The new practical housekeeping

Fried Beefsteak, — Heat frying-pan very hot, put in steak prepared as for broiling but cut rather thinner, brown or gray on botn sides as quickly as possible to keep in the juice, then cook until done, turning several times ; remove to a hot platter, season with salt and pepper and bits of butter, pile up, cover with a hot platter. Or for Fried Beefsteak with Oysters^ put those from which all bits of shell have been carefully removed, over the cooked steak with pieces of butter on top and set in hot oven until the edges of oysters begin to curl, then serve. A little water may be added to liquor from oysters, with a thickening of corn-starch, and seasoning to taste, making a sauce which may be served in spoonfuls over the steak and oysters. Or put a pint oysters to drain in colander, turning cup water over them ; put all liquor that drains off on to heat, and when it boils, skim and set back. Fry the steak as above, then take up and stir tablespoon flour into the fat in pan until dark brown ; add the oyster liquor, boil one minute, season with salt and pepper, put the steak in, cover and simmer ten or fifteen minutes ; then add the oysters and tablespoon lemon juice, boil one minute and serve on hot dish with oysters and steak, the gravy poured round, and a garnish of croutons. Some like white onions, sliced and fried a golden brown in deep, hot fat, laid over steak. Broiled steak may be served same. Hamburg Steak. — Cut two pounds round or rump steak into small pieces and pass through a chopping machine, or have butcher chop very fine, or the meat may be scraped off the fibres with a heavy tin or iron spoon. Pepper and salt the meat to taste, mix in two tablespoons melted butter, drippings or lard (butter is preferable) form into steaks and fry in a little hot butter or drippings, being careful not to cook too much. Any kind of meat can be used for this steak if one has a machine to pass it through. A few slices of onion may be put into the hot butter and fried with the steak, as they remove the taste of the fat, and yet do not leave their own flavor ; take out the onion before serving. For a Hamburg Roily chop round steak fine, season well and shape into a roll ; put in a frying pan a tablespoon or more of butter to each pound meat, when hot place the meat in it, cover and cook until as well done as liked. Take out meat and make brown gravy by stirring into drippings in pan a thickening of flour and water and served poured over the meat. Hidden Steaks. — Have two slices of beei, each half an inch thick, cut from round. Take two or more porterhouse steaks, from one and a half to two inches thick ; remove bones from each, taking care not to separate tenderloin from upper part of steak. Butter, salt and pepper the steaks on each side ; spread over one slice of the round, half a can of mushrooms ; place porterhouse steaks on the mushrooms, then distribute the rest of the mushrooms over the steaks, covering them with the other slice of beef from the round. Bring the edges of the two slices together and sew. Rub vinegar and salt over the outside of each slice, which will harden them and ' .1.