The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1886-12-22

PART 4-o0R FLEET AED s,CoSB DEEFsrEAKS
lCopynEhted. 1856, by tho AuthOr.l
Emily could roast joints and fowls, boi
bacon, and fry ham and chicken psssRbly
well, when the full powers Of her intellect
were given to the task, Even John looked
grave over the first beeisteak shs cooked
for US, one Of two my father had sent up
from Richmond.
"MurderedW he uttered, turning over
the lsathery Cinder with his fork. "Killsd
three times frat by the butcher, secondly
with hot fat, thirdly, by long cooking, A
fried beefsteak Is a culinary solsCism,
But" rallyirg anGelicRlly, tive can make
a good breakfast without 1t, and you can
glvs your chef a hint how to cook the other
tomorrow,
My heart sank as 1t would not now II
were notified that | must prepare royal
banquet at twenty.iour houra' notice.
Liks most young girls, had thought
raw flesh rather disgusting to sight and
touch. did notklow veal from mutton
In q market basket, and supposed that a
round OF pork and one OF beef were cut
from the same part OF different animals,
The weather WAS cold, and the steak
had been put In the store room instead Of
tho ice house, After breakfast | went
Iuto this apartment, shut the door, re-
moved the napkin from the steak aud
looked az 1t.
1t WAS rich rcd, with edglng and
'plashes Of clear white fat, UnCooksd
meat was ouch an Incorporating entity !
Combination Of sRgs, sugar and milk, Of
eggs, butter, sugar and flour; Of soaked
jsinglasB, wine, sugar and lem0n-eElores.
GGd into products w unlike the constituent
clements as the tulip differs from the
bulb. A steak would remain a Hteak
manipulate It AZ You might, yet must be
made palatablv. know how 1t ought to
taste. also knew what tho CalCined
EreCk on tho breakfast table had not
been.
John had banned a fried beeisteak as q
culinary soleclsm.n Yet, closely follow.
ing tho directions for broiling beefsteaks
on paGo 70 Of "Miss Leslis's Complete
Cooking" (bound in whole calf and we'd.
ding'gut) was 3 recipe, "To Fry Beef.
liedkS."
"Beeisteaks for frying should be cut
thinner than for brolllng,"
But John liked q thick steak such as the
difficult study in red.and. Thite before me,
Further down, l read:
"steRks when fried should BIO thorough
ly DONE"
JOnn's penchant for rare beef was pro-
noupCed. turned my undivided atten-
ton to the foregoing recipe, which was a
page long, and committed It to memory.
After the manner Of ignorant cooks, Emily
despised "book receipts" | consulted them
privately, and had already learned to en-
trench myself behind my way" Of doing
this or that.
Our nominal breakfast hour In winter
was eight o'clock. At seven A. NJ, | APP
peared in the kitchen, the dish OF raw
steak in hand. OutSide, the day was raw
and lowering. The earth looked glum,
the clouds dropped YEARLY. Within, the
roaring FIRE ruddied smoky walls and raj.
teis; sheets OF steady flame veilod the
chimney back, threw into strong relief
:wo corpulent pots and teakettle ewing
from the crane. Emily deposited the
sleeping child in the cradle at the
entranCej-
n was jes' gwine to call you. You dom
keer fur soon breakius, reckon?
Takes better'n N hour fur. to cook beef
steak, you know"
"a quarter OF an hour Ia generally SUI
fcUnt time to broil a bsefstoak. For
thoDe who like them underdone or rare,
ten or twelve minutes will be- sufficient"
quoted ], VerbGlim Il literdtim from Mas
Leslie. "Where Is the gridiron2" before
she could grasp her surprise.
"Aid'dmW
The nail on which I had hung It when
The Castings" were unpaCked was empty.
Emily had never seen It, nor, as presently
appeared, any other gridiron. described
itminutely. Her memoryreiused refresh.
ment.
"Ain' ncber saw nothin' I all like 1t, no.
wharf G'lar' for grAciousl"
Let me interpolate. When theash heap
behind the kitchen was carried away in
the spring, tho gridiron, rusLed into USE
lessness, was found In II.
"ls dat what you was a talkin' 'bout?"
said the imperturbRble. "Fo' de Lord,
ClSr' thought dat was q pan whsr' done
got split all to pleCesI"
To return.-Hali an hours search re-
vealed rubbish and dirt enough to turn
the stoutest stomach, but no grtdiron.
The irying'pan quarter full Of lard, fixed
st the corner Of the hearth. l ordered
Emily to empty and wash It then, eel
IL on the Goals and rubbed It with q bit ol
:uet Clipped from the steak. An idea
born oil desperation, had seized mo. l
would achieved "bfoil" in the teeth oil
adverse Fate. l have done tho same,
more than once since, whom gridiron was
non at. Unfortunately, my neat step was
TO wash the steak In cold water and trans.
for 1t, still dripping, to the hot pan. II
Kissed and spl1ttered furiously, cloud
Of white steam arising and floating up the
chimney.
'lsprink!e a little salt oyer the GOALS
aald Miss Leslie.
The generous handful ! threw on seem.
ed 10 dull the live glow, but that was not
my affair.
Turn frequently" was another, order
implicitly obe yed. ! had no "ateak.tongS,"
but q knife and iork did as well. 1stooped
to tho low level Of the noisy pan every two
minutes by ths watch laid on the table
and reversed the meat. II did not brown.
The lich red changed quickly to a sodden
white, and heat and hsaing did not re-.
store the ilorid complexion. At the end
Of fifteen minutes, laid II on hot dish,
rubbed with raw onion, as Miss Leslie in,
dictated, "spFlnkled II With salt and pep.
per and put on 1t piece Of fresh butter
"li 1t Is liked, season them with very
little raw shalot, minced as fine as pos.
sibls, and lloiptpned with q spoonful o.
water, and Stir a teSspooniul Of CatSur
into the gravy.N
] marked the odious pallor Of my chej
dourro with more than little raw onion,
added the CAtsup 10 the gravy oosinR from
tho steak, covered 1t 10 keep II warm and
drew q long breath.
6Done, done alreadyp" Emily glanced
around from tho biscuits Bhe was putting
into The oven. "look al dat, now Folks
boutChGt" (about heIol could "a had dat
ar steak on 10 day, dis mornin' |"
| uIInvr notaFt, ~ anil Tnhn mn ha nanny,