VARIOUS DISHES. 433 



Remarks — I can see no use of putting in the oven for one minute, unless 

 it is to meit the butter, but if the plate and steak ai\" both hot that will scou 

 melt without putting in the oven, unless you have to wait for something else, 

 which ought not to be, as a hot steak is the way to have it ; let it be the lasi 

 touch to finish getting the meal. It is very proper, however, to cover with 

 another hot plate to send to the table. If the steak sticks to the skillet, at first, 

 loosen it with a knife. Trim off any membrane around the steak that would 

 cause it to curl, or turn up at the edge. This gives you a crisp and brown sur- 

 face, with all the juices retained. Pepper and salt to taste, in all cases. 



Beefsteak Smothered With Onions.— Broil the steak, as above, 

 having 2, 3 or 4 onions, according to size of family, nicely chopped, and put 

 into a skillet, or frjing pan, with drippings, or butter, stirring to avoid burning 

 until done. Put them upon the steak, in a hot plate, and turn another hot 

 plate over them, for a few minutes, to allow the steak to absorb their flavor; 

 serve hot. Those who do not like the onions can have their steak served with 

 out them. 



Remarks. — Some people boil their onions, first, until tender, then mash, oi 

 chop, frying the steak in butter, or drippings, taking up the steak and then 

 frying the onions in the gravy and pouring over tlie steak. This makes them 

 softer and a little more mushy, and the steak not quite so digestible. 



Beefsteak and Salt Pork Smothered With Onions.— Fry a few 

 dices of salt pork brown ; take out the pork then put in the steak and fry also 

 — any tender steak will do; when done take up and put in tlie onions, sliced 

 thin, cover and cook slowly, stirring occasionally. Put pork, then steak, then 

 onions upon the dish. Make a gravy by adding a little water, flour, butter and 

 salt, if needed, and \)out over the whole. 



Beeiisteak Fried in Cracker Crumbs.— A writer in one of the 

 papers asks, and directs as follows : Do any of you have to get up early in the 

 morning, and get breakfast in such a terrible hurry that you can't wait for nice 

 coals to broil the steak? If so, just have a little very hot butter in the pan, 

 and after pounding or hacking the steak lightly, salt and pepper it, roll in finely 

 crushed cracker crumbs, and brown quickly in the butter. You will find it a 

 decided improvement on the leathery substance called fried steak, and a very 

 palatable substitute for broiled. 



Remarks. — To have the steak cooked in this way, done, without burning 

 the cracker crumbs, it would seem to me necessary to have the steak cut ver}* 

 thin, say split ordinary steak, with a sharp knife, which will enable it to cook 

 through much quicker than if thick. Steak, as well as pork, is improved by 

 the dipping into cracker crumbs, or batter, and frying quickly, when to be 

 fried at all. I like even broiled pork better than fried, unless the fat, or butter 

 is very hot — sozzling (long soaking) any meat in half hot fat, spoils it for diges- 

 tion, whether dipped in crumbs or not. 



Dried Beef With Eggs.— Slice, or buy it of the grocer, cut into thin 

 c)iips, dried beef }4 lb. Put into a frying pan. well covered with hot water, 

 upon the stove; and when it comes to a boil pour off the water, which freshens 



