The complete cook book

156 The Complete Cook Book. BRAISED TONGUE— ENGLISH STYLE. This is an economical dish, and an excellent one for dinner. Select a fresh tongue about three pounds, and simmer slowly until sufficiently soft to remove the skin and roots. Put it into a baking pan and cover with the following sauce : Brown one tablespoonful of butter, add one of flour; pour over it three cupfuls of stock or water. If water, use that in which the tongue was boiled. Then add one small carrot cut fine, two tablespoonfuls of finely minced onion, one sprig of parsley, a saltspoonful of celery seed or salt, one teaspoonful of Worcestershire sauce and a pinch each of salt and pepper. After pouring the sauce over the tongue, bake it two hours in a covered pan. Remove the tongue and strain in a covered pan. Remove the tongue and strain the gravy over it. This is a delicious way to serve tongue hot. What is left may be cut in slices for lunch the next day, or made over into croquettes or patties. ICED PARMESAN PYRAMIDS. For the simplest of cold savories, tiny sandwiches of brown bread and butter can be spread with a puree of sardines, the slices rolled cigar fashion, piled high on a dish, and garnished with lobster coral. A favorite savory for the iced dinners that are so popular a whim at present is iced Parmesan pyramids. Roll thin some puff paste, cut in neat squares, and bake in a quick oven. Whip some cream to a stiff froth, flavor with a little cayenne, white pepper, salt and Parmesan cheese to taste; when the squares are cold, pile them with the cream, and place over ice before serving. SPICED BEEF. ' Place one and one-half pounds of beef on the fire in a kettle, with just enough water to cover, and boil slowly until it is so tender that it may be readily torn to pieces. By this time the water should be reduced in quantity one-half, but if it is not, skim out the meat and boil down the liquor to the proper amount. Then return the beef to the kettle, and with a knife and fork tear The Complete Cook Book. 157 it into shreds, mixing it with the liquor. Add one and one-fourth teaspoonfuls of salt and one-fourth teaspoonful each of ground pepper, cloves, cinnamon and allspice. Mix well and turn the whole into a mould. When cold turn from the mould and slice neatly for serving. Excellent for luncheon. DEVILED MEAT. Chop, not too fine, any cold cooked meat. Into a saucepan or chafing dish put one tahlespoonful of butter and two tablespoonfuls of stale bread crumbs, and fry until a delicate brown. Add one pint of meat,one-half teaspoonful of ground mustard, salt and red pepper to taste. When hot, add the yolks of three hardboiled eggs mashed fine, one-half cup of stock or water; let boil up and serve hot over buttered toast. MUTTON EAGOUT. Chop one pint of cold cooked mutton. Now into a granite or porcelain lined saucepan put two tablespoonfuls of butter, one cup of stock or water, one-half can of French peas masbed, one-half head of lettuce shredded, salt and pepper to taste. Cover and cook slowly one hour and a quarter, and serve with boiled rice. WELSH RAREBIT. One quarter pound of soft American cheese broken in small pieces or grated, two tablespoonfuls of butter, two tablespoonfuls of ale, one saltspoonful of ground English mustard, a suspicion of garlic, a bit of cayenne and a saltspoonful of salt. Stir over the fire with a wooden spoon until it melts. Add cheese last, and serve at once on buttered toast. WELSH RAREBIT. One quarter pound soft American cheese cut in small pieces, two tablespoonfuls of butter, one saltspoonful of dry mustard and salt, a dust of cayenne pepper, onehalf teaspoonful of tomato ketchup, one-quarter of 158 The Complete Cook Book. Worcestershire sauce and the yolks of two raw eggs beaten in one-half cup of milk. Stir over the fire until they are smoothly melted together, and pour over buttered toast.