Yorkshire Pudding.
¹⁄₂ pint milk, 2 eggs, 1 cup of flour, ¹⁄₂ level teaspoon salt. Beat the yolks of the eggs, then add the milk and flour, add the salt to the whites and beat them very stiff and then mix them with other ingredients. Now take the egg beater and beat the whole batter very thoroughly for 5 minutes this makes it light and porous as cake. Then pour the mixture into the roasting pan under a rack if you use one if not then beside the meat about ³⁄₄ hr. before the beef is done and cook in the drippings to a nice brown basting it when you do the meat, cut in squares and serve with the meat. Double the quantity if your family consists of more than four or five. This is nice served with roast beef.
Broiled Steak.
Broil a porterhouse steak one and one half inches thick over a clear hot fire for 5 minutes, turning till both sides are well seared, having ready a hot tin, lay the meat on it season with salt and pepper and plenty of butter. Place at once in a hot oven for about 10 minutes before serving.
Steak.
Have a steak cut 2 inches thick and cut a pocket in one side, fill with dressing and roast.
Beefsteak Smothered in Onions.
Put tablespoon butter in frying pan when hot put in steak trimmed and salted slice onions thin and cover steak, salt and pepper onions add good size lump of butter, cook slowly 1 hour, add water to prevent burning.
Pig’s Feet.
Scrape and wash, put in cold water and when boiling add teaspoonful of salt and cook tender. Place in jar 2 qt vinegar to one of water and whole cloves.