Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-05-07
Good Cookery.
DOMESTIC SCIENCE.

~ w ~ "A OA
DOMESTIC SCIENCE.
IN THE HOUSEHOLD.
"Oh my father and mother. who lived
so simply in that tiny house. it is to you
that owe everything. Your eager en-
thusiasm, my mother, you have passed
on into my life. And you, my father,
whose life and trade were so toilsome.
you taught me what patience can &C
complish with prolonged effort 1t is to
you that I owe tenacity in daily labor"
Pastcur.
MENU. SUNDAY. MAY 10.
BREAKFAST.
Oranges.
Ccro Fruto.
Fresh Mackerel. Dreamed Potatoes,
Watereress.
pOpovers.
Coffee.
DINNER.
vermicelli Soup.
Radshes. Ripe Olives.
Brown Fricasse of Veal, in a Mashed
Potato Border
Dreamed White Onions.
Spinach Salad
WATERS Cheese.
Tapioca Pudding.
Coffee.
SUPPER.
Cold Sliced Tongue, Tartar Sauce.
Saratoga Chips.
Toasted Crumpets.
Sponge Cake. Strawberries.
Tea.
Among the meat dishes that serve as
standbys for picnics, luncheons and teas
the tongue, fresh or smoked, needs no
apology. 1t Is not an especially rich
piece of meat, but there is very little
waste and. properly cooked it is tender.
delicate and appetizing. A fresh tongue
is apt to be rather insipid unless praised
in rich stock we'll seasoned with vegc-
tables and flavoring herbss. The smoked
tongue has already received an excellent
flavor in its curing. In selecting FRESH
tongue, if the butcher allows that priv
ilege, choose a smooth one. The rough
harsh tongue betokens age. 1t shoult
also be firm and thick, with a good bunch
of fat on the under side.
| Wash the tongue we'll, trim off surplu:
| fat and griStle, and SkeWer and tie the
| tip to the root.
Put in a kettle of boiling sailed water
to cover, let it boil five minutes. ther
skim, and push back where it will sim
mer gently. Add a small red pepper ;
bunch of savory herbs. bit of bay leaf
a few slices of onion and celery. parsley
or whatever soup vegetables you ma!
have on hand. If the water gets below
the tongue add a little more boiling
water to keep the tongue covered. bu
do not let it boil hard at any time
| When quite tender set aside to cool II
the liquid in which it was cooked. Whei
ready to serve remove the skin. If it il
to be sliced cold arrange the circles
around the meat platter, the slices over
tapping each other Pile water cress il
the centre. make a border of lettuce ant
serve with sauce tartarc.
If the tongue is to be served hot i
may be simply peeled, trimmed int
shape and served on a bed of minced
and we'll seasoned spinach or it may b.
praised. Take from the liquor in whic
it was cooked. skim and put into n kettle
Add to it two tablcspoonfuls of onion
and young carrots which have bee
minced and Drowned lightly in butter,
few drops OF kitchen bouquet. bay Leaf
two or three peppercorns, and tw
| taDlcspoonfuls OF stewed tomato with
glass of Madeira. Simmer for half a
hour in this sauce, then serve, strainin
the sauce and pouring it round tn
tongue. a garnsh of macaroni q
spaghetti goes we'll with tongue serve
in this way.
Save the liquor in which the tongu
was boiled for soup. stock or aspic jelly
smoked tongue is more eXpenSiv
than the fresh tongue. 1t should
soaked for - hours in cold water thor
oughly washed, put in kettle OF col
water ana slowly brought to the boilin
point. Set back whore It will smme
slowly for four or five hours, Cool in tn
liquor in which it was cooked and skin
1t may he served, like fresh tongue
sliced with sauce tartar or if a NOR
ornamental dish is required for a but
fct luncheon or wedding breakfast /
aspic.
TONGUE IN ASPIC.
While either fresh or smoked tongti
is used in the aspic border. the smoke
tongue is the more appctZng. The tongu
may he left whole. tied in good shape, q
sliced thin. as preferred. Make a goo
aspic jelly. using for this purpose on
pint of the liquor in which the tongIl
was boiled, one small cupfu beef or veI
gravy. two tablospoonfuls of vinegar. or
Of sugar, and one of kitchen bouquc
Meanwhile dissolve two ounces of gcla
llHc III Il cup Oh toll water. Four over
| a pint of boiling water and stir until a
) the golatne is dissolved. Add to I'll
other ingredients and strain through
! flannel bag. When it begins to cool an
) thickcn. place a large mould wet in col
water in a pan of broken ice, sprinkl
a few naSturtium buds or Capers in II
bottom and cover with a thin layer
. jelly. AS it begins to harden take thi
slices of hard-boilod eggs cut in rims
and set up around the edge of the moul'
and fasten with the jelly. When fir
, lay in the tongue whole, or layer
. the slices, and then the thickening jcll
! If the slices arc used repeat the opcr;
f ton until tho mould is full having II
jelly at the top. Cover the mould and $,
where it will he cold as possible. Whe
ready to serve remove from the mou
!: | Chp1h |