How To Broil A Porterhouse Steak

Have steak cut 1 inch thick, cut off the tail ends of 2 medium-sized steaks, trim off all excess fat, leaving the portions containing the T-Bone for broiling, place on broiler and broil over hot coals for 7 minutes, then turn and broil the other side; if no broiler is at hand, heat thick frying-pan very hot, smear with some of the fat and put steak in, turning the same as when broiler is used; season with salt and pepper; when cooked put on hot platter, putting bits of butter over meat; add a very little water to pan, and put in platter, but do not pour it over meat, as that toughens it, and serve a once. - Mrs. Chas. Becker, 38 E. 47th St., Chicago, 111.

German Round Steak

In a baking-dish arrange 1 1/2 lbs. of pounded round steak and 1/4 lb. of lean salt pork, cut in small pieces, in layers. Place 1 pt. of onions on top, and bake slowly. Will serve 5. - Jane Parker, 803 S. 2nd Ave., Maywood, 111.

Round Steak Roll

Make a dressing of stale bread, seasoned with onion and sage to taste, spread over round steak, roll up, tie with string, and bake. If covered baking-dish is not used, should be tasted often. Round steak to be juicy must be cooked slowly. - Jane Parker, 803 S. 2nd Ave., Maywood, 111.

Variation I

Cut round steak into 3-inch squares. Make a stuffing of bread crumbs, chopped onions, a sprinkling of summer savory, pepper and salt to taste; add bits of butter and roll up, tie with string, and fry 15 minutes. Pour a cup of cold water over and boil or hake 1 hr. - Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111.

Spanish Steak

Cut a sirloin steak 1 inch thick, flour well, and fry on both sides in either hot lard or butter. Season with salt and pepper, add 1 can of tomatoes, cook for 15 or 20 minutes. Enough for 6 people. - Mrs. Pitt, 240 S. 20th Ave., May-wood, 111.

Stuffed Beefsteak

A rather poor flank or round steak may be used for this. Pound well, season with pepper and salt, then spread with a nice dressing; pull out and tie closely with twine; put in a kettle a qt. of boiling water, boil slowly 1 hr., take out and place in a dripping pan, adding water in which it was boiled, basting until a nice brown, and make gravy of the drippings. It is delicious sliced cold. - Mrs. Chas. G. Clements, 316 W. Chicago Ave., Chicago, 111

Creole Stew

Cut 11b. round steak in cubes, brown in a skillet with 1 tablespoon each of butter and flour and 1 chopped onion. When well browned pour in the juice of 1 can of tomatoes and enough boiling water to cover. Cook slowly 1 1/2 hrs. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

Tenderloin Cutlets

Season the chopped meat with salt, 2 or 3 drops of tabasco sauce, onion juice and a little Worcestershire sauce. Form into cutlet shapes about 3/4 of an inch thick; egg and bread crumb and fry in deep fat about 5 minutes; set the fat in a cooler place after the cutlets are immersed, to avoid coloring too brown before meat is cooked. Serve around a support or a sock of rice or hominy. Surround with slices of potato, cut lattice or other fashion, and fried in deep fat. - Mrs. E. M. Fay, 1239 N. Clark St., Chicago, 111.