Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-04-10
Beet Steak Cooked b Spider or Pan.
Brolled Bet STEAK.

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Beet Steak Cooked IN Spider or Pan.
Brolled Bet Steak.
Why not try pan broillng rather than
trying beet steakf The steak will b
moro wholesome and will taste better
than when fried. Have steady fire Of
hard wood. Heat the heavy iron frying
pan very hot, rub Il over with . bit OF
iat taken from the meat. Have ready .
piece Of beef steak about On inch thick,
carefully wiped with damp cloth.
Leave no perceptible fat in the pan, only
enough 10 to be used to keep the meat
from sticking to the pan. Put In the
meat, turn almost ct once, repeat two or
three times to scar over the outside and
keep In the juice, then turn less ire.
quently. The time OF cooking will de-
pend on the taste Of those for whom IL
10 cooked. In elk or eight minutes the
meat will probably be cooked enough.
The cooking should cease before the
steak loses its pufiness. The juices
within swell on becoming heated and
make the steak puffy and, when they
are coagulated throughout, the steak
loses it, puffy appearance and 10 more or
lees hard. The steak 10 cooked properly
when the juices are jellied and tho color
changed throughout from red to dull
brown on the outside and pink tint ct
the very center. Set the meat on hot
dish. Have ready q tablespoonful OF
Dreamed butter; spread this over the
meat, sprinkle with salt II desired, and
serve 1t once. The heat Of tho meat
should melt the butter. Many people
prefer steak cut an inch and quarter
to an inch and half thick; for such
steak simply prolong the cooking. Pour
of any fat accommodating In the pan dur
Ing cooking.
COOKING PORK STEAK IN FRYING PAN
Pork chops or steak will cook quite as
well In the oven as upon the top OF the
range. Cut of superfuous fat from
chops cut three.fourths an Inch thick,
and lay, side by side, In q moderately
heated frying pan. Set the pan into .
moderately heated oven and let COOK
from twenty minutes to half an hour.
Pour of the fat In the pan occasionally,
that the fat be not the medium of con-
Quoting heat into the meat. Pork should
be thoroughly cooked to the very center.
To insure perfect penetration OF heat,
pork 10 not scared over at first on the
outside az is beef. Season with salt,
after cooking.
HAM COOKED IN FRYING PAN
Cut the ham In slices rather less than
half an inch thick; cut of the rind, lay
In an iron frying pan that has been heat
ed only slightly and let cook slowly
about fifteen minutes, turning OCCASION
ally. Slices from the center of ham
will be tender when cooked in this way.
Slices cut from the ends may not be very
tender. Use these latter slices at meal
In which more time can be given to the
cooking. After cooking them - above,
set into casserole, add hot milk, second
stock, or boiling water, just to cover and
let simmer an hour or an hour and .
half. Vegetables may be added II de-
sired.
SAUSAGE COOKED IN FRYING PAN
II the sausage are 10 cases, prick them
all over with fork, lay them side BY
side in the pan, pour In boiling water to
half cover, and set into the oven; let sim
mer five or elk minutes; pour of all the
water and return the pan to the oven.
Let cook until soft or crisp, according to
taste; shake the pan occasionally that
the sausage may cook evenly.