Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-19
Mrs. Wilson Tells Brides
HOW TO Cook Like Real Chefs

Just what can ! do to have them like
the steaks that the hotels serve?"
Many failures of the home cook to
serve steak that is deliCiously tender
ana cooked to Il turn begin in the
butcher shop. Steak is u most expensive
meat and the ono who purchases this
meat must then throw caution to the
wind. Have the butcher cut the steal;
one and ono half inches thick. Now if
economy must sit at your board. remove
the flank place the steak in a soup
plate and marinate for one half hour
in the following mixture:
Onc-hdt onion. minced fine,
Tco tablespoons Of salad oil,
One tablespoon Of rinc1dr.
Now, when ready to brol, heat the
broiler for ten minutes and then add
one quart of water and one tablespoon
OF salt to the drip pan. This will pre-
vent the fat and meat from catching
firc. Now place the steak in the broiler,
/ close the broilCr door aud cook for three
minutes turn and do not use a fork for
! turning tn" meat. Allow the meat to
cook for three minutes longer and then
turn again. Repeat. allowing the steak
( about twelve minutes TO cooh, Lift to a
hot platter and spread with the follow
ing mixture:
Iro tablespoons Of butter,
one teaspoon of salt,
One-hnV teaspoon Of pepper.
Orc-hdf teaspoon of onion crtraot.
Beat until creamy and then garnsf
with parsley Baked or French fried
potatoes are usually served with the
steak. sing fork to turn meats cause,
IN" juices 10 escape.
| $" tho flank end for goulash.
Frying Bacon
Why cant fry bacon like the che
IT the hotel? Try as ] may it is tsu
ally a hard, dry product, floating on {
greasy platter, when ! send it to thu
table; yet my husband dearly loves il
and claims any Devonshire laSsie car
cook it to turn. ] failed to tell yor
that we buy our bacon in the piece. -
Now. my dear bride, friend husban,
failed to tell you that on the Downs o
DcvOnShlr" the people keep their foot
in the spring house and cellar. whirl
is colder than our iccboxcs, and for thi
reason the bacon is thoroughly chilled
, so that it becomes as firm as butter
, the housewife then cuts it into papcrlik
, strips with a sharp knife. Now il yo
will chill your bacon for a day or tw,
before you start to use It, you will the
find it very easy to slice. When read
to cut, first remove the rind from tn
piece you intend to slice. then cut abou
six gashcs in the fat part from whic
. you remove the rind, cutting about one
! quarter depth Of the sliced bacon. 30,
: turn the fat part from which You re
= moved the rind 10 the cutting board m
with n sharp knife cut in naprrik
slices. This will give You slices wit
=, six gashcs in the fat part. which wi
y prevent it from curling while cooking i
;, the pan.
Il Now brown in hot pan over a mod
crate heat, turning constantly; when
! light delicate brown. lift on a slice
" toast to drain, then dish on a hot plat
Z ter and garnish with parsley and oh
> longs of toast.
One English chef dips the cooke
- slice of bacon in small saucepan
-, boiling water and then lays it on
. cloth to drain before serving, but II yo
. will use the toast | feel that you wi
T. like this method best.
Is knights Of Columbus to Honor Foe
- Boston, July 0.--AnnOunccmcnt thf
- Marshal Foch would be made an honol
AIRY member Of the American KnIgh
of Columbus upon the occasion of h
unveling of the statue Of Lafayette Il
orders gift to France, at Metz q
August 81, was made yesterday by Su