Show APPETIZING DISHES Jruw to Conk Tongue ant utlier ThIn WhIch Are Mill Kuonn A fruli tiefa tongue ii excellent boiled slowly until tender suit Kneel with a ttown cnny tcnEouctl with pickles J cr culerx rr with n lorwriulli stucii Tills tongue Jo good hot excellent when cold especially It sliced thin and served with a Rarulsli of water cress or lettuco and tile water iu which It wits boilcil males nn excellent foundation for soup Culun lirad la also it good dish This eliould bo split by that butcher In order that tho brains may bo removed Theo alone looks n nlco little tnakdiht tilth So Limit tho tongue if boiled cut Into dieD and served with u caper s tucc Tho head fully whcu cooked bo smcd whole or It may l > o boiled until tha bones slip from tlio ment anil this may bo itcn with a brown gravy or better till with what Is knowu us n viual grotto KIUCC mado by mluclng together u pickled brat a couple of stalks of celery cel-ery a little parsley und chives and pouring oicr all enough vinegar to ewer ew-er them This should bo served In ft gravy loot tint each om may help hlll0lf Tho liquor In which tho head Is boiled I tw every ono knows that foundation for mock turtle soup bnt it may bo used like allY other Rood flock SIp head may be prepared in the Santo way nnd whilo lees savory than tho cnlfH head still muLes a good disk I Uicf heart la I also god if properly i prepared I should bo soaked in vinegar vine-gar and water for several Jour the I gristle ell ell and thu heart Etuffid with a force metal media of brciiilcrntubs null fat halt pork will seasoned with I uilticed union fault pulley pepper and salt I Ehould then ho Inclosed in apiece i piece of chmcoloth slmimred slowly for two hours taken from tho cloth laid it n dripping pm fltuornd coverod with a few thin dices of fat pork aud baked to n good tii I should be Bcrved very hot on cry hot plates with a good brown gravy or n remain ono This too I l pitclient if wuiuicdovcr In or made into hish gravy IUl < o n |