. Boi
three hours slowly. The rice may be
omitted and tomato added.