. American cookery . Planked Steak, Parisian Season a three-pound sirloin steak with salt andpepper, roll in oil and broil until almost done. Placeon plank with boiled onions and half a pound of freshmushrooms removed from brown sauce in which theyhave been cooked. Dot the onions with beaten yolkof eggs. Set plank in oven and bake the steak untilthe onions are well browned. Cook potato balls aboutthree minutes; then spread and dry in the oven, seasonwith salt, butter, and chopped parsley and arrangearound edge of plank. Cut cooked carrots into smallcubes; mix with butter and peas and pour arou
. American cookery . Planked Steak, Parisian Season a three-pound sirloin steak with salt andpepper, roll in oil and broil until almost done. Placeon plank with boiled onions and half a pound of freshmushrooms removed from brown sauce in which theyhave been cooked. Dot the onions with beaten yolkof eggs. Set plank in oven and bake the steak untilthe onions are well browned. Cook potato balls aboutthree minutes; then spread and dry in the oven, seasonwith salt, butter, and chopped parsley and arrangearound edge of plank. Cut cooked carrots into smallcubes; mix with butter and peas and pour around one end of the steak arrange a bunch of asparagustips, over which pour Hollandaise sauce. Pour brownsauce over the mushrooms. If desired, a border of mashed potato pressed througha pastry bag and tube may be substituted for thepotato balls. The mashed potato should be brownedon the plank with the steak, onions, and mushrooms. 249. A rnerican Cook ery VOL. XXIV NOVEMBER No. 4 Chinese Cookery and Customs By Jane Vos WHEN Dr. Wu Ting Fang, formerAmbassador from China to theUnited States, was leaving thiscountry, he was asked two questions, -—one propounded by an American official,the other by a newspaper man. Has China a national song? askedthe former. Yes, suavely returned the Chinesedignitary; the national song of mycountry is that sung by its teakettles, andour poets liken it to the echoes of acataract muffled by clouds, a distantsea breaking on the rocks, a rainstormsweeping a bamboo forest, or the soughingof the pines on a distant hill—? Will you ever return to America::crisply interrupted the newspaper man. Yes, smiled Dr. Wu Ting Fang,in fifty years. I am over sixty now,but in my own country I live entirely onmeatless dishes, so Im likely to live to aripe old age. The Great Lord Buddhasaid that if you leave meat alone youwill live forever. All Buddhist priestsand nuns refrain from a meat Il
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