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

Next take a brush and simply paint the tongue all over with the glaze, to make it look a rich dark mahogany - brown colour. When the glaze is cold, a great deal can be done in the way of ornamenting the tongue afterwards. First round the thick end of the tongue should be placed a frill of paper, either white or coloured. These frills are easily made at home out of a large sheet of foolscap paper, or they can be bought readymade for the purpose. The surface of the tongue can now be ornamented with a little clarified butter. This process is called piping. The clarified butter should be dissolved and poured into a funnel. The cook should hold the funnel by the point, and it should be so constructed that a small or large quantity of butter can be allowed to run out at will. Some cooks are extremely skilful in piping, and I would recommend those who wish to get on to practice piping when they have nothing else to do. Take, for instance, a small teatray, and get a sheet of note-paper and roll it up into the shape of a funnel. The paper should be of rather good quality, a sheet of French note-paper ! would not act. Pour a little melted clarified butter, or oiled butter, into ! this, and now practice on the tea-tray, [ making an ornamental border, or letters, i or writing. At first you will find this j very difficult, but with practice it will I soon become easy. Of course this clarij fied butter can be used over and over | again by simply scraping it off the tray, i Perhaps the best lesson in piping is to j look at the production of some highclass French cook. There is a shop in Prince’s Street, Soho, which is well worthy of a visit from a cook who wishes to have a lesson in ornamenting dishes I with truffles, aspic jelly, piping, etc. | A tongue can also be ornamented after | being glazed with aspic jelly. Half the ; jelly can be coloured pink with the ; aid of a little cochineal. I have already | described how to ornament with aspic ; jelly under the heading “ Aspic Jelly.” (See Aspic Jelly.) Bright green parsley is another nice decoration to be placed round the base of the tongue, in conjunction with aspic jelly and cut lemon. Aspic jelly can also be placed over the tongue itself in alternate bars i of pink and yellow. A very pretty garnish for glazed tongue is simply a flower cut from a turnip, the edges of which have been coloured pink delij cately with cochineal so as to resemble • a fresh-blown camellia. This is stuck on to a small stick of wood — the end of an ordinary lucifer match is often used for the purpose — and the other end