Miss Parloa's kitchen companion

As soon as the meat is taken from the fire, put the basket of sliced onions into the boiling fat, and cook for three minutes. In that time the onions ought to turn a rich brown color; they also should be crisp. Place the steak on a warm dish, and spread the butter over it. Drain the onions, and arrange them around the steak. Serve at once. The onions may be served on a separate dish instead of round the steak. They are also suitable to serve with any kind of roasted or broiled meat. * Marrow-bones. Beef marrow, when well cooked, is considered by some people as a great delicacy. Have the bones cut either two or four inches long. Make a stiff dough with flour Marrow-bones and Tenderloin Steak. and water. Wash and wipe the bones. Roll the dough on the board until it is about one-fourth of an inch thick. Cut out pieces about two inches square to cover the ends of the marrow-bones. Pin the bones in a piece of cloth, and after laying them in a stew-pan, cover with boiling water and boil for one hour. Now take them up, and remove the cloth and paste. If the marrow is to be served in the long bones, they must have small fringed napkins pinned around them. They are passed with little squares of buttered toast. There must be a small spoon, having a long handle, with which to take put the marrow. Another way is to have the bones cut about two inches long, and when the marrow is done, put a bone in the centre of a small slice of buttered toast. Serve each guest with one of these. "Still another way is to cook the marrow in the long bones and then spread it on hot toast. No matter what mode of cooking is followed, the dish must be served very hot. It is usual to season the marrow with cayenne. This dish may be served at luncheon or supper. The butcher will cut the bones any length you wish. Marrow-bones are frequently served on broiled steak, particularly tenderloin. * Stewed Ox Tails, with Turnips. For six persons use three ox tails, three table-spoonfuls of chopped onion, two of chopped carrot, two of chopped celery, four of butter, four of flour, one pint of water, one pint and a half of stock, one quart of turnips, cut into small cubes, one teaspoonful of sugar, and salt and pepper in quantities to suit your taste. Cut the tails at the joints, and wash them carefully. Cover them with cold water, and let them soak for an hour. At the end of that time put them into a stew-pan with enough boiling water to cover them, and boil for ten minutes. Drain off all the water, and after putting into the pan a pint of fresh boiling water and a pint of the stock, set the pan where its contents will simmer. Put three table-spoonfuls of butter and all the chopped vegetables into a small frying-pan, and cook slowly for ten minutes ; then set the pan where the vegetables will cook rapidly for two minutes. Stir constantly all the while. Draw the vegetables to one side of the pan, and press out the butter ; then put them with the ox tails. Stir the flour into the butter remaining in the pan, and continue stirring until the flour becomes dark brown. Add this mixture to the contents of the stew-pan, and stir well. Add a level table-spoonful of salt and half a teaspoonful of pepper; then cover closely, and simmer for three hours.