Cooking Steaks And Chops

A steak or a brace of chops must De well trimmed. Some fat is always left on the jeefsteak unless it is a tenderloin; but the chops ghonld ba trimmed quite free from ll suspieion of tallow. They should be laid ou the gridiron, held close to the blazing coals, flret on one side and then on the other, to sear over the surface. Then they should be raised írom the fire about three or íour inches. They must be turned every two minutes. When a steak an inch and "a half thick has cooked 12 minutes, it will usually be ready to serve. Every time a drop of fat falls into the flre the steak must be lifted up to allow the blaze to pass off. If the dampers are all 'turnea on, as they hould be in broiling, this will take but an instant. Beefsteak and mutton chops are always improved by rubbing them with a little sweet oil, seasoning them with salt and pepper and dusting them with flour before they are cooked. Nothing shows so quickly refinement in matters of the table as the proper eookinc of simple dishes.