The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-10-06

domestic life who die not teach me some
thing. Sometimes-but in a very few in
stances-it was how not 10 do it, That is q
step TO right doing. and not to be despised.
y
Cooking a Round STEAK.
I'm our part of the world porterhouss
and sirloin steaks are getting clear beyond
TIE reach Of honest. thrifty folk who pay
their debts and live religiously within their
means. They must perforce, make cheaper
cuts serve their turn. Try this way OF max.
ing the best OF the situation
HOW TO COOK A ROUND STEAK
While getting your steak buy nice bit OF
suet. and while you are preparing your
steak fry the suet in the pan, and have il
well tried out, but Kissing hot, by the time
the steak is ready TO go into the frying
pan. To make it ready lay it upon a board
and pound it from END to end and on both
sides with the potato beetle or a mallet.
This done, sprinkle with salt and pepper
lightly and -four upon both sides, covering
the meat almost out of sight. Then put
into the hot fat and cook quickly. Turn
when half done. When done take it out of
the pan and keep hot over boiling water
while the gravy Is making. Pour a little
boiling water into the pan and stir in with
the fat and the -four that has dropped from
the meat. II there is not enough OF this fat
add little boiling water. Stir in a tea
spoonful Of lemon Juice and the same Of
onion Juice with a quarter teaspoonful Of
French mustard. Boil up once and pour
over the steak. Cover. and let 1t stand
IN the open oven three minutes that the
gravy may soak into the meat.
You will be surprised to find that your
cheap steak is equal to an expensive cut.
MRS. D. B."
Years ago I discovered and communicated
the discovery to my fellow housewives, that
the round steak may be made tender BY
hacking it from end TO end and on both
sides with a heavy dun edged knife. The
operation breaks the fihers which are the
toughenins agents Of tin meat.
An epicurean critic whp probably has
never 50 far condescended ~ acquaintance
Of low estate as to partake OLA round steak,
called me down " for suggeAting to cooks
Such a proclamation Of the lordiy steak.
According to him what the maltreated cut
lost in toughness did not compensate for
the loss in favor and juiciness. I have
held to my opinion all these years. to find
hic PIE W q VI shliI,
experience, and sound common sense that
rises above tradition and convention. II you
can make a cheap cut as masticable and
as savory as one that costs twice as much
let tradition go, and masculine critics run
into debt for porterhouse and sirloin.
I have but one suggestion to make rela-
tive to the recipe before US: 1 should risk
a." smothering" that steak in the oven after
pounding It. Some term the process " broil-
ing In the oven" The meat properly pre-
pared. is put into the covered rooster; a
cupful of. boiling water Is poured over 1t
to scar the surface. Then 1t Is covered
and cooked about half an hour. Every five
minutes 1t Is basted with melted butter.
Just before II il taken up IL Is dredged
with -four on both sides and Drowned un-
covered. The meat is transferred to q hot
water dish and kept hot while the gravy Is
made. A few spoonfuls are poured over
the meat, the rest Is served in a gravy
boat.
Tho adventurous cook may try both ways
md gave her verdict to the Exchange.
y y
Fruit Shortcake Sauce.
Have you room for my recipe for fruit
shortcahe sauce? It was originally meant
for strawberry shortcake, but 1t will 60
Vsil with that made with fresh peaches.