The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-10-24

| c.-S.-..-ss.-c.4.l.-.-. S-s-S..'s-.<os'
1t is, as a general rule, the simplest
| things that are least commonly done
well. From the very fact that things
are easily done we frequently neglect
| the details to make them perfect.
| To cook a steak one must have
general knowledge Of the condition of
the meat, and must know exactly the
| time at which it is to be served. If it
| is to be done under gas stove the
| broiler must be thoroughly heated; if
over a coal fire the gas must be thor
oughly burned from the Goals; char
coal is, perhaps. the best of all. When
| the Goals are red and free from smoke
| they are in good condition to produce
a perfectly cooked steak, but not
otherwise.
TO BRoIL A STEAK ON A GAS
| STOVE.
Personally, I like gas broiling, under
| meath the oven of the ordinary gas
| stove, where the steak is not pressed
| between a small hinged wire broiler.
| Scrape the outside of the steak-that
| which has come in contact with hand
| ling; trim off the long, tough end, and
| put it aside for another dish, and re-
| move a portion of the suet in the fold
of the steak. Heat the broiler smoking
| hot, throw on the steak and put 1T as
near the fire as possible; brown 1t
quickly on the upper side; turn it; stick
| the fork near the bone in turning; broil
quickly on this side; turn it again ana
place it down six or seven inches be-
| low the burners, where it will cook
slowly, for five minutes, on one side;
| then turn, and cook it for five minutes
| on the other side. It should be rare
from side to side, but not raw, nor
purple, in the middle.
This recipe answers for a steak one
inch in thickness; a steak one inch and
a half thick will take fifteen minutes;
a two-inch steak, twenty-five minutes.
For the ordinary family the steak
should be at least one inch in thick
ness. A thin steak allows the escape
of the juices, and this makes even
good steak tough, dry and tasteless.
Have ready a granite roasting-pan or
an ordinary stoneware platter; lift the
steak to the hot platter; dust it with
salt and pepper; rub it with butter on
both sides, and, if you like, add just
serving dish. pour over the butter
sauce that has been made in the sea-
soning dish; garnish the steak with
parsley, and send at once to the table.
BROILING OVER A COAL FIRE.
Remove the lids on the front of the
stove; see that the fire is bright and
free from gas; open the direct draught
into the pipe. Trim the steak, put it
hold it near the Goals until it is thor
oughly scared on one side; turn and
scar it on the other; turn every twen- /
ty seconds for five minutes, then place
it on a rack about six inches above the
fire; cook slowly on one side; turn and
cook on the other; it will take less time
over a coal fire than under the gas.
If the steak is one inch thick six min
utes, will be quite long enough; an
inch steak will take twelve
and a two-inch steak will take
at least twenty minutes. All steaks +
must be cooked slowly toward the end
of the time. Season and serve at once.
Never season at the start for that
makes the steak tough
Broiling over charcoal is practically
the same process as broiling over a.
coal fire.
HOW TO BOIL A POTATO.
1t requires more knowledge to serve
4 vegetable in good condition than it s
loes to broil a steak. In fact, the boil
ng and baking of potatoes seem to be /
ost arts. First of all, select potatoes
= -. equa. Ize, scrub them thorough-,i i
y, and if they are to be boiled in I
heir jackets throw them into cold Y
water for ten minutes; then put them 6
-
md boil them, not rapidly, until you a
an easily pierce them to the center S
With a fork Medium sized potatoes 8
hould not be tested before twenty h
it usually requires about half T
n hour to cook them, and constant r
rying spoils them. As soon as they \
re done drain every particle of water
rom the saucepan; dust the potatoes
With salt and shake them over the fire, =
4 an uncovered vessel, until they are ;,
dry. Turn them into a veg \
and serve at once; do not Il
over the dish. .
To boil pared potatoes take off the =,
cry thfnnest skin; put the potatoes at .,
nee into very cold water; throw them :,
Ito kettle of boiling water, and boil =,
ntil they can be pierced to the center e.
18th fork; drain perfectly dry; salt; :,
n
re glossy and as white as snowballs; ~
i'm into a heated dish and serve at -
ice. :,
All starchy foods should be allowed -,
dry in uncovered vessels and be h
rived in hot, uncovered dishes. a,
1t may not be amiss to say a word a,
bout the MASKING of boiled potatoes. -
8 soon as the potatoes are dry they a,
ould be put through an ordinary veg
able press, and sufficient hot milk
lded to make them moist, but not
Isty; stand the pot or bowl over the nc
e and beat the potatoes until they w
e white and light; heap them at once al
an uncovered heated dish, and send tie
the table; do not pat them down ar
Id do not add butter to them either qu
fore or after the beating. or
)FFE SHOULD ALWAYS BE Sd
FRESHLY GROUND. nv
-, be
The royal road to making good coffee an
c in the JISa 0f an ordinary uerco1at- !,