Cookery for Little Girls

the brown skin, cover the fat with brown sugar, stick with whole cloves, and bake brown--about twenty or thirty minutes. This is delicious either hot or cold. BEEFSTEAK Different kinds of steak need to be cooked in different ways. Tenderloin, porterhouse, and sirloin are best broiled over a hot fire, or pan broiled by being turned frequently on a very hot skillet, with only the fat that comes from the steak itself. Serve on a hot platter, with butter, pepper and salt. Round steak is nice cut in small pieces, seasoned with salt and pepper, rolled in flour, and cooked quickly in some of the suet, first put in the pan until tried out. Lift browned pieces of the steak (for this needs more cooking than tenderer meat), on to a hot platter, add a little butter to the fat in the pan, stir in a scant tablespoon of flour, stir well until smooth and brown, then pour in quickly a cupful of cold water, and continue to stir until well thickened. This gravy will be smooth and of nice flavor, and can be poured over the meat. Season, of course, with salt and pepper to taste. HASH Hash, though a dish often laughed at, is always appetizing when well made. Corn beef hash indeed has quite a reputation, and is made by chopping cold corn beef rather fine, adding an equal quantity of cold boiled potatoes, chopped, wetting with enough boiling water to keep from burning, seasoning with salt, pepper and a little butter, and then allowing to cook gently for at least twenty minutes. All kinds of hash need to simmer for quite a while, in order to blend the flavor of the meat and the potatoes, and give the delicate taste that marks a carefully prepared dish. Beef, particularly browned scraps, finely minced, and mixed with an equal quantity of minced cold boiled potatoes, seasoned and prepared as just directed, is very good for breakfast served on rounds of buttered toast. And either kind can be allowed to brown down in the pan and then turned out