Arizona sentinel and Yuma weekly examiner., 1911-12-28
GOOD ENGLISH DISHES
JOHN BULLS COOKING OFFERS
 MUCH WORTH TRYING.
Beefsteak Pudding Is Dish That Would Go We'll With the Growing schooIboy or the Athlete
 Potato Soup.

While the solid, savory platters be- loved of our cousins over the sea com bine badly with the dyspepsia-ridden stomachs that accompany American which our national cuisine would be much the better
 Even the heavier combinations. as of meat and pastry, would be useful at times if prepared as they are in the best English kitchens. The golfer, the baseball player and the growing school boy, for instance, would welcome Eng fish beefsteak, pudding and would have no cause to regret the solidity of it aft erward.
 This pudding requires rich boiling, pastry made of five or six ounces of suet and half pint of water or milk; or use one and half pounds of four, butter and water Roll it out about quarter of an inch thick and have the pudding dish well greased before lin ing it with the paste. The beefsteak must be good an tender. Cut it into slices about four inches long. Season these, four them and roll tightly. Fill the pudding dish with them, leaving, however, enough space for the water which is to form the gravy.
 Cover the tip with pastry, of course, and be careful to have the edges care fully secured
 It is steamed for four or five hours, and is served in the bowl, folded about with a napkin.
 A variant of tkis dish is beefsteak and kidney pudding, a fine specimen of which requires two pounds of tender steak and two kidneys. Season the meats to your taste, using salt and black pepper.
 Cut the steak into pieces about an inch square and cut the kidneys into eighths. Line the dish as above and fill with the meats
 Now pour on the water. Some cooks sprinkle in little flour to thicken the gravy, hut unless it is liked quite thick this is not necessary. Let the water come to within two inches of the rim of the bowl
 Moisten the edges of the crust, cov- CT the top, press two crusts together that the gravy may be imprisoned safely and turn up the overhanging paste
 Wiring out cloth in hot water, flour it and tie up the pudding. Have the water boiling into which it goes, and boil steadily for four hours. If water must be added from time to time, this must be added from a boiling kettle also, as it is of the utmost importance not to reduce the temperature of the pudding.
 When the cloth is finally removed cut round piece in the top of the crust to prevent the pudding bursting, and send it to the table either with a napkin pinned around or in a second nore ornamental dish.
 Readers and admirers of Mrs. Brown will remember that if there was one fish more than another that Brown was partial to" it was a "weal and am pie" Nor is Brown alone in this. His predilection for the said pastry dainty is shared by many Englishmen of hearty appetites.
 Here is the rule TOT making it: A pound and a half of filet of veal cut nto squares, quarter-pound of lean nam also cut into small pieces, with a tablespoon or thereabout of butter. Cover with water in deep pie dish md stew we'll When 1t is tender add wo hard-bOiled eggs cut into slices, a small quantity of minced parsley and ! suspicion of thyme. Cover the dish with thin pastry and bake
 English potato soup is both econom- cal and savory. For it they boil mar 'ow bones and strain of the stock. To this is added plate of cut-up veg.