Arizona republican., 1900-10-06
where you want it to stay.
 $ $

where you want it to stay.
 
 A novelty that all busy mothers will appreciate is stocking foot to be used in mending children's worn out stock ings. Instead Of the tedious darniug process the worn feet can be cut off and new ready-mada ones attached to the good stocking legs. The feet come n all the various sizes and may be bought for fifty cents a half dozen pairs.
 A nutmeg will grate much more eas- fly if started from the blossom end.
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 The eastern housekeeper accustomed for years to the use of the br1iler in cooking steak. chops. small birds and many kinds of fish. finds to her utter astonishment in travel'ng through the west that the frying pan is supreme and the broiler still an unknown quan- tity. This not only iH mining camps. on ranches. in small settlements, and on the frontiers, but in populous and progressive cities as well. ''I have been out here two years now" said a young professor who made his home in one of the largest cities in Arizona. "anl only once have I seen broiled steak thick. juicy. rare and tender" In a re- zion where the most delicious steaks and chops in the world are found it is the almost universal habit to cut up suet in a spider and fry them slowly, until a tough and paliid brown. A shade better is the Chinese cooks way of wiping off the top of the stove and browning the steak on the hot griidles. While steak is at it's best brciisd over gas or charcoal it will pass criticism if carefully broiled over a. bright coal fire or even one of wood. Before broil- ing follow the English grill room GUS tom of slightly warming the steak. but not allowing it to become hot as in that case the juice would be extracted. \ good plan is to set it for few moments in the range warming oven. Steaks should be cut at least an inch thick. Many prefer them two inches. The best steaks are the p0rterhouse. sirloin. tOp-TOUnd and cross cut of the trump. If either of the latter. it may require bounding with the meat hammer. but siIlofn or portcrhuuse will rot need it. Trim off the superGuous fat. and re- move the bone. Ttsarving that for the stock pot. Grease the gridiron with so1e of the fat, and put in the steak with tine thickest part farthest from the handles. Broil over a clear fire. turn ing every few seconds. If liked rare three or four minutes will suffice. If well done longer. The intense heat will scar the outside. allowing none Oi the juices 10 escape. Have ready hot platter and a hot tin plate. on which is placed cne-half tablespoonful of but ter. teaspoonfUl of salt. and d saltspoDn of white pepper or dash of paprika. As soon as the steak is taken from the broiIer. lay on the plate and haste with the melted butter. Having thoroughly seasoned it. remove to the hot platter which may have been previously brushed over with clove of garlic or a bit of onion. if desired. Two or three slices of lemon rubbed in a little chcp- ped parsley may be used as d garnisn for each end of the steak.
 
 Many first class cooks like little to- mato paste served with their steak This is inexpensive, and is made by boiling Gown tomatoes to a solid mass A quart. of it will last year; a ted spoonful laid on the bottom of the plat ter sutticing to season large steak
 When fried onions are served with beefsteak, they may be greatly inn proved by dipping the onions in milk before frying.
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