The Alaska citizen., 1911-10-16
Braised Lambs TONGUES.

eraised Lambs Tongues.
Wash and trim six fresh lambs
tongues. cover with boiling sailed
water and simmer for two hours;
let stand until cool enough to han
die. skin and cut away the roots of
the tongues. in a saucepan put one
tablespoon ful of butter and TWO Ia
blespoonfuls OF flour; when melted
add l. cupfuls OF the liquor in
which the tongues were boiled and
an equal quantity Of strained toma.
toes, stir until thickened. add one
bay leaf four cloves. one blade of
mace. Two sprigs of parsley, one half
OF an onion and tablespoonful of
salt. tablespoonful of pepper; put
the tongues in heavy dish having
a tightly fitting cover. add the sauce
and bake in a very moderate oven
for Two hours longer. Serve with the
sauce strained over them.
Asparagus and Egg Sauce.
Il
short lengths Arrange on dish
and lay rings of hard boiled eggs
over it. Place the hard boiled yolks
unbroken around the base. Serve
with a French or mayonnaise dress
ing Mayonnaisc is far heavier than
| French dressing and is moreover UNI
suitable for the light salads which
are eaten in summer. One should
member that the green salads at
supper or luncheon are better hot
Weather dishes than heavy salads of
meat and fruit
Egg Salad
Boil six eggs hard and leave in
cold water for an hour Remove
the shells cut into quarters. or
slice. and lay upon lettuce in a
chilled bowl Pour a good boiled
dressing over them.
A pleasing variation of this salad
and more substantial supper dish
may be made by rubbing into a
/ cuptul of mayonnaise half Il cupful
OF canned salmon or cf sardnes that
have been skinned and crushed into
SIN. OH paste
Or you may beat into the mayon-
naiss tablespoonful of anchovy
paste Each device offers an agree
able variety.
Tomato Salad.
You may make this in half
dozen ways The simplest is to
peel the tomatoes with a keen knife;
then slice and arrange upon a dish
With az underpinnne Of lettuce,
or Without-and season with fresh
dressing.
Secondly Peel and halve rich ripe
tomatoes sprinkle lightly with salt
and lay upon each half a spoonful
Of whipped cream Those who have
never eaten this preparation cannot
| IN s. how delicious it is.
Shrimp and Tomato Salad.
en- piece from the blossom end
Of each ripe tomatoe OF fair size and
dig our the pulp. Fill the cavity
thus made with shrimps. Arrange
them neatly with the backs up. Line
a chilled dish with lettuce leaves
and sci the tomatoes within these.
/ OR lay each upon a separate bed of
the leaves On "mdividual' plates. In
either case send around mayonnaise
/ dressing with it in a sauceboat.
Eccentric Dish.
An eccentric but delicious dish is
silver and gold omelette.' Beat
/ up the whites and yclks separately,
as for the we'll known Quaker ONE
/ lette. bm do not mix them. Have
ready TWO small pans; put the white
omelette in one and the yellow in
| the other Let each brown in one
side Then clap the white one over
ON to the other brown side upper
most.
Lobster Salad.
/ Cat the lobster meat into neat
| pieces of uniform size. Set in the
| ice to get thoroughly chilled. Allow
| one-third as much diced celery as
You have meat Mix these and sprin.
/ kle lightly with cayenne and sale.
With a silver fork, and lightly. stir