"I am one that am nourished by my victuals and would fain have meat."

Two Gentlemen of Verona

How To Broil Steak Properly

Trim the steak, cutting out a portion of the suet. Place the steak in a wire broiler and if you use coal or wood put it very near the fire. First sear it on one side, then turn and sear it on the other. Then lift it at least six inches from the fire and broil more quickly, turning it 2 or 3 times. If the steak is 1 inch thick broil it for 8 minutes; if an inch and half thick, for 12 minutes; if 2 inches, for 20 minutes. In a gas stove put the meat near the burners. Turn it at first until both sides are thoroughly seared; then put the broiler near the bottom of the stove where the meat will broil slowly for 8, 12 or 20 minutes, according to its thickness. Turn 2 or 3 times during the broiling. Season when done.

To Dry-Pan A Steak

Where oil or flat-top gas stoves are used broiling is out of the question. The next best method is the dry-pan. Select a cast or sheet iron pan, heat it very hot; quickly rub it with suet and put in the steak; when seared turn and sear quickly the other side. Cook at a high heat for 5 minutes, turning every minute. Finish the cooking over a hot fire. Do not stand it in the oven to finish, which is the common fashion among the untrained cooks. The imprisoned odors penetrate the meat and destroy its delicate flavor. The standing at reduced temperature makes it more or less insipid. If the heat be insufficient in any method of meat cookery the proper flavor will not be developed.

Creamed Sweetbreads

1 pair sweetbreads

1 pint milk

2 tablespoons butter 2 tablespoons flour

1 teaspoon salt 1 tablespoon chopped parsley Pepper to taste

Clean sweetbreads and put in boiling water, cook 10 minutes and drain, then add fresh boiling water in which may be put a little lemon juice; boil 10 minutes longer, remove from fire, cut off tendons and when cold cut into dice. Make sauce of other ingredients as follows: Melt butter in sauce pan, add flour, gradually stirring till smooth, then pour in milk slowly; keep on stirring, put in salt, pepper and parsley; cook till it thickens, then add sweetbreads, heat and serve, or place sweetbreads with the sauce in individual patty cases, sprinkle with bread crumbs and bake 10 minutes in hot oven.

Fried Sweetbreads

Parboil sweetbreads, wipe them dry and dredge with salt, pepper and flour and fry in butter. Serve with green or canned peas.

Rice And Meat Croquettes

1 cup boiled rice

1 cup finely chopped, cooked meat - any kind 1 teaspoon salt

A little pepper 2 tablespoons butter 1/2cup milk 1 egg

Put milk on to boil and add the meat, rice and seasoning. When this boils, add the egg, well beaten; stir 1 minute after cooking; shape, dip in egg and crumbs and fry.

Veal Loaf

3 lbs. raw veal 1/2 lb. salt pork chopped fine 3 Boston crackers rolled fine 3 eggs

1 teaspoon black pepper A little mace and nutmeg 1 tablespoon salt

Sprinkle cracker crumbs on top and bake 2 hours in a bread tin. basting with a mixture of 1 cup hot water and butter the size of an egg. - Mrs. W. E. Church