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Show The Old-Time Flavor By NELLIE MAXWELL N THE old dishes which our New V England ancestors used daily we find a distinct cookery which is characteristic of the sturdy people of those days. We like to recall some of them and will find them most tasty and satisfying today. Calves' Head Dinner. Scrape and clean thoroughly a calf's head, removing re-moving the brains, tongue, eyes and gristle. Soak two hours In suited water. Boil head, tongue, heart and liver, after scalding, the liver added add-ed when the other meat Is nearly done. Season with salt and pepper and savory herbs tied in muslin; these are added when they are put on to cook. When all is tender, serve the liver and tongue and heart sliced thinly; lay on the platter plat-ter with pieces of the head meat and garnish with parsley. Accom pany with a rich sauce made from the strained broth. The brains may he soaked after the membrane is removed ; simmer ten minutes in , water to which a little lemon juice and salt are added, then plunge into cold water; break into hits and escallop with crumbs and butter. Dried Beef and Cream. Cut thin ly sliced smoked dried beef into slivers with the kitchen shears and add to a rich cream sauce in a double boiler. Serve with baked potatoes. The real old time dish was prepared with real cream thickened. Whip the sauce with an egg beater before adding the beef. Fried Pork and Cream Gravy. Dip sliced salt pork into flour and fry until crisp and brown. Pour off part of the fat, add two or three tablespoonfuls of flour, cook until smooth, then add rich milk or cream to make of the right consistency This, too. must be best served with baked potatoes. Accompany with fried apples. Cc). 1930. Western Newspaper Union.) |