Broiling — A brisk, clear fire -is indispensable to this mode
of cooking. Let the gridiron come to a gradual heat that it
may not be burning hot on the surface. Rub the bars with a
bit of clean suet and lay on your steak or chops, which should
not be more than three-quarters of an inch in thickness. If
too thick it will be overdone on the outside while inside it is
still raw. Turn it but once while broiling, and when it is a
delicate brown outside with a rare line inside it is finished.
Lay it on a well heated platter and dress with butter and a
little salt. If you have allowed your fire to get too low, do
not attempt to use the gridiron, but feed your fire anew, and
if you cannot wait for it to burn low again, broil in a frying
pan, following the same directions. The essential point in
broiling is to have the pan so hot that it will sear the surface
of the meat at once, and thus prevent the escape of its juices.
Frying. — Professional cooks agree that the perfection of
frying-fat is equal parts lard and beef drippings, and yet there
are families where the drippings are never looked after, and
all the rich fat from roast beef, pork, corn beef, and soup-
bones goes to waste.
Batter for Frying. —Three cups of sifted flour, mixed with
three tablespoons of butter melted in water ; pour the butter
off the water into the flour first, then enough of the water to
make a soft paste, which beat smooth, then more warm water
till it is thick enough to mask the back of the spoon dipped
into it, and salt to taste ; add, the last thing, the whites of two
eggs well beaten.
Bread Crumbs for Frying.— Never allow stale bread to go
to waste. Dry it thoroughly in a slow oven, roll and sift it
and keep in a jar ready for use. It is better than cracker
crumbs for cutlets, etc., and costs nothing.
ROAST BEkE.
A sirloin or rib roast is best. Have the bones removed.
Roll the meat and fasten in shape with skewers or tie with
strong string. 1 lace on a rack in a dripping pan and put in
landmarks club cook book.
a very hot oven to sear it over in order to retain the juices.
Keep the oven closed for about ten minutes, then open, dredge
with flour, salt and pepper, and baste with the gravy. Turn
the meat when necessary and baste often. Bake a six-pound
roast✪ Roast Beef one hour if liked rare, and an hour and a quarter if
liked well done. Serve with gravy made from the drippings of
the meat, or with Yorkshire pudding.
. A. C. B. “ How We Cook in Los Ang-eles.”
ENGLISH YORKSHIRE PUDDING.
One pint of milk, four tablespoons of flout mixed in part
of the milk to a smooth batter ; then add the remainder, with a
little salt and two well beaten eggs✪ English Yorkshire Pudding; bake in a well-buttered
pan thirty minutes, or in the pan with the roast, placing the
roast on a drip stand.
Mrs. J. S. Slauson.
. BEEF A LA MODE. ✪ Beef a la Mode
Page 33 · 4 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Broiling — A brisk, clear fire -is indispensable to this mode
of cooking. Let the gridiron come to a gradual heat that it
may not be burning hot on the surface. Rub the bars with a
bit of clean suet and lay on your steak or chops, which should
not be more than three-quarters of an inch in thickness. If
too thick it will be overdone on the outside while inside it is
still raw. Turn it but once while broiling, and when it is a
delicate brown outside with a rare line inside it is finished.
Lay it on a well heated platter and dress with butter and a
little salt. If you have allowed your fire to get too low, do
not attempt to use the gridiron, but feed your fire anew, and
if you cannot wait for it to burn low again, broil in a frying
pan, following the same directions. The essential point in
broiling is to have the pan so hot that it will sear the surface
of the meat at once, and thus prevent the escape of its juices.
Frying. — Professional cooks agree that the perfection of
frying-fat is equal parts lard and beef drippings, and yet there
are families where the drippings are never looked after, and
all the rich fat from roast beef, pork, corn beef, and soup-
bones goes to waste.
Batter for Frying. —Three cups of sifted flour, mixed with
three tablespoons of butter melted in water ; pour the butter
off the water into the flour first, then enough of the water to
make a soft paste, which beat smooth, then more warm water
till it is thick enough to mask the back of the spoon dipped
into it, and salt to taste ; add, the last thing, the whites of two
eggs well beaten.
Bread Crumbs for Frying.— Never allow stale bread to go
to waste. Dry it thoroughly in a slow oven, roll and sift it
and keep in a jar ready for use. It is better than cracker
crumbs for cutlets, etc., and costs nothing.
ROAST BEkE.
A sirloin or rib roast is best. Have the bones removed.
Roll the meat and fasten in shape with skewers or tie with
strong string. 1 lace on a rack in a dripping pan and put in
landmarks club cook book.
a very hot oven to sear it over in order to retain the juices.
Keep the oven closed for about ten minutes, then open, dredge
with flour, salt and pepper, and baste with the gravy. Turn
the meat when necessary and baste often. Bake a six-pound
roast one hour if liked rare, and an hour and a quarter if
liked well done. Serve with gravy made from the drippings of
the meat, or with Yorkshire pudding.
. A. C. B. “ How We Cook in Los Ang-eles.”
ENGLISH YORKSHIRE PUDDING.
One pint of milk, four tablespoons of flout mixed in part
of the milk to a smooth batter ; then add the remainder, with a
little salt and two well beaten eggs; bake in a well-buttered
pan thirty minutes, or in the pan with the roast, placing the
roast on a drip stand.
Mrs. J. S. Slauson.
. BEEF A LA MODE.