Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-11-06
How to Cook a Beefsteak Just to a
Turn.
A MIXTURE FOR A YOUNG BABY
Recipe for Dainty and Inexpen-
sive Dinner Dessert.
MARROWBONES FORINVALIDS
Written for The Evening Star.

Written for The Evening Star.
While beefsteak appears upon the average
American table more frequently than any |
other meat, the cook who cooks it to per- |
lection is rara avis To be at its best. a |
steak should be from one inch and a half |
To two inches in thickness. and will require |
about twelve minutes to cook. If q porter
house, cut off the lower portion. which is |
too tough to broiI, but makes a welcome |
addition to a stew or the stockpot. Re- |
move a part of the fat, and score the re-
naming fat in two or three places, being |
careful not to cut into the lean. If it is to |
he broiled over the Goals, see to it that the |
fire is clear and bright; if over gas, have
the ovea heated at least five minutes before |
broiling. Have the gridiron in the oven
that it may be perfectly heated, and wipe
it over with a bit of suet. Arrange the
steak On it compactly, and if broiling by
gas. put upon a small pan. This will econ
omize the drirpines and prevent them TAX
ing fire. Scar the steak quickly one side,
then turn on the other. In broiling by gas,
ii will need but three turns; but if over
coal, 1t should be turned every twenty sec
onds. To ascertain when the steak is DONE
press it with the back of a fork. AS soon
as it loses elasticity it is DONE Have a
l httle butter not on pie plate Turn the
steak on a hot platter, and season with salt,
pepper and butter. A little finely chopped
parsley makes good garnish, while a
mushroom or tomato dressing is esteemed
an improvement by many. a mushroom
dressing is made by slicing a few mush-
rooms in thin crosswise slices, and cooking
slowly in butter, with little salt. This
draws out the juices of the mushroom
They must cook very slowly or they will
harden.
a milk mixture commended by a cele-
brated physician for the first six months OF
an infants life consists of cows milk (mix-
ed dairy, ten ounces; water previously
boilcd), five ounces; milk sugar, six tea
spoonfuls (six drams); common salt, eight
grains; lime water add just before feed
ins). one ounce Qwo tablesDoonfuls.) AL
though somewhat troublesome to prepare,
this is the nearest imitation to mothers
milk. and babies are said to thrive remark
ably well on this diet Mix the total
amount for tweny-four hours every morn
ing. Have a number of bottles correspond
ing to the number of feelings required
Fill not quite full and cork lightly with
rubber shoppers. 1t is quite necessary TO
warm the mixture to blood heat before put
ting IN bottles. Then have a vessel nearly
filled with boiling water and stand bottles
in 1t. Set aside, not on stove and leave for
cne-half hour. Then push corks in tightly,
and put in the refrigerator until used.
A delicate. inexpensive, but tasty
pudding that will please the children.
agree with the dyspeptic members of the
Is made in this WISE Soak one-balf cupful
sage or tapioca in cold water to well cover
until soft Put in double boiler or one YES
sci set in a larger one containing hot wa
ter, and cook until clear. Sweeten to suit
the taste; add the juice of one lemon, and
the whites of two eggs, beaten to stiff
froth. Make q boiled custard of the yolks
Of the two eggs: one-haf cupful sugar, one
cupful water. and two level tablespoon
fuls flour. Cook until smooth and creamy
and flavor with lemon orange. Pour in
in one diagonal half. and the yellow GUS
tard in the other. Set in ice box until time
to serve.
time appeared as a special course at
swell dinners or luncheons, 1t may have
been forgotten that they especially
lourishing for invalids or delicate people
Have the butcher cut the bone in pieces
about three inches long. Scrape clean
wipe with a damp cloth, cover the ends of
the bones with stiff dough made Of flour
and water to prevent the marrow escap-
ing, and cook in just boiling water enough
TO cover for an hour. Toast a slice OF
bread. delicate golden-brown; scrape the
marrow out of the bone and spread upCn
the toast, sprinkle lightly with salt, add a
dash of peprika If desired and serve while
very not, on pretty dish. Prepared in
this way, no one can blame 'Taffy" Of the
nursery tale, for stealing marrow bone.
One of the most appetizing supper or
lunch dishes for this time of the year are
creamed oysters. Wash carefully one ouart
of oysters and parboil in their own LIQUOR
until plump, and the edges just begin to
1uffle. Melt meanwhile a tablespoonful of
butter In saucepan, add two tablespoon
fuls of flour, and cook together until
creamy. Pour in gradually enc cupful of
hot milk, stirring all the time; add salt and
pepper to taste, or a bit of alspices if a
Phlladeiphian in taste, and pour the cream
over the oysters
Ono of the best disnfectants for a sick
room Is basin of water. Water is great
ABSORBENT or noXious gases and water left
In the ever of sleeping room over night
is unfit to drink. For the same reason.
any water left standing over night in the
kitchen should be thrown ont and tn. TO.
kettle replenshed from water freshly
drawn. If city water is used allow the
faucets to run for some time before using.
Hot lard can be tested to see If II IS at
the right heat for frying by putting in a
small piece of bread. If 1t browns on both
sides while you count forty it is at the
croquettes. fish balls and the like If IT
allows the counting of sixty, its tempera-
ture will be right for uncooked foods
Among the pretty pieces of Belleek ware
now especially popular are the cracker
and cheese sets in pale yellow. Filled with
golden cheese and crispy crackers they
are delight to the eye, as well as an in
centive to the palate.
Among the new cooking utensils, silver
plated copper seems facile princeps. 1t is
easily kept bright. is not heavy, and seems
in every way suited to the requirements of
dainty kitchen work.
Among the sensible novelties in honse-
furnishing are felt brooms for polished
floors.
Latest In Hairpins.