Scientific cooking with scientific methods

Use cooked tongue that has been skinned, roots removed and shaped by placing skewer in the end, which you remove when it is cool and you find the shape will not change. Place a pan that best suits the shape of the tongue in ice-water, cover bottom with brown aspic, and when firm decorate with cooked carrot, turnip, beets, egg whites, lemon, parsley, or anything you like — one or two of either, or as much variety as you choose. Place them in and cover again with aspic, adding a little at a time with a spoon so as not to disarrange your vegetables. When the last addition becomes set, you place the tongue, and add slowly the remaining aspic. Chill thoroughly, turn on serving-dish, ;and decorate with parsley and slices of lemon. Tomatoes, stuffed olives, bird fruit and nuts, chickens boned, hard-boiled eggs, etc., are all served in aspic jelly. The decoration should always be in harmony with what is used. Salmon Moulded with Cucumber Sauce. 1 can salmon steak. Yolks 2 eggs. 1 tablespoon sugar. 1 tablespoon melted butter. 1 teaspoon mustard. % cup cream. ■y2 tablespoon flour. % cup vinegar. A little cayenne. 2 tablespoons cold water. 1 tablespoon granulated gelatine. Soak gelatine in the cold water. Mix dry ingredients, and add egg yolks, vinegar and cream. Cook in double boiler until it is thick, stirring constantly. Add to the salmon that has been removed from the can, rinsed in hot water and broken into flakes. Fill individual moulds and serve with cucumber sauce. It must be thoroughly chilled. Cucumber Sauce. Beat one cup of double cream until stiff and firm. Season with salt and a little white pepper. Add gradu- ally two tablespoons of lemon juice and one large or two small cucumbers, cut the long ways and seeds removed, chopped and drained. This is a fine fish course for a hot day. Birds in Aspic. Clean, bone, stuff and truss birds. Steam over the body bones or roast ; steaming over the bones is the best way. Put a mould in pan of ice-water, and cover bottom of pan with aspic. When firm, garnish with truffles, egg custard sliced thick, and cut into fancy shapes. Arrange in any design you fancy. Add aspic by spoonfuls that they may not be displaced. When the mixture is set to the depth of one inch, place in the birds breasts down. Should you wish to decorate sides of mould, dip pieces in the jelly and they will stick to the sides of pan. Add remaining mixture gradually. Egg Custard. Beat yolks of two eggs slightly, and add one-fourth cup milk and a few grains of salt. Strain into a small buttered mould and place in boiling water until the custard is firm. Beat whites slightly; cook the same way until firm. Turn from mould and cut into fancy shape, and use to decorate dishes in aspic. A great many nuts are used for aspic dishes, and are a great addition as well as nutritious. Creamed Lobster. iy2 cups chopped lobster % teaspoon paprika. meat. 2 eggs, whites and yolks 1 tablespoon butter. beaten separately. 1 tablespoon flour. % cup thin cream. 1 teaspoon salt. 1 teaspoon lemon juice.