en
has been heated for from five to seven minutes, lay steak on a rack,
greased, as near the flame as possible, the position of the rack
depending on the thickness of the steak. Let the steak sear on each
side, thereby retaining the juice. Then lower the rack somewhat, and
allow the steak to broil to the degree required. Just before taking from
the oven, salt and pepper and spread with melted chicken fat.

You can get just as good results in preparing chops and fish in the
broiling oven.

BROILED BEEFSTEAK

Heat the gridiron, put in the steak, turn the gridiron over the hot
coals at intervals of two minutes and then repeatedly at intervals of
one minute. Sprinkle with salt and pepper, and serve on a hot platter.

Chops are done in the same way, but the gridiron is turned twice at
intervals of two minutes and six times at intervals of one minute.

FRIED STEAK WITH ONIONS

Season the steak with salt and pepper, and dredge with flour. If tough,
chop on both sides with a sharp knife. Lay in a pan of hot fat, when
brown on one side, turn and brown on the other. While the steak is
frying, heat some fat in another fryer and drop in four of five white
onions that have been cut up. Fry crisp but not black. Remove the steak
to a hot platter, stir one tablespoon of flour in the fryer until
smooth, add one-half cup of boiling water. Lay the crisp onions over the
steak, then over all pour the brown gravy.

FRIED BEEFSTEAK

Take third cut of chuck or the tenderloin. Have the spider very hot, use
just enough fat to grease the spider. Lay in the steak, turning very
often to keep in the juice, season with salt and pepper. Serve on a hot
platter.

BRUNSWICK STEW

Cook one pound of brisket of beef and three pounds of young chicken with
one pint of soup stock or water, one pint of Lima beans, four ears of
cut corn (cut from cob), three potatoes diced, two tomatoes quartered;
one small onion, one teaspoon of paprika and one teaspoon of salt. Let
all these simmer until tender, and before serving remove the meat and
any visible chicken bones.

This stew may be made of breast of veal omitting the chicken and
brisket.

BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS

Get the small ribs and put on with plenty of water, an onion, pepper and
salt. After boiling about one and one-half hours add a large yellow
turnip cut in small pieces; one-half hour before serving add six
potatoes cut in small pieces. Water must be added a