126 



you — about 12 minutes for rare and 15 to 18 minutes for well done. 

 Do not add the salt until the steak is almost done and when it has 

 been removed to a hot platter dot it over with small bits of butter, 

 this improves the flavor. Steak should always be cooked until it 

 is pink, not dark red, in the center. A dark red streak through the 

 middle shows that the temperature was not sufficiently high — 160 

 degrees Fahr. — to kill germs if any had been present. If the steak 

 has been properly cooked there should be very little if any juice in 

 the pan. Do not cover the pan if you are broiling; this method of 

 cooking meat is suitable only for the tenderest portions, such as 

 tenderloin and porterhouse; steaks cut from the round and some 

 parts of the sirloin are better if they are not cooked so rapidly. 



Question. What is the best way to cook these apples? 



Mrs. Salisbury. Apples are delicious cooked in any way, but 

 I think the simplest is the best way, using very little sugar or spice 

 in the cooking in order to preserve just as much of the natural 

 apple flavor as possible. A baked apple, that is one baked without 

 sugar and without spice, is about the best way of all and apple sauce 

 is a close second; then I think there are few things more pleasing 

 to the palate than a pie well filled with tart, good-flavored apples. 



Question. What do you think of the fireless cooker? 



Mrs. Salisbury. I think it is one of the best aids we have in 

 cooking; it saves fuel and time and generally results in better 

 cooking. Of course if you are burning coal or wood and have a fire 

 in the range all the time the saving of fuel is not so important as 

 it is when gas or kerosene is the fuel and when the oven must be 

 heated specially every time it is used. But even then there is the 

 matter of saving time and that is important. When you have put 

 anything to cook in the fireless it requires no more attention until 

 it is finished and if you had the temperature sufficiently high to start 

 with there is no question but that it will be deliciously cooked — 

 tender and juicy and all the flavor retained. 



§^#vl J ^fAFSIIVA ^^^^ keeping 



^UIU iJlUiagC fruit— everybody knows 



that. The Madison Cooper Brine System, 



using ice and salt for cooling, gives the best results, 

 and those who are using this system know that, too. 



WRITE US FOR DESCRIPTIVE MATTER ESTIMATES AND SUGGESTIONS 



MADISON COOPER COMPANY 



•^Snf A?c1rue«?.^'v 123 Couit Sttcet, Calcium, N. Y. 



