The Penn's Grove record., 1894-08-03
HOW TO cooK A STEAL.


This is the proper way to cook a
beefsteak: The first requisite is to get
q steak that has been kept long enough
tho proper time is two months. The
very sight of this as it comes from the
refrigerator would effectually deter
any woman from buying it, for it is
covered with a repulsive mold and
looks as though it were fit only for the
garbage wagon. The butcher and the
beefsteak expert know better.
The sides and ends trimmed of,
meat of o dark, blood-red color is dis.
closed. This should be sliced about
two inches thick, the end known Gs
waste cut off, leaving the solid tender
loin and sirloin. The trimming OF o
porterhouse takes about one-third its
weight. Reduced thus, the steak
should then be literally seasoned with
salt and pepper. A test of the con
dition of the steak is o pressure of the
finger. II it is tender the impression
remains on the meat.
Prepared thus the steak is placed OF
o common broiler and put in the ga.
stove, the flame of which is above and
from n and o half to two inches from
it. 1t takes about twenty minutes te
cook such a steak-ten for each side.
1t should be cooked slowly, for the
meat has Just come off the ice and takei
time to get heated through. The
drippinG-pan beneath catches the juice
that used to fall in the Goals end burr
the steak.
The juice is afterward poured ovel
the steak, and its saving is possible
only by the gas stove. This manner
Of cooking steak is being adopted by
all of the best restaurants in New York.
Besides the charming OF steak by coa,'
and dripping grease, the heat cannot
be kept uniform under anJ other sys
TEN than gas. Natural gas is considered
the best. st. Louis Globe-D Democrat
RECIPES.
Strawberry Custard-Make a custard
of n pint Of milk, the yolks of three
eggs and four tablespoonfuls of sugar.
Set it aside to cool. Beat the white.
of the eggs until stiff, add to them fou,
ta3.csDoonfuls powdered smear, an
beat again until stif and white. Put
about a pint of Strawberries into {
glass dish, pour over the custard, heaI
the whites in spoonfuls over the top,
dust with sugar, place in the oven {
moment to brown. Serve ice-cold.
Strawberry Dumpings = Make (
dough as for short cake, roll into
thin sheet and cut with q large rount
cutter; put three strawberries in tn,
center of each round, fold the dougl
over SO that you have neat dumping
Stand these dumplings on q butteret
plate, place them in a steamer an,
steam twenty minutes. Serve with
strawberry sauce.
Meat Turnovers- Stew the dry
tough portions Of cold roast beef unit
tender, letting the water stew nearl,
all away. Chop fine, and mix witt
it twice as much hot mashed potato
and to each cup of the mixture adj
. tablespoonful of green tomato pickle
minced fine. Add salt to taste, an
moisten with meat water. Shape int
fat, thin cakes, brown in sausage fat
and turn when brown on n side.
Noodles for Soup-Beat three egg
well without separating, add tire
tablespoonfuls Of milk and as nue.
-four as the eggs and milk will mix
roll out as thin as possibley cut int
strips and dry half an hour. Boil TO
twenty minutes in plenty of boiling
salted water, drain dry. Brown deli
cstely in 9 frying pan with one table
spoonful Of butter.