The Birmingham age-herald., 1912-10-06
MARION HARLAND'S HELPING HAND.

domestic life who did not teach me some thing. Sometimes-but in a very few in- stances--it was how not to do It." That Is a step to right doing, and not to be desplsed.
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 Cooling q Round Steak.
 [" In our part of the world porterhouse and sirloin steaks are getting clear beyond the 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 thls way of mak- 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 1t well tried out, but hlssng hot, by the time the steak Is ready to go Into the frying pan. To make 1t ready lay it upon a board and pound 1t from end to end and on both sides with the potato beetle or a mallet This done, sprinkle with salt and pepper lightly and flour 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 fl out of the pan and skeep 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 flour that has dropped from the meat. If there Is not enough of this fat add little boiling water. Stir in tea spoonful of lemon juice and the same of onion juice with quarter teaspoonful of French mustard. Boil up once and pour over the steak Cover. and let it 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 discovered and communicated the discovery to my fellow house wives, that the round steak may be made tender by hacking 1t from end to end and on both sides with heavy dull edged knife. The opera ton breaks the fbers which are the toughening agents of the meat.
 An epicurean critic who probably has never so far condescended to acquaintanees of low estate as to partake of a round steak called me down for suggesting to cooks such a proclamation of the lordly steak According to him what the maltreated cut lost in toughness did not compensate for the loss in flavor and juciness. I have held to my opinion all these years 10 find the practice lndorsed by woman of skill. experience, and sound common sense that rises above tradition and convention. If you can make cheap cut as masticable and as savory as one that costs twice as much Jet 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: l should risk
 smothering tha, steak in the oven after pounding 1t Some term the process broil- ing in the oven" The meat. properly pre- pared. Is put into the covered roaster; cupful of boiling water Is poured over 1t to scar the surface Then it Is covered and cooked about half an hour Every five minutes 1t is pasted with melted butter Just before 1t is taken up 1t is dredged with flour on both sides and browned un- covered. The meat Is transferred to a 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
 The adventurous cook may try both ways and gave her verdict to the Exchange.
 Fruit Shortcakc Sauce.
 Have you room for my recipe for fruit shortcake sauce? It was originally meant for strawberry shortcake. but t will so well with that made with fresh peaches.