New Britain herald., 1915-09-13

1 fuI of salt Bring quickly to the boil l ing point, cover closely, remove to l back of range, and let simmer slowly until tender Remove steak to hot i platter and strain stock (there should ] be one cupfuD. Melt one tablespoon l full of butter, add two tablespoonfuls l of flour, and stir until we'll blended; i then pour on gradually, while stirring constantly, the hot stock. Bring to the boiling point, let boil two minutes season with salt and pepper and pour 1 over and around steak. Garnish with baked stuffed tomatoes around the edge, and with overlapping slices of tomatoes and sprigs of parsley in the center.
 Baked Stuffed Tomatoes.
 Wipe and remove stem end from six small tomatoes. Take out seeds and most of pulp, sprinkle inside of tomatoes with salt invert, and let stand twenty minutes Cook three tablespoonfuls of chopped green pep pers from which seeds have been re- moved for five minutes. Add three fourths of a cupful of soft stale bread crumbs, one-half cupful removed to- mato pulp, one-fourth teaspoonful of salt, one-eighth teaspoonful pepper dlu ct lew ufOpS or O1llOn Y III tomato cases with mixture, put in but tered pan, sprinkle tops with buttered crumbs, and bake fifteen minutes in a hot oven.
 Sauted FfIlets of Beef With Stuffed
 Mushroom Caps).
 Cut beef tenderloin in slices one inch thick, and trim into six circular shapes. Season with salt and pepper and pan-broi1 in a hot buttered frying pan six minutes. Remove to hot plates for individual service, pour around brown sauce and garnish top of each with a stuffed mushroom cap.
 Brown Sauce.
 Cook three tablespoonfuls of but ter with one slice of onion, stirring constantly, until slightly Drowned. Remove onion, and stir butter con- stantly until well Drowned; then add four and one-half tablespoonfuls of flour and stir until blended. Pour on one and one-half cupfuls of brown stock gradually, while stirring con- stantly, bring to the boiling point and let boil two minutes; then add two thirds of a teaspoonful of meat eX- tract, one tablespoonful of lemon juice, one and one-half tablespoonfuls of finely chopped parsley and one third of a cupful of small carrot cubes which have been cooked until soft in boiling salted water and drained. ~ Stuffed Mushroom Caps.
 Saute selected mushroom caps stuff, sprinkle with buttered crumbs and bake until crumbs are brown. Garnish each with diamond shapes cut from a red pepper and a sprig of parsley. For the stuffing clean and finely chop six mushroom caps. Add one tablespoonful each of pars- ley and onion finely chopped, and one tablespoonful of butter. Moisten with small quantity of the brown sauce Broiled Beefsteak With Oyster
 Blanket.
 Wipe, trim, and broil a sirloin or trump steak, cut one and One-half inches thick, five minutes, and remove to hot platter. Spread with creamed butter seasoned with salt and pepper. Clean one pint of oysters and cover l steak with same, packing them close 1 ly together Sprinkle oysters with 1 salt and pepper, and dot over gener- l ously with butter. Place on grate in 1 hot oven, and cook until oysters are l plump. Garnish with shadow po- l tatoes and sprigs of parsley.
 Beefsteak Smothered in Onions. 1 Cut beef suet in small pieces and 1 try out, drain off three tablespoonfuls l of the fat and put in hot frying pan. | Remove skins from six medium sized ] onions. slice thin, and put in pan with l fat. Sprinkles with one teaspoOnful l of salt cover and cook until soft. It l may be necessary to add a small l quantity of boiling water to prevent
 onions from burning. Remove cover
 and continue cooking, stirring oc-
 casionally, until onions are slightly l Drowned. Spread over a hot broiled
 round or flank steak and set in the | oven for five minutes.
 Rolled Skirt Steak on Casserole.
 (An excellent way to use a very in l expensive CesG. Remove fat and skir
 from skirt steak and pound with the
 edge of a china saucer Brush ove1