Arizona republican., 1909-05-30
SOME LUNCHEON TID-BITS
Attractive and Appetizing Dishes which may b.
 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 an 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 or pail. Whites of hard-boiled eggs can be cut into fancy shapes and arranged in the mold before packing in the tongues | After filling the mold stand 1t in cold place to become firm, and when ready to 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 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 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 hot fat Serve for luncheon in a 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 a rounding tablespoonful ot butter in a saucepan and as soon as It ceases to 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 Hours thicken more than others this formula must have milk added to t if the mixtures cook up too thick Add one-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 sliced cold for supper or served hot for 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 and let become cold Then place e dessertspoonful or a scant tablespoonful in the hands and mold into shape. diD 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 ot which can be leftovers from day before dinners Tn this case. reheat each vege- ! table separately in little butter and place in separate mounds about the croquettes The brilliant yellow oi the carrots and the green of beans makes an attractive dish. aside from the tooth ! Someness of the meat Beef Hear:
 The heart of beef requires longer cooking than the heart of veal. lamb or pig bus properly prepared is an appe- i tizing dish After washing cut out the arteries with sharp knife and stuf the | cavities with an olive dressing Put slices of pork in the bottom of the pan and haste the heart frequently with the drippings: add little hot water when necessary to keep the meat from burning