rs.

Mary was surprised at the amount of valuable information to be
obtained from the different _Farmers' Bulletins_ received at the farm,
on all subjects of interest to housewives, and particularly farmers'
wives. All books were to be had free for the asking.

The dishes Mary prepared from recipes in the _Farmers Bulletin_ on
"economical use of meat in the home," were especially liked at the
farm, particularly "Stewed Shin of Beef" and "Hungarian Goulash" (a
Hungarian dish which has come to be a favorite in the United States).

HUNGARIAN GOULASH

2 pounds top round of beef.
1 onion.
A little flour.
2 bay leaves.
2 ounces salt pork.
6 whole cloves.
2 cups of tomatoes.
6 peppercorns.
1 stalk celery.
1 blade mace.

Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt
pork until a light brown; add the beef and cook slowly for about
thirty-five minutes, stirring occasionally. Cover with water and
simmer about two hours. Season with salt and pepper or paprika. From
the vegetables and spices a sauce is made as follows: Cook in
sufficient water to cover for 20 minutes; then rub through a sieve,
and add to some of the stock in which the meat was cooked. Thicken
with flour, using 2 tablespoonfuls (moistened with cold water) to each
cup of liquid, and season with salt and paprika. Serve the meat on a
platter with the sauce poured over it. Potatoes, carrots and green
peppers cooked until tender and cut into small pieces or narrow strips
are usually sprinkled over the dish when served, and noodles may be
arranged in a border upon the platter.

BROILED STEAK

When buying beefsteak for broiling, order the steak cut 1 inch to
1-1/4 inches thick. Place the steak on a well-greased, hot broiler and
broil over a clear, hot fire, turning frequently. It will take about
ten minutes to broil a steak 1-inch thick. When steak is broiled place
on a hot platter, season with butter, pepper and salt, and serve at
once. Serve rare or otherwise, but serve _at once_. Broil-steak
unseasoned, as salt extracts juice from meat. Steak, particularly,
loses its savoriness if not served _hot_. What to a hungry man is more
nutritious and appetizing than a perfectly broiled, rare, juicy,
steak, served hot? And not a few young and inexperienced cooks serve
thin steaks, frequently overdone or scorched, containing about the
same amount of nourishment a piece of leather would possess, through
lack of knowledge of knowing just ho