The Vinita weekly chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1905, 1904-04-07
CULINARY SUGGESTIONS.
A Few Deiicacses aud Dishes That
Are Appetisins and Easily
prepnred.

The ingredients Of jellied ongue are:
One large boiled tongue. sJunces gela-
tine, dissolved Ia hall pint of water,
two teacuplals Of rich. brown veal gravy.
one buncn Of sayory herbs, one table,
spoonful Of sugar, one tablespoonful OF
burnt sugar for eoloring, one table,
spoonful Of ketchup, one pint Of boiling
water, one egg, boiled hard. Put TO-
gether the gravy. sugar, catsup. the
burnt sugar dissolved In a little cold
water, and the herbS. Add to this the
selatine and then the boiling water, and
strain through flannel: let the jelly cool
and begin to thicken. Wet plain mold
with cold water; put very little jelly
In the bottom. aud arrange the slices OF
hard-bolled egg In Il; pour N a little
more jelly, then a layer of tongue, more
Jelly and tongue. end SO on TN the mold
Is filled Cover and set In cold place
an quite Arm. 70 turn Il out. dip the
mold In hot water for an instant. invert
upon dish, and garnish with celery or
parsley or nasturtium flowers. This
makes very ornamental dish for break
fast or supper. In serving cut With a
thin, sharp knife perpendlcularly. Tho
remains Of cold tongue or fowl may De
served In this manner. only using less
Jelly, according to the quantity of meat,
says the New York Post.
Horaeradish sauce Is to be served hot
with roast beef. Mix together, in the or
der given. the following ingredients:
-Four tablespoonfuls of grated horserad-
ish, four tablespoonfnls OF powdered
crackers, one-half of a cupful of cream,
one teaspoonful of powdered sugar, one
teaspoonful Of salt. one-half OF salt
spoonful Of pepper. one teaspoonful Of
made mustard. and two teaspoonluls OF
vinegar When all the materials have
been thoroughly mixed hea. them very
hot over boiling water.
For coeoanut cookies cream together
one-half Of a cupful OF butter and one
cupful of sugar. Add one egg well beat
en-, then one-fourth Of a cupful Of milk.
Stir In cupful Of grated cocoanut cakes
crumbled. sift two even teaspoonfuls OF
baking powder with ~ cupfuls Of flour
and mix into the other ingredients. Add
enough more -four 10 roll out thin. DO
not try TO handle more than a third Of
the dough at once. Cut out and bake
about ten minutes. The cookies may be-
made perfectly plain and the cocoanut
sprinkled on the top of the cookies.
The evening before baking buttermilk
bread bring TO the boiling point two
quarts OF buttermllk and pour into a
crock in which a scani teacupful Of slf.sd
flour has been placed Let stand TN suf-
dciently cool. and add half a cupful og
yeast and -four TO make a stif batter;
the better and longer the sponge is
stirred tho whittier win be the bread.
In the morning slft the -four into the
bread pan. pour the sponge in the center.
stir IN some Of the -four. and let stand
until after breakfast Mix. kneadlng
for about half an hour. the longer the
better When light mold into loavss.
this time moldlng rs little as possible
This makes four loayes and 40 biscuits.
The secret Of good bread. so the orig
inator Of this recipe says. IL having The
best yeast aud not baking too hard.