it
and place the steaks in the fat. Fry four minutes; turn, and fry three
more, and serve on a hot platter. Put a tablespoonful of flour into the
fat and stir until brown. Gradually add a cupful of water or preferably
milk and boil three minutes; season well, pour over the meat, and serve
immediately.

_Broiled Beef._--Broiling is the simplest, easiest, and most delicious
method of cooking meats, but, as a rule, ignorance instinctively turns to
the frying-pan, and broiling is unknown in many homes. This is partly due
to not knowing how to manage the fire. It seems so much easier to fry on
top of the stove than to plan beforehand an adequate preparation of the
coals. It is necessary to have a bed of clear, hot coals with no smoke.
Have the steak cut three-quarters of an inch thick; place in a wire
broiler; put over the coals and cover with a baking-pan. Turn every
minute or two until the meat is sufficiently cooked. When done, place on
a hot platter, and season well with salt, pepper, and butter. Serve
immediately. It should take about ten minutes to cook a steak or thick
mutton chop.

_Fried Beef._--If beef must be fried, have a hot fire; heat a thick iron
frying-pan and grease it just enough to keep the meat from sticking. Have
the meat three-quarters of an inch thick; place in the hot pan and turn
as soon as it is well seared. Turn often until done and then season well
and serve at once. There should be no gravy in the pan; all the juices
should be in the meat.

_Beef Hash._--Take equal parts of beef and cold potatoes, chopped
moderately fine. Chop a small onion and fry in plenty of butter until
brown; add the meat and potatoes and just enough milk to keep from
sticking. Cook for half an hour, stirring frequently. Serve with thin,
dry toast or toasted crackers. Poached eggs are a very nice addition.

_Veal._--Veal, when properly cooked, is delicious and delicate. Like pork
it should be cooked slowly for a long time to develop its full flavor.
Unfortunately it is usually half-cooked, tough, and insipid. The
housewife who can cook veal properly has a distinct advantage over her
less fortunate neighbor.

_Leg Roast of Veal._--Take out the bone and fill the space with stuffing
made as follows: Take one half-cupful of chopped fat pork, or unsmoked
bacon, and fry with a finely chopped onion until delicately brown. Add
two cupfuls of bread crumbs; season with salt and pepper and moisten with
a little milk. Tie the veal