Beefsteak should be cut thick. If you have any well-founded suspicion that it is not tender, lay it out on a clean table, and pound it hard on both sides with the side of a wooden potato masher. Have the frying pan very hot, put in some drippings, or butter, and when this is hot, put in the steak, and keep on moving it around, but do not prick with a fork, as this would cause the juices to run out. When brown on one side turn and brown on the other. The fire must be hot, for if steak is not fried quickly it will be tough. Put on a hot platter, add a very little hot water to the gravy in the pan, pour over the steak, season with salt and pepper, and serve at once. To broil steak have a nice clear fire of red coals, and turn steak often until a nice brown on both sides. Put on a hot platter with butter and season with salt and pepper. Never add salt to steak while frying or broiling.--[A. G., Mass.