Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-06-09

from the milk, and turnips, peas, string
beans and canned fish or meats In
using salmon, which is extremely oily,
boiled cream dressing is better than a
oil dressing.
Jelied Tongue
Boil a dozer lambs tongues In saited
water until lender, then cool and slios
thin. Have ready one pint of sous
stock, eithe' veal, beef or chicken, sea-
soned with onion, pepper and salt, celery
and parsleY, to which add one table
spoonful gelatine soaked in two table
spoonfuls old water until softened, thep
dissolved in the hot soup stock; stand
this stool where it will begin to thicken,
then pc Ir il over the sliced tongues
which 'iave been packed in a basin OF
pail. Whites of hard-boiled eggs can be
cut in.o fancy shapes and arranged In
the mold before packing in the to1gues
After filling the mold stand il in cod
place to become firm, and when ready 10
use dip the mold in hot water for few
seconds; then turn upside down on
cold platter. Watercress, parsley mini
or celery foliage can be used as a garniSh.
Codash Balls and Cabbage
Cook together one cupful of picked
up fish and three medium-sized potatoes
after peeling and cutting the latter int
eighth of an inch slices. When the
| potatoes are tender drain off the water
and beat the fish and potatoes together.
Then add one tablespoonful OF butter
and a dash of pepper. Roll into ballA
| Dip into beaten egg and then into corn
meal and fry brown in deep smoking hof
| fat Serve for luncheon in a wreath OF
cabbage which has been seasoned With
vinegar, pepper, salt and sugar Pickles
walnuts or raisins are an aGiition to the
cabbage.
croquettes with String Beans and Carrots
Place a rounding tablespoonful Of
| butter in saucepan and as soon as II
ceases 10 foam stir in two rounding
| tablespoonfuls of flour and continue
until both ingredients are thoroughly
mixed then add half pint OF hot milk
and stir until smooth paste is formed
As some flours thicken more than others,
this formula must have milk added to Il
if the mixtures cook up too thick Add
onc-half a teaspoonful Of salt, one
fourth teaspoonful of pepper and one
pint of canned tongue, corned beef or
other meat, which has previously been
dinner. Fold the meat well into the
sauce The mixture at this stage
should be Of the consistency Of mush.
Pour an inch thick on buttered plates
aud let become cold Then place q
de- eertspoonful or a scant tablespoonful
in the hands and mold into shape, dip
into fine bread-crumbs, then into beaten
egg and then into crumbs again 10 insure
| thorough covering Drop into tct fat
and cook until lightly Drowned Serve
hot with a garnsh of cooked carrots cut
into strips. cooked string beans, both Of
which can be leftovers from day before
| dinners. In this case, rchcat each vege-
table separately in little butter and
I place in separate mounds about the
croqucttcs The brilliant yellow Of tho
carrots and the green of beans makes an
attractive dish, aside from the tooth,
someone's Of the meat.
Beef Heart
The heart of beef requires longer
cooking than the heart OF veal, lamb or
pig, but property prepared is an appe-
| thing dish After washing cut out the
arteries with sharp knife and stuff the
cavities with an olive dressing Put
slices Of pork in the bottom OF the par,
and basic the heart frequently with the