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

by inverting over a platter and wrapping
n cloth wrung out of hot water around
1T for a moment. Then 1t can be readily
lifted Off, leaving the jeiied FORM Gar
nish with parsley, watercress or nastur-
tium blossoms. In serving use very
sharp knife and cut into slices, putting
on to each plate with the tongue and
jelly a spoonful of thick sauce tartare.
There Is no waste to a tongue. even
the roots or ragged ends which do not
slice we'll serving for potted tongue or
a delicious hash.
FOR TONGUE HASH
use about the same amount of potato
that you have OF meat. Season with salt,
pepper and a suspicion of mustard and
make quite moist with milk or water or
some of the stock in which the fresh
tongue was cooked. Set a spider over
the fire, put n tablespoonful of butter in
it. lifting and turning as the butter melts.
so that sides as well as bottom may be
creased. Turn the hash into the pan.
spreading so as to have 1t of equal thick
ness. Cook slowly until the under side
has nice brown crust. then turn out on
n heated platter.
Smoked tongue may be minced fine.
heated with cream, to which a beaten
egg is added at the last, then spread on
slices Of buttered toast; or it may be
mixed with mayonnaisc and used to stuff
peppers or tomatoes for the salad course.
For the picnic basket or school lunch
box chop the fragments as fine you
can. Season with a speck of cayenne, a
|dash of mustard, salt IF needed, and a
little melted butter-about two table,
spoonfuls to a pound of meat. Pound
lthe mixture to paste and pack in
earthen cups or marmalade jars. press
ing down so that It may be firm Put
the jars in pan of boiling water for
half an hour. When cool cover with
melted butter or beef drippings about
Il quarter of an inch thick, and set In
cool place. This will keep a long time.
Slice very thin with sharp knife
With the increased use of salads, cold
meats and fish and emergency sand
wiches az warm weather comes on, the
housekeeper will find it convenience
TO keep jar Of mayonnaise on hand
for ready reference. In cool place 1t
keeps readily for a week or ten days. II
SAUCE TARTARE.
. is called for, all that needs to be done
, is to add chopped olives. gherkins. pars-
| ley and capers to the regular mayon-
, nase.
In making
MAYONNATsE DRESSING,
inc llrSL COnSlueratlOn is tnat all lnSredl-
r ents and utensils be thoroughly chilled
before using.
For pint Of mayonnaise the yolks of
, two raw eggs, a half teaspoonful of salt,
a quarter teaspoonful paprika or white
: peppers, half teaspoonful of sugar a
' cup and n half of olive oil, dash of
V mustard. if you like it: two Tablespoons
: fuls of lemon juice and scant two
t tablespoonfuls Of vinegar-preferably
tarragon-are required. Too acid vine
I gar should never be employed. Cider
l vinegar may be softened by diluting with
$ a little water. The olive oil should be
$ of the best and will be found much
70 cheaper if purchased in tin by the gal
n Ion. For the beating wooden or sill
i Yer fork does very well. A steel fork
should never be used.
Break the eggs into a cold shallow bowl
{ or soup plate, add the salt, pepper, sugar
o and mustard. and begin the beating
pouring in the oil very slowly at first.
G As the egg thickens the oil may be
h poured in faster; but the beating must
. not he suspended, When quite thick,
n with little beads of oil on top. begin
n thinning with lemon. Then oil and lemor
a alternately, finishing with vinegar.
: little whipped cream added Just be-
o fore serving is a great Improvement tc
a mayonnaise or tartare sauce.
g TO Jump from the discussion of foods
e to clothes is the housewives prerogativc
II ana now FOR a trade secret which | have
d just learned from my Swedish laundress
who sends back sateen and gloria petit
q coats and even black satin waist look
=. ing as good as new. How did YOU dc
IT. asked. "Oh,' she said. that's
@ easy when YOU know how. Almost any
c thing Will wash If YOU do it the right
= way. Choose clear day so they will
Il dry quickly. Wash in lukewarm suds
z using the white soap, not the yellow
n Have your starch ready and, after wash
e ing and rinsing, starch. then Uhis is TIA,
/. secret put through the rinsing watel
>. again and hang out to dry If any gar
e ment needs to be especially stiff ropea
r the starching and rinsing twice over
n Rinsing after the starch prevents it,
showing" Dark calicoes ana the fleece
ed in this way look like new
.
=, WHITE SILK CREPE DE CHINE
- waists may also be washed at home
=. Wash in clean lukewarm suds. rinse il
=, water to which little blue has beer