This method practiced by a domestic cook has been known to give extreme satisfaction to a large houseful of people when a so-called first-class cook had ut-terly failed to fill the requirements of the place.

Order the steak from the butcher cut thin, and divide it in pieces weighing 2 ounces - about the size of 4 fingers. Lay your steak on a board of hard wood and pound it down thin with the back edge of a heavy knife. Fry the steaks as wanted in frying pans slightly greased and let cook only 2 or 3 minutes and send in hot without gravy. All the merit of this plan is in the sort of blunt chopping with the knife-back, that spreads out the meat, gristle and all as thin as the edge of a dinner plate.