SMOTHERED ROUND STEAK: Try out in a hot iron frying pan three thin slices of fat salt pork, three by four inches, and add one onion peeled and cut in thin slices. Cook, stirring constantly until brown. Wipe a two and one-half pound slice of round steak, put in frying pan, pour over one and one-half cupfuls of cold water and add about one-fourth teaspoonful of salt. Bring quickly to the boiling point, cover closely, remove to back of range, and let simmer slowly until tender. Remove steak to hot platter and strain stock (there should be one cupful). Melt one tablespoonful of butter, add two tablespoonfuls of flour, and stir until well blended; then pour on gradually, while stirring constantly, the hot stock. Bring to the boiling point, let boil two minutes, season with salt and pepper and pour over and around steak. Garnish with Baked Stuffed Tomatoes around the edge, and with overlapping slices of tomatoes and sprigs of parsley in the center. * * * * * BAKED STUFFED TOMATOES: Wipe and remove stem end from six small tomatoes. Take out seeds and most of pulp, sprinkle inside of tomatoes with salt, invert, and let stand twenty minutes. Cook three tablespoonfuls of butter with six tablespoonfuls of chopped green pepper from which seeds have been removed, for five minutes. Add three-fourths of a cupful of stale bread crumbs, one-half cupful removed tomato pulp, one-fourth teaspoonful of salt, one-eighth teaspoonful pepper, and a few drops of onion juice. Fill tomato cases with mixture, put in buttered pan, sprinkle tops with buttered crumbs, and bake fifteen minutes in a hot oven. * * * * * FILLETS OF BEEF TENDERLOIN: Cut beef tenderloin in slices one inch thick and trim into six circular shapes. Season with salt and pepper and pan-broil in a hot buttered frying pan six minutes. Remove to hot plates for individual service, pour around brown sauce and garnish top of each with a Stuffed Mushroom Cap. * * * * * BROWN SAUCE: Cook three tablespoonfuls of butter with one slice of onion, stirring constantly until slightly browned. Remove onion and stir butter constantly until well browned; then add four and one-half tablespoonfuls of flour and stir until blended. Pour on one and one-half cupfuls of brown stock gradually, while stirring constantly, bring to the boiling point and let boil two minutes; then add two-thirds of a teaspoonful of meat extract, one tablespoonful of lemon juice, one and one-half tablespoonfuls of finely chopped parsley and one-third of a cupful of small carrot cubes which have been cooked until soft in boiling salted water and drained. * * * * *