VARIOUS DISHES. 431 



and berA it, in the centre, parallel, about 2 inches apart, looping, or bending the 

 two free ends of this wire for the handle, around one side of the ring, or 

 frame, part of the circular griddle, on the under side, fastening these two wires, 

 forming the handle, to the opposite side of the ring, with smaller wire, to keep 

 the handle in place, then bending these two wires up, at right angles, with the 

 griddle ring, and bending 6 inches, or thereabouts, of the top of this handle 

 off again at right angles, to take hold of with the hand when broiling; the 

 handle to be long enough to carry the upper bend at least 1 foot above the top 

 of the stove, supposing it, the griddle, to be down in the stove hole 6 inches or 

 more, with the steak upon it, which will prevent burning the hand while broil- 

 ing -with it. In this way, properly seasoning, and turning two or tliree times, 

 a steak is very quickly cooked, retaining all the juices, if you did not pound 

 it, to let them out. With this kind of a griddle broiler you can get down close 

 to the coals and save much trouble. We have used this over a coal fire with 

 about the same satisfaction as over a wood fire, if the fire is pretty well burned 

 down. I think almost any tinner can get up such a broiler from the above 

 description, if so, they will be found very convenient for all who love a nicely 

 broiled steak. It is equally as nice for broiling veal, lamb, chicken, etc. Of 

 course seasoning properly, having a hot plate to put it upon, with a moderate 

 amount of butter upon the steak to form the gravy. Cover with another hot 

 plate, if not to be served immediately. 



Remarks.— EWhax of the above plans make a nice dish, or, if after the 

 water is poured off the beef, a little milk, or if no milk, a little more hot water 

 is put on, and after cooking a few minutes, thickening a little with flour, rubbed 

 smooth in a little cold water, makes an agreeable change, a very nice dish in- 

 deed. Or the sliced dried beef may be minced fine or sprinkled into a salad, 

 or mixed with potatoes and eggs for a breakfast dish: or heated with steam, or 

 eaten with fresh or canned peas, or with stewed onions and potatoes. Thus it 

 may be used in many ways, to suit the taste; or be utilized with such things 

 as may be on hand or obtainable. 



BEEP BALLS.— With Uncooked Meat, Fried.— Chop verj- fine 

 raw beef, 2 lbs, or as much as needed, with Xi lb of suet, skinned or chopped; 

 season to taste with salt, pepper and a httle cloves; mix in a handful of flour, 

 and mould into balls and fry in hot drippings, or lard, (drippings is best for 

 this) to a nice brown, turning to brown both sides. Serve hot; but they are 

 good cold. For the author a tablespoonf ul of powdered sage helps the flavor 

 much. 



BEEP OR OTHER MEAT BALLS.— Prom Left Over Meats.— 

 Chop cold, or left over meats of any kind, with the same bulk of potatoes, add 

 a little onion to flavor slightly. Then take dry bread, pour hot water on it, to 

 moisten sufficiently, having bread enough to make the mass adhere, so it can be 

 fried in cakes or balls (a nice brown), in a skillet, with a little butter or drip- 

 pings, as you would fry meat. Nettie Hines-Wood, bf Janesburg, Mo. in 

 Blade. 



Remarks. — She called them '-noodles," but, although I can see a nioo dish 



