The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1908-07-27
TABLE DELEGATES
SOME NEW ANU OLD RECIPES OF
VALUE.
Two Ways of Preserving and serving
Tongue--Homny with Meal
Salt Fish skin Used to
Clear Coffee.

| Tongues are used freSn, COiheH' VI
| smoked To cook, wash them thor-
0ughly and bend the tip around 10 tue
root, fastening in place with ske"er,
Smoked tongue should be lreShohCI
by covering with cold water ana aea'-
ing to the Seeding point, then dram
ing and adding fresh water. kepeat
if necessary Fcesh tongues can be pn'
into boiling water, BIS all tongue
should be cooked slowly until tender
then peeled an fastened in shape I'M
I'll re2 :" to setle,
Sra sed Tongue.
Wash the tongue. skewer It into
shane ard cover with boiling sailed
water. Simmer until tender, theh
neal eff the skin and dredge with
-four. Try cut some salt pork and
cook a slice of onion in it until slight
~ brown Their add the tongue, and
when brown. put il in pan or dish
HAT can be closely covered, Add the
onion onefomtt cupful Of finely cut
turnip and Garrett mixed, and little
salt and pepper. Surround with boil
ing water 10 half cover and COOK GOV
ar,d for TWO homs in a moderate oven.
Turn after the first hour, adding more
water if necessary. When done, re
move to hot platter. thicken the
brcw with a little -four diluted with
cold water to pour and add more sea
s0ning if necessary Strain the gravy
over the tongue,
Hominy TO Serve with Meat
Sprinkle half a oupfuI of fine hom
my Into a pint Of boiling salted wHter
Boil for five minutes, then cook over
not water for an heur, ana if too thick
add little boiling water or hot mi
When done and cool enough to han
de. shape into Cylinders, small cakte
or balls, and dip in egg then in tinC
bread crumbs When ready tn serve
fry in deep. hot fat II liked, table
srocaful of melted butter and roun'
ing teasroonful Of finely minced pars
10y may be added when the hominy l.
done A more simple way of prepa
ing the hominy is IT, turn 1t white no.
a
smooth on top and when cold cut in
diamonds or any desired shape and
saute in hot butter Cr fat
Frcsssee of Fowl.
When making a frlcassee OF fowl set
il 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 a small piece Of tie sAln OF
salt goldfish to billed coffee To clear a,
is an old-time method, practced IN
country places where the eggs had &c
be sold to add to the support of the
family. There is Shlatnous com
pound in the fish skin which acts 10
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 eau be
purchased at the druggists, and it is
often used for clearing coffee.
JeIIisd Figs.
Wash a pound Of whole figs and
cook in boiling water until the skins
are tender Soak two level table
spoontuls of graduated gelatine in 3
half cupful of cold water for 20 min
utes, then add it to the hot liquid an6
figs When dissolved ado one-half cup
FIJI Of sugar, then measure the liquid
adding to 1t enough orange juice to
make three cupfuls Set aside in .
cold place and stir occasionally until
It begins to thicken Then stir in the
figs. cut in pieces and pour into a
mold wet with cold water. Chill thor
oughly and serve with cream or boiled
custard.
Pumpkin Fanchcnettes.
To each two cuptuls Of steNed and
strained pumpkin add one cupful of
milk, two tablespoonfuls -four one
tablespoonful Of butter, one-quarter
teaspoonful each Of cinnamon and
ginger, a grating Of nutmeg. onehalf
teaspoouful Of salt. one half cupful of
sugar Heat the pumpkin add the dry
materials, well mixed then add the
milk, butter and beaten yolks Of eggs.
reserving the whites for a meringue
Cut out pastry in rounds To fit Owe
gem pans. bake then fill with the mix
ture which has been cooked and par.
tally cold. cover with the meringue
and finish In a moderate oven