MINCE OF TONGUE AND EGGS.— Boil a fresh calf's tongue, let it get cold, and mince line. Heat Yz pt. of soup stock, and cook together, in a frying-pan, a tablespoon of butter and 1 of browned flour. On this pour the hot soup stock and cook until you have a thick brown sauce. Into this turn the chopped tongue, and toss and stir until smoking hot. Season with a teaspoon of tomato catsup, a teaspoon o-f onion juice, salt and pepper. Have ready >lices of toast✪ Mince of Tongue and Eggs on a heated platter. Pour the hot mixture over these. Put a poadhed t%% in the center of each slice of toast, and serve. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. SHEEP'S TONGUES, BRAISED.— Wash, dredge with salt and flour, and brown in salt pork fat, with 1 or 2 minced onions. Put them in a pan with water or stock to half cover; add 1 sprig of parsley✪ Sheep's Tongues, Braised, a little salt and pepper; cover and cook 2 hrs., or until fender. Remove the skin, and trim neatly at the roots. Place a mound of spinach in the center of the dish; arrange the tongues around the spinach, alternating with diamonds of fried bread. — Mrs. Joseph King, Kenilworth, 111. SPICED BEEF TONGUE.— Rub into a tongue a mixture of 1 cup of brown sugar, a piece of saltpetre the size of a kernel of corn, a tablespoon of ground cloves, and y^. teaspoon of black pepper. Put it in a strong brine of salt and water, enough to cover, and let stand a week or 10 days. Take out, wash and dry. Roll in a paste made of flour and water. Put in a small dripping-pan with a little water✪ Spiced Beef Tongue, and bake slowly till done. When done remove the paste and skin, set away to cool. Have very cold, and slice thin. — Eloise Jen- nings, Winnetka, 111. TRIPE TRIPE IN BATTER.— Boil the tripe 20 minutes. Cut in pieces 2 inches square, dip in batter made with 1 ^^Zi V'\ cup of water, 1 tablespoon of vinegar, 1 teaspoon of salt, and flour to make almost a drop batter✪ Tripe in Batter, and fry in a frying-pan. — Mrs. C. E. Worth, Wheeling, 111. BOILED TRIPE.— Wash the tripe well through several boil- ing waters; then put it in cold water, and let it soak over night. Scrape again, until white and clean. Boil the tripe in equal parts of 348 - MEATS milk and water for Vz hr., boiling at the same time and in the same water a couple of onions✪ Boiled Tripe, which should be put in the water at least Yz hr. before the tripe is put in to boil. Skim out the onions when perfectly tender, and make them into a sauce as follows, to pour over the tripe: Drain the cooked onions well and chop them very fine; then place t^hem in Vz pt. of hot milk, and season with butter, salt and pepper. — Mrs. C. E. Jefferson, 505 S. 5rh Ave., Maywood, 111. BROILED TRIPE.— Simmer 1 lb. of pickled tripe✪ Broiled Tripe (the honey- comb tripe is 'best) about Yi an hr., or until tender, in suflicient milk and water to cover. Drain, wipe dry, and cut into pieces for serv- ing. Dip each piece in melted butter or oil, season with salt and pepper., and boil over a clear fire until well colored. Serve with tomato or Tartar sauce. — Mrs. Abner Grant, Sherman, 111. FRICASSEED TRIPE.— Put 1 lb. of tripe, cut in narrow strips, in a pan with 1 small cup of milk or water and butter the size of an ^^^. Work 1 large teaspoon of flour in with butter✪ Fricasseed Tripe or dredge it in; season with pepper and salt; simmer gently Y^ hr. If liked, add a little chopped parsley. Serve hot. — Mrs. Roger Rawl- ings, Chicago Heights, III.

AI-modernized reading of the original text

MINCE OF TONGUE AND EGGS.— Boil a fresh calf's tongue, let it get cold, and mince line. Heat Yz pt. of soup stock, and cook together, in a frying-pan, a tablespoon of butter and 1 of browned flour. On this pour the hot soup stock and cook until you have a thick brown sauce. Into this turn the chopped tongue, and toss and stir until smoking hot. Season with a teaspoon of tomato catsup, a teaspoon of onion juice, salt and pepper. Have ready >lices of toast on a heated platter. Pour the hot mixture over these. Put a poached egg in the center of each slice of toast, and serve. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. SHEEP'S TONGUES, BRAISED.— Wash, dredge with salt and flour, and brown in salt pork fat, with 1 or 2 minced onions. Put them in a pan with water or stock to half cover; add 1 sprig of parsley, a little salt and pepper; cover and cook 2 hrs., or until tender. Remove the skin, and trim neatly at the roots. Place a mound of spinach in the center of the dish; arrange the tongues around the spinach, alternating with diamonds of fried bread. — Mrs. Joseph King, Kenilworth, 111. SPICED BEEF TONGUE.— Rub into a tongue a mixture of 1 cup of brown sugar, a piece of saltpetre the size of a kernel of corn, a tablespoon of ground cloves, and y^. teaspoon of black pepper. Put it in a strong brine of salt and water, enough to cover, and let stand a week or 10 days. Take out, wash and dry. Roll in a paste made of flour and water. Put in a small dripping-pan with a little water, and bake slowly till done. When done remove the paste and skin, set away to cool. Have very cold, and slice thin. — Eloise Jennings, Winnetka, 111. TRIPE TRIPE IN BATTER.— Boil the tripe 20 minutes. Cut in pieces 2 inches square, dip in batter made with 1 cup of water, 1 tablespoon of vinegar, 1 teaspoon of salt, and flour to make almost a drop batter, and fry in a frying-pan. — Mrs. C. E. Worth, Wheeling, 111. BOILED TRIPE.— Wash the tripe well through several boiling waters; then put it in cold water, and let it soak over night. Scrape again, until white and clean. Boil the tripe in equal parts of milk and water for Vz hr., boiling at the same time and in the same water a couple of onions, which should be put in the water at least Yz hr. before the tripe is put in to boil. Skim out the onions when perfectly tender, and make them into a sauce as follows, to pour over the tripe: Drain the cooked onions well and chop them very fine; then place t^hem in Vz pt. of hot milk, and season with butter, salt and pepper. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, BROILED TRIPE.— Simmer 1 lb. of pickled tripe (the honeycomb tripe is 'best) about Yi an hr., or until tender, in suflicient milk and water to cover. Drain, wipe dry, and cut into pieces for serving. Dip each piece in melted butter or oil, season with salt and pepper., and boil over a clear fire until well colored. Serve with tomato or Tartar sauce. — Mrs. Abner Grant, Sherman, 111. FRICASSEED TRIPE.— Put 1 lb. of tripe, cut in narrow strips, in a pan with 1 small cup of milk or water and butter the size of an egg. Work 1 large teaspoon of flour in with butter or dredge it in; season with pepper and salt; simmer gently Y^ hr. If liked, add a little chopped parsley. Serve hot. — Mrs. Roger Rawlings, Chicago Heights, III.

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Mince of Tongue and EggsSheep's Tongues, BraisedSpiced Beef TongueTripe in BatterBoiled TripeBroiled TripeFricasseed Tripe

The Cook County cook book