The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-20
SOME LUNCHEON TID-BITs
Attractive and Appetizine 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
spoonfu1s 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 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. 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 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 of
butter in saucepan and as soon as it
ceases to foam stir in two rounding
tablespoonfuls of -four, and continue
until both ingredients are thoroughly
mixed; then add half a pint of hot milk
and stir until smooth paste is formed
AS some fours thicken more than others
this formula must have milk added to it
if the mixtures cook UP too thick. Add
i one-half a teaspoonfu1 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 we'll into the
sauce Inc mixture at THIS stage
should be of the consistency of mush
Pour an inch thick on buttered plates
and let become cold Then place a
dessertspoonfu1 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 1eftovers from day before
dinners. In this case, reheat each vege-
table separately in a 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 appe-
thing dish After washing cut out the
arteries with a sharp knife and stuff 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
The beor+ should haLe about three hours