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Show - - , THE SALT LAKE TRIBUNE, SUNDAY MORNING, AUGUST U, N THE HOME HARMOklO US By Anita de Campi THE COOK BOOK FAN BROILING OF HEATS. ROILING has been described as a method of roasting applied to thin pieces 'of meat. In real roasting, and real broiling, the meat is exposed to. the direct rays of the fire, which soon encrusts its surface in a desirable fashion, yet should exposure to the fierce rays of the fire continue for long, that crust would be too thick and too dry. as in Therefore, in broiling spit roasting, the surfaces of the meat are turned frequently to and from the fire, until the desirable sort of a crust r is formed. Then the meat is put away from the heat to finish, or the fire is lowered. , There are profound reasons, based on much of experience and, finally, mufii of learning, why a piece of meat should be cooked in this fashion. Primitive people fastened meat to a stick, and learned their lesson. Then came invention, and iron workers made unique Instruments whereby a man or woman could be released from thi task of holding a piece of meat to the coals or turing it before the firs until it was . cooked through. The lmpecunlary contemporaries ot those who could afford the fine device tied their meat to a twine string, which could be put near the fire at first, and farther away, after a little, by means of different hooks In mantel or beam. As every one knows, a twine string twists and pntwlsts, and we might roast meat before an open fire in that way today, with a pan underneath to catch the melting fat and some sort of a dipping instrument to baste it back over the meat.,, We might institute much the same sort of a comparison between pan 'broiling and ovetrbaknag thst has been instituted concerning broiling on .the In the gridiron and spit roasting. panning and baking of course, the meat is never exposed to the direct rays of the fire, but it tests on some- thing hot, and is in a hot atmosphere. That something must be hot at the start, to sear the surface of the meat to be cooked, but the fire used for the heating is too hot to finish the work of .cooking ' the meat, which work B far-the- , THE COMFORTABLE SMALL HOUSE. OMETIMES a bouse, like an Individual, has a whole group of unusual characteristics. When this happens, the result is always Ur'S. and.Wha thachaFaoterisUes are pleasant ones the attractiveness is quite beyond the power of conventional qualities. In the case of this house the unusual ' features are pleasant. The contrast between the brick of the first story and the light stucco of the second is one i Another is the fine sun porch , of these. ' st the side, placed so as to give privacy, and yet let the inmates com-- . mand a view of both street and garden. Another is the grouping and treatment of entrances. , The main entrance is at the front and right hand side, under a square fipod. Down the side a little ways, under another hood of the same kind, is ' the service entrance, and the space be- tween is paneled with stucco and tlm- ber. The effect is not only unexpected, but charming to a degree. Climbing the stepS under the shelter- lng hood, you come tgu&'little recessed entryway, which opens on a vestibule, f At the left, of this is the broad Open ing to the living room, 11 feet by If. SECOND ci luma' The ample fireplace is on the inside long wall, oppoeite a fine group of windows, and at the opposite end from the vestibule French doors open on to the sun porch. This is 8 .feet by 10, with three sides composed almost entirely of glass. It is not only a delightful place in itself, but greatly increases the apparent size of the living room. Between the fireplace and the suu porch is the opening to the dining room. This is really a short passage, leading by the st&ifa that go to the upper story. The dining room is elever. feet square, and lighted from two sides. No butlers pantry intervenes between this and the roomy kitchen, which likewise has cross ventilation. The sink is under one window, the table under another, and there are two LOVE LETTERS LOVE AND LONGING EAR LY: I am down in .Vera Cruz for a couple of days, 'having come down with a shipment of vanilla beans from the plantation. 'r Knowing there wiU surely be a letter f waiting for me at the cottage today Im writing from the hotel here, as I dont expect to be going back for a couple of days. , at your fathers office with Was ,f reports up from the plantation this morning, and had quite a talk with him. He T sure is a busy man. Im trying hard, . to get him to .send me up to Chicago, when the next extract deal is off hand, but he seems to think he cant spare me from the plantation. Ly, couldnt you persuade your father to let you come down here for a couple of weeks again? Coax him; tell him you're lonesome; tell him anything only come. I get dreadfully homesick and lonesome for you. Time Just drags for me. Often I get so desperate that I have all I can do not to run away from here. If it were possible, Id come to you, but you know I cant. I've first do make good with your father before I can ask anything of him.. While up at your fathers office I saw ..a lovely picture of you hanging on the wall right over his desk. When he was out of the office for a minute K called . I Just reached over and took the picture down, stole it, have it hanging up tn my room. When he misses it hell be furious, I suppose, so please send me one like it; then Ill return this one somehow without his knowing It. You PIGTAILS promised me a picture, anyway, but have never sent it! I mailed you from the Vera Cruz postoffice this morning a number of pictures of the plantation among them the little spot we both like so well, down beyond the north field under . those troplo trees. I thought you would like to refresh your memory with the happy hours we both spent there. Often when the blues get me, I hike over to this spot and sit down and just fiream for a while; then I feel as ft you've been with me for a while, and go back with more heart to my work. I'm especially homesick right now, for the fields are in full bloom, and the vanilla blossoms remind me so much of you. Wish you were here so you could again exclaim. over the masses of blossoms and walk up and down the rows with me. . Oh, Ly, if you only knew how empty life seems to me without you; how I long to take you into my arms and never let you get awayfrora me again! Ive got everything I can do not to go up to your father and speak to him about it. I know I promised to wait but I cant wait any longer, Ly, let me you? Please write and uk him, wont say that I may. I dont think it will harm our hopes any and If he does insist on our waiting longer. Ill be more contented to wait if only I know that at the end of the period of waiting I can have you. Anxiously awaiting your answer, with much love and many kisses to the 'only girl in the world for me, BRONZIE, , By Mildred Burleijlr FLOOH a miiomt o- - large cabinets." The refrigerator la in the kitchen, but can be filled from the service porch. This adds hand!-neq- s for the housewife to the advantage of keeping the icemans tracks oi)l of the house. The side, or service, entry is a small but much used part of the house. It leads to the outdoors, to the basement, and, by way of a closef, with hooks for coats and wraps on either side, to the vestibule and front door. Also, it allows the children, in" muddy weather, to get into the house and deposit their rubbers without carrying water and mud Into the living room. ' Upstairs are three bedrooms, two of them larger than is usual in a bouse of this size. All three have closeta and cross ventilation. There is likewise a large bathroom, a linen closet, and. a laundry chute. A low attic over the house aids in keeping cool in summer and warm in winter. The house is of frame construction, with brick veneer on the lower story and stucco above. If this stucco and the Inside plaster are laid on metal lath, and the roof covered with asphalt, asbestos, or metal shingles, the house will be strongly as well as nearly proof against decay. Seldom, indeed, is so much beauty and Uvableness wrapped up in one package, and that a small one. This house Is only 24 by 29 feet, not counting the sun porch. Yet it contains all that is required for a comfortable, easy life for a fair sized family, put up In beautiful, convenient, and attract- ive form. 'f ' 1921. should be done slowly. General Rule for Pan Broiling. Following a lengthy description of Just how to broil, an expert gave the following description of bow to pan broil: -- Pah broiling means to broil in a hot pan in place of over the coals. It should not be confused with frying, sauteing, or any bucH method. The hot pan should be rubbed with a piece ot fat just as the broiler Is greased to keep the steak from sticking, and the steak b soiled in It precisely as described for broiling over the coals. The pan should be extremely hot at the first, the steaks seared on both sides, then allowed to cook more slowly, but turned every ten counts as carefully as over the coals. In lifting it, put the fork in the extreme end of the steak, if a fork must be used. Any fat that runs out of the steak in cooking should be poured oft in order to prevent the fried look that will result if the meat is sautdd In its own tat." These directions should be followed in all sorts of pan broiling, except for bacon, which should always be put Into a cold pan, but It is necessary In cooking the bacon to follow the final directions given here for pouring off the fat, in order to prevent the fried look. It should be done more carefully even than tn pan broiling any other sort of meat. The Correct Way to Fry. One of the domestic science teachers of the country, who probably realized that people' would not easily, nor per haps ever, give up. the babit of catling meat cooked In a frying pan " fried, said of this method of cocking, In an Meat which article on meat cookery: is thuarinteHlgentlyttnd skillfully fried is Just aa digestible in the average stomach as any other form. And frying has the great advantage of bringing out, better than any other method except broiling, (he natural flavors and tpothsemenesa of the meat. Her point of view as to w hy cooking t steaks and chops in a fry mg pan got into disrepute is interesting. She Says: The old, stupid, field hand form of frying stewing In. lukewarm grease was simply the result of carelessness,' and cheap and abundant fuel, and has now almost disappeared with the increase of Intelligence in onr kitchens and the necessity of gettinga quick result with the smallest 'expenditure Of fuel. At its worst, there was comparatively little to choose between a grease soaked steak and a greasy wa- ter logged, cabbage padded, onion scented stew. And where the amount of frylng fat is strictly limited, and where the frying pan is made piping hot before the meat ia put into it, so as over the surface of the meat at once, retaining all its juices and flavors, the penetration ot the fat is prevented." A Correctly Cooked Steak. These quotations seem to me to represent clear thinking on this subject, and to think without confusion clearly " on the subject of the relatton of fee to foods, in any focm of cookan enoring, hoe proved itself to mously difficult human task. It Is necessary to grease a pan in which any lean meat is cooked, but generally only so much as we oil or grease a- pajB- - ia wbkh-w- baka- - brund cake. Steaks .are cooked but for a short time, and It has been proven that the desirable and palatable surface is secured by quick heat. More than that, without such a surface the ot the meat 'suffers In several ways. But the point about cooking steaks, no matter what the method. Is that the amount ot fire that will sear the surface. In exceedingly short order, is not the sort of fire with which to finish the cooking, which should be slow. The outside of a steak seam . quickly because It has In it something like the white of an .egg. By coqking the surface quickly, this la hardened and holds in the juices which are needed to keep all the rest of the same substance from drying up, and being in effect much what all the thin parts of the white of an egg ar when cooked In an exceedingly hot fat brittle and Inedible. In the case of meat we call ' It dry A correctly and soon cooked steak,. Instead of being less in volume than ; the raw meat, should have practically the came volume, because the water in it has been slowly turned to steam, and makes the steak puffy and elastic, just aa steam is. one of the things that puffs up the bread and cake. Bread and cake are all the better, in general, for being put into a hot oven, but r -- bjl! ane Eddington if the cooking is at a high temperature a stiff crust soon forms, and the steam which forms is kept condensed and cannot puff through. In a cake or bread of some size, the steam will break through, and everybody knows what a loaf of cake or bread loot like when the steam has split its nay out. A new surface forms between the split edges when the cake has been in the oven long enough to be almost done. This crust will be l.ghter In shade thap the rest of the top. The cake will be undesirably dry, and A Bteak cooked in a sim- , liar way will be dried out. To Prepare a Steak for Cooking. It is only within recent years that housewives have learned to trim a his minute steak sure any good cut without bone, sliced very thin, the name referring to the short time required to cook them. Other chefs have described minute steaks as "special or " spilt sirloins." It takes an expert to cook these fnin-ut- e steaks without first marinating them or seasoning them before the cooking. Trim the steaks carefully, then turn them in a bit of oil seasoned with salt and pepper, and perhaps with onion Juice. It will not be necessary to oil the hot pan when this 'tXIot of the minute steaks 'require about two minutes qf cooking to a side. . make these steaks thin-ne-r by flattening them with a cleaver as they French a chop, and they also score them on both sides so that they do indeed cook through In less than a minute, in an almost smoking hot pan, from which they are removed before they have time to burn, to a platter or plate as hot aa is reasonable. They Some4 cooks chop or steak neatly, and perhaps Shape it so that it.may be served-0toast or be dressed tip in some pretty way with vegetables, for an elegant plate. In most cases some of the fat should be pared off, but the steak should not be too closely trimmed. When correctly cooked this fat is palatable and of high efficiency as an energy food. ij. is wicked to waste Each cut it as is generally done. needs some different attention, and steaks may be larded as well as roasts. The butcher usually does the larding, hut there are' advantages In doing it - at home other than those pertaining to ihe more perfect seasoning. Pan Broiled Flank Steak. Probably this flank steak Is the steak which is most suitably cooked in a frying pan. The flank piece should be trimmed and fixed up, then rolled like a Jelly roll, and fastened with as many greased skewers as slices or rosettes to be made. These slices may as thick ss the thickest strtoin. If a rare steak is desired, or not more than s of an inch thick. Have the, frying pan sizzling hot, rub it with4 a piece of auet, put in the steaks land sear them on both sides, turning after every alow ten counts, if you want to get broiling effects; then when a good surface is formed, finish cooking with a slow fire. They ArO not heated through generally when the searing la finished, and the heating through wilt not be hastened by a hot fire, while the outside will burn and they will become less penetrable to the heat. Add salt when the steaks are nearly cooked, never at the beginning, alnce it draws out the juices, which may be lost. Rosettes about an Inch thick may not be overapoked If ten minutes are allowed to a side, but every euch statement needs a number of modifications. Pan Broiled Sirloin Steak. Some people think that sirloin steak can be ideally cooked in a pan, but not larg, enough for alr. pan lolps,. and unless there ars tongs for handling it the wire broiler, which la so easily turned. Is far better. ' Minute Steaks. Minute steaks, which hav in recent years come into popularity, have been variously defined. One chef has said are comparable ,to the French roll, which is all crust, baked in an exceedingly hot oven for a short time only. Anything in larger pieces cannot be cooked so briefly. . Pan Broiled Tenderloin Steaks.. There are people who deny that a first grade tenderloin is aver stripped, even for a fillet of beef, but that depends upon orders given and prices paid. At any ratetenderloin steaks are serve 1 in hotels where the hotel himself, butcher do grade tenderloins, which they cut into steaks. At the beat, this meat is dry or' braised on m. R I larded when-roastethat account and la best if turned in a seasoned oil before being pan broiled. There are Innumerable ways of serving this, a la" something or other. When it is correctly cooked and served between two slices of toast of the same size the flavor It gives the bread leads the meat epicure to eat Awlth avidity. When most highly seasoned, these pieces of meat are called deviled. Real experts never serve them without some butter seasoned with lemon juice or piquant vegetables chopped fine, or, a meat sauce. Asparagus or artichoke bottoms ars also considered almost essential as an accompaniment. If potatoes are served also they should be prepared In soma of the deep tat ways. -- three-fourth- ' &f . ing with her playmates, her mother overheard her telling them about the dance. And this Is the way she described It: "IThe papas put their arms around and mammas, and they just walked, and walked, and walked." J. F. B. Jimmy had been intently watching his auntie prepare the dough for a batch of biscuits. "Thats not the way my mamma does it," he finally offered. " Your mamma doesnt know how, thats all. jokingly replied his aunt. "Well," exclaimed Jimmy, a slight note of resentment in his voice, she gets biscuits Just the same?' N. Ik Charley and Jimmy were going into the woods for an'outing, and were try-into shake Charleys younger brother. - Finally they told, him ha couldnt go because he couldnt walk fast enough- - to keep up with them. " I want to go, cried the little fellow. I can keep up, too. When you and E. L. M. Jimmy walk Ill run.". t v: W r , v- - I V g Allen, like all other boys his age, was not averse to physical encounters with other boys. (Jne day he arrived home with a black eye his badge of bravery. " Why, Allen, where did you get that black eye? " exclaimed his mother. " I didnt get it; It was given to me," proudly replied the young warrior. G. R. One morning as John was going to school his dog, Buster, persisted in following him. In order to make him go back home he bad to hit him a few Rosalie and her' mother k boarded an ocean liner for America. After study-- ing the situation of her whereabouts Mother, who put carefully she said: ail the water around this house." C. D. C. , . i ' times. Upoq arriving in school the teacher asked him why he was lata, and after telling her th reason he I think that he wont talk to added, me for a while now." J. R. - JVi. . ; H V Li 'S. XW '4 -SET. LUNCHEON HIS quaint though simple luncheon set consists of an IS inch centerpiece and 10, 6 V4, and 4 inch dollies. The following threads were used to develop the designs: Six skeins of cotton, size S, white; 3 skeins of cotton, size 26, pink; 3 skeins of a six strand embroidery thread in green, and 3 skeins in brown. The crocheted edge requires 3 balls of- crochet cotton, size 60, white. With white cottoD work the leaves in lazy daisy or loop stitch tacked down at points with two strands of green. In ihe centers of the leaves work one stitch in pink with a French knot at the top of the leaf. Outline the stems with green. The flowers are worked with pink in the bullion atitch. Thia is done by bringing the thread to the right side ot the material in the center of the flower, winding the end of thread .'y Courtmy Star peediework Journal. one etitch of pink. Place a French 'knot at the outer edge ot the petal. To make centers which are composed of six or seven French knots, use twa strands of the green thread. Brown Is used for making the baskets. which are worked in. the basket or double brick stitch. Edge Over a narrow hem work 7 quarter of an inch apart with 3 ch between each d , ch ( and turn. Skip 3 spaces, thread over hook twice. Insert in the third space end work off 3 loop of tr c, leaving 2 loops on needle, thread over book twice. Insert in the same space and work off 3 loop on needle, thread over hook twice, insert in the same space and work off 6 loopy on needle; this completes one petal, work two more petals In the same space with .a loop of 8 cha between petals. Cb 3, skip two spaces, and si st into the 2d d o made, ch 1 and turn. Work 8 a e . in each loop of 6 ch and 1 s e in- - the .top of th petal; repeat from the dot ) b Last week she gave her fiancf a ring with a small diamond setting for his birthday, and when my daughter saw it she gleefully exclaimed: O, goodby. Now that Billy is engaged, we can have L. O. C. another shower." BY CLOTILDB Hazel, while visiting her grandmother, was sent over town on errands. To be sociable and to draw the child out, her grandmother asked if she saw anybody over town whom she knew. " Oh, yes, lots of em, was the answer. On being asked to name them she replied: " Oh,-- : I only know them by face." M. E. There were aeveral slices of bacon left on the platter after breakfast, and When I came out In the kitchen I found Bobby feeding them to his pup. I said, Why, Bob! What do you mean feeding that good 60 cent bacon . to that old dog? " He looked up and- - said, " Well, it wont hurt him, will it, mother? E. J. W. Alice was taken to a pavement dance one evening. The next day, while play- Cakes. nearest linen around the needle about ten times, and Insert again as near fit possible; hold in position with thumb of the left hand and puli through careTack loops ,ln position with fully, ' Is Practical and Fancy Needlework - brush, and returned with it to the lawn. In a little while the guests saw tlte front door open and Betty Lou, giving a last few strokes to the little girl playmate's hair, pushed her in ahead ot her, sayirig, "There, now, girl N. M. baby, go to the party." Meat needless to say. that all meat cakes, whether of hamburger steak or any of Its derivations, are best manipulated in a pan. It Is highly essential even then that they be compact, and when they are pan broiled nice patting attention with a heavy knife will help to perfect them. It is a pity to serve With fine garragged meat cakes. nishes of vegetables they may be quite elegant, or they may be served on toast, ilk the "tournedos," which is the cosmopolitan name for the little tenderloin t It v I a as attending an afternoon bridge party at the home of a friend in my neighborhood. The friend had a daughter, Betty Lou, who was playing out on the lawn with the daughter of one of the guests. Betty Lou came into the house and asked her mother for a up a quarter ef beef to or the chef, and some carry second and third butcher cut suit until .completed. . |