"Twenty-two," came the reply.

"Give me twenty-five cents' worth," she said. It did not look
particularly tender and Migwan thought distressedly how her mother would
complain when she found round steak instead of porterhouse. "But there
is no help for it," she said to herself grimly, "beggars cannot be
choosers." She stopped on the way home to get the recipe for prune whip
from Sahwah. Sahwah was not at home, but her mother gave Migwan the
recipe and added many directions as to the proper mixing of the
ingredients. "Is--is there any way of making tough round steak tender?"
she asked timidly, just a little ashamed to admit that they had to eat
round steak.

"There certainly is," answered Mrs. Brewster. "You just pound all the
flour into it that it will take up. I hardly ever buy porterhouse steaks
any more since I learned that trick. I am having some to-night. It is
one of our favorite dishes here. Round steak prepared in this way is
known in the restaurants as 'Dutch steak,' and commands a high price."
Considerably cheered by this last intelligence, Migwan sped home and got
her prune dessert into the oven and then set to work transforming the
tough steak into a tender morsel.

"What kind of meat is this?" asked her mother when they had taken their
places at the table.

"Guess," said Migwan.

"It tastes like tenderloin," said her mother.