Miss Parloa's kitchen companion

When the ox tails have been cooking for two hours, put the quart of turnips into a stew-pan with two quarts of boiling water, and cook for thirty minutes. At the end of that time drain off all the water, and add to the turnips one teaspoonful of salt, one teaspoonful of sugar, one table-spoonful of butter, and half a pint of stock. Set the pan where the contents will boil rapidly until all the liquid has been absorbed by the turnips. Shake the stew-pan frequently during the cooking, and finally set it back where the contents will keep hot until servingtime. Now skim off any fat which may have accumulated on the surface of the liquid or gravy in which the ox tails are cooking. Taste the gravy, to be sure that it is properly seasoned ; then transfer the ox tails to the centre of a warm platter, and strain the gravy over them. Heap the turnip around the meat. This is not a handsome dish, but it is delicious. Carrots or other vegetables may be used instead of turnips as a garnish. Ox Palates. These are not used much in cookery, except by professionals who understand their value as the foundation of many nice entrees. Not being in great demand, they are cheap. The bony, hard palate, which forms the roof of the mouth, is the most desirable part ; the soft, hanging palate is not generally used in the little entrees included in the following receipts. The palates must be cleaned and boiled before they are used in any form. Three will be enough for an entree for eight persons. Put the palates into a large pan with three or four quarts of water, and soak for three or four hours. Change the water three times. Now wash the palates thoroughly in two or three waters. Put them into a stew-pan with cold water enough to cover, and heat them to the boiling-point. Boil for ten minutes ; then pour off the water, and cover with cold water. Scrape off the skin, and wash again. Now put the palates into the stew-pan with enough boiling water to cover them, and boil gently for five hours. At the end of four hours put into the pan an onion, a carrot, two cloves, a bay leaf, one table-spoonful of salt, one of vinegar, and half a teaspoonful of pepper. When the palates are done, drain them, and spread them in a large flat pan. Place a tin sheet or pan on top of them, and on this put a weight, — two bricks will do. Set the palates in a cold place until it is time to prepare them for an entre'e. Breaded Ox Palates. Cut some pressed palates into pieces about four inches long and three broad. Put these into a bowl, and pour over them a marinade made in the following manner: Mix in a cup two table-spoonfuls of lemon juice, two of oil, one of salt, and half a teaspoonful of pepper. Let the meat stand in this seasoning for two or three hours, stirring it occasionally, that all parts may come in contact with the liquid. Now dip the meat in beaten eggs, and then roll them in bread crumbs. Place in a fryingbasket, and cook in fat for two minutes. Drain on brown paper, and serve on a hot dish with tomato sauce. Broiled Palates.