The Columbus journal., 1908-05-20
TABLE DELlcAclEs:
SOME NEW AND OLD RECIPES OF
VALUE.
Two Ways Of Preserving and Serving
Tongue with Meat
Salt Fish Skin Used to
Clear Coffee.

Tongues are used fresh, cOrned. Oh
smoked. To cook. wash them thor
0ughly and bend the tip around to the
root, fastening in place with skewer.
Smoked tongue should be freshencd
by covering with cold water and heat
ing to the scalding point. then drain
Ing and adding fresh water. Repeat
II necessary. Fresh tongues can be put
into boiling water. but all tongue
should be cooked slowly until tender.
then peeled and fastened In shape un'
til ready to serve.
0raised Tongue.
Wash the tongue, skewer It into
shape and cover with boiling sailed
water. Simmer until tender, then
peel on the skin and dredge with
-four. Try out some salt pork and
cook q slice of onion in 1t until slight
" brown. Then add the tongue. and
when brown, put 1t In a pan or dish
that can be closely covered. Add the
onion. one-fourth cupful Of finely cut
turnip and carrot mixed, and a little
salt and pepper. Surround with boil
ing water to half cover and cook COW
cred for two hours In a moderate oven.
Turn after the first hour. adding more
water II necessary. When done. re-
move to = hot platter. thicken the
broth with a little -four diluted with
cold water to pour and add more sea-
sOning II necessary. Strain the gravy
over the tongue.
HomIny to Serve with Meat.
Sprinkle half a cupful of fine hon.
my into q pint of boiling sailed water.
Boil for five minutes. then cook over
hot water for an hour, AMI II too thick
add q little boiling water or hot milk.
When done and cool enough to han
die, shape into cylinders. small cakes,
or balls. and dip In egg, then in fine
bread crumbs. When ready to serve
fry in deep. hot fat. II liked. table
spoonful of melted butter and round
ing teaspoonful Of finely minced pars-
ley may be added when the h0miny Is
done. A more simple way of prepa--
ing the hominy is to turn It while hot
into q buttered shallow pan. spread
smooth on top and when cold cut In
diamonds or any desired shape and
saute In hot butter or fat.
Frieassss Of Fowl.
When making a fricassee of fowl set
It aside with the prepared sauce for
two or three hours 50 that the pieces
of meat may become thoroughly i'm
pregnated with the sauce This applies
also to game or rabbit
Salt Fish Skin In Coffee.
Adding q small piece of the skln of
salt Goldfish to billed coffee to clear Al
Is an Old-time method, practiced in
country places where the eggs had to !
be sold to add to the support of the
family. There is q gelahnOus com |
pound in the fish skin which acts in |
the same way as similar substance
In the egg. The skin of any fish |
could be used. but the salt nsh skin |
could be kept on hand for daily use. |
Fish glue or cheap isinglass can be
purchased at the druggists. and It Is
often used for clearing coffee.
Jsllied Figs.
Wash q pound Of whole figs and
so0k in boiling water until the skins
ire tender Soak two level table
,poonfuls Of granulated gelatiDs in .
half cupful Of cold water for 20 min
ltes. then add 1t to the hot liquid and
igs. When dissolved add one-half cup
'ul of sugar. then measure the liquid.
adding to It enough orange juice to
make three cupfuls. Set aside in .
old place and stir occasionally until
{ begins to thicken. Then stir In the
igs. cut in pieces and pour into q
mold wet with cold water. Chill thor
,ughly and serve with cream or boiled
:ustard.