Put the butter in the frying-pan, and set on the fire. When the butter is melted, lay the cutlet in the pan, and season with half the salt and pepper. Brown on both sides, cooking the meat (which should be three-quarters of an inch thick) for six minutes. Now add the tomato and extract of meat. When this boils, stir in the flour, mixed smoothly with the. cold water. Season with the remainder of the salt and pepper, and cook gently for five minutes. Serve at once. 1 Sold, Exchanged, Tuned and Repaired. Pianos W.H. LEACH, 49 Metcalfe St. Formerly manager for one of the Leading Piano Stores in Montreal. swrvyrwr=— Telephone 3898. a9 RK, QP, erustings Pattern are well known for their square deal- . ings. Prices all marked in plain Furniture figures and always uniform. rs TONGUES. To Boil a Tongue. Trim and wash the tongue, put it into cold water at such a distance from the fire that it may be an hour in heating; then let it simmer from three to four hours, according to size; take it out of the hot water, and plunge it into cold water, when the skin can be easily drawn off. If wanted to be served hot, it should be glazed over with a jelly of cow’s heel or calf’s foot, laid on with a paste-brush, two or three times, till it looks transparent, and then send in with mashed turnips and sliced CakrOLs✪ Boiled Tongue. If a tongue be boiled to send to the table cold, it is now usually rolled up as soon as boiled and skinned; the thick put in the middle after it has been nicely trimmed. It must thea be bound with tape, put into a tin mould, with a weight upon it for twenty-four hours; when turned out, remove the tape and put a silver skewer through, and cut it like a fillet of veal. PELE TED VAC. WY He a tepnd PG Boil the veal tender, pick it up fine, put it in a mould, add the water it was boiled in, and set in a cold place; season with salt and pepper to taste; a layer of hard boiled eggs improves ai TOR OAS Ac BREAST ORV AL, Skewer down the caul till the veal is almost roasted, which will be in two hours, if even a large breast. Baste it well, and is purely a Medicinal | j a J Wine recommended HSONS INVANAS FOUL ty emer its: clans everywhere, 60 ane great reluctance I began, but I must say that with the greatest satisfaction I now continue using a Lay. Ii be - raihinanerere Many friends of mine are also using it to stop their hair from falling out, and restoring gray hair to its natural color; it also keeps the ane cee and free from Dandruff. At all Druggists. Only 50c. a bottle. ; be careful to preserve the sweetbread from scorching. Before you take up the veal, remove the caul, dredge and baste till it is well browned. Serve with melted butter and lemon. Sometimes the sweetbread is taken out, and stewed separately, but it should always be served with the breast. BREAD ED AV Bi ChO rs Have the chops nicely trimmed, leaving a bit of bone bare at the ends; season nicely with salt and pepper;.dip each’ one first in beaten egg, then in bread or cracker crumbs, andi fry to a delicate brown in hot lard. These make a very pretty lunch dish if laid around a little mound of mashed and browned potatoes. A garnish of curled parsley add to the effect. VEAL SWEETBREAD. Slice, put in cold water, drain and place in a skillet prepared with hot drippings; when brown on under side then turn; make a stiff batter of two eggs, half a pint of milk, flour to thicken and salt to taste, and into it dip each slice; return to the skillet and fry brown over a moderate fire. FO ROAST A TONGUE Trim a large tongue, cutting away the roots entirely, and put it in cold water over the fire till it boils; then take it out and skin it, cover it with thin slices of bacon, and stick in it a dozen cloves; then roast it before the fire for three hours, bast- ing it well. Send it to table hot, with rich gravy sauce✪ Roasted Tongue round it.

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Put the butter in the frying-pan, and set on the fire. When the butter is melted, lay the cutlet in the pan, and season with half the salt and pepper. Brown on both sides, cooking the meat (which should be three-quarters of an inch thick) for six minutes. Now add the tomato and extract of meat. When this boils, stir in the flour, mixed smoothly with the. cold water. Season with the remainder of the salt and pepper, and cook gently for five minutes. Serve at once. 1 Sold, Exchanged, Tuned and Repaired. Pianos W.H. LEACH, 49 Metcalfe St. Formerly manager for one of the Leading Piano Stores in Montreal. swrvyrwr=— Telephone 3898. a9 RK, QP, erustings Pattern are well known for their square deal- . ings. Prices all marked in plain Furniture figures and always uniform. rs TONGUES. To Boil a Tongue. Trim and wash the tongue, put it into cold water at such a distance from the fire that it may be an hour in heating; then let it simmer from three to four hours, according to size; take it out of the hot water, and plunge it into cold water, when the skin can be easily drawn off. If wanted to be served hot, it should be glazed over with a jelly of cow’s heel or calf’s foot, laid on with a paste-brush, two or three times, till it looks transparent, and then send in with mashed turnips and sliced CakrOLs. If a tongue be boiled to send to the table cold, it is now usually rolled up as soon as boiled and skinned; the thick put in the middle after it has been nicely trimmed. It must thea be bound with tape, put into a tin mould, with a weight upon it for twenty-four hours; when turned out, remove the tape and put a silver skewer through, and cut it like a fillet of veal. PELE TED VAC. WY He a tepnd PG Boil the veal tender, pick it up fine, put it in a mould, add the water it was boiled in, and set in a cold place; season with salt and pepper to taste; a layer of hard boiled eggs improves ai TOR OAS Ac BREAST ORV AL, Skewer down the caul till the veal is almost roasted, which will be in two hours, if even a large breast. Baste it well, and is purely a Medicinal | j a J Wine recommended HSONS INVANAS FOUL ty emer its: clans everywhere, 60 ane great reluctance I began, but I must say that with the greatest satisfaction I now continue using a Lay. Ii be - raihinanerere Many friends of mine are also using it to stop their hair from falling out, and restoring gray hair to its natural color; it also keeps the ane cee and free from Dandruff. At all Druggists. Only 50c. a bottle. ; be careful to preserve the sweetbread from scorching. Before you take up the veal, remove the caul, dredge and baste till it is well browned. Serve with melted butter and lemon. Sometimes the sweetbread is taken out, and stewed separately, but it should always be served with the breast. BREAD ED AV Bi ChO rs Have the chops nicely trimmed, leaving a bit of bone bare at the ends; season nicely with salt and pepper;.dip each’ one first in beaten egg, then in bread or cracker crumbs, andi fry to a delicate brown in hot lard. These make a very pretty lunch dish if laid around a little mound of mashed and browned potatoes. A garnish of curled parsley add to the effect. VEAL SWEETBREAD. Slice, put in cold water, drain and place in a skillet prepared with hot drippings; when brown on under side then turn; make a stiff batter of two eggs, half a pint of milk, flour to thicken and salt to taste, and into it dip each slice; return to the skillet and fry brown over a moderate fire. FO ROAST A TONGUE Trim a large tongue, cutting away the roots entirely, and put it in cold water over the fire till it boils; then take it out and skin it, cover it with thin slices of bacon, and stick in it a dozen cloves; then roast it before the fire for three hours, bast- ing it well. Send it to table hot, with rich gravy sauce round it.

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