TAMALE PIE
1 lb. round steak, diced 2 eggs

16 lb. salt pork, diced 1144 cupfuls boiling water

1 chopped onion 1 cupful ripe olives, cut from the
1 tablespoonful flour seed

1 teaspoonful chili powder Corn meal

Butter size of a walnut

Brown steak and salt pork in a skillet with butter; add onion
and cook until a little brown; add ™% cupful boiling water and
simmer 2 hours. Add olives and cook a few minutes, then add
flour and chili powder thoroughly mixed. Simmer 1 hour; remove
from stove, and cool a little; then put into a casserole, add the
beaten eggs. Add enough corn meal to 1 cupful boiling water to
make it the consistency of gruel and add last. Bake 20 minutes.

JELLIED TONGUE

Select a nice fresh tongue, wash and boil it till it is tender
enough to skin easily. Add to water in which tongue is boiled,
1 onion, 3 pieces parsley, 1 bay leaf, 1 sprig mint, a little green
pepper, salt and pepper to taste. Line a mold the size required
to hold the tongue, with stuffed olives and sliced hard boiled eggs.
Boil down 2 cupfuls of the liquor until reduced to 1 cupful, add %
teaspoonful gelatine, which has previously been soaked in cold
water, to the stock. Pour over tongue, and let stand until well set.
Turn out of dish, garnish with parsley.

TONGUE

Boil a fresh tongue until you can pierce it with a straw. Make
a liquor of 1 can tomatoes, 1 quart water, 4 slices onions, bunch
thyme, parsley, summer savory, 2 doz. cloves, salt and pepper to
taste. This must be cooked thoroughly about 2 hours. Brown the
tongue by dredging flour over it, with a little butter. Then put it
in the pot with the prepared sauce and cook for about ™% hour.
Before dishing, add 1 wineglass of sherry. Place the tongue on a
dish and pour the gravy over it. —Mrs. Archie Seymour

TURKEY TETRAZZINI

Melt 3.tablespoonfuls of butter and 2 tablespoonfuls of flour,
then add 1 cupful thin cream. Bring to boiling point, stirring con-
stantly. Season with 1 teaspoonful salt, 4 teaspoonful celery salt,
lg teaspoonful black pepper. Have 1 cupful cold turkey and %
cupful cold cooked spaghetti cut in small pieces in a deep bowl;
add the sauce while hot and % cupful canned mushrooms, cut fine.
Mix well, put in small ramekins, sprinkle with fine cracker crumbs
and grated cheese, bake till well browned.

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