The Cook County cook book

LAMB'S TONGUE, BARBECUED.— Open a can of lambs' tongues and spread on a platter. Sprinkle with salt, pepper, and a little onion juice. Lay in a sauce made by stirring together 3 tablespoons of salad oil and 1 of vinegar. Let them stand in this mixture over night. In the morning heat a little butter in the fryingpan, lay the tongues in this and saute, turning often. — ^Mrs. C. Jefferson, 505 S. 5th Ave., Maywood, 111. BOILED TONGUE.— If salted, wash and let stand in cold water for 2 or 3 hrs. Then boil from 5 to 6 hrs. in a porcelain kettle. Let stand in this liquor over night. Peel off the skin, and cut very thin, — Mrs. S. J. Walsh. 4442 Langley Ave., Chicago, 111. BOILED BEEF TONGUE.— Let cook until very tender, 4 hrs. or more, then partially cool in the liquid, but remove to peel off the skin before the tongues become cold. Serve cold, sliced thin. Garnish with a macedoine of vegetables, as peas, asparagus tips, carrots, and turnip, cut in cubes and moulded in aspic jelly. Pass mayonnaise in moulding. Salt the boiling water in which a fresh tongue is put to cook; it will cook in about 2 hrs.; vegetables added to the water are an improvement, the liquid may be used for soup. A boiled tongue, fresh or salt, is often glazed and served on .a bed of spinach a la creme, or of plain cooked spinacih; with the latter serve sauce piquant. A fresh tongue may be braised. — Mrs. D. C. Daniels, Arlington Heights, 111. BOILED SMOKED TONGUE.— Wash the tongue and soak 4 hrs. in tepid water. Put over the fire in plenty of cold water and cook 12 minutes to the lb. after it boils. Let it get cold in the water; pare and trim neatly, and garnish with small green pickles. — Mrs. A. C. Christy, Glen View, 111. LAMBS' TONGUES, BOILED.— Boil 6 tongues in salted water, with the juice of half a lemon, until tender. Serve cold with Tartar sauce. Or pickle them by covering with hot spiced vinegar. — Mrs. Allan George, Park Ridge, 111. CREAMED SMOKED TONGUE.— Bend the tip of the tongue around and tie it to the root. Put it in cold water and place over the fire. When it comes to a boil, pour off the water, and put it on again in cold water. Boil until tender, or about 2 hrs. Remove the skin, roots and fat. Pour a white sauce over the tongue, and serve it cold with a salad dressing. Tongues may also be braised and served hot or cold. — Mrs. L. C. Crawford, 1005 S. 3rd Ave., Chicago, 111. FRENCH TONGUE.— Cut 1 lb. of cold boiled tongue into dice. Make 2 clove garlic in a "chapon," put this in the bottom of a bowl; put in the tongue, sprinkle over Y-z teaspoon of celery seed, 1 onion, grated, and 2 tablespoons of tarragon vinegar. Cover the bowl and stand aside over night. Next morning, lift the tongue carefully from tihe garlic, add, mixed, Yz cup of chopped nuts, and mix the whole with ^ pt. of mayonnaise dressing. Serve in little nests of lettuce leaves. — Mrs. Allan George, Park Ridge, 111.