2 T-butter
1 T-onion
1½ lb. flank steak ¾ inch thick
2 T-flour
1 t-salt
½ t-pepper
1/8 t-paprika
1 t-mustard
1 T-vinegar
1 T-flour
2 C-water
Melt the butter in a frying-pan, slice the onion in it and sauté gently until golden brown in color. Remove the onion from the butter, cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.
Baking Powder Biscuit (Fifteen biscuits)
2 C-flour
4 t-baking powder
¼ t-salt
3 T-lard
2/3 C-milk
Mix and sift the flour, baking powder and salt; cut in the lard with a knife until the consistency of cornmeal. Add the milk, mixing with a knife. Pat into a rectangular shape, one-half inch thick, on a floured board. Cut with a biscuit cutter one and one-half inches in diameter. Place side by side in a tin pan. Bake in a moderate oven fifteen minutes.
Cucumber and Radish Salad (Four portions)
1 C-diced cucumbers
½ C-diced radishes
2 t-chopped onion
1 t-salt
¼ t-pepper
4 T-salad dressing
4 lettuce leaves
Mix the cucumbers, radishes, onions, salt and pepper. Add salad dressing. Serve on lettuce leaves.
Lemon Pie
Filling
1 C-sugar
½ t-salt
juice 1 large lemon
2 egg-yolks
1½ C-water
1 t-grated rind
½ C-flour
1 t-butter