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damp cloth, place in pan with hot
fat and sear meat all around; then
add 2 cups boiling water. Cover
and simmer until tender.

172 BROILED STEAK

Wipe meat with damp cloth and
trim off extra fat; place meat in
heated broiler, which has been
rubbed over with fat, broil over
glowing coals or in the broiling
oven of gas or electric range. Sear
meat on both sides, then reduce
heat and turn every 2 minutes until
cooked. Season when partly cooked.

173 FRIED BEEFSTEAK

Wipe meat with damp cloth and
trim off extra fat; place in very hot,
slightly greased frying pan. Sear on
both sides, then reduce heat, turn-
ing every two minutes until cooked.
Season with salt and pepper when
partly cooked. While meat is cook-
ing pour off fat that collects in pan.
Serve with brown gravy, mushroom
sauce or fried onions.

174 PLANKED SIRLOIN STEAK

Slice sirloin steak about 1 inch
thick and wipe with damp cloth;
sear in greased, hot, iron pan, then
place on oiled oak plank and cook
12 minutes in hot oven. When half-
cooked, season and arrange border
of mashed potatoes around edge of
steak and brown. Serve on platter
and cover with browned onions.

175 MOCK DUCK

11% lbs. round steak

114 cups bread crumbs

| teaspoon chopped parsley

| teaspoon summer savory or thyme
14 teaspoon salt

14 teaspoon pepper
14 tablespoon chopped onion
114 tablespoons melted butter

Method:—Trim bone and extra
fat from meat, wipe with damp
cloth and place on board. To make
more tender pound with wooden
potato masher or edge of heavy
plate. Mix crumbs, onion and
seasonings, add melted butter and
spread over meat. Roll up and tie
in shape. Place in roasting pan and
pour 2 tablespoons dripping melted
in a cup of boiling water around
meat. Cover tightly. Cook in moder-
ate oven of 350 degrees 1144 to 2
hours. Uncover the last half hour
of cooking. Serve with brown gravy.

176 BEEF STEW WITH
DUMPLINGS

| lb. rump steak

14 cup Purity Flour

1% teaspoon salt

14 teaspoon pepper

4 cups potatoes, diced

| cup carrots

| cup turnips

1 onion, sliced

Method —Cut portion of fat off
meat in small pieces and heat in
frying pan; cut meat into 14-inch
cubes, dredge with flour seasoned
with salt and pepper and sear in fat
in frying pan, stirring constantly.
When well browned place in kettle,
rinse frying pan with 1 cup boiling
water and add to contents of kettle.

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +