Food and health

Pan broiled. Here we use just enough fat to keep the meat from sticking. An iron frying pan is the best utensil. Heat the pan and brush it over with a small piece of fat cut from the steak or the chops. The purpose of this is merely to keep the meat from sticking to the pan. The principle of cooking is the same as with broiling over coals. Turn the steak or chops frequently, using a knife and a fork, but being careful not to prick the meat with the fork. The length of time is slightly longer than for broiling. This method must not be confused with the frying of steak in a pan with a large amount of fat. This does not fry the steak, and is often a convenient method. Roasted meat. This is a rule for tender meats. Wipe roast with a damp cloth. Sprinkle with salt and dredge with flour. Place in a roasting pan, fat side up if it is a standing roast. Put the roast in a very hot oven, and after fifteen minutes reduce the heat. Baste roast two or three times with the fat that tries out during cooking. The usual allowance of time for a medium rare roast is fifteen minutes for every pound of meat. Roast beef gravy. After the roast has been taken from the pan, pour out all but i| tablespoonfuls of the melted fat. Stir in I heaping tablespoonful of flour and brown very slightly. Add one cup of cold water and stir constantly until thickened. Add \ teaspoonful salt. Strain. Round steak. Ask the butcher to cut it an inch or an inch and a half thick. A pound of round steak cooked in this way will give good-sized portions to three people. Wash the steak oflF with salt and water. Heat a deep frying pan, and melt enough beef suet to just cover the bottom. Make the pan very hot and brown the steak first on one side, then on the other. Remove to a cooler part of the stove, or turn down the flame, if it is a blue-flame oil stove. To a pound of steak allow I teaspoonful of salt, \ an onion chopped. Cover the meat with water, put a cover on the pan, and let the steak simmer for two hours. This cooks perfectly in the Atkinson cooker all the morning. You may make this more savory by adding a little of several kinds of vegetables. A pot roast or stew. For this select a large, solid piece of meat from rump. or round. The method of cooking is in principle just like the cooking of the round steak, only the piece of meat is larger. The meat is browned all over in fat and put in the kettle. Suppose you have a S-lb. piece of meat. Put in the kettle with it two or three carrots, a small turnip or two, two or three onions, and a few stalks of celery or celery leaves or celery salt. The flavor is improved by a few cloves, say J dozen. Add water and cook very gently for from 4 to 6 hours. This is another kind of dish that cooks well in the Atkinson cooker. When you are ready to serve the beef, take it out and put it on a platter and keep hot. If the water has not boiled away enough, let it cook a little longer, and thicken with a little flour. If you have a pint of gravy, you will need a tablespoonful of flour. Stir a little cold water into the flour, and stir this paste gradually into the hot liquid. ' Let it boil up and serve it with the meat.