DAUBE A L’ITALIENNE

Procure a nice piece of beef about 3 inches thick. Make
several slits through the meat and insert strips of fat ham and
pieces of mashed garlic. Put some lard in a stew pan and brown
the daube on both sides. When brown add sliced carrots and
onions, and enough water to cover the whole. Season with salt,
pepper, the regular bouquet, cloves and strong pepper. This daube
is put on the fire early in the morning and has to cook slowly
without interruption at least 8 hours. Keep the pan well covered
and do not turn the meat. When ready to serve, take a small
piece of butter and a spoonful of white sugar, burn this in a
frying pan, stir in this a spoonful of flour and wet this mixture
with the sauce of the meat. Pour the whole on the daube, and
in 5 minutes it is ready for the table. Spread over the whole
half a cupful of capers, and serve with macaroni, boiled and
drained. Add butter and a good sprinkling of Italian cheese.

—Mrs. C. R. Dunsford

FRENCH STEAK

Have large porterhouse with big tenderloin cut 3 or 3%
inches thick. Rub well into it the following: Two tablespoonfuls
Coleman’s dry mustard, 2 tablespoonfuls butter (heaping), 1 table-
spoonful Worcestershire sauce, 2 tablespoonfuls paprika, salt and
pepper, 2 tablespoonfuls, or more, olive oil. Baste every 5 minutes.
Do not have much suet left on the steak (the oil and butter, if used
abundantly, will make rich gravy). After steak comes from the
broiler, rub in more mustard, as mustard improves the flavour.
Taste drippings to see that they are well flavoured before pour-
ing over the steak. If steak is 3% inches thick’ it will require
34 of an hour under the flame. It is very important to baste it
every 5 minutes.

HAM AND CHEESE SOUFFLE

14 lb. Canadian cheese 1 teaspoonful Worcestershire
14 lb. cold boiled ham sauce

6 soda crackers 1 teaspoonful baking soda

3 eggs 1 cupful milk

Mince very fine; first the cheese, then the ham and crackers.
Add the Worcestershire sauce, then red pepper and salt to taste.
Mix very thoroughly; beat the eggs separately until the yolks
are lemon coloured, and the whites stiff and dry. Fold into the
batter together with the baking powder which should be sprinkled
lightly over the top. Pour into a well-buttered baking dish and
bake slowly until puffy and brown, about 30 minutes.

—Mrs. D. Perkins (Prince George)
99

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