STEAK AND ONIONS.— Cut 1 lb. round steak in small pieces, cover with cold water. While cookine. fry 6 medium- sized onions to a nice brown and add to the steak. Season with salt and pepoer to taste✪ Steak and Onions. Cook 1 hr. . Thicken with flour: this gives a rich brown gravv. the secret of which is the frying of t^e onions. — ^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., May\vood. Tit. BEEFSTEAK PIE.— 2l^ lbs. beefsteak, a little oepper. salt and cavenne. a little water or p^ravy. 1 tablespoon Worcester.=;hire✪ Beefsteak Pie. volk of 1 esrg. ^ lb. paste. Cut steak into sni-'ll pieces with a little fat. dip each piece in flour, place in pie dish season each layer with pepper, salt and cayenne; fill dish sufficiently with COOK COUNTY COOK BOOK 319 slices of steak to raise crust in middle. Half fill dish with water or gravy left from roast and 1 tablespoon sauce; put border paste around, wet edge of pie dish; moisten it and lay crust over it; cut paste even with pie dish all around, ornament with leaves of paste; and brush over with beaten yolk of egg; make hole with knife in top and bake in hot oven. — Mrs. Frank E. Cox, 38()5 Wentworth Ave., Chicago, 111. 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; sea- son with salt and pepper; when cooked put on hot platter, put- ting 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^ lbs. of pounded round steak and % 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 brea<i> 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 "bake 1 hr. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. SMOTHERED BEEF STEAK.— Use several thin slices from the top of the round, or 1 large, thin steak. Lay smoothly and 320 MEATS ✪ How to Broil a Porterhouse Steak

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STEAK AND ONIONS.— Cut 1 lb. round steak in small pieces, cover with cold water. While cookine. fry 6 medium- sized onions to a nice brown and add to the steak. Season with salt and pepoer to taste. Cook 1 hr. . Thicken with flour: this gives a rich brown gravv. the secret of which is the frying of t^e onions. — ^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., May\vood. Tit. BEEFSTEAK PIE.— 2l^ lbs. beefsteak, a little oepper. salt and cavenne. a little water or p^ravy. 1 tablespoon Worcester.=;hire. volk of 1 esrg. ^ lb. paste. Cut steak into sni-'ll pieces with a little fat. dip each piece in flour, place in pie dish season each layer with pepper, salt and cayenne; fill dish sufficiently with COOK COUNTY COOK BOOK 319 slices of steak to raise crust in middle. Half fill dish with water or gravy left from roast and 1 tablespoon sauce; put border paste around, wet edge of pie dish; moisten it and lay crust over it; cut paste even with pie dish all around, ornament with leaves of paste; and brush over with beaten yolk of egg; make hole with knife in top and bake in hot oven. — Mrs. Frank E. Cox, 38()5 Wentworth Ave., Chicago, 111. 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; sea- son with salt and pepper; when cooked put on hot platter, put- ting 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^ lbs. of pounded round steak and % 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 brea<i> 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 "bake 1 hr. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. SMOTHERED BEEF STEAK.— Use several thin slices from the top of the round, or 1 large, thin steak. Lay smoothly and 320 MEATS

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