The Landmarks club cook book

Place a pickled tongue in a bowl of water to soak, then put in a saucepan with water to cover and boil two hours ; take it out, remove the skin ; cover the bottom of a saucepan with a carrot, small turnip, one and one-half onion and thyme or marjoram to taste; place the tongue on top and pour in enough broth and white wine to moisten to half its height ; cover with paper, place on a slow fire, cook until the tongue is tender, turning occasionally to glaze both sides ; have ready a puree of chestnuts, moderately thick, spread it on a dish and place the tongue on it ; add a little more broth to the liquor in the saucepan, boil well, skim and strain in another saucepan, reduce it to half glaze, pour over the tongue and serve. The chestnuts must be boiled after being peeled and blanched, put through ricer with seasoning of salt, pepper, little butter, some of the liquor of the tongue. Mrs. J. G. Mossin. MOCK TERRAPIN. Select a calf’s head with care — not too young. Have thoroughly cleaned by butcher. Then have the cook again wash and wipe dry with a coarse cloth. Place in an iron pot and in cold water with a very little salt. Boil gently until the meat is tender enough to pierce easily with a fork. It must be very well done. Remove them from the fire, place the pot where it is cool, and let the calf’s head remain in the liquor until the next morning. Take out then and boil down the liquor to one-half pint. Then cut the meat up carefully, with a knife, in small pieces. Place again over the fire, add two or three tablespoons of the liquor, a half cup of cream, one tablespoonful of butter, pepper landmarks club cook book. and salt to taste. A hock glass of sherry wine (as you remove from the stove) and the yolks of as many hard-boiled eggs as you like, minced fine. Pour into a large earthen vessel, let stand until the next day. Then one hour before serving'- put over the fire, add a little more cream and sherry to taste. Send to the table very hot, and serve with “bits” of dry toast. Mrs. W. A. Elderkin. VEAL BIRDS. Slice of veal from the loin, cut very thin. Remove bones, skin and fat and pound till one-fourth of an inch thick. Trim into pieces two and a half by four inches. Chop the trimmings fine with one square inch of fat salt pork (not smoked) for each bird ; add half as much fine cracker crumbs as you have meat ; season highly with salt, pepper, lemon, cayenne and onion ; moisten one egg and a little hot water as for veal loaf. Spread the mixture on each slice nearly to the edge ; roll up tightly, and tie or fasten with skewers. Dredge with salt, pepper and flour. Fry them slowly in hot butter till a golden brown, but not dark or burned. Then half cover with cream and simmer for fifteen or twenty minutes. Remove the strings and serve on toast ; pour the cream over them ; garnish with points of toast and lemon. This is easily cooked in a chafing dish, or is especially nice as a meat course for luncheon. * Mrs. Mathew T. Allen. VEAL AND HAM PIE. Two pounds veal cutlets, half pound of boiled ham, two tablespoonfuls of minced or dried herbs, two blades of pounded mace, pepper and salt to taste, yolks of two hard-boiled eggs, half pint of water, nearly half pint of good, strong gravy. Pie crust.