=Sheep"s Tongues.=
Boil them in soup stock until tender, with a seasoning of salt, pepper and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf, sprig of parsley, some whole black pepper tied in a little white bag and removed after an hour.) When done add to the stock some browned flour and b.u.t.ter, tomato juice to taste, and a little lime juice. Garnish with triangles of toast around the dish.
=Spanish Receipt for Cooking Tongue.=
Soak a fresh tongue over night. In the morning take the skin off by boiling water. Mix together 1 large spoon of lard, 1 quart raw beans, chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a little parsley. Fry all together for a little while; then add to this 1 cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon, and 3 laurel leaves. Then put a paper over top of saucepan and put on cover very tight. Cook for two or three hours over a slow fire; then strain the same through a colander. Add to the strained sauce 1 or 2 spoonfuls of brown flour to thicken. Put over the fire a little while, and then pour over the tongue.
=Chestnut Stuffing.=
Sh.e.l.l 1 pint of large chestnuts; pour on boiling water and remove the inner skin. Boil in salted water, or stock, until soft. Mash fine and mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.
Moisten with 1/3 cup of melted b.u.t.ter. This stuffing is especially nice for quail.
=Stuffing for Turkeys.=
5 Boston crackers, rolled, piece of salt pork size of an egg, chopped fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it is the consistency of batter fritters, put in the turkey and bake slowly, basting frequently.
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SALADS.
=Boiled Salad Dressing.=
3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir all the time, and let it scarcely come to a boil. When cold, bottle and keep in a cold place.
By beating all the ingredients well together with an egg-beater it is as creamy as when oil is added drop by drop.
=Dressing for Cold Slaw.=
Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of mustard, b.u.t.ter size of an egg. Cook like custard.
=Clayton"s Celebrated Salad Dressing.=
Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly 1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3 eggs, and after mixing slightly pour in slowly the remaining 3/4 of a pint of oil, stirring rapidly till the mixture forms a thick batter.
Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small teaspoonful of salt and 1 of white sugar. Stir until the ingredients are well mixed. When bottled and tightly corked, this will remain good for months.
=Salad Dressing.=
1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1 tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3 tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg.
=Tomato Salad.=
Scald and peel tomatoes and cut holes in the top of each. Make a rich salad dressing, into which stir some cold peas, beans and beets, finely chopped. Stuff the tomatoes with this, and pour dressing over. Garnish the dish with fine lettuce leaves.
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VEGETABLES.
=Baked Cream Potatoes.=
Cut raw potatoes in very thin slices and put a layer of them in a b.u.t.tered earthen dish. Cover the layer with pieces of b.u.t.ter, and season well with pepper and salt. Then put another layer and season in same manner, so proceeding till the dish is full. Over all pour a pint of cream or rich milk, and set in the oven to bake a half hour. This is a very nice lunch dish.
=Escalloped Potatoes.=
Take some cold sliced potatoes, b.u.t.ter your baking dish, put a layer of potatoes, dredge over flour, put on bits of b.u.t.ter, salt and pepper.
When your dish is full, pour over rich milk and bake brown. Serve hot.
=Potatoes in Cases.=
Bake potatoes of equal size, and when done and still hot, cut off a small piece from each potato. Remove the inside carefully, leaving the skin unbroken. Wash the potato and season generously with b.u.t.ter, pepper and salt. Return it with spoon to the potato skin, allowing it to protrude about an inch above the skin. When enough skins are filled use a fork to make the potatoes rough above the skin. Put them in a quick oven to color the tops.
=Stewed Carrots (French style).=
Take 2 bunches French carrots, clean and trim; put in a saucepan with salt, pepper, 1 teacup of water, 2 tablespoons of b.u.t.ter, 8 lumps of sugar, cover and boil for half an hour. Then remove the lid and place where they will simmer slowly till all the water has cooked away, leaving nothing but the b.u.t.ter.
=Stuffed Artichokes.=
Boil artichokes till soft. When cold, sc.r.a.pe leaves and cut out the hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4 cup b.u.t.ter, pinch of salt, red and black pepper. Roll into b.a.l.l.s and put into heart of the artichoke. Put a piece of b.u.t.ter on top of each and bake fifteen minutes with a hot fire. This receipt is for twelve artichokes. If you wish, bread crumbs can be added to the mixture.
=Boiled Artichokes.=
First clean, then soak in cold water fifteen minutes. Then put in boiling water till soft, testing them by pulling off leaves.
=New England Corn Pudding.=
Take 2 dozen ears of green corn well-filled, but young; grate or pound the corn, and add 1 pounded soda cracker and a little salt. Bake two hours in a moderate oven, and a rich crust will form. Serve with b.u.t.ter.
=Celery Root.=