Scientific cooking with scientific methods

per cut into ribbons. Cook the onion, celery and pepper in two tablespoons of butter until tender; add them to the bread crumbs and moisten all with milk, or an egg if preferred. Open the heart on one side and add the dressing; tie or sew to shape. Place a plate in saucepan, rest the heart on it, cover with boiling water, and cook until the heart is tender. When done, place in dripping-pan, and pour over it the juice in which it was cooked, and place in the oven to brown. Make sauce in pan and serve. Boiled Tongue. You cook a corned or smoked tongue same as corn beef. The smoked tongue wants to be well washed, and soaked overnight in cold water. Let tongues cool slightly so you can handle them, when you remove the skin and roots. Skewer into shape, if you wish to put them in aspic, a very pretty way to serve them. Dried Beef Relish. Use dried beef cut very thin and pulled into shreds. Put into a saucepan in a little hot water and simmer on stove a few moments. Pour water off, and dry beef over fire. Add butter and sprinkle lightly with flour. Stir as it browns, and when all is well browned pour on three-quarters cup of milk, and let it cook up and remove to serving-dish. Scrambled eggs are nice served with this, piling the meat in the center and using the eggs for a border with parsley for a garnish. Liver and Bacon. Have butcher cut liver about one-third of an inch thick. Remove the thin outside skin and veins. Sprinkle with salt and pepper, and dredge with flour. Fry the bacon in frying-pan, and lift on point of fork to let fat drip off. Drain on hot platter lined with brown paper, and keep hot while you fry the liver in the hot bacon fat. Fry brown on both sides, but use care that the liver is not overdone or hard. Serve on hot platter, with the bacon laid round, serving each help with some of the bacon. Broiled Liver. Prepare same as for fried liver, and have your broiler well greased and turn often. Cook about five or six minutes. Remove to hot platter, spread with butter, and season with salt and pepper. Braised Liver. Trim liver in shape, and skewer. Place in deep pan and place some pieces of salt pork on top, or make lardoons from the pork and lard top. Put pork trimming in pan round the liver, also a minced onion and little celery cut very fine, a few peppercorns and two cups of brown stock or water. Cover closely and bake slowly for one and three-quarter hours; uncover and brown one-half hour longer. Remove liver, strain the liquor and make a brown gravy with it by using two tablespoons of butter and two of flour. Melt butter, add the flour and pour on the liquor. Serve round the liver. Fried Tripe in Batter. Make a batter with three-fourths cup flour, one-fourth teaspoon salt, one-half cup milk, one egg well beaten, one teaspoon vinegar, one teaspoon melted butter. Wipe tripe, sprinkle with salt and pepper, dip in batter and fry in hot fat; drain and serve. The tripe must be boiled until very tender before using in any way. Broiled Tripe.