Evening star., 1900-10-06
I IOUSE=
HOLD
lINTS

The eastern housekeeper, accustomed Tor
years to the use of the broiler in cooking
steak chops small birds and many kinds
of fish. finds to her utter astonishment In
travelling through the west that the frying
pan is supreme and the broiler still an un-
known quantity. This not only in mining
camps, on ranches: in small settlements
and the frontiers. but in populous and
progressive cities as well. II have been
out here two years now," said a young
professor who made his home in one Of the
largest cities in Arizona, land only once
have 1 seen broiled steak-thick, juicy,
rare and tender In a region 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 palid
cooks way of wiping off the top of the
stove and browning the steak on the hot
griddleS. While steak is at its best broiled
over gas or charcoal, it will pass criticism
If carefully broiled over a bright coal fire.
even one of wood. Before broiling fol-
low the English grill room custom Of
slightly warming the steak but not allow
ing 1t to become hot, as in that case the
juice would be extracted A 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 por-
terhouse, sirloin. top-round and cross-cut
Of the rump. If either of the latter. it may
require pounding with the meat hammer,
but sirloin or porterhouse will not need it.
Trim off the superfuous fat. and remove
the bone, reserving that for the stock pot
Grease the gridiron with some of the fat
and put in the steak. with the thickest part
farthest from the handles. Broil over a
clear fire, turning every few seconds. II
liked rare, three or four minutes will suf-
flee; if well DONE longer. The intense heat
will scar the outside. allowing none of the
ilio to hot nj f
ter. and hot tin plate, which is placed
one-half tablespoonful of butter, a tea
spoonful of salt and saltspoon Of white
pepper or dash of paprika. AS soon as the
steak is taken from the broiler lay on the
plate and baste with the melted butter
Having thoroughly seasoned it. remove to
the hot platter-which may have been pre-
viously brushed over with a Glove of garlic
a bit of onion, If desired. Two or three
slices of lemon rubbed in little chopped
parsley may be used as a garnish for each
end of the steak.
Bordelaise sauce Is one of the approved
sauces to serve with steak, though its evo-
luton is too complicated for everyday
service. In a granite saucepan put two
tablespoonfuls minced onion. a half pint
of red wine. half bay leaf, quarter Glove
of garlic, sprig of thyme, two cloves and
a half dozen pounded peppers. Boil until
reduced One-half. In another saucepan
melt heaping tablespoonful of butter. add
one tablespoonful of flour, stirring over the
nre Until 1rOlny. ana FelFe1y. AQd one ana
One-half cups boiling water, a cup and a
half fine-cut mushrooms and a teaspoonful
beef extract. Strain the wine, add to the
sauce. season with salt and pepper, boil ten
minutes and strain again
Cut two ounces of marrow in slices, cover
with boiling water and boil two minutes,
then remove the marrow with SKINNER
and add to the sauce with a teaspoonful
fine chopped parsley. Arrange the steak
on a hot platter, pour the sauce over it and
serve at once.
The little ones of the household whose
individual needs after the days of high
chairs and cradle are over have usually
been ignored have at last found recognition
and 1t is now possible to provide them with
furniture made especially for their use.
Not only are there little enameled beds in
brass and iron. but small bureaus, tables,
chairs and toilet furnishings to correspond.
Among the pretty conceits for nursery fur