TO BROIL STEAK BY GAS

Wipe steak with a damp cloth.  Trim off the surplus fat.  When the oven has been heated for from five to seven minutes, lay steak on a rack, greased, as near the flame as possible, the position of the rack depending on the thickness of the steak.  Let the steak sear on each side, thereby retaining the juice.  Then lower the rack somewhat, and allow the steak to broil to the degree required.  Just before taking from the oven, salt and pepper and spread with melted chicken fat.

You can get just as good results in preparing chops and fish in the broiling oven.

BROILED BEEFSTEAK

Heat the gridiron, put in the steak, turn the gridiron over the hot coals at intervals of two minutes and then repeatedly at intervals of one minute.  Sprinkle with salt and pepper, and serve on a hot platter.

Chops are done in the same way, but the gridiron is turned twice at intervals of two minutes and six times at intervals of one minute.

FRIED STEAK WITH ONIONS

Season the steak with salt and pepper, and dredge with flour.  If tough, chop on both sides with a sharp knife.  Lay in a pan of hot fat, when brown on one side, turn and brown on the other.  While the steak is frying, heat some fat in another fryer and drop in four of five white onions that have been cut up.  Fry crisp but not black.  Remove the steak to a hot platter, stir one tablespoon of flour in the fryer until smooth, add one-half cup of boiling water.  Lay the crisp onions over the steak, then over all pour the brown gravy.

FRIED BEEFSTEAK

Take third cut of chuck or the tenderloin.  Have the spider very hot, use just enough fat to grease the spider.  Lay in the steak, turning very often to keep in the juice, season with salt and pepper.  Serve on a hot platter.

BRUNSWICK STEW

Cook one pound of brisket of beef and three pounds of young chicken with one pint of soup stock or water, one pint of Lima beans, four ears of cut corn (cut from cob), three potatoes diced, two tomatoes quartered; one small onion, one teaspoon of paprika and one teaspoon of salt.  Let all these simmer until tender, and before serving remove the meat and any visible chicken bones.

This stew may be made of breast of veal omitting the chicken and brisket.

BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS

Get the small ribs and put on with plenty of water, an onion, pepper and salt.  After boiling about one and one-half hours add a large yellow turnip cut in small pieces; one-half hour before serving add six potatoes cut in small pieces.  Water must be added as necessary.  A little sugar will improve flavor, and as it simmers the turnip will soften and give the whole dish the appearance of a stew.