If the fire is too hot for broiling, or if for any reason the broiler may not be used, heat the frying pan hot without greasing it. Lay the meat in the pan first on one side then on the other. The result is much like broiling, some people even prefer this method.
2. SOME SUBSTITUTES FOR ARTICLES CALLED FOR BY RECEIPTS
For milk.—Water, or milk and water, may be used in either cake or bread when receipts say milk with little variation in result except that bread and cake thus made dry more quickly.
Sour milk may be used in mixtures which require sweet if just enough soda is put into it to make it sweet, and the baking powder is measured grudgingly.
Sweet milk may be used when a receipt calls for sour if lemon juice is stirred into it until the milk thickens.
For celery in salad.—Use tender cabbage and celery seed. Or use endive.
For chicken.—Excellent substitutes for chicken croquettes and chicken salad can be made of veal or of young pork.
For cream.—Use milk and double the quantity of butter.
For butter.—In cake, use half butter, half lard and a pinch of salt.
In cookies, one may risk using three-quarters lard, if the lard is very good and the available butter very poor. In less delicate cookery lard, sweet drippings or chicken oil may be used. Before using any of these substitutes salt them a little.