Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-06-08
SOME LUNCHEON TID-BITS
Attractive and Appetizing Dishes which may be
Prepared at 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 az
oil dressing.
Jellied Tongue
Boil dozen lambs tongues In salted
water until tender, then cool 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 it will begin to thicken
then pour it over the sliced tongues
which have been packed in basin OF
pail. Whites of hard-boiled eggs can ba
cut into fancy shapes and arranged in
the mold before packing in the tongues
After filling the mold stand it in cold
place to become firm, and when ready to
seconds; then turn upside down on
cold platter. Watercress, parsley, mint
or celery foliage can be used as garnish.
Goldfish Balls and Cabbage
Cook together one cupful 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 off the water
and beat the fish and potatoes together.
Then add one tablespoonful of butter
and a dash of pepper Roll into balls
Dip into beaten egg and then into corn
meal and fry brown in deep, smoking hot
fat. Serve for luncheon in wreath OF
cabbage which has been seasoned with
vinegar, pepper, salt and sugar. Picked
walnuts or raisins are an addition to the
cabbage
Croquettes with String Beans and Carrots
Place rounding tablespoonful OF
butter in a saucepan and as soon as it
ceases to foam stir in two rounding
tablespoonful of flour, and continue
until both ingredients are thoroughly
mixed: then add half pint of hot mill
and stir until a smooth paste is formed.
AS some fours thicken more than others
this formula must have milk added to il
If the mixtures cook up too thick. Add
one-half a teaspoonful of salt, one.
fourth teaspoonful Of pepper and ons
pint OF canned tongue, corned beef OF
other meat, which has previously beer
sliced cold for supper or served hot fol
dinner Fold the meat we'll into the
sauce. The mixture at this stage
should be of the consistency of mush
Pour an inch thick on buttered plate.
and let become cold Then place
dessertspoonful or scant tablespoonful
in the hands and mold into shape, dip
into fine breadcrumbs, then into beaten
egg and then into crumbs again to insure
thorough covering. Drop into hot fat
and cook until lightly Drowned. Serve
hot with garnish of cooked carrots cut
into strips, cooked string beans, both OF
which can be leftovers from day before
dinners. In this case reheat each vege-
table separately in little butter and
place in separate mounds about the
croquettes The brilliant yellow of tho
carrots and the green of beans makes an
attractive dish, aside from the tooth
someness of the meat.
Beef Heart
The heart of beef requires longer
cooking than the heart of veal, lamb OF
pig, but properly prepared is an appe-
tlzlng 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 pan
and basic the heart frequently with the
drippings; add little hot water when
necessary to keep the meat from burning
The heart should bake about three hours