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Show SOME BEST RECIPES. Ueef tonguo Is an economical and tasty meat to servo for any meal. Uuy a fresh ono and soak It over night in salt water. As It Is so carefully covered with tho tough covering, tho Ii.v t"i" " u,co ,8 not ,ost" Tncn ! yVA cook until tender In ' T(S' simmering salt water. Tho broth may bo used for u most appetizing soup by adding rlco to It and the tonguo If sliced olther hot or cold Is always a welcomo titbit. Tho scraps which nro too broken to ho used In slicing may ho chopped and seasoned for sandwich lilllng. Goulash. This Is n famous dish, Inexpensive nnd most nppetlzlng. Cut two pounds of llnnk In smnll cuheB ind put Into a lint bottomed saucepan or kettlo. Season well with salt and popper nnd covor with a layer of sliced onion nnd potatoes until enough Is used for tho family, alternating tho meat and vegetables. Cover with sulll-clont sulll-clont cold wnter; when It comes to tho simmering point cover with n pint of tomatoes, cover nnd set back and simmer sim-mer without stirring for two hours. Potato Salad With Sardines. Doll potatoes In their jackets and cut In cubes. Tor a pint of potntoes allow a sllco of onion, n half n small green popper, threo sprigs of parsley nnd three smnll pIclTles or olives, finely minced Toss lightly together, season sea-son with salt, red popper nnd threo tnblespoonfuls of ollvo oil nnd n half tablespoonful of vinegar Put Into tho salad howl and when ready to servo arrange cnrofully wiped sardines In a circle over tho top with chopped olives In tho center for n garnish. Veal Grenadlns. Cut two slices from a leg of venl, cut again In serving serv-ing sized pieces, simmer In simmering water ten minutes, then drop In cold water nnd lot stand hnlf nn hour. Cut strips of salt pork two Inches long and lnrd tho veal, dredge with Hour and simmer In tho wnter in which It was previously cooked, Melt nnd brown n quarter of a cupful of buttdr, add two tnhlespoonftils of finely minced onion, fry flvo minutes, ndd a quarter of a cupful of flour, stir until smooth nnd add two ctipfuls of the hot stock. Season with salt, pepper ami catsup and Borve. |