Broiled Steak.

Wipe, trim off the superfluous fat. and remove the bone. Grease the gridiron with some of the fat. Broil over a clear fire, turning every ten seconds. Cook 3 or 4 m. if liked rare: longer, if well done. Serve on a hot platter, season with salt, and butter and pepper, if desired.

Mutton Chop. {Pan Broiled.)

Wipe, remove the pink skin and extra fat. Have a frying-pan hissing hot, without any fat; put in the chops and cook 1 m., turn and sear the other side, then cook more slowly until done, - 5 m., if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the meat. When nearly done sprinkle a little salt on each side. Drain on paper and serve very hot, on a hot dish, without a drop of grease.

Broiled Meat Cakes.

Chop tough, raw, lean beef quite fine. Season with salt, pepper, and a few drops of onion juice. Make it into small flat cakes and broil on a hot frying-pan. Spread with a little butter and serve very hot.

Plain Suet Pudding.

1 pt. flour. 2 oz. beef suet (4 tbsp when chopped).

1 tsp. baking powder.

1 asp. salt. Cold water to make a soft dough.

Mix the flour, baking-powder, and salt; add the chopped suet and mix it well. Add the cold water gradually to form a soft dough. Grease a mould or several cups, fill to within an inch of the top, and cover with greased paper. Put them into a kettle of boiling water enough to come half way up the mould. Cover the kettle and steam 2 h. if in a mould, and 1 h. if in cups. Serve on a hot platter, and eat with hot gravy or a sweet sauce.

Ginger Suet Pudding.

Add to the plain suet pudding 1/4 c. molasses and 1/2 tbsp. ground ginger. Serve with lemon sauce.

Fruit Suet Pudding.

Make the same as for plain suet pudding, adding to the dry ingredients : 1/4 c. currants. 1/4 c. sugar.

2 tbsp. raisins. spk. nutmeg.

2 sq. in. citron, sliced.

Boil 2 to 3 h.

Lemon Sauce.

2 c. hot water. Grated rind and juice of 1 lemon. 1 c. sugar.

3 level tbsp. cornstarch. 1 tbsp. butter.

Mix the sugar and cornstarch thoroughly; add the boiling water. Cook 8 or 10 m., stirring often, add the lemon rind and juice, and the butter. Stir until the butter is melted, and serve at once. If the water boil away and the sauce become too thick, add more hot water till of the right consistency. By mixing the cornstarch with the sugar, the boiling water may be poured directly upon it without making it lumpy.