Evening Star Newspaper, May 16, 1937, Page 99

J May 16, 1937 THIS WEEK | | ’ @ Now you can be sure of serving steaks like this every time! Steaks that are thick and juicy and rich in flavor . . . and so tender that a knife eases through them! The secret of getting them? Absolutely none; you ‘ just ask for them by brand—Swift’s Premium. That name is branded on the meat itself, in little brown dots, to identify the top quality selected by experts at America’s Meat Headquarters. Steaks or roasts or any other cuts of beet so branded are sure to be extra fine. Good news, isn’t it? THE MEAT MAKES THE MEAL BRAND NAME OF THE FINEST rare, about 20 minutes for medium. (Timing is @ Swift's Premium Steaks—any cuts of Swift’s Premium Beef—are a treat at any time of year. But right now, during the months of May and June, Swift's Premium Beef is particularly fine. Make it a point to serve beef often in the next few weeks. Why not start at once with a Swift’s THE FINEST BEETF SWIFTS PREMIUM Premium Steak, a good thick one, broiled this way: Preheat broiler to 500° F. (Turn heat on full for ten minutes before putting steak in.) Rub both sides of steak with oil and seasonings. Place 1 inch from flame: brown well; then turn and brown other side. Broil about 15 minutes for for a steak about 134 inches thick.) Have serv- ing platter hot; pour melted butter over steak before serving. Hint to Wives: Husbands® grins are extra wide when French-fried onions come in with the steak! (Just dip onion rings in fritter batter and fry in deep fat.) IS BRANDED e