San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-09-17
DeviIed Tongue Mcld
Mashed Potatoes
Corn Pudding
Lettuce with Russian Dressing
Peach Bayarian Cream

Lettuce with Russian Dressing
Peach Bayarian Cream
The menu given today is planned
for the regulation Sunday dinner
served in the family dining room at
1 or at $50. With just. few
changes, it may be packed into the
picnic basket and eaten out-of-doors.
Deviled tongue mold lends itself
equally well either to the indoor or to
the outdoor meal. For it, it is not
necessary to buy a whole smoked ham
and boil it. although that would prob
ably be the most economical procc-
dure. One pound of cold boiled
smoked tongue is required.
The meat is chopped coarsely and
to it are added two hard-boiled eggs,
one tablespoon mustard pickle ard one
large sour or dill pickle, all chopped.
With these are, blended one tablespoon
prepared mustard and three table
spoons mayonnaise. Then two table
spoons of granulated gelatine are
soaked in two tablespoons of cold
water for five minutes and are dis
solved in two cups boiling water.
When this mixture is cool and the
gelatine has begun to stiffen, the
tongue mixture is stirred into it ana
it goes into a cold, wet mold which is
put into the refrigerator to harden.
When dinner time arrives. the mold
is turned out on a platter and gar
nished with parsley or lettuce.
A SPLENDID sandwich filling results
if the gelatin is omitted.
Potato salad to replace mashed pc.
tatoes, and whole tomatoes instead OF
the lettuce with Russian dressing are
the only substitutions which need be
made if the Sunday dinner is to be
served out of doors.
Here is the recipe for the
PEACH BAVARIAN CREAM
Ono cup peach pulp.
One-half to two-thirds cup sugar.
One tablespoon granulated gelatine.
One-fourth cup cold water.
One cup whipping cream.
One tablespoon lemon juice.
minutes dissovle by standing cup con
tnining mixture in boiling water. To
peach pulp, add dissolved gelatine
lemon Juice, and sugar with a light
sprinkling of salt and fold in whipped
cream. Turn into cold mold and chill
The late summer roses may have
been the inspiration for request fol
the recipe for the old-fashioncd Filings
for rose bowls. which is called
POT POURRI.
Gather the flowers carly in tn
morning: scatter the leaves so the dew
will evaporate when leaves are quit
dry put them into a large glass jar
sprinkling salt over each layer.
Continue this process each morning
until a sufficient supply of leaves ha
accumulated. Let stand for ten day
after the last leaves have been added
Put n one-fourth inch layer of drlc'
leaves into a rose bowl. add a one
fourth inch layer of the following mix
ture:
One-fourth ounce mace, ground.
Onc-fourth ounce allspice, ground.
One-fourth ounce cloves, broken.
One-half ounce cinnamon, broken.
One ounce powdered orris root.
One-fourth pound dried lavendar
flowers.
One-half nutmeg. grated.
When bowl is filled, pour over a
one ounce of toilet water or eau d
cologne.
Rose. geranium, bitter almond bios
SONS and orange blossoms arc II
flowers most frequently used for pc
pourri. :,
Another recipe for pot pourri call
for:
Two ounces broken cloves.
Two ounces cinnamon.
Two ounces allspicc.
One pound table salt.