The National home cook book

_ TONGUE (Boiled Beef)—Wash clean, put in pot with phe ‘to cover, add salt and a small pod of red pepper. (If ime as ' is corned do not add salt), add hot water from time to time as) - it boils away, and boil four hours without piercing it with a . fork. Take out, take off the skin and set away to cool. Soak” eet tongue over night and cook the same way, omitting ee salt. TRIPE | FRICASSHH—Make a cream dressing of tablespoon ful each of flour and butter and a cupful of milk. Cut the = tripe into slices and season with salt, pepper and lemon > juice; then brown in butter, turn the sauce over it, simmer. for fir iy aninutes, and dish and serve with boiled potatoes. Se ; TRIPE WITH TOMATOES—Two pounds dressed and ‘pollea i tripe; cut into small strips two inches long, put into sauce pan, - parboil and drain off first water; chop small onion fine, let ag 5 stew 20 minutes, add one-half cup thickening, then stir in halt” Re a can of tomatoes. Season with salt and pepper. A Nay good _ dish and not expensive. MEAT HELPS. When ordering a rib roast ask the butcher to send the th ay He along with the’ roast, as they will make stock FOry 580 "ay * om id In boiling meat to slice down cold, wrap well all ov clean white twine. There will be no ragged en S OF sm ah but all nice, firm slices. aD 4 he, vx, .? elt * = eens: Dt Seay ci eae ae m ‘Chopped. peot or pork cracklings + are goed. to use in Indian — Shs ‘pread, which is usually served warm, or they may be mixed Ss bread and mashed potato seasoned and. fried a RAUBSES: - % * #8 * Mix one cup of steamed dry bread with every poe of name : at steak. Steam bread by pouring hot water over Bs ashe ae cover and let stand a few minutes. ae * & # Vasu et Baked apples with turkey or ham are fine, Bake very mahi ba brown. Pare and core nice sized apples, halve and place in ~ -- pan, fill each half with piece of butter, teaspoon sugar, and ac little nutmeg. eee . Tf a ham is plunged from boiling water at once into- teak 5 water the fat will harden white and firm, giving the ‘meat a ‘fine color. x, om * * ws : Let ham soak over night in milk. In the morning wipe ‘the a ham off and dip it into flour and fry; ham will be as tender 3 as chicken. a 3 ny Ham that is boiled in a bag and kept in it. will remain” E percist and tender to the last slice. The greasy bag excludes the é a Ts 4 ; Fa: *- * * ; ie. 5 Liver should be thrown into boiling water after et 3 sliced thin and then fried in lard or drippings. . me : * % * a wept) xe : If meat is not desired for use at once, remove it from paper — -in which it comes from butcher, and put on dish in ice Doe as that spoils flavor. ic he Ree Ss * * % A tablespoon of sugar added to the water for pastas eceuee beef will give a rich brown color and improve the flavor. ne Wet your chopping bet “pater putting in meat, and it will prevent greasing it; ya S28. 8 } ek : ‘Slow and long cooking will make tough padat tender. a BANG hs * Se eee ie. ; It is much more economical to prepare meats swith a dressing of some kind since they “go so much further.” : * * * eA When you put_your roast in the oven put a small dish of ~vinegar in also. It will not only keep your meat from burn- oa ing, but will make it much more tender than it would other- ~wise be, improving the flavor as well. <A tablespoonful of vine- — gar put in a five-pound pot roast will make the meat more > _tender aid palatable. a * * * ; Tf link sausage is left in a dish of cold water. one minute “then cut the length of the link with a sharp knife, the cover- — ‘ing can be easily removed. Sausages retain their Shane, and ns when served may be eaten with a fork Ontys oy *% * % ia ng ' Wo keep sausage, pack in flat crocks, set in oven and e60K through; there will be enough lard on top to > BOSD it. Tie up } sno set in cool place. eave Niaies