when melted, lay in steak; pour over this two tablespoons boiling
water, and cover steak with four good-sized onions, sliced very thin.
Cover quickly and cook five minutes; then turn all over together, and
cook five minutes longer. Care should be taken that the onions do not
turn. Take up on hot platter; place onions on top of meat, and serve
immediately.



BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS.

Put the steak on to fry, with a little butter. At the same time put
the mushrooms on in a different skillet, with the water from the can
and one-half cup extra; season with pepper and salt, and thicken with
a tablespoonful of flour. Take the steak out, leaving the gravy, into
which put the mushrooms, cook for a few minutes, and pour all over the
steak.



BEEF LOAF. MRS. J. J. SLOAN.

Take three and one-half pounds of lean beef (raw), chopped; six
crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of
cream, butter the size of an egg; salt and pepper to taste; mix all
together and make into a loaf. Bake one and one-half hours. Serve
cold in thin slices.