Take a whole sirloin or other steak as cut by the butcher, notch the edges to prevent curling up on the gridiron and beat it out on the block more or less according to its thickness or the greater or less tenderness of the meat, for the experienced cook is ble to improve a poor steak considerably.

Put a shovelful of charcoal in the ash pan of the range and some live coals from the fire on that, cover with a pan or other means of making a draft over the coals. Rub the bars of the gridiron with a piece of bacon rind, lay the whole steak upon it and cook medium well done over the charcoal when it has burned clear. Have a piece of butter ready in a tin pan with a heaping tea-spoon of good black pepper and two of salt, put in the hot steak and press it into the butter, making the gravy run out, add half a cup of Hot water, set the pan and contents over the coals and when it begins to simmer the gravy and pepper will have thickened the water and made a good gravy.

Dish up on a large hot platter, carve in pieces about the size of two or three fingers and serve a spoonful of the gravy with each cut.

The next thing to broiling for that kind of beefsteak is frying over the fire, but a little piece in a pan does not come out natural-looking, but burns around the edges - it must be a full pan or nothing.

Good broiling can be done in a hinged wire broiler set over the open hole of a stove, but forethought is required to let the fire burn down to a bed of glowing coals in time for it, and to turn the damper so that the draft will be strong enough to carry the smoke up the chimney. Some families and others are made miserable by having their so-called broiled meats always tasting of smoke and coal smoke at that. This is something that calls for the exercise of common sense.

Cost of family beefsteak and gravy-2 pounds steak at 12c loses one-fourth bone, fat and cooking, 24 ounces costs 24 cents, - butter and seasoning 8 - 3 ounces of meat to each order, 32 cents for 8 orders or 4c each person.