This dish of meat is too good for any but anglers or very honest men. - Issac Walton.

Beef Steak En Casserole

Select a sirloin or tender-loin steak at least an inch thick; have ready cooked in browned stock until tender balls cut from carrots and turnips (half a dozen of each for each service), also two small onions for each service; for a steak weighing about two pounds, melt and brown three tablespoons butter; stir in it five tablespoons flour until the flour is well browned; then add a half teaspoon salt and one cup and a half of rich dark brown broth; stir the sauce constantly until it boils; then add the cooked vegetables and about a dozen canned mushrooms; let the whole stand over hot water while the steak is being cooked; also let a low uncovered casserole become thoroughly heated. Rub over the surface of a hot iron frying pan with a bit of suet, then lay in the steak; turn it every ten minutes at first, keeping the pan very hot; then let cook more slowly; put the steak in hot casserole, turn the vegetables and sauce over it and set the dish into a hot oven to stand about four minutes; sprinkle steak with a teaspoon or more of finely chopped parsley; serve at once.

Mrs. George Muselman, Marshall, Ill.

Steak A La Creole

1 lb. round steak, 1 tablespoon butter, 1 cup tomatoes,

1 onion minced fine,

2 medium sized green peppers chopped.

Brown steak in butter. Add tomatoes, onion and green pepper. Simmer 2 hours or until done, either in the oven or on top of stove. Garnish with parsley. - Mrs. Moorehead.

Steak Smothered In Onions

Slice onions thin and drop in cold water. Put steak in pan with a little suet. Skim out the onion and add to steak. Season with pepper and salt. When the juice of the onion has dried up and meat browned on one side, remove onion, turn steak, replace onion and fry until done, being careful not to burn. - Mrs. R. M. Wrigley.

Braised Beef

Get round steak about an inch and a half thick. Beat flour into it thoroughly, place in a greased frying pan and sear on both sides. Put into roaster surrounded with enough water to cover, ½ cup each of diced celery, potatoes, carrots and onion to suit your taste. Season with salt and pepper and bake in a slow oven for from 2 to 3 hours, according to length of time it takes meat to become tender. - Mrs. G. W. Wray.

Cannelon Of Beef

One lb. round steak, ground, 1 egg, 1 teaspoon chopped parsley, 1 teaspoon lemon juice, 2 tablespoons bread crumbs, 1 tablespoon butter, salt, pepper, and celery salt. Roll into an oblong in oiled paper. Bake ¾ of an hour. Serve with brown sauce. Sauce: Brown a little onion in butter, thicken with flour, add beef stock, made from extract or juice in pan; season, add tomato juice if desired. - Mrs. Ruth Beach Howes.

Spanish Steak

Get a round steak cut thick, season with salt and peper. Dredge with flour and pound flour in. Put small amount of fat in skillet and in it slice up an onion. Cook slightly and put into this pieces of steak cut as for serving. Brown on both sides. Put into baking pan; pour on fat in skillet; cover with tomatoes; season tomatoes. Bake ¾ of an hour, cover during first part of cooking. - Mabel V. Harper.