The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-06-05
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,
a 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 softencd, 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 a 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 hlllng the mold stand it 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. Watcrcress, parsley, mint
or celery foliage can be used as garnish.
CodAnh Balls and Cabbage
Cook together ono cupful of picked
up hsh and three medium sized potatoes
after pccling and cutting the latter into
eighth of an inch slices. When the
potatoes arc 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. Picklcd
walnuts or raisins are an addition to the
cabbage.
Croquettes with String Beans and Carrots
Place rounding tablespoonful of
butter in saucepan and as soon as it
ceases to foam stir in two rounding
tablespoonfuls of -four and continue
until both ingredients arc 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 it
| if the mixtures cook up too thick Add
one-half tcaspoonful of salt, one
fourth teaspoonful of pepper and one
! pint of canned tongue, corncd 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 buttcred plates
and let become cold Then place a
dessertspoonful or a soant tablespoonful
in the hands and mold into shape, dip
into fine bread-crumbs, 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 vegc-
table separately in little butter and
place in separate mounds about the
croquettes. The brilliant yellow of the
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 or
pig, but properly prepared is an appc-
tizing 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 baste 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