290 TBE HOUSEHOLD. 



The Right Way t« Cook Steuk — Broil steak without salting. Salt 

 draws tho juice in cooking. It is dcsirablo to keep this iu if possible. Cook 

 over a hot fire, turning frequently, searing on both sides. Place on a platter. 

 Salt and pepper to taste. 



Boiled Tongue. — If the tongue is not hard, soak it not more than three 

 hours. Put it into a stewpau with plenty of cold water and a bunch of herbs; 

 let it come to a boil, skim and simmer gently until tender, peel oft" the skin 

 and garnish it with parsley and lemon. 



Frizzled Beef—Chip the beef as thin as paper with a very sharp luiifo. 

 Melt in a frying-pan butter the size of an egg, stir the beef about in it for 

 two or three mimitos, dust in a little flour, add half a teacup of rich cream, 

 boil and serve in a covered dish. 



Roasted Tongue. — Soak for two hours; sprinkle salt over it, and drain 

 iu a colander; this should bo done with fresh tongues before using; boil it 

 slowly for two hours; take off the skin, roast, and baste with butter. Serve 

 with brown gravy and currant jelly sauce. 



Spiced Beef. — Five pounds of the shank, boiled five hours, with celery 

 seed. Drain off the gelatine, and then chop the meat very fine, add i^epper 

 and salt to taste, and put it into a cloth on a platter. Cover with the cloth 

 and press it. 



Broiled Ham. — Cut into thin "slices, poiir boiling water over them, lot- 

 ting it remain ten minutes. Wipe the ham a little and place it on the grid- 

 iron; this takes out the salt. Ham that has been boiled broils nicer than the 

 uncooked meat. 



liivor Fried as Cutlets. — One egg to one pound of liver; have the liver 

 cut thin; scald; wipe dry with a towel; beat up the egg; dip the liver iu the 

 egg, then into powdered cracker; fry brown. This is very nice; serve with 

 tomatoes, if preferred. 



A Good Way to Cook Liiver._A good way to cook liver is to fry it iu 



butter, with an onion cut in small pieces scattered over it. Cook slowly; 

 when done, add a lump of butter and a little flour; stir well, and turn over 

 the liver. Serve with Saratoga potatoes. 



Fish. 



Oyster Omelet.—Twelve oysters, if large, 'double the number if small; 

 six eggs, one cup of milk, one tablespoonful of butter, chopped parsley, salt 

 and pepper; chop tlio oysters very fine; beat the yelks and whites of the 

 eggs separately, as for nico cake, the whites until they stand iu a heap. Put 

 three tablespoonfuls of butter in a frying-pan, and heat while you are mix- 

 ing the omelet. Stir tho milk iu a deep dish, with the yelks and seasoning. 

 Next add the chopped oysters, heating them well as you add gradually. 

 When thoroughly mixed pour iu melted butter, and finally whip in the 

 whites as lightly as possible. Have the butter in the pan very hot, and pour 

 in the mixture. Do not sfir it, but when it begins to stiffen, slip a broad- 

 bladed knife around the sides and cautiously under the omelet, that the 

 butter may reach every part. As soon as the center is fairly set, and the 

 bottom bfo^vu, turn out into a hot dish. Lay tho dish bott»m upward orer 



