Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1880-03-25
BEEFSTEAK.


The New York Observer says: If Miss Ju-
liet Corsen succeeds in teaching this genera
tion how to cook beefsteak tender and saw
ory, she will deserve a monument more dura-
ble than bronze or marble, and every one who
frequents hotel or boarding-house, and every
one who lives in farmhouse, should con-
tribute literally to it. If the following di-
rections, which she prepared for meeting at
Willimantic, Conn.,, will produce the desired
end-a tender steak-she will at least secure
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 desired reform:
HOW TO PREPARE A STEAK.
We hear a great deal about that 'abomina-
tion called fried steak" 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 a roling-pin or potato-masher,
or even with that Jagged piece Of metal or
crockery ware which house-furnishing dealers
will try to delude you into buying. If you do
pound it you will only batter it's fbers and let
out all it's juices. Pour into the bottom of a
dish three tablespoonfuls each of vinegar and
salad-oil, sprinkle on them half a salt-spoonful
of pepper land tablespoonful of chopped
parsely, if you have it). Do not use any salt.
L
soften and disntegrate the tough ibers of the
meat without drawing out it's juices. The
salt would do that most effectually and harden
the fibers beside. You may add teaspoon
full of chopped onion if you like it's 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; season
it with salt after it is cooked, and serve it with
a very little fresh butter, or with the gravy
from the frying-pan. If you follow these di-
rections and do not try to improve upon them
you can have tender steaks hereafter at will.
HOW TO BRoIL A STEAK.
Do not season it before cooking, as the &C
tion of salt upon it's cut fbers is to extract
their Juices. Have the fire hot and clear, the
gridiron 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
ping 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 into the meat or you will let
out the juices; press your fingers upon its sur
face, lightly and quickly; if it is quite rare,
the fbers will still he SO elastic as to spring up
quickly the instant the pressure is removed; If
it is medium rare, the fibers will be so far
hardened that they will partly resist the pres
sure at first, and when the fingers are removed,
will rise again very slowly; if it is well done,
it will seem quite firm under the touch, and
will not rise again when the fingers are lifted.
In turning the meat do not stick a fork into
it, because the holes made by the prongs af-
ford an outlet for the juices; use double
gridiron or broiler, 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 instru-
ment.
A GOOD HUsBAND.-"N Nothing" said
sweet smiling, joyful woman in domestic
circle, 'adds so much to my happiness as kind
look, or a kind act from my husband. Oh,
how charming after hard days toll at the
wash tub, or in cooking over hot fire for the
harvest hands, or in the discharge of any 9TH
er domestic duty, or after sleeplesss night
with sick babe, is kind word, or smile even,
from the husband and father"
Husbands, if you see defects, or things which
you wish were not so, in your wives, try kind
ness and see if that don't do them more good
than all the unkind words and cross looks you
ever gave them
81 often think" continued this happy wife,
II have the best husband in the world. He Is
good and kind to me in sickness and in health,
in Joy and in sorrow. We are happier than
when we were married, nearly twenty years
ago. He never scolds me nor brings a long
catalogue of complaints agaist me, but comes
from his daily labor in a good humor, with
smile on his lips, and says, Now, Susanna, you
have done enough to-day; put up your work
Then he seizes little Nancy, and we sit down
side by side, and chat in the cool evening
breeze" What woman in the world would
not make such husband a good wife.
Of course take your customary annual trip
tn the country-but don't forget DR.. Bulls