New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1913-03-04


hav" been tested
level measurements arc used unless other
Wise stated
This department will be glad to answer
any culinary questions submitted by readers
and VIII buy recipes.
Address Culinary Editor. Ncw-lork Trib-
unc. No. 1874 Nassau street
This dcpartmcn, will not he responsible
for manuscript which l. not accompanied by
.tarnps for return. Kindly incloso stamps
with questions requiring an answer by letter.
write OF only one side Of the paper and SEQ
that name and address accompany each item
4 SPRING DELICACY.-Veal tongue is
a spring delicacy that Is not seen on the
able as often az II might he. For braiz-
ing. wash fine, fresh tongue, cover II
with water or stock. Cook il slowly for
an hour. or until the skin can be easily
removed. Then take the tongue out OF
the stock and pull OF the skin. Put the.
meat into braizing kettle and pour the
stock around IL. Add a small sliced car
rot a bouquet OF herbs and sliced
onion. Set the mixture In the oven and
let the stock around ii simmer until II Is
reduced To a thick gravy and the meat
itself IL very tender. Care must be taken
that il does not boil. as that will tougher
the tongue. Now remove the meat. place
Il upon pretty platter. thicken the
gravy with little sifted -four. cook 1t for
a moment and then pour IL over the
tongue For "A variation add some maca-
ron or "A cupful OF stewed or canned to-
matoes, or, II preferred little Of each.
JELLIED VEAL TONGUE.-For a jel-
lied veal tongue parbol fine tongue un-
F., ha al In, "a "a, Ia
skin and cut the tongue into slices. Cover
them with stock that will. when cold
form a jelly. The stock formed from the
water in which a Calls head was cooked
is excellent FOR this purpose. Season the
jelly with two or three tsaspoonfuls of to-
mato catsup. a Glove. tiny onion. big
pinch OF thyme and four or five pepper
corns. Let II simmer very gently in this
gravy FOR about an hour. OF until the
meat Is tender and the stock around 1t
rich and dark. Take ii from the fire and
put ii into mould Let il cool and then
place il on ice. so that ii will become
perfectly stiff before slicing and serving
PRESERVED APPLES-It Will not be
Icing before the apple season is past It
is a good plan 10 preserve some apples
now one can then have good apple
sauce in June and July. Cut some fine,
firm apples into thin slices after peelinS
and coring them. Stew them very gently
In water until they are tender. but not
until they break. Remove them carefully
from the liquid. so that their shape will
be preserved. Set them aside in a cool
place to stand until syrup to can them
In has been prepared. For this syrup use
the liquid In which they were cooked. and
add TO every pint OF it one pound (scano
OF sugar and one good sized lemon. Be-
fore adding the lemons prepare them as
follows: Chip off the yellow outer rind.
rejecting all white Inner skin and tissue
Stew these yellow chips till tender In a
little water-about half a cupful Of water
to every lemon. Then add them 10 the
syrup. Add also the juice Of the lemons.
II preferred. tie pulp OF the lemons. with
out squeezing. may be used. After peel
Ing and removing the white inner skin
simply slice the lemons and add them,
with the apples. to the syrup. Before
adding the fruit cook the syrup long
enough to dissolve the sugar, and after
adding il boil 1t up once. letting IT come
slowly to the boiling point. Seal while
hot. Less sugar may be used II pre-