Sprinkle a little pepper on one side, roll it in flour; use a dish that can be covered tight, first heating it, then pour on boiling water, cover tight, and set it where it will cook slowly; it will take from 3/4 to 2 hrs. It may be necessary to add water to keep it covered; salt just before taking out of the dish, then add butter, and it will taste much like chicken. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Broiled Beefsteak With Mexican Sauce

Broil 1 1/2 lbs. of thick tenderloin steak over a brisk fire until juice begins to run. Pour the following sauce over, and serve at once: Mexican Sauce. - Fry 1 sliced onion a delicate brown in a heaping tablespoon of butter, add 2 large peeled and sliced tomatoes, 1 red and 1 green pepper (not too large), chopped fine, leaving in the seeds. Let simmer until tender, add 1 clove of garlic, cut fine, 1/2 teaspoon of celery salt, and 1 teaspoon of Worcestershire sauce. - Eloise Jennings, Winnetka, 111.

Flank Steak

Embedded in fat below the sirloin is a thin strip of lean meat -weighing about 2 lbs., called flank steak. This sells for about 25 cents. It is comparatively juicy, but lacking in flavor. The dealer pulls off the fat and thin skin underneath, and then scores the outside upon both sides diagonally. Broil about 6 minutes. Serve with a brown or tomato sauce. This steak is often spread with highly seasoned bread dressing, then rolled up tightly and braised with vegetables and a small quantity of liquid in a casserole. - Mrs. E. Brown, 14 W. Ohio St., Chicago, 111.

Fried Tough Steak

Pound the steak, break the white of an egg into a dish, roll several crackers, dip the steak first in the egg, then in the cracker crumbs. Have butter hot in nan when you put meat in, add salt, and fry 10 minutes on each side, having a light brown when you turn, and turn once only. - Mrs. Emil Dillrich. 701 Wells St., Chicago, 111.

Hamburg Steak

2 lbs. of beef. 1/2 teasooon oermer. 1 teasooon salt. 1/2 cup boiling water. 1 small onion, chopped fine. 1 egg. 1/2 cup flour, and 1/2 cup drippings: chop meat fine, add seasonings, beat egg. mix it with meat, shape in round cakes about inch thick, dredgre with flour and fry in dripping: when browned add 1/2 cup of boiling water. cover and simmer for 30 minutes. - Mrs. E. J. Dixon. 3647 Forest Ave.. Chicago, 111.

Steak And Onions

Cut 1 lb. round steak in smal1 pieces, cover with cold water. While cooking, fry 6 mediurr-sized onions to a nice brown and add to the steak. Season with salt and pepoer to taste. Cook 1 hr. . Thicken with flour: this .srives a rich brown gravy. the secret of which is the frying of the onions. - Mrs. Joseph Wylegalla, 1415 S. 2nd Ave.. Maywood. 11l.

Beefsteak Pie

2 1/2 lbs. beefsteak, a little pepper. salt and cayenne, a little water or gravy. 1 tablespoon Worcestershire, yolk of 1 egg. 1/2 lb. paste. Cut steak into small pieces with a little fat. dip each piece in flour, place in pie dish season each layer with pepper, salt and cayenne; fill dish sufficiently with slices of steak to raise crust in middle. Half fill dish with water or gravy left from roast and 1 tablespoon sauce; put border paste around, wet edge of pie dish; moisten it and lay crust over it; cut paste even with pie dish all around, ornament with leaves of paste; and brush over with beaten yolk of egg; make hole with knife in top and bake in hot oven. - Mrs. Frank E. Cox, 3805 Wentworth Ave., Chicago, 111.