The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1880-11-10
s0NE COOKING RECEIPTS.


A KuMr SrEAK. 1T Il better to got i rood,
thick steak, even il It weighs heavier than
you need for one days dinner, than 10 lei tie
butcher cut a thin slab oftho askesl.for weight.
that win curl up like piece Of leather In the
cooking. A piece can DO cut from the steak
to serve as 8 praised or stewed beef for the
next day, or to make the mince with po-
tato wall, that little folks enjoy for dinner.
Trim your steak neatly, beat 1t with the tout
let bat or the wooden potato masher, sprin-
kle 1t with pepper, dip II in oil, and broil over
a clear fire. Turn 1t after It has been on the
fire minute or two, and keep turning until
1t Is done. Then sprinkle with salt and serve
with finely minced parsley and bit Of but
ter, pressed into the steak with Rnife.blade.
The dip into oil is borrowed from the Italian
method, and its use is plainly to ensure a
rapid coating and browning of the surface of
the meat, tho true secret of broiling and roast
ing. When the juices of steak are allowed
either to fry out Of it in pan, or to drop and
dry out of 1t over slow fire, there is no use
In paying money for fresh beef. A good cook
browns her steak very quickly--wthout burn
ing it--so that all the juices of the piece are
kept In 1t. Perhaps there is no one matter so
little understood by women, who need to be
economical, who try to give their families
good, nourishing food, but who do not UNDER
stand how to get the worth out of the pieces
they buy. Before broiling, place the grid
iron on the range, and, when hot, rub it with
a piece of bread. No matter how we'll the
gridiron has been washed. the bread will be
black. This black is better on the bread than
on the meat.
LyoNNAisE PoTAToEs Slice an onion fine
and dry 1t in butter or dripping until 1t begins
to take color; add four or five cold boiled po-
tatoes, cut in slices half an inch thick salt
and pepper to taste, and keep shaking the
saucepan until they are quite hot and begin
to brown. Serve with some hot sbreds of
parsley. It is a good investment to keep q
parsley box growing in the kitchen window.
It is pretty to look at, and the garnish is al
ways handy"
A FRUIT OMELETTE.--Beat up the whites
of four and the yolks of six eggs with q very
small pinch of salt. Put "a piece of fresh but
ter In the omelette pan, and directly it is
melted pour In the eggs. As soon as they are
set fold up the omelette, inserting within the
fold as much jam as will lie in it. Turn out
the omelette neatly on a dish, cover IL with
powdered sugar, and glaze 1t with red-hot
salamander or hot shovel. Any kind of pre-
served fruit will do for this, and 1t is a pretty
dish for lunch or supper.
OF. of butter, Q OF. Of Hour The yoIk Of nm i
egg, little water, pinch of salt; roll 1t out
to the thickness of the eighth of an inch, and
line some patty pans with it. Take 2 OF. of
finely grated cheese, beat it up In a bowl with
the yolk Of two eggs; add pepper, salt, cay
enne and nutmeg, according to taste--very
little of the two latter; then work in three
tablespoonfuls Of cream, ill each patty pan
with the mixture, and bake them In moder-
ate oven till done.