The silver messenger. (Challis, Idaho) 1890-1912, 1908-06-30
TABLE DELEGATES
SOME NEW AND OLD RECIPES OF
VALUE.
Two Ways of Preserving and Serving
Tongue-Hominy with Meat
salt Fish skin Used to
Clear Coffee.

Tongues are used fresh, corned, or
smoked. To cook, wash them thor-
oughly and bend the tip around 10 the
root, fastening in place with a sKeWer.
Smoked tongue should be freshened
by covering with cold water and neat
ing to the scalding point then drain
ing and adding fresh water. Repeat
if 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.
Brased Tongue.
Wash the tongue, skewer it into
shane and cover with boiling sailed
water. Simmer until tender, then
peel off the skin and dredge with
flour. Try out some salt pork and
cook a slice of onion in it until slight
" brown. Then add the tongue, and
when brown, put it in a pan or dish
that can be closely covered. Add the
onion, one-fourth cupful of finely cut
turnip and carrot mixed, and little
salt and pepper. Surround with boil
ing water to half cover and cook COW
cred for two hours in moderate oven.
Turn after the first hour, adding more
water if necessary. When done, re-
move to hot platter, thicken the
broth with little flour diluted with
cold water to pour and add more sea-
soning if necessary. Strain the gravy
over the tongue.
Hominy to Serve with Meat.
Sprinkle half a cupful of fine hon.
my into a pint of boiling sailed water.
Boil for five minutes, then cook over
hot water for an hour, ana if too thick
add 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. If liked, a table
spoonful of melted butter and round
ing teaspoonful of finely minced pars-
ley may be added when the hominy is
done A more simple way of prepa:-
ing the hominy is to turn it while hot
into buttered shallow pan, spread
smooth on top and when cold cut in
diamonds or any desired shape and
saute in hot butter or fat.
Fricassee of Fowl.
When making a fricassee of fowl set
it aside with the prepared sauce for
two or three hours so 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 small piece of the SKIN of
salt Goldfish to billed coffee to clear At
is an old-time method, practlced in
country places where the eggs had to
be sold to add to the support of the
family. There is a gelahnous COM
pound in the fish skin which acts in
the same way as a 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.
JeIlied Figs.
Wash a pound of whole figs and
cook in boiling water until the skins
are tender. Soak two level table
spoonfuls of granulated gelatine in a
half cupful of cold water for 20 min
utes, then add it to the hot liquid and
figs. When dissolved add one-half cup
full of sugar, then measure the LIQUID,
adding to it enough orange juice to
make three cupfuls. Set aside in a
cold place and stir occasionally until
it begins to thicken. Then stir in the
figs, cut in pieces and pour into
mold wet with cold water. Chill thor
oughly and serve with cream or boiled
custard.