Broiled Steak

Have steak cut at least 11/4 inches thick. Wipe clean with damp cloth and trim off excess fat. Grease broiler so steak will not stick. Broil over live coals turning each half minute for 3 minutes, after which the steak may be finished at a lower temperature, turning every minute or two until it is done. Time required varies from 8 to 20 minutes, according to thickness of steak and degree of cooking desired. Sprinkle a little salt, evenly over a hot platter, and place steak on it. Salt and pepper top to taste, dot with bits of butter and serve; or you may use any sauce you like, but avoid masking the flavor of the meat with one that is stronger. Mabel EBERHARD..

PAN BROILING Heat a heavy iron frying pan smoking hot without adding any fat. Sear the meat on both sides. Decrease the heat and cook slowly until done, turning every 10 seconds.

Mabel EBERHARD.

Round Steak

1 Pounds round steak cut thick, 1 1/2 inches. Season with salt and pepper on both sides. Rub into the meat 1 tablespoons of lard or drippings, roll in flour, place in pan and half cover with water. Cook 1 1/2 hours, in slow oven. Keep pan covered. Add more water if necessary.

Mrs. D. B. Harvey.

Fried Steak

Have steak trimmed and ready to fry. Put fat enough in heavy iron pan to come to top of steak, but not to cover. Heat smoking hot. Dip steak quickly into water, then into pan of flour and turn, forming a thick coating on each side. Place in hot fat and let fry to a golden brown. Before turning sprinkle lightly with salt and pepper. Turn and fry other side the same way, keeping fat quite hot all the time. Cook uncovered. Your steak will be tender and juicy with crisp, golden crust.

Mrs. W. M. Cordier, Clearwater, Fla.

Swiss Steak

3 Pounds round steak, 1 1/2 or 2 inches thick, 1/2 cup of flour, 2 tablespoons of butter, salt and pepper to taste. Pound the steak until tissue is thoroughly broken, adding the flour while pounding. Melt butter in frying pan. Put in meat and sear on both sides. Add boiling water and let simmer 2 or 3 hours, or bake in moderate oven same length of time. Mrs. J. J. Morris.

Hamburger Steak

1 Pound lean beef (round), 1/2 teaspoon of salt,1/8 teaspoon of pepper, 1 teaspoon chopped celery, 1 teaspoon onion juice. Run meat through grinder, season, shape into small flat cakes and pan broil, just rubbing pan with a little fat.

Mrs. J. J. Morris.

Baked Steak

Buy thick steak. Broil first, leaving steak rare. Place in pan and pour over steak 1 small bottle of catsup, same amount of water, 1 onion minced, 1 green pepper cut fine, 1 tablespoon of Worcestershire sauce, salt, pepper, butter, tabasco sauce to taste. Use any vegetable, mushroom, asparagus or cauliflower. If the latter cook first in salt water. Bake 30 minutes in hot oven. Do not turn.

Bess S. Parish.

PLANKED STEAK »

Use sirloin steak, cut 2 1/2 inches thick, remove the flank end, also the tenderloin and take out bones. The plank upon which the steak is cooked should be of oak, and soaked in cold water for at least an hour. Heat the broiler and place the plank in the oven. Cook the steak in the broiler and then remove to the hot plank. Around the edge of the plank place mashed potatoes that have been forced out of a pastry bag; onions and green peppers may be placed on top of steak, which is then placed in the oven for ten minutes. The tenderloin makes nice small steaks and the flank may be used for hamburg steak. G. D.