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Show TABLE DELICACIES SOME NEW AND OLD RECIPES OF VALUE. Two Waye of Preserving and Serving Tongue Hominy with Milt Salt Fish Skin Used to Clear Coffee. Tongues are UBed fresh, corned, or smoked. To cook, wash them thoroughly thor-oughly and bend the tip around to the root, fastening in place with a skewer. Smoked tongue should be freshened by covering with cold water and heating heat-ing to the scalding point then draining drain-ing and adding fresh water. Repeat If necessary, Freeh tongues can be put into boiling water, but all tongue should be cooked slowly until tender, then peeled and fastened in shape until un-til ready to serve. Braised Tongue. Wa9h the tongue, skewer It Into shape and cover with boiling salted water. Simmer uutil tender, then peel off the 6kln and dredge with flour. Try out some salt pork and cook a slico of onion In it untI slightly slight-ly brown. Then add the tongue, and when brown, put it In a pan or dish that can be closely covered. Add the onion, one-fourth cupful of flpely cut turnip and carrot mixed, and a little salt and pepper. Surround with boiling boil-ing water to half cover and cook covered cov-ered tor two hour3 In a moderate oven. Turn after the first hour, adding more water if necessary. When doae, remove re-move to a hot platter, thickon the broth with a little flour diluted with cold water to pour and add more seasoning sea-soning if necessary. Strain the gravy over the tongue. Hominy to 8erve with Meat. Sprinkle half a cupful of fine horn-1 horn-1 iny into a pint of boiling salted water. Boil for five minutes, then cook over hot water for an hour, and if too thick add a little boiling water or hot milk. When done and coo) enough to han-; han-; die, shape into cylinders, small cakes, or baliB, and dip In egg, then in fine brad crumbs. When ready to serve fry In deep, hot fat. If llked,; a table-spoonful table-spoonful ot melted butter and a rounding round-ing teacpoonful of finely minced parsley pars-ley may be added when the hominy Is done. A more simple way of preparing prepar-ing the hominy is to turn it while hot into a buttered shallow pan, spread smooth on top and when cold cut in diamonds or any desired shape and saute in hot butter or fat Fricassee of Fowl. When making a fricassee of fowl tet it aside with the prepared sauce for two or three hours so that the pieces of meat may become thoroughly impregnated im-pregnated with the sauce. This applies also to game or rabbit j Salt Fish Skin In Coffee. Adding a small piece of the sKin of salt codfish to billed coffee to clear it is an old-time method, practiced in country places whore the eggs had to be sold to add to the support of tho family. There Is a gelatinous compound com-pound In the flsb skin which acts in the same way as a similar substance in the egg. The skin of iny fish could be used, but the salt nsh skin could be kept on hand for dally use. Fish glue or cheap Isinglass, can be purchased at the druggists, and it la often used for clearing coffee. Jellied Flge. Wash a pound of whole figs and cook in boiling water until the skins are tender. Soak two level table-spoonfuls table-spoonfuls of granulated gelatine in a half cupful of cold water for 20 minutes, min-utes, then add it to the hot liquid and figs. When dissolved add one-half cupful cup-ful of sugar, then measure tho liquid, adding to It enough orange luicc to make three cupfuls. 8et asjde In a cold place and stir occasionally until It begins to thicken. Then stir in tho figs, cut in pieces tad pour ; into a mold wet with cold water. Chill thoroughly thor-oughly and serve with cream or boiled custard. |