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 Blue Grass Steak.

Get a nice thick steak, beat and hack well on both sides, salt, pepper and flour well both sides, also have skillet or pan very hot with about tablespoonful butter and tablespoonful lard mixed. Put steak in hot grease and put in real hot oven—the hotter the better—not to bum after flour browns on top; turn over and flour the sides turned up again. Do this until you have turned and returned it several times, putting on considerable flour each time, as this forms a delicious crust on both sides of steak, and usually makes a nice brown gravy thick enough. Don't cook too long, but cook quickly and when real brown and hot pour over all a dipper nearly full of water and put on top immediately, and close oven door for it to steam. Let steam a few minutes and take up in hot platter. If gravy is not thick enough add a little flour, cream and water until right consisteney. Let boil up again, then add to gravy a generous lump of butter.

Roast Beef.

Have the oven real hot when roast is first put in. This causes the pores to close and prevent the escape of juices. Take a loin or rib roast six or seven pounds, put in pan with a little suet. In a little while you can baste in its own drippings, which you must; do often. When it is well seared lessen heat in oven and have a rather slow, even heat as this will make it tenderer. When about one-half done season well with salt, pepper and