Beefsteak Pudding

Two lbs round steak; roll in flour; fry brown in part butter and part lard. Season highly with salt and pepper, and cut in pieces about 2 inches square. Place in a stew-pan and cook until tender with plenty of water. When tender, add water enough to have plenty of gravy and thicken with flour. Make a dough as for baking powder biscuit; roll out a large round of it, an inch or more in thickness. Lay it on a buttered plate, and place the meat in the center. Fold the edges over the meat and pinch the dough together in the middle, putting in a little of the gravy. Put in the steamer, cover the top of the steamer with a folded cloth and steam about 3-4 hour. Serve hot with plenty of gravy.

Broiled Beefsteak

Place the steak on a hot, well-greased gridiron and leave only long enough to sear one side so that the juices cannot escape, then turn and sear the other, and cook from five to twelve minutes, as wanted rare or well done, turning often, to keep in the juices and prevent scorching. Dish on a hot platter, season with salt and pepper and bits of butter and serve at once. If the means of broiling are not at hand, heat a frying-pan sizzling hot, put in steak, brown or sear as quickly as possible on both sides to keep in the juices. then cook until done, turning several times. Dish and season as broiled steak. This is nearly as good as broiled steak. Use no fat in frying. If the fry-pan is hot enough the meat will not stick.

Tough Steak Made Tender

Salt, pepper and roll in flour and fry a rich brown. Nearly cover with hot water. Place a cover over the frying pan and remove to back of the stove. Allow the steak to simmer for an hour or more, adding a little water from time to time to prevent scorching.

Baked Round Steak

Out into small pieces. Dredge each with flour and place in bottom of well-buttered pan a layer of steak. Season well with salt, pepper and bits of butter. Continue until all the steak is used. Fill the pan two-thirds full of water, cover tightly, and bake 1 1/2 hours.

Round Steak. (Italian.)

Season a 25-cent steak with salt and pepper; then pour over it 2 tablespoons vinegar and let it remain 1/2 hour to make it tender. Heat a large tablespoon of lard very hot in frying pan. Bub steak with garlic and dredge both sides with flour; place in the hot pan and brown it on both sides. Add to it, 2 bay leaves, 1 sage leaf, 1 small onion and a little finely chopped parsley; also I pint cold water and cook slowly 1 hour. Add a little more water if needed to keep from burning. Steak cooked in this manner is delicious.

Spanish Beefsteak

Fry the steak well, and in the same fat, after the steak is removed, fry some onions and green peppers. When well fried, cut some tomatoes very fine, sufficient to make enough sauce for the quantity of steak. Fry these with the onions, then season. Let stand about 3 minutes, then pour over the steak.