Iron County news. [volume] (Hurley, Wis.) 1913-1950, 1914-01-31
FOR SPECIAL OCCASION
DAINTY DISHES NOT AT AL
HARD TO PREPARE.
When Luncheons or Sunday Night
Teas Are In Order, Those Sug-
gestions Will BE Found Worth
Taking into Consideration.

Here is a list of dainty dishes for
special luncheons and Sunday night
teas Many OF them may be prepared
In the chaeng dish by the hostess OF
the daughters of the house:
Beef Tongue, Sauce Piquaint.-Thls
is tasty way to prepare a second
serving from cold boiled or praised
beef tongue. Canned tongue will an
swer very we'll The sauce is the all
important feature and is made accord
ing to these directions. Melt two Ia
blespoonfulg of butter and brown In
it four tablespoonfuls of -four; add
threequarters OF a cup Of brown stock
or gravy and cook five minutes. Sea-
son to taste with salt, pepper, paprika
and two tablespoonfuls of lemon juice,
a cucumber pickle minced fine and
two tablespoonfuls of seeded raisins.
Clipped coarsely. This quantity may
be doubled If necessary. Have the
tongue cut in neat half-inch slices and
when the sauce is ready heat the
slices In the sauce and serve with
spoonful of the sauce
Sweetbreads, Del Coronado.-Have
your sweetbreads prepared in the fol
loving manner: Parboil until tender,
chill in cold water, drain and free
from all gristle and membrane. Sprin-
kle with the juice of an orange and
place in the icebox with salt and pep
per and put into a outlet pan with
tablespoon or more of butter; add the
orange juice In which they stood, half
a cup of boiling water and green
pepper seeded and cut in shreds. Cook
until they brown, turning frequently
in the pan. Have the following sauce
prepared by the time the swetbreads
are done. Cream half a cup of butter
and mix quarter of teaspoonful of
salt, an eighth of a teaspoonful Of
paprika, the juice of half an orange,
the Juice of one lemon, and half cup
boiling water. To this add one we'll
beaten egg. Cook over hot water I'M
til a thick, smooth sauce. Add the
creamed butter and serve with the
sweetbreads. Garnish with parsley
and sliced orange
Triple a la Bellevue.-Put two table
spoonfuls of butter in the outlet pan
and fry in it a small Texas onion,
chopped fine. When golden brown
add tablespoonful of -four, stir until
smooth; then add a green pepper,
minced rather fine and a cup of hot
water, half cup of tomato peeled,
sliced and seeds pressed out-a whole
canned tomato will answer-sliced.
Also three fresh mushrooms peeled
and sliced. Cook five minutes. Have
the cooked tripe cut in pieces one and
half inches square. Dry by pressing
between cheesecloth; then add to the
other ingredients and simmer ten min
utes. Then serve.
Bouchees.-Mix the materials in the
following proportions: Half a cup of
cold cooked white meat of chicken,
half cup of oysters scalded in their
own liquor; half a cup of rich yellow
cheese. shaved fine: half cup OF
cream sauce, seasoned to taste with
salt, paprika and lemon juice. Rub
to paste one or two canned pimentos
and stir into the sauce. Fill puff
paste patty shells with this mixture;
garnish the center of each patty with
little stars cut from green or red pep
pers. and serve. Lobster, shrimp or
crab meat may be served in same
way.