The daily morning journal and courier., 1907-03-09

Flake the fish, rejecting bones and skin and stir into the sauce. Add one tablespoonful of chopped parsley, more seasoning if, needed, one teaspoonful of onion juice and tiny pinch of mace. Fill shells or small ramekins with the mixture. Have ready cupful of fine stale bread crumbs mixed with two tablespoonfuls of melted butter Spread some of this over the top of each filled dish. Stand on large pan (for convenience)@ and place in a hot oven just long enough to brown the tops; this will take from ten to fifteen minutes.
 Within this course serve small plain sandwiches made with entire wheat bread and butter. Also pare and cut into small balls Cor inch diee) enough raw pots toes to make one quart. Boil gently in salted water until just tender but broken. Drain, place in a clean saucepan. Pour over them a little at a time, a scant half cupful of melted butter. Keep at the side of the fire and shake occasionally, adding more butter as it is absorbed. When in the serving dish sprinkle with finely chop ped parsley.
 Allow one tongue for each person; If very large they may be halved length wise. Wash, cover with boiling salted water and simmer slowly for an hour. Plunge for a moment into cold water, remove the skin and trim away the roots. Now halve is necessary. Make a rich brown sauce with one heaping tablespoonful of butter, two tablespoon fuls of flour and one cupful and half of the pot liquors; add a half cupful of the thin part of the can of to- matoes two cloves, one small onion chopped fine, quarter of a teaspoonful of salt, two sprigs of Parsley and a dozen peppercorns. Simmer slowly half an hour. Press through a sieve and thin, if necessary, with some of the pot liquor. Pour over the tongues
 which have been laid side by side in a pan or baking dish. Cover closely and cook two hours in a moderate oven. In serving add to the sauce a tablespoonful of sherry, LAS hot oven will be needed for the fish plan to take out the tongues ahead of time, keep ing them hot in waterbath or on the side of the fire.
 Open two cans of peas, drain and rinse in fresh cold water, Let stand, changing the water several times, for two hours. Then drain, place in a saucepan with two tablesspoonfuls of butter, a scant of salt, dash of white pepper and a teaspoonful of sugar. Cover and heat through very slowly,
 Serve when piping hot. An excellent recipe for rice croquettes was given
 about two weeks ago.
 Make lemon Cor wine) jelly using
 one-half a package of granulated gelatine soaked in a half of cold water, one cupful of sugar, one cupful of boiling water and two thirds of a cup full of strained lemon juice. Dip in- dividual molds in cold water shake without wiping. Pour in a quarter of an inch of the liquid jelly and set away
 until firm Partly fill each with a mix ture of cut fruits, such as diced ba- nanas, seeded white grapes, pieces of drained orange pulp or any firm pre- served fruits which have been drained rlnsed in boiling water then dried on a
 soft cloth. Gently fill the molds with the liquid jelly and stand away again When firm turn out and serve on lace paper doilies on fancy plates, garnish- ing with whipped cream.
 CORNELIA c. BEDFORD.