. Remove the beef to a heated dish, set where it will keep
hot; then skim the drippings from all fat, add a tablespoonful of
sifted flour, a little pepper and a teacupful of boiling water. Boil
up once and serve hot in a gravy boat.

Some prefer the clear gravy without the thickening. Serve with mustard
or grated horse-radish and vinegar.

YORKSHIRE PUDDING.

This is a very nice accompaniment to a roast of beef; the ingredients
are, one pint of milk, four eggs, whites and yolks beaten separately,
one teaspoonful of salt, and two teaspoonfuls of baking powder sifted
through two cups of flour. It should be mixed very smooth, about the
consistency of cream. Regulate your time when you put in your roast,
so that it will be done half an hour or forty minutes before dishing
up. Take it from the oven, set it where it will keep hot. In the
meantime have this pudding prepared. Take two common biscuit tins, dip
some of the drippings from the dripping-pan into these tins, pour half
of the pudding into each, set them into the hot oven, and keep them in
until the dinner is dished up; take these puddings out at the last
moment and send to the table hot. This I consider much better than the
old way of baking the pudding under the meat.

BEEFSTEAK. No. 1.

The first consideration in broiling is to have a clear, glowing bed of
coals. The steak should be about three-quarters of an inch in
thickness, and should be pounded only in extreme cases, _i.e._, when
it is cut _too_ thick and is "stringy." Lay it on a buttered gridiron,
turning it often, as it begins to drip, attempting nothing else while
cooking it. Have everything else ready for the table; the potatoes and
vegetables dished and in the warming closet. Do not season it until it
is done, which will be in about ten to twelve minutes. Remove it to a warm
platter, pepper and salt it on both sides and spread a liberal lump of
butter over it. Serve at once while hot. No definite rule can be given
as to the _time_ of cooking steak, individual tastes differ so widely
in regard to it, some only liking it when well done, others so rare
that the blood runs out of it. The best pieces for broiling are the
porterhouse and sirloin.

BEEFSTEAK. No. 2.

Take a smooth, thick-bottomed frying pan, scald it out with hot water,
and wipe it dry; set it on the stove or range, and when _very_ hot,
rub it over the bottom with a rag dipped in butter; then place your
steak or chops in it, turn