The National home cook book

i162. MEATS, CONTINUED—VEGETABL * oe “just water enough to cover. Boil for 10 minutes and place in ‘cooker for 6 hours. Thicken. with one-half cup of brown our mixed with cold water, season to taste and serve on toast. CALVES’ TONGUES—Calves’ tongues usually come fresh” nd require no soaking. Wash in cold water; place in kettle nd cover with boiling water. Add slice of onion and carrot™ cut into pieces. Boil 15 minutes and place in cooker over night. — Remove skin and add salt and pepper to liquor in which tongues were cooked. Allow tongues to ccol in this liquor. an aes i BOILED TONGUE—If tongue is very salty, soak for one “hour in cold water. Place tongue in kettle and cover with cold water; heat to boiling point and boil for 15 minutes; place in cooker all night. Skin while still warm and allow to cool -in the liquor, if it is to be served cold. A slice of onion cooked “with the tongue will improve the flavor a little and paprika may also be added. ; tS Paes ‘ oiee e ‘a : VEAL POT ROAST—Melt two tablespoons of butter or suet in frying pan and brown the roast of veal by turning meat on all sides. Place roast in kettle and pour two cups of water into frying pan, boil for a minute and pour two cups of water into frying pan, boil for a minute and pour liquid over. veal, add enough more boiling water to almost cover meat, add salt and pepper, boil 20 minutes to half hour. Place in cooker 6 to 8 hours. Liquor in which meat was cooked may be thickened _for gravy or saved for soup. CURRY OF’ VEAL—Two pounds veal, two tablespoons sue or butter, one onion, one-half teaspoon curry powder, one. tea-— “spoon salt, one-half teaspoon pepper, four tablespoons flour and two tablespoons water. Cut veal into small cubes and 4 . " t is ~ brown in frying pan with two tablespoons of suet or butter and - an onion cut into slices. Add curry powder, salt and pepper and. - boiling water to cover. Boil for 10 minutes and place in cooker for 5 hours. Thicken with flour and water made into a thin ~ paste. Serve on toast. ; ; hs be VEAL AND’ RICH—One pound veal, two cups water, two - tablespoons butter, small onion and three cups boiled rice. Cut veal into small cubes and brown in frying pan with butter and” onion, .dd two cups of boiling. water and seasoning, cook for a _ few moments, then place mixture in kettle and boil slowly for 15 minutes, place in cooker 3 hours. Thicken with flour and wator and serve over hot cooked rice. pitoy. re 5 ee : Vegetables _. Prepare same as you would prepare them for cooking in the regular manner, or in other words, just according to the direc-— - tions given in any good Cook Book. Cty eh ae A tae BEAN SALAD—Clean navy beans and soak in cold water ~ over night, drain off water and add enough fresh water to” cover the beans. Add a half pound of bacon for each quart) of beans (measured before soaking), add salt and pepper to suit” taste. Boil until Deans begin to peel slightly when you blow on them. Place kettle in cooker for 8 to 10 hours, After” taken from cooker, scatter sliced onions on top and pour vine=— gar over the whole. ee ge - WAX BEANS—Wash beans and break into inch pier cover with cold water and allow to boil 10 minutes, B08 a : With ‘Vera tablespoons of butter. Place in cooker 6 hours, season galt and pepper or serve with cream sauce, a A ‘ a ; Peete Hie can DRIED LIMA BEANS—Soak beans in cold water over night drain off water in which beans were soaked. Cover beans with water, add a small piece of salt pork or a piece of butte Allow beans to simmer for 15 minutes, place in cooker for hours, season and serve. A pinch of soda added while he are cooking will make them more tender. vx | LIMA BEANS—Same as above except omit soaking night. ee