Evening star., 1936-08-11
Budget Stays Serene
While Family Dimes
On Blue Ribbon Meats
Careful Cooking Is Needed to Make the
Most of This Unexpected and
Delightful Pleasure.

by picked peaches and Yorkshire
pudding.
YORKSHIRE PUDDING.
This traditional accompaniment to
the roast beef Of Old England"
should be seen oftener in American
homes. Its distinctive texture and
flavor is a perfect foil for the Juicy
beef
ia cups flour.
u teaspoon baking powder.
y teaspoon salt.
1l2 cups milk.
eggs.
Is cup beef drippings.
Mix the dry ingredients, then the
milk, slowly, and the eggs. Beat hard
with a good egg beater. Grease
shallow, oblong pan with the drip
pings and pour in the batter to the
depth of one-half inch. Bake in a
moderate oven for 80 minutes, re-
ducing heat gradually. Cut into
squares or rectangles and serve around
the beef.
THERE are all sorts Of tempting
ways to prepare a good thick
steak. If you possess a modern range.
either gas or electric. you will do well
to follow the instructions given for
broiling that deals with your par
ticular make of stove. If you have
lust any old" stove, few hints may
help you.
Have your steak cut at least two
inches thick-more if you can afford
it. Wipe it well with a damp cloth,
and trim of the extra fat. Grease the
broiling rack with the fat scraps, and
preheat the oven for 20 minutes at
500 degrees Fahrenheit, or very hot.
Lay steak on the broiling rack, 3
inches below the heating element, and
allow it to brown nicely on one side.
Season that side we'll with salt and
pepper, turn the steak over, and brown
the opposite side. 1t is done when
that side is browned-there should be
no further turning. 1t takes a large
steak between 20 and 80 minutes to
cook medium rare. When it is done,
place 1t on a hot platter, season it
with more salt and pepper, pour melt
ed butter over it. and serve at once.
So much for just plain steak. But
there are others that may be embel-
lished by special treatment, although
the fundamental procedure is outlined
above. Here are few suggestions:
cTraU poOr1rrNnr
Before placing the steak on the
broiler rack. cut 8 to 10 gashes in the
meat-fairly deep, but not all the way
through. Open the gashes like a
pocket, by pulling. and fill them
with spoonfuls of grated Rogue
fort cheese This adds a unique and
delicious flavor to the cooked meat.
PLANKED STEAK.
Broil the steak for minutes on
each side. Butter a plank and squeeze
mashed potatoes through a pastry
tube to form border. Set the steak
in the center. on the plank Place in
hot oven and bake until potatoes
are Drowned on top and the steak is
done. Spread steak plentifully with
butter, season with salt and pepper,
set plank on platter and serve.
4
OTHER little tricks are sometimes
used to improve and develop
flavor. One epicure insists that steaks
should be rubbed all over with garlic
before being put in the broiler. An
other marinates steaks in pure olive
oil for one hour before cooking. An
other insists that powdered sugar
sprinkled thickly on both sides of the
steak will form a coating as soon as
it comes in contact with the heat
which is easily removed just before
serving. This, he says. seals in the
natural flavor wonderfully.
And don't forget that with juicy
broiled steaks go grilled tomatoes,
sauteed mushrooms. fried onions,
French fried potatoes or cold slaw.
After writing all this I am so
hungry that could almost eat the
paste in the paste pot.