Twenty lessons in domestic science

In turning the steak be careful not to pierce the lean part of the meat with the fork, as that will release the juice and make the meat drier. Steak two inches thick requires about 30 minutes. Steak an inch thick requires from 8-15 minutes to broil. Do not hurry the process after the first seven or eight minutes, unless your steak is very thin, in which case it will be finished in that time. When the steak to be broiled is not large enough to cover a considerable part of the broiler, it is a good plan to place a shallow biscuit or pie pan directly under the rack where the meat is placed, in this way retaining the juice and drippings in one place and lessening the liability of the drippings catching fire, at the same time conserving the juices for serving with the steak. Do not attempt to broil a round steak. Its texture is such that the heat draws out the juice before it is seared. The steaks to broil are: sirloin, tenderloin, porterhouse and club. From an exceptionally prime beef a nice two inch thick cut from either the shoulder or chuck or from the rump is suitable for broiling. TO BOIL A HAM; Whether or not a ham should be soaked over night is simply a matter of taste. Saltpetre is not as much used as formerly in preserving ham and the soaking over night may now be dispensed with. Cleanse the ham properly, then pour over it a gallon or so of boiling water. Cover and place over simmering burner of the gas range or on the back of the wood or coal, range and cook until tender without allowing to boil at a gallop. The ham, or any other meat can cook at a temperature of 175 degrees Fahr. If a fireless cooker is convenient, allow the kettle to remain on the fire fifteen minutes before placing in the cooker. If hot radiators are part of the cooker equipment, the fifteen minutes on the range are not necessary. LESSON No. 8 Domestic Science Proteins TO ROAST A HAM : Remove it from the fireless cooker, place in a roaster or dripping pan ; take off all the skin and surplus fat ; cover with fine bread crumbs, sprinkle with brown, sugar, cinnamon and spices, and stick cloves over the surface. Place in a moderate oven. about thirty to forty-five minutes. Cider Sauce (To serve with Baked Ham) 1 pint cider 3 tablespoons flour 1 tablespoon capers ^ teaspoon curry powder 3 tablespoons ham fat from kettle 1 teaspoon whole allspice % cup chopped gherkins Preparation: Place the ham fat in the skillet; add curry powder; allow to heat thoroughly. Then add the flour, following it with the hot cider and allspice. Cook until creamy. In the absence of cider, hot water to which three tablespoons of vinegar and two finely grated apples have been added, may be substituted. Meat Loaf 1 pound uncooked beef 1 cup milk 1 pound uncooked mutton 2 eggs 3 cups bread crumbs Seasoning to taste, add onions ' 1 pound fresh lean pork or garlic, if desired Preparation: Put the meats through the food chopper, mix with the other materials, beating the eggs slightly. Bake thirty minutes in moderate oven. Care should be taken not to overcook meat loaf as it makes it dry. The most acceptable seasoning is a combination of sage, marjoram, sweet basil, thyme and summer savory. Chili Con Carne (Pepper with Meat) 2 pounds round or lean chuck Va cup margarine or beef drippings steak or mutton V% can tomatoes