The housekeeper's guide to preserved meats, fruits, vegetables, &c

When the tin has been opened one side, the whole of which is cut off, do not be too violent in trying to turn it out. Recollect also to make some air-holes in the other side before you turn it out, otherwise it will be apt to break. If the tin has been cut off really neatly round the edge on one side, it is sometimes a good plan to cut off the other side as well, and then push the tongue gently out. When the tongue has been turned out neatly it looks far best when surrounded by a paper frill. Another important thing is to brush the top of the tongue over with a little glaze. In many shops throughout the country you will see tongues preserved in tins, and apparently fresh ones surrounded by a frill that have been glazed over. The only difference between these two is that both alike have been tinned tongues in their day, but that you have been saved a little trouble in having this one opened for you. Whether the trouble is worth the difference in price is a question for the housekeeper herself to decide. In serving tongue remember that in cutting it it will require a very sharp knife. Tongue always tastes best when cut thin ; in addition to which, if you attempt to cut it with a blunt knife it will often fray, and when it frays it looks very uninviting. Tongues, after being surrounded by a paper frill, can also be ornamented with a little parsley and a little aspic jelly. TOUS LES MOIS. — See Arrowroot. TRAPPISTINE. — Trappistine is a wellknown and delicate liqueur very much resembling chartreuse both in colour and appearance. Like chartreuse, there is green and yellow trappistine. Trappistine is popular served by itself. It can also be used for making jelly. In making trappistine jelly, proceed exactly as in making chartreuse jelly (see Chartreuse). TRUFFLED PATES. — Directions for using the 'following truffled pates will be found under their respective headings : Larks truffled, woodcocks truffled, snipe truffled, quails truffled, partridges truffled, plovers truffled, etc. TRUFFLED BIRDS. — A description of the following birds preserved in tins with truffles will be found under the several headings : Woodcocks truffled, larks truffled, snipes truffled, plovers truffled, partridges truffled, quails truffled. TRUFFLED SAUSAGE.— Truffled sausage varies from the ordinary kind of chicken-and-ham sausage usually sold, owing to the fact that it contains a certain amount of truffle. It is somewhat rich, has an agreeable taste, and is consequently a great delicacy at the breakfast-table. TRUFFLES. — Truffles are literally a species of underground mushrooms. The taste for them is said to be an acquired one, but I think as a rule it will be found that the taste has already been pretty generally acquired. Truffles, like mushrooms, are used to impart a rich and peculiar flavour to various kinds of disnes and forcemeats. The drawback to them is that they are extremely expensive. Their fine colour renders them a handsome garnish to various kinds of dishes. Truffles can now be bought in small bottles, called quarter-bottles, half-bottles, and full bottles. Fortunately a small quantity of truffles will go a great way, and in ornamenting various kinds of dishes a good cook will know how very great an extent of surface may be ornamented