The Washington times., 1905-12-26
Broiled Chopped Steak.

1t Is an acknowledged fact that the
chopped beef on sale In meat markets is
very frequently treated with preserva-
tives to ensure its keeping: even when
this Is not so, il Is made of trimmings
and inferior pieces, some of which may
be by no means fresh. The only sure
way to have good, well-havored chop
ped meat is TO chop IL yourself, for the
store chopper will often give a taint to
the fresh meat which has just been pass
ed through ii. Purchase upper round or
any lean cut which has no bone in II.
When received wipe with a damp cloth.
remove all tough fat and pass it your
self through the food chopper; If from a
tough cut, pass IL through a second time.
Mix with it before chopping about
quarter Of a cupful OF tender suet for
each pound of meat, also a half tea
spoonful of salt and quarter of tea
spoonful OF pepper; if you like the flavor
you may add a little onion juice, say
half teaspoonful. Work and pat out with
the hands until formed in an oblong
steak about two inches thick, then ar
range in a creased broiler. The hre
should be quite hot, clear and steady
the broiling to be done the last thing
before dinner is served. Hold II close 70
the Goals. first one side then the other,
until both sides are well scared than
lift higher and turn every half minute;
for this thickness allow total OF from
ten TO tW elve minutes cooking, when IL
will be rare. but not raw, in the center.
For the sauce which Is 10 be poured
round IL turn a can of tomatoes into
a saucepan, add a bit Of bay leaf, two
cloves, half of a small onion, sprig OF
parsley a half teaspoOnful of salt and
a dash OF pepper. Heat and stew for half
an hour press through a sieve. Return
TO the fire and thicken with one table
spoonful of -four wet with cold water
sl,f s.sals n
As a change from potatoes use rice as
a starchy vegetable. Have ready large
kettle containing four TO five quarts or
water Add "A half tablespoonful OF salt
and bring TO a galloping boil For six
persons pick over a cupful and half
of rice and wash repeatedly, rubbing
between the hands. When the last
water runs off clear drain IL and let
stand for a few minutes. then drop into
the boiling water Tilt the cover that
the water may not boil over but keep
at a gallop until. on rubbing rev
grains between thumb and finger. the
rice seems tender. Have ready some
slightly buttered cups or small plain
mOlds. Drain the rice thoroughly. pack
ten minutes over hot water or in pan
Of hot water in the open oven When
turned out on a hot platter sprinkle
with a little finely chopped parsley.
Creamed Onions.
Select onions of medium size: the white
variety is milder than the red Peel.
cover with boiling water; let stand for
five minutes then drain; this makes
them less rank in flavor. Place in a
saucepan add a half teaspoonful Of salt
barely cover with boiling water and boil
slowly until tender through and through.
This viii take fully an hour and a half
unless they are small. In another
saucepan melt and mix together over
the fire one large tablespoonful each of
butter and -four gradually stir in three
quarters of a cupful of milk and a like
quantity OF the water in which the
onions are cooking. When smoothly
thiCkened add salt and pepper 10 taste
transfer the cooked onions 10 the sauce
and keep at the side or the fire for ten
minteS.
Brown Betty.
Brown betty is d simple apple pudding
calling for equal quantities of chopped
tart and stale bread crumbs. To each
cupfuI of crumbs add two tablespoon
fuis of melted butter. a pinch Of salt.