The Vinita weekly chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1905, 1904-06-16
CULINARY SUGGESTIONS
A Few Deiieacies and dishes That
Are ADpetizing and Easily
Prepared.

The ingredients Of iellied tongue are:
One large boiled tongue, " ounces geia~
line, dissolved In half a pint OF water,
two teacupfuis OF rich. brown veal gravy.
one bunch OF savory herbs. one table
spoonful OF sugar, one tablespoonful Of
burnt sugar. for coloring. 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
gelatine, 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. and arrange the slices Of
hard-boIled egg In IL: pour in little
more Jelly, then layer OF tongue more
Jelly and tongue. and so on TIL the mold
"a filled. Cover and set in cold place
Ill quite firm. To turn It out, dip the
mold In hot water for an ingtant, inyert
upon dish. and garnish with celery or
parsley OF nasturtium flowers. This
makes very ornamental dish for break
fast or supper. In serving cut with a
thin. sharp knife perpendicularly. The
remains OF cold tongue or fowl may be
served In this manner only using less
Jelly, according 10 the quantity Of meat,
says the New York Post.
Horseradlsh 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 tablespoonfuls Of powdered
crackers. one-half OF a cupful Of cream.
one teaspoonful of powdered sugar, one
teaspoonful Of salt. one-half Of a salt
spoonful OF pepper. one teaspoonful Of
made mustard. and two teaspooRfuls Of
vinegar When all the materials have
been thoroughly mixed nnat them very
hot over boiling water.
| For eocoanut cookies cream together
one-half Of cupful Of butter and one
rupful Of sugar Add one EGG well beat.
en-. then one-fourth Of a cupful OF milk
Stir in cupful Of grated eocoanut cakes
crumbled. sift two even teasDoonfuls Of
baking powder With lh cuptuls Of tioul
and mis- into the other ingredients. Add
enough more -four 10 roll out thin. d.
not try TO handle more than third ol
the dough at once. Cut out and bak,
about ten minutes The cookies may b
made perfectly plain and the cocoanu
sprlnkled on the top of the cookies
The evening before baking buttermill
bread bring to the boiling point tws
quarts of huftermilk and pour into I
crock In which a scant teaeupful Of sif e
-four has been placed Let stand till spf
hciently cool. and add half a cupful 0
yeast and -four 10 make a s'ifi batter
the better and longer the sponge 4
stirred the whittier will be the bread
In the morning slft the -four into tn
bread pan. pour the sponge IN the center
stir In some OF the -four. and let atan
until after breakfast MIX. kneadiu
'or about half an hour. the longer th
better When light. mold into loaves
his time moldlng rs little as possible
This makes four loaves and 20 biscuits
The secret Of good bread. 60 the orig
lnator Of this recipe says. Il having tn
best yeast and not baking too hard.