and then rub through a fine
sieve. Measure and place two cupfuls in the mixing bowl and add

Four tablespoons of shortening,
One cup of finely chopped onions,
One bunch of potherbs, chopped fine,
One level tablespoon of salt,
One level teaspoon of pepper.

Mix well and then spread on a steak and roll. Tie securely with a
stout string and then pat three-quarters cup of flour into the meat.
Melt four tablespoons of shortening in a deep saucepan and when
smoking hot add the prepared meat. Brown the meat, turning frequently,
and then, when nicely brown, add one cupful of boiling water and
simmer slowly, allowing the meat one-half hour to start cooking and
thirty minutes to the pound. Add four large onions and when ready to
lift one cup of boiling water for gravy. Usually this gravy requires
no thickening.

PLANKED STEAK

Have the butcher cut the steak in two and one-half inch thicknesses
from the large end of the sirloin. Remove the flank end and then the
tenderloin, also taking out the bones. The butcher will do this for
you. Now, when ready to prepare the steak, soak the plank in cold
water for one hour. Heat the broiler and then place the plank in the
oven. Cook the steak until quite rare in the broiler and then lift
to a hot plank. Prepare a border of mashed potatoes and put them in
a pastry bag, forced out around the edge of the plank. Garnish and
smother with onions and minced green peppers. Place in a hot oven for
ten minutes. Use the tenderloin for minute steaks. Hamburg the flank
and serve hamburg steaks.

LIVER AND BACON, CREOLE

Have the butcher cut the liver in thin slices. Wipe with a clean damp
cloth and then roll in flour and brown in hot fat. Now add

One cup of stewed tomatoes,
One and one-half cups of thinly sliced onions,
Two green peppers, chopped fine.

Cover closely and cook for five minutes, then add

Two tablespoons of cornstarch,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-quarter teaspoon of mustard,
One-half cup of cold water.

Dissolve the starch and spices well and then bring the mixture to a
boil and cook slowly for fifteen minutes. Now place mashed potatoes on
a large platter, shaping them flat on top. Lay the slices of liver on
and then pour over them the sauce and garnish with nicely brown strips
of bacon. Sprinkle with finely chopped parsley and serve.

CHOP SUEY

Slice sufficient meat from the cold roast of pork. No