Take a thin, long-handled frying-pan, put it on the stove and heat it quite hot. In this put the pieces of steak previously pounded, but do not put a particle of butter in the frying-pan and do not salt the steak. Allow the steak to merely glaze over and then turn it quickly to the other side, turning it several times in this manner, until it is done. Four minutes is sufficient for cooking. When done, lay it on the platter, previously warmed; butter and salt, and set a moment in the hot oven. Allow the steak to heat but a moment on each side; this helps it to retain all its sweet juices, and putting on the salt at the last moment, after it is on the platter, draws out its juices.--_Mrs. S. T._ BEEFSTEAK FRIED WITH ONIONS. Prepare the steak as for broiling, pepper and roll in flour and fry in lard; remove the steak from the pan when done; add to the gravy one chopped onion, pepper, salt, one-half teacup water, and a little mustard. Cook a few minutes, put the steak in the gravy--let it remain a short time; send to the table hot.--_Mrs. P. W._ TO FRY STEAK. Hunt up all the pickle and take from each one teacup vinegar, lay the steak in a deep dish, pour over the vinegar and let it stand one hour. Take a clean frying-pan, throw in one ounce butter, and some of the vinegar from the dish, sufficient to stew the steak. If managed properly, when done it will be imbedded in a thick gravy. Put the steak in a hot dish, before the fire; into the pan, put one spoonful black pepper, one or two of catsup, and one of raw mustard.--_Mrs. S._ _Fried Steak._ Get from the butcher a tenderloin or porter-house steak. Do not wash it, but be careful to lay it on a clean block and beat it well, but not into holes, nor so as to look ragged. Sprinkle over pepper and salt, then dredge with flour on both sides. Have ready a hot frying-pan, lay in the steak and cover closely. The juice of the meat will be sufficient to cook it. Turn often, as the pan must be hot enough to scorch and make the steak and gravy brown. Before it gets hard or overdone, butter liberally; place in a hot dish. Pepper again, and, if preferred, pour over first one tablespoonful pepper vinegar, then one tablespoonful made mustard, and turn in over all the hot gravy. Sift powered cracker over and serve.--_Mrs. S. T._ FRIZZLED BEEF. Shred some dried beef, parboil it until it is sufficiently freshened, drain off the water and add enough boiling water to cover it. Rub equal quantities of butter and flour together until smooth, then add to the beef. Beat up three eggs, yolks and whites together, stir these in with a little pepper, a couple of minutes before taking from the fire. This is to be served hot on toast.--_Mrs. F._ FRICASSÉED BEEF.