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Save All the Steak

When you buy a porterhouse steak, have the butcher cut off the long end piece, leaving the tissue. Have him put this section of the steak through the meat-grinder twice and then put it back in the steak, using the tissue to hold it in place. Every bit of the steak is tender, in fact it is all quite as tender as the tenderloin and looks very attractive when served.- Mrs. J. E. C., Washington, D. C.