Two tablespoons of butter,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Juice of one lemon,
Grated rind of one-fourth lemon.

Bring to a boil and cook slowly for fifteen minutes; then add the
snapper meat, heat slowly 10 minutes, serve.

STEAKS

The selection of steak depends entirely upon the number of persons to
be served. A steak cannot be classed as a cheap meat; the portions of
bone and trimming makes this meat a rare luxury in these times of high
prices.

Yet there come times when the men folk want steak--and steak it must
be. There are three kinds of meats that are cut into steaks; namely,
the loin, rump and round. All three will make delicious eating if
properly prepared.

The round steak has the least waste, and if steaks are taken from the
first three cuts they should be tender and juicy, providing they are
cut sufficiently thick and are properly cooked.

The rump steak is fully as tender and palatable as loin and it
contains about one-third less waste. The sirloin is the choicest cut
in the whole carcass and it contains a proportionately large amount of
waste.

Have the butcher cut the round steak one-half inch thick and then
pound it with a meat ax to break the tough tissues. Place on a platter
and brush with salad oil and let stand for one-half hour. Now broil
in the usual manner, turning every four minutes. Lift to a hot platter
and spread with choice meat butters given below.

Rump steak should be cut two inches thick and the bone and fat
trimmed. Now nick and score the edge of the fat and brush with salad
oil, and then broil the same as for round steak.

The sirloin steak should be cut two inches thick. Have the butcher
remove the chine bone and then the flank end. Let him add a piece
of suet to the flank end; then put it through the food chopper for
hamburg steak. It is a mistake to cook the flank with the sirloin.
Brush the steak with salad oil and then broil. Lift to a hot platter.

Place one pint of water and one tablespoonful of salt in the bottom of
the broiling pan to prevent the fat drippings from taking fire. Turn
the meat every four minutes, so that it makes the cooking even. To
test the meat when broiling press with a knife; if it is soft and
spongy it is raw. Watch carefully and when just beginning to become
firm it is rare. Allow four minutes for medium and six minutes for
well done.

Do not turn the meat with a fork. The intense heat has s