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Show I GT1"!;G IE M0ST ,0UI OF A PIECE OF STEAK BY CAREFUL CUTTING AND CARE OF THE MEAT WHEN PURCHASE! "It looks to me," said tho experienced experi-enced housewife, unpacking the I basket which had Just come home from market, "as if it is only a ques tion of time until beefsteak succeeds chicken as the piece de reliance of the fumlly dinner on Sumlaja, I high days and holidays. Every time I j 1 go to market, steak seems just H I a little more of a luxury, while the I , . j price of chickens remalue practlcal- f " 1? unchanged. I no longer have a casual feeling about ordering one, i for a 6teak is a steak, nowadays, I quite worthy of being written la capitals. Moreover, I feel that I I ; must utilize every scrap of it. 'Take thlt thick sirloin, for in k' j stance, which you will notice I am I getting out of its wrappings and on I'V-"j. plate as quickly as possible, so that thc Juices will net bo absorbed by I the paper I would once have chopped eff the 'tall.' aa we con- I temptuously used to call the tough flank end, tossed It into tho garbage pall and felt that I was doing my duty by my family In sending the tender portion to the table, broiled brown and Juicy. Nov. I feel that I must carefully trim off all superfluous super-fluous suet to bo later tried out and added to tho little pitcher of dripping drip-ping I keep always at hand when cooking. And as for that offensive tail,' it must be put through my meat grinder, seasoned, and patted Into cakes to be broiled with the steak proper, each member of tho family to receive one along with a stingy portion of tho tender steak. "Of course, I realize that I v$in formerly an extravagant cook and am not only glad to bo 'put wise' by domestic economists a.s to the llttlo dishes that can be made of leftovers left-overs and the soup value of bones and trlmmln6, but often wonder how I could get along without their helpful suggestions now that everything,' every-thing,' as the dcrky said, is going up except wages," ' Steaks, you know, are cut vtry differently in different places. In our market we have tenderloin the most overrated of cuts porterhouse, porter-house, sirloin, flank, rump and r.und. Our porter!, ousc Is the small side of the iotn apd is occasionally occa-sionally cut of unusual thickness ond sold as a club steak. "There Is no steak more attractive attrac-tive and thrifty looking than a good cut of round with its tiny bone and thin lino of encircling white fat. It has le-s waste than any piece of meat I know of aud Its constant use for beef tea Is a proof of its extraordinary ex-traordinary Juiciness. It Is only In exceptional cases, however, that I attempt to broil It, although If I liked meat 'well done.' I could hardly hesitate, since long cooking lessens toughness. From my experience experi-ence I should say that the most successful suc-cessful way of cooking It Is so sear it quickly in a h..L pan and then cook slowly In a casserole The dollcious Juices are then retained and the meat Is made tender "Flank steak Is frequently tough and stringy and the t)6Bt use that can be made of it is to cut a pocket, fill It with a dressing made of moistened moist-ened bread crumbs and an egg, seasoned sea-soned vlth onion Juice, pepper, salt and perhaps prepared poultry seasoning sea-soning or sage, and then ba.ko It slowly with an occasional basting. "The saving grace of theso cuts lacking in tend "rness Is that they are often of much finer flavor and contain more nutrition than more favored ones, but at the same time they are more suitable for cooking en casserole, stewing or stuffing: than for broiling. If the soaring price of meat drives us a'l eventually eventual-ly to them It may yet bo counted one of those blessings In disguise very skillfully disguised that we bear about, for many scientists claim that it Is only a question ot time until we will become a toothless tooth-less race from too much soft food and too little chewing With all our new isms' we have found no better way of making tou;:h meat tender ihan that employed em-ployed by our grandmothers, who cither pounded their poor cuts before be-fore cooking them or let them llo for a while In vinegar and water. The only difference Is that now we know that tho connective tissue between be-tween the little bundles of fibers and muscles Is to blame for the toughness, tough-ness, and that. If we can break It down by beating, or melt It with the acetic acid of vinegar, we have p. a fair chance of Improving our meat." T.ac hlnff Soldiers to Sing. British soldiers and sailors are to have their voices trained. The proposal pro-posal has been mado effoetlve by the foundation of the Naval and Military Musical Union. Working on tour years' experience, this union with the King aa patron. Is about to spread its activities over the whole of the Imperial forces The meu In the services ' have been provided with glet books, but Drink to Mo Only with Thine Eyes and "The Long Day Closes-do Closes-do not go with sufficient swing to bo useful on tho march. It k when marching at ease" that singing H to be encouraged, for not onlv does a song relievo weariness, but It etops the men from smoking clgar- ri-m r uina JILL ettes a habit which, In the opinion opin-ion of some army surgeons, Is not Eood for their health. A new marching song book is now nelng prepared. It will contain the best marching songs In Farm- er's "Scarlet Blue," together with frelectod English, Scotch and Irish folk songs. The War Office and Admlrallty are leaving tho culture of the men's voices entirely In the hands of the Naval and Military Vocal Union. It is suggested that they are afraid of their own officialdom. "Soldiers often march miles to the tune of the mouth organ when marching at ease," said a War Office Of-fice official tho other day. "We do not Interfere. If. however, wo took the matter in hand, instead of earh regiment doing as its commanding officer thinks fit, mouth organ would have to be standardised J |