Show how TO q A A 61 beefsteak 9 i ia I 1 elbay always 4 best broiled but the following foll owing by a lady Iv writer riter when broiling is not co convenient the frying pan being heing wiped Wi ary dry place it upon the stove and ana let iet it become hot in inthe the meantime take ake the steak bleak elf eif if it chance to be a sirloin so much the better pepper popper and salt it then zhen lay it on the hot dry P pan a 3 which instantly eov cov cover er as aa tight as possible possie when the raw flesh touches the heated pan of course it seethes and adheres to it but in a few beco beca seconds ads it becomes loosened and ind i juicy every half minute turn the steak but be careful ta keep it as much as ble bie under cover welan when nearly done I 1 lay a small piece ot of butter upon it and if 1 you yon want much gravy add a tablespoonful of strong coffee this malies manes manea the most delicious delicately broiled steak fuli fali of juice yet retaining the healthy beet flavor that any john bull could require the same method may be applied to mutton chops or hanl hani only they require more cooking to prevent them from fro being rare an excellent gravy may be made by adding a little cream thickened ried b by a pinc hof flour into which when off th the e fire and partially cool stir the yolk ot an egg well beaten |