Miss Corson's practical American cookery and household management

gether to cover the dish, and thoroughly moisten both sides of the beefsteak ; turn the steak over at bedtime. In the morning, heat a frying-pan hot enough to sizz when the steak touches it ; put in the steak, and quickly brown it on both sides ; when it is brown, set the pan where the heat is not too great, and cook the steak to the required degree ; meantime fry the onions as directed in the recipe given below. When the beefsteak is done, put it on a hot dish, season it palatably with salt and pepper, and keep it hot. Into the pan where the beefsteak was fried, put the fried onions and all the gravy they yield, add sufficient hot water to make them semi-liquid; break them up with a fork, season the sauce palatably with salt and pepper, pour it over the beefsteak, and serve the dish hot. BROWN ONION SAUCE. Peel one pint of onions, slice them, put them into a fryingpan with two heaping tablespoonfuls of butter, and fry them brown ; then add a pint of any good gravy or broth, and a palatable seasoning of salt and pepper ; serve this sauce with broiled or fried beefsteak or chops. BEEFSTEAK SMOTHERED IN ONIONS. Peel and slice a dozen white onions, put them over the fire in salted boiling water, and boil them for half an hour. Meantime heat a frying-pan, and when it is quite hot put into it a porterhouse steak cut an inch thick ; quickly cook the steak six minutes on each side, and then season it with salt and pepper ; drain the onions, put them into the pan with the beefsteak, let them fry for two or three minutes, and then serve them on a hot dish laid over the beefsteak ; pour all the gravy in the pan over them. Cold mashed potatoes made into little cakes and fried, and fried parsneps, make good accompaniments for beefsteak and onions. COLD ROAST BEEF BROILED. Cut rare roast beef in slices half an inch thick, lay them for half an hour on a plate containing enough salad-oil and vinegar to moisten the beef, allowing one tablespoonful of vinegar to three of oil. Dust the meat with pepper ; turn the slices at the end of a half- hour, and in an hour broil them over a hot fire ; do not wipe off the oil and vinegar before broiling the beef. Broil the beef very quickly at a hot fire, and serve it at once ; a little butter, salt, and pepper can be used to season the broiled beef; and it may be garnished, if desired, with lemon, parsley, or watercress, or served with a dish of sliced fresh tomatoes or cucumbers. Freshly grated horseradish, dressed with vinegar and salt, is excellent with roast beef, either hot or cold. The cold beef may be simply sliced, broiled, and seasoned with salt, pepper, and butter. COLD ROAST BEEF FRIED. This dish is best when it is prepared in a chafing-dish upon the table, for its excellence depends upon its being served the moment it is done. Have the chafing-dish hot ; cut the cold beef in thick slices ; use just enough butter to prevent burning; put the beef into the chafing-dish, and heat it on both sides ; as soon as it is hot, season it with salt, pepper, and either mustard, Worcestershire or walnut sauce, or tomato-catsup. HOW TO CLEAN TRIPE.