The Bridgeport evening farmer., 1909-12-07
SOME LUNCHEON TID-BITS
Attractive and Appetzing Dishes which may
 Prepared Small Cost

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 an oil dressing.
 JeIlied Tongue
 Boil a dozen lambs, tongues in salted water until tender, then coc1 and slice thin Have ready one pint of soup stock, either veal, beef or chicken, sea- soned with onion, pepper and salt celery and parsley, to which add one table spoonful of gelatine soaked in two table spoonfuls cold water until softened, then dissolved in the hot soup stock; stand this stock where 1t will begin to thicken, then pour 1t over the sliced tongues which have been packed in a basin or pail Whites of hard-boiled eggs can be cut into fancy shapes and arranged II. the mold before packing in the tongues After filling the mold stand it in cold place to become firm, and when ready tc use dip the mold in hot water for few seconds; then turn upside down on a cold platter. Watercress, parsley, mint or celery foliage can be used as garnish Codnsh Balls and Cabbage
 Cook together one cupfu1 of picked up fish and three medium-sized potatoes after peeling and cutting the latter into eighth of an inch slices When the potatoes are tender drain of the water and beat the fish and potatoes together Then add one tablespoonful of butter and dash of pepper. Roll into balls Dip into beaten egg and then into corn meal and fry brown in deep smoking ho | fat Serve for luncheon in a wreath oi cabbage which has been seasoned wltk vinegar, pepper, salt and sugar. Picklee walnuts or raisins are an addition to ths cabbage
 Croquettes with String Beans and Carrots Place a rounding tablespoonful oi butter in saucepan and as soon as !
 ceases to foam stir in two rounding
 tablespoonfuls of flour and continus
 until both ingredients are thoroughly mixed; then add half pint of hot mill and stir until smooth paste IS formed As some Hours thicken more than others this formula must have milk added to I if the mixtures cook up too thick. Adt
 one-half a teaspoonful of salt, one
 fourth teaspoonful of pepper and on
 pint of canned tongue, corned beet O other meat, which has previously beei
 sliced cold for supper or served hot fo
 dinner Fold the meat well into tn
 sauce The mixture at this stag should be of the consistency of n1ush
 Pour an inch thick on buttcred plate
 and let become cold. Then place !
 sertspoonful or scant tablespoonfu in the hands and mold into shape, dii into fine bread-crumbs, then into beatei
 egg and then into crumbs again to insur' thorough covering Drop into hot ia
 and cook. until lightly browned. Serv hot with a garnish of cooked carrots GU into strips, cooked string beans, both
 which can be leftovers from day befor dinners. In this case, reheat each vege
 table separately in a little butter .aIi'
 place in separate mounds about. tn croauettes The brilliant yellow Of tn
 carrots and the green of beans makes al attractive dish, aside from the tooth
 someness of the meat.
 Beef Heart
 The heart of beef requires longe cooking than the heart of veal lamb pig, but properly prepared is an apps , tizing dish. After washing cut out tn , arteries with a sharp knife and stun tn
 cavities with an olive dressing: Pr , slices of pork in the bottom of the pa : and baste the heart frequently with th f drippings; add little hot water wi1e 7 necessary to keep the meat from ourninf i The heart should bake about three hour