Planked Beefsteak With Potato Roses

The housewife who has never thought of planked steak except in connection with a restaurant will not believe how very simple it is to prepare it until she has tried it in her own kitchen; fasten the steak to the plank with galvanized wire tacks, selecting either a tenderloin, porterhouse, or Delmonico cut of the beef. Have the board very warm and greased with melted butter, then run the plank under the gas flame as you would to broil, regulate the flame until it is cooked to your liking, dot with bits of butter, season with salt and paprika, and place for a moment on the open oven door. Have in readiness hot, creamy mashed potatoes and as quickly as possible pipe them around the edge of the plank or form little rosettes at either end, returning under the flame for a moment or two to brown; serve garnished with mushrooms, peas, or parsley as you may prefer.

Parker House Roast Beef

A piece of beef intended for roasting is carefully freed of tough membranes. To prevent the meat from becoming dry in cooking, it is larded with strips of salt pork. Or better still, slices of beef-suet are pounded with a wooden beater to the thickness of a slice of bacon, and the roast is enveloped in these. It is then roasted in a very hot oven, allowing ten minutes for every pound, unless the roast happens to be longer than it is wide. In the latter case, eight minutes for each pound will be sufficient. Serve the roast with only its own juices for gravy and with fresh grated horseradish as a relish. This method of roasting beef is especially adapted to cooking in gas-ovens.

Swiss Steak

Select a two-pound steak from the under or upper round. See that it is cut one inch or one and one-half inches in thickness. Sear it on both sides in a hot skillet. Then remove to a platter and dust thickly with flour. Place in a casserole with a small piece of suet. Mix one chopped onion with one cupful of tomato. Season with • salt and pepper and place this dressing over one-half the meat and fold the other half over. Add a very little water, renewing if necessary to keep it from burning, and cook very slowly two or three hours. Thicken the gravy, if liked, and serve from the casserole.

Flank Steak With Onions

Place in a casserole a flank steak, cut from the thick end of the flank, one and one-half inches thick. Cover with two inches' depth of onions sliced and well seasoned with salt and pepper. Finally cover with thin slices of salt pork and add one cupful of water. Cover closely and bake in a slow oven or a fireless cooker all the afternoon. There will be little evidence of the salt pork when done. Just before serving remove cover and brown. Serve from the casserole.

Rolled Beefsteak

Make a good dressing as for turkey and spread it over a two-pound round steak. Roll it up and tie it securely and put it in a cloth bag and boil it for two hours. About half an hour before serving, take it from the bag and brown it in the oven. Serve it with a good brown sauce or with a tomato sauce with chopped green peppers.