The Landmarks club cook book

Put a salted beef tongue into a pan of cold water, bring to a boil at once, then let simmer until tender — usually three hours. Remove it, drain, cut in halves lengthwise, trim off all fat and bristle, stick a few cloves in, put pieces into another saucepan with sufficient water to cover, add onion cut in slices, a little mace and browned flour ; boil for a few minutes, and put in three finely-chopped hard-boiled eggs ; remove the pan from the fire, pour in one wineglassful of sherry, turn the whole out on a dish and serve very hot, with a garnish of hard-boiled eggs cut in slices. Mrs. J. G. Mossin. TAGEIARINI, ITALIAN STYLE. Take flour, put it on a good-sized kitchen table, make a nest of it. Into this flour nest break four eggs, add a pinch of salt and half a cup of luke-warm water and flour enough to make a stiff dough, work dough for fully twenty minutes, roll out very thin, same as rolling out pie crust, dredge with flour now and then to keep from sticking. Ret it remain on table to dry for about an hour, then roll it up in a tight scroll like a sheet of music. With a good sharp knife begin at the end and slice it into strips as thin as possible. While you are cutting, take care to remove and spread now and then what you have cut, not forgetting to sprinkle flour so as to prevent them from sticking. You now have the tagliarini or noodles, as some prefer to call them ; the next thing to make is the gravy or sauce. Take a good roast pot, put a little butter and good olive oil or lard (the former is preferred), let it get good and hot, put into pot pieces of roast beef, let it brown well, then add half a cup of white wine; let it cook a while, then add a well chopped onion, a slice of garlic, half a cup of chopped dried mushrooms. Care must be taken that the mushrooms are first soaked in hot water for about fifteen minutes and well washed. Add a couple of tomatos well chopped, some salt and pepper and let it cook slowly for a couple of hours at least; keep adding to sauce a little broth now and then, either the chicken or beef. Your sauce is now made and you are ready for the cooking of the noodles. Take a good-sized soup pot, fill one-half full with boiling water, add a pinch of salt ; when boiling, drop your noodles, little at a time, and stir carefully; let them boil say five minutes; do not let them boil any longer, as they will go to pieces. Take out, strain and put into a good-sized flat dish ; then add some of the gravy and some grated Parmesan cheese ; add another layer of noodles and repeat with layer of gravy and cheese. Louise Guasti. calf's HEAD. One shaved calf’s head, two turnips, two carrots, two onions, two green peppers, one leek, if obtainable, a few u thole allspice berries, pepper-corns and cloves. For the Sauce — Half dozen tomatos, or half can of tomatos, one heaping tablespoon of butter, one tablespoon of cornstarch, one and one-half dozen white button onions, one and one-half dozen olives, one can French mushrooms, three or four tablespoons cooking sherry, or any white wine. Parsley or water cress for garnish.