Year: 1870

What shall | send you this week, my dear
UNION, that will be of use to your lady readers?
A few words on the subject of 6roas, present
themselves to my mind, perhaps they were as
well said quickly and space left for v ser il not
better things. If it be possible, have two grid
irons to begin with, one given over entirely to
the broiling of fish, and the other dedicated con-
scientiously to the use of your meats for few
cooks are sufficiently careful, TO be trusted to so
cleanse and purify the gridron used fer fish as TO
render it fit for steak, chicken or chors never
theless, it can be done, and cleanliness is extreme
ly important in this mode of cooking. Wipe The
gridiron carefully between the bars with linen
cloth, while it is hot, just before you LSe it, then
rub the bars with a little fresh mutton suet or
sweet oil to prevent the meat being marked by
the iron. Have your fire brisk and clear, heat
the gridiron thoroughly, though not blrning hot
on the surface, lest it scorch the meat, but hot
through, as the bars keep away the fire from just
as much of the surface of the meat as they cover,
and must therefore be we'll heated before the
meat goes on. The best thickness for steaks or
chops is from three quarters to an inch, thicker,
they will be cooked too much outside before the
inside is done, and thinner, they arc dry and
juceless. Many persons like to beat steak, but
if the meat be well chosen, either portcrhouse or
sirloin, it will need no such mangling process
and be far sweeter. In broiling chicken, ii is
good plan to par-boil the chicken, first in very
little water and covered vessel. When you take
the chicken off the grdiron, have slices of toast
in the bottom of we'll heated dish, hntter your
chicken thoroughly salt and pepper il, and after
laying it on the toast, pour very little OF the
water, in which it was boiled over the chicken
and let it drip through and soften the toast,
garnish with curled parsley, and be sure you eat
it hot Put dish to heat when you put your
broil upon the gridiron never use cold dish,
and let the journey from the fire to the mouth be
a short one.


1t is customary with those who like catsup to
put little in heated dish with butter, SALT and
pepper, into which, when the steak is done, il is
pressed and turned both to season and make
gravy. To broil well, only requires clear,
brisk fire, free of smoke, little salt thrown on
the Goals as the gridiron goes on hot gridirou,
and fifteen minutes close attention to turn it OF
ten and keep it from burning. With the hest
attention, however, mutton chops hard to
broil, because of the dripping fat which will
catch fire; hence it is often quite as we'll to heat
dripping or frying pan thoroughly and do
your chops in it, without fat of am kind. ex-
cept their own, and turning them frequently =
If the American Broiler is within your reach,
have one by all means, it will cost two dollars
but it is worth it; first, because it does everything
it promises; and secondly, because m, a is cooked
in it are better than any other way Of course
you must obey strictly the directions which
come with it, which am sorry to say everybody
don't, simple as they are or you will find it,
one day, tossed aside to keep company with
host of other 'new things" which failed OF use,
because of impatience and little mother wit.


AUNT DINAH.