Evening star., 1943-01-07

quantities, serves not only as a good
hrst course, but may be enjoyed zen
tasse" while wandering about greet
ing this one and that one. And then
more going and coming while the
tongue chartreuse is heaped upon
the plates, with the beet root and
string bean salad comfortably along
side. Buttered rolls or hot buttered
biscuits add cheer to the menu. The
lemon dumplings will put in an ap-
pearance in due time. One splendid
feature OF this type of entertainment
Is that 1t lets so many willing folks
act as though they were helping in
an important manner. We know.
too, that the success of any event of
this kind depends often on keeping
as many people as possible busilv
employed at this and that and the
other thing.
II you have not prepared q char
treuSe OF smoked beef tongue you are
apt to find it interesting both in the
making and In the eating. The recipe
came to me originally from Mr.. Ted
Billings OF Hartford, Conn, and he
was not sure whether he got it from
Rlverton Inn in Connecticut or the
st. Regis in New York-but it does
credit to either.
CHARTREUSE OF SMOKED BEEF
TONGUE.
For 16 servings acquire a smoked
beef tongue of about 4 pounds and
cook it in the usual way, saving the
broth, which is to be strained and
reduced to about four cups. Shortly
before the chartreuse is to be served
have ready a couple of quarts OF
cold mashed potatoes. Dice all the
tongue in quarter-inch bits. Pre-
pare the same quantity Of diced raw
potatoes and one-eighth the guam
tity of chopped onions as you have
potatoes. Place the tongue, potatoes
and onions in big iron frying pan
Cor you may need two for this guam
tity), add enough of the broth to
moisten well. If you run short of
broth use hot water. Start the mix
ture to simmering. AS it SINNERS
add a few pinches of marjoram or
thyme-probably you'll like about
pincheS per frying pan. Then add
to each pan half cupful of coarse
cut parsley. Let all this simmer
until the potatoes are tender. Gook
out about salt-the tongue carries
enough for most tastes). Add a
little pepper and, if you must, a
touch of worcestershire sauce-but
best not. Your mixture is now
neither "soupy" nor dry-but nicely
moist. At this point the contents
OF the pans 60 into casseroles-prob-
ably it will call for three or even
four for Is people. Fill each cas-
serole about three-quarters full and
then top off with mashed potatoes
for roof Dot with bits of butter
and brown in the oven.
Beet root salad with string beans
is made by cutting cold cooked
beets into bits, adding one cup of
cold green string beans to every
three cups of beets, then a little
chopped onion, some salt and pepper
and mixing in dressing made by
adding lemon juice and paprika to
mayonnaise to the consistency of
rich cream Gf you remember what
rich cream is supposed to be like.)
And here are the lemon dump
lings: One pound of stale bread,
grated. One-half pound of chopped
beef suet, half-pound sugar, two
apples, grated, four tablespoons
sugar and four eggs. Then add the
grated rind of two lemons and the
juice of both lemons. Mix all to-
gether thoroughly. Have ready 16
small squares of cheese cloth. In
the center of each place table
spoonful of the mixture and tie with
bit of string, closely in a ball.
shaped dumping. Steam these
dumplings for one hour and serve
hot, with lemon cream sauce.