Evening star., 1925-04-15
Touches to Vary the Routine Menu
nY LYDIA LIE BARON WALKER.

In most we'll run households it
b practice to avoid the serving OF
the same meats at any two successive
meals. Variety is the spice of life
and it is for the sake of health as well
as pleasure that we are admonished
TO add such seasoning to our menus
After all, though, week comprises
but seven days, and to repeat the
same er similar dishes as often as
once in every seven days is to rob
variety itself of some of its spice
Foreigners who come from those
lands where more care is taken tC
make dishes elaborate before their
appearance at table are apt to find
American cooking monotenous.
If such is the case, 1t is assuredly
not the lack of variety in recipes
which is the cause. Nor is it always
The knowledge of how to go about
the preparation of varied menu that
is wanting. Nearly every housewife
knows many more recipes than those
which she serves. for instance, in the
course of month. Why, then, does
she not make use of them?
To Vary the Menu.
The cause for anything which ap
proaches monotony in meals must
then come from one of two reasons
either time or inclination. Possibly
one reacts upon the other. To solve
the problem of time may be height.
ening the inclination.
Today we will take one of the most
usual and at the same time one OF
the most choice of American dishes
heefsteak, and speak of a few of the
many ways in which it may be varied
in it's service. The first one Steak
Ia Lundy,' is especially good for a
dinner where there is no maid in the
house and the hostess has to attend
10 cooking and serving il herself 1t
has been served, however, at the most
fashionable dinner parties and de
'serves to rank with the best of its
kind, as a main dish to course din
ner.
Steak Ia Lundy.
Thick steak of good cut: four
tablespoons olive oil; two tablespoons
of any of the highly seasoned meat
sauces; four tablespoons ketchup.
Mix all the liquid ingredients in a
cup or bowl. Place steak in a fiat
baking pan. Pour half the sauce over
the steak, reserving the rest to heat
and pour over it Immediately before
serving. See that the oven is moder-
ately hot. Place the steak in the oven
about half an hour before it is re-
Quired. The length of time in cooking
varies OF course Win the size OF the
steak, which should not be less than
two inches thick. Slice a lemon into
about six pieces. Put three of these
on the steak after 1t has been in the
+, oven 20 minutes. When the steak is
done. heat the sauce as specified. and
pour over steak after it has been
placed on serving platter. Garnish
with parsley. the rest of the lemon
and few slivers of pimento, if de-
sired.
inexpensive Recipe
The above is a recipe for a thick
steak, of which the most considerable
part of the expense is the steak itself.
! shall follow it with another method
of preparing steak in which thin
slice of meat is employed and the chief
charm of which is in the sauce This
requires some care, but no special
skill in preparation.
Steak With Sauce.
Top of the round in half-inch slices
or thinner; one onion, medium size;
one small sweet pepper; one-fourth
cup butter or Suet; one cup steWed
tomatoes, fresh or canned.
In this case the sauce is prepared
separate from the steak. Parboil the
pepper, from which the seeds have