Finest in the Land

Grown on Our Own Ranges On Bear Creek

Try Some From

Russ Market

"There are none poor, but such as God disowns."

A Flank Steak

Trim a steak and score with a knife, salt and pepper likely on each side, cook until brown in beef drippings and serve very hot. Mrs. W. F. Harris.

Hamburger

Run 15 cents worth of round steak through a meat grinder, also 10 cents worth of pork sausage, mix together, add two or three eggs, salt, pepper and a little nutmeg. A thick slice of bread soaked in water mixed with the meat and. make all into flat balls, fry quickly in a hot pan in some foaming butter. Slice over a little onion, if liked.

Mrs. G. H. Schultz.

Stuffed Steak

Take a good sized round steak, slash until tender. Make a dressing of bread crumbs well seasoned with butter, salt and pepper, sage, onion and parsley. Spread it over the steak, roll up and tie firmly. Brown 3 tablespoons of flour in a pan, work in a good piece of butter, and add some water. Put in the steak and bake in a moderate oven, basting it frequently.

How To Broil In The Oven

Have a quick fire, let your baking pan, in which the broiler stands, be well raised off the bottom of the oven, on the shelf would be best. After the meat, steak, chops or what you please, has been in the oven about 3 minutes, turn it, dot it with bits of butter and cook for about 15 minutes.

Mrs. Henry Stern, San Francisco.

Smothered Round Steak

Heat in a skillet some lard, then add butter size of a nick-ory nut. Roll the pieces of steak in flour that has been seasoned with salt and pepper, and blown quickly on both sides. Then pour over it a little water and allow it to simmer gently for half an hour or until tender. Miss May Burton.

Bubbling Steak

Pound well and cut into pieces as large as the hand a medium sized round steak, then cut very thin strips of salt pork, roll them up in pieces of steak, and tie at either end. Sear them in a buttered skillet until well brown, and add enough water to almost cover. Slice a small onion over the top, dust with cayenne and black pepper, and simmer about 4 hours, adding water as needed. Thicken the gravy, add salt and serve. Mrs. R. D. Porter.

Pot Roast Of Beef

This mode of cooking will make the toughest beef tender. Get about 5 lbs. of solid meat from the round of beef, and put it on to cook over a hot fire in boiling water. The kettle should be one that will set in the oven. Boil slowly for three hours, season well, remove the meat and thicken the gravy with flour made smooth in water. Put the meat back in the kettle, set it into the oven, cover closely and cook until needed or about 3 hours.

Mrs. Dora Betterley.

Chili Con Carne

This recipe came from Old Mexico. Cut tender beef or chicken into squares and brown in lard adding salt and black pepper to taste, 1 finely minced onion, 1 clove of garlic, and a few comina seed that have been pounded to a paste. Add water and when about done, the pulp of 5 Chili peppers, stew for a few minutes longer, when it will be ready to serve.

Mrs. Jersey