OCR Text |
Show TONGUE MEETS j SUMMER NEEDS ! This summer, the wise home-: home-: maker will plan her meals around foods that give her more leisure time. Usually, this ' means meats j that can be cooked, then sliced and i served cold in various ways for : succeeding meals. The rest of the 1 meal falls in line quite naturally when the meat is planned. A good choice in this type of menu planning is tongue, says Reba S,taggs, home economist. A fresh or smoked tongue can be used for several meals, as well as between-meal snacks. Cook it well 3 to 4 hours in simmering salted water),. then skin and remove the roots at the back of the tongue. Serve hot with tart currant jelly. For tongue served cold, return the tongue to the cooking liquid and refrigerate (this keeps the tongue juicy). Serve the sliced tongue cold with horseradish sauce, or heated in zesty barbecue sauce. A platter of cold sliced tongue and molded gelatin salads makes an attractive and appetizing arrangement. For still another way of serving, mold slices of the tongue in a lemon gelatin ring with sliced olives, pecans and big black cherries. |