Evening star., 1899-07-08
H Q u S E H OLD HINTS

H 0 u S OLD HINTS
Beef tongue, rosy -meated, richly glazed,
highly seasoned, sliced thin and served
cold for the Sunday night supper, is ten
der and delicious dish that will find as
hearty appreciation today half century
ago, when it occupied prominent place
at every table. CarelessIy cooked however
on the "hit-or-miss'' plan of the average
incompetent kitchen incumbent 1t energies
either tasteless, inspid mass of shreds
and patches or an equally tasteless but
leathery compound that brings it's whole
family into disrepute. A tongue is not a
rich piece of meat, per Sc, and it requires
longer and slower cooking than any other
piece of meat of its size. Beef tongues are
most generally used, both the fresh and
the smoke cured. Fresh tongues require to
be braised in rich stock with abundance of
lavoring herbs and vegetables to redeem
them from utter insipidity. Boiled and
served in jelly, as frequently recommended,
II is apt to be disappointment to the anna
teur cook. In purchasing tongue, select
the one with the Smoothest skin, as it will
prove younger and tenderer piece of meat
than the rougher, harsher ones. The
tongue should be firm and thick. with a
thick bunch of fat on the under side. Wash
OF the tongue around to meet the roots and
tie or skewer it in place. If a smoked
tongue is used-and the smoked is the more
SaVory-sOak over night in clear cold water
In the morning put into a kettle with boil
ing Saited water or well-seasoned stock
enough to cover. Add a small red pepper
a Few saVory herbs, piece of onion and
few bits OF celery, parsley or any other
soup vegetables on hand. If the water
boils away, add more, so as to keep the
tongue covered until nearly done. Skim
Wen Wen When II frst comes to boil, then sim
mer slowly until the tongue can be readily
pierced with fork. 1t is well to let the
tongue cool in the liquid in which it was
cooked peei1ng only when it is wanted.
When serving the tongue whole it should be
glazed and trimmed with sprigs of parsley
When sliced. arrange in a circle around the
platter the slices overlapping each other
Pile watercresses in the center trim the
edge with the white leaves of celery or let
tuce. Skim the stock in which the tongue
was boiled, strain and use for soup
Liveried women buffers. instead of men.
ara now seen in many of the smart houses
of New York. For some time past there
mas been gradual supersadng of super
c1iious Jeems' in the dining room by two
neat maids, while two maids instead of
footmen. in conjunction with an elderly
butler, have sufticed for other up-to-date
houses. The scheme of putting women
into livery originated in England and an
English girl was the first cne to bring
the fashion to America The buffers liv-
cry consists of ii black coat and skirt of
lace cloth, with n strap OF black silk run
nlng from band to foot either side
The Jacket is Eton cut in a point behind
and. turning back in silk-faced revers
from white linen skirt and low-cut white
linen waistcoat+ A white collar tie and
cuffs complete the costume No can is
worn and the hair is brushed straight
back and pinned close to the head Th.
Iootmen wear brown, blue or green cloth.
with plain skirts and tight-fitting basaues,
with silver buttons The cuffs and col
lar are turn down. Thase new dignitaries
follow the English custom and are address
employed the liveried maids declare that
they are much better workers and ara
easier to manage than the pampered but
lers ana footmen, who considered it infra
dis 10 deviate IN the slightest from their
regular service They also ask for fewer
privileges, are more faithful and respect
full than men and less expensive.
The evolution of the ideal lemon pie with
the crisp. tender under crust mo self-re-
speeding lemon pie should ever have more
tran the one crusD, the tart and creamy
center and thick golden-crusted meringue
that melts in your mouth, leaving a sug-
gestion of ambrosia in its wake is not the
d-Tncut undertaking that some peopIe
imagine NO pie on the culinary roster is
easier or cheaper to make than the lemon
In the hrSt place. the shell crust should be
made before the filling is put in pricking
1t In several places before baking to prevent
IAit Oil w men Ine 1amlIy Is large
aud especially devoted to pies several of
these crusts may be made at once and then
set aside to fill as required. One of the
best f!l1ngs is made of one cup of sugar
one tablespoonful of butter, the yolks of
two or three eggs. one cupful of boilins,
water, the juice and grated rind of one
lemon and one tablespoonful Of cOrnstarch
dissolved in cold water. Stir the cornstarch
into the hot water. cook until clear then
add the butter and sugar. When creamy
push back on the range. and when nearly
ccol add the lemon and beaten eggs. Fill
the crust and cover with a thick meringre
This is made of the whites of three eggs
beaten very stiff with a wire whip. Add
still beating, three tablespoonfuls of DOW
dered sugar and one teaspoonful of lemon
juice. Spread evenly over the pie and
sta nd in slow oven until it becomes firm
with a gold brown glaze. This last opera
ton will require about twenty minutes as
a meringue requires slow drying. 1t be-
comes tough and leathery if put into hot
oven
AT the vegetarian picnic recently held in
Brooklyn an enthusiastic young woman
brought as her contribution a dish which
she called Vegetarian Delight" The rec
ipe for its manufacture, which she gener-
ously shared with the guests, is as follows:
Take one whole young white cabbage;
chop fine in a bowl; then sprinkle with
pepper and salt and add a dozen young
silver onions. also chopped fine. Boil the
whole and then let il stand till cool Take
of sugar, four tableSpoonfuls of cinnamon
and mix we'll together. To this add the cab
bage and onions, also some carrots chop
ped very fine and quart of mashed po-
tatoes. Cook the whole slowly in milk and
then serve Geld or hot as preferred.
In the city all the frst-class butchers now
send home with a roast Of lamb a bunch
of fragrant, spicy mint, and roast lamb
with mint sauce becomes the tidbit of the
season. To prepare the sauce chop fine
fu-n fnn ftrIS int Si,
the leaves and tender tips Add one table,
spoonful sugar and one-half cup of vine
gar and let 1t stand in cool placa for an
hour before sending to the table. Use more
sugar If the vinegar is very strong. Pass
in a sauce boat.
To prepare maitre d'hotel butter, which
Is an excellent relish for any kind Of fish,
cream one-fourth cup of butter. add a half
teaspoonful of salt, one-eighth teaspoon
pepper. and very slowly one-fourth table
spoonful lemon juice. Lastly add one-half
tablespoonful finely chopped parsley.