My mother's cook book

Take the head from the boiling water, remove the meat from the bones, and cut this into small pieces. Skin the tongue and cut it into small pieces also. Mix the tongue and the meat together, put a layer of the mixture about an inch in thickness into the bottom of a pie dish, cover this with a layer of bacon, and over this one of the hard boiled eggs cut in slices. Sprinkle over all some pepper and salt, and repeat the ^ alternating layers of chopped meat, bacon and egg, until the materials are all filled into the dish. -^ Pour over the pie three gills of the liquor in which the head was boiled, cover all with a flaky crust, see page 183, and bake the pie in a quick oven for half an hour. This dish should be served cold. Deviled Turkey.— One pair of turkey legs, onehalf teaspoonful of salt, one-half teaspoonful of pepper, one grain of cayenne. Cut the legs from a cold roast turkey, trim them neatly, sprinkle over them the pepper, salt and cayenne, grease two sheets of letter paper and wrap each leg in one of these, twisting the ends of the paper to secure it Place the legs thus prepared in a broiler and broil them for seven minutes over a clear fire. When broiled, remove the paper and serve the legs very hot. Kidney Omelette.— Eight eggs, four sheep kidneys, one gill of brown stocik, one dessert spoonful of mushroom catsup, one-half teaspoonful of pepper, onehalf teaspoonful of salt, one-half ounce of flour, three ounces of butter. HAM OMELETTE. Put one ounce of the butter into a saucepan. Cut each kidney into eight pieces, put the flour upon a plate and roll the pieces of kidney in it until they are completely blanketed with the flour. Throw the kidney into the hot butter and brown each piece well upon both sides. Pour into the saucepan, over the browned kidney, the stock and catsup, season all with half of the pepper and salt, and covering the saucepan draw it to the side of the fire, and let its contents cook very slowly for one hour. Beat in a bowl the eggs until the yolks and whites are mixed, sprinkle over them the remainder of the pepper and salt, melt an ounce of the butter in an omelette pan pour into this half of the well beaten egg, and stir this with a spoon until it begins to firm around the edges, after which it should remain lipon the fire until the egg becomes nearly all firm. Put upon the omelette half of the stewed kidney, fold the omelette over so that the outer edges meet. Let it remain a minute longer in the pan and turn it quickly out upon a hot platter. Repeat this process with the remaining egg and kidney and when the second omelette is ready, place it beside the first upon the platter and serve as speedily as possible. Ham Omelette, — Eight eggs, one teaspoonful of pepper, one teaspoonful of salt, two ounces of butter, three tablespoonfuls of cold boiled, chopped ham. Break the eggs into a bowl and beat them with, a wooden spoon until the yolks and whites blend. Melt one ounce of the butter in an omelette pan, stir into the beaten egg, the chopped ham, pepper and salt, and pour half of the mixture into the pan with the hot butter. Stir all until the omelette begins to set at the edges, draw all down to one side of the pan, and when it becomes firm on the under side, turn the omelette quickly over to the other side of the pan, without breaking its form, and remove the omelette to a hot platter. Repeat this process for the second omelette, the cooking, of which should only consume about two minutes and serve both as quickly as possible. Dried Herb Omelettes. — One dessert spoonful of chopped parsley, two teaspoonfuls of dried mfxed herbs, a piece of eschalot the size of a bean, eight eggs, one-half teaspoonful of pepper, one teaspoonful of salt, two ounces of butter.