Mme

_ the lemon juice.

, MEATS

BAKED HAM WITH GULACED
| PINEAPPLE

1 slice ham, 1 inch
thick
Prepared mustard

Soak ham 1 hour in lukewarm water.
arrange in baking dish, spread with mustard, pour
on 1 cup pineapple syrup, sprinkle with sugar and

Canned pineapple
14 cup brown sugar
6 cloves

stick with cloves. Bake in moderate oven (350')

until tender. Arrange pineapple rings on ham.
Bake until pineapple is delicately brown, basting
frequently ‘with syrup in pan.

JELLIED TONGUE

1 beef tongue Juice of one lemon
1 large onion 4 egg whites
1 tablespoon whole Salt and cayenne
cloves Decorations and
2 bay leaves lettuce

4 tablespoons gelatin 2 quarts beef stock

Scrub tongue and cover with water, add sliced
onion, cloves, salt, pepper and bay leaves. Cook

in a covered pan until very tender, keeping tongue
well under water.

| Remove skin and trim root
end. For the jelly use any good beef stock or

beef concentrate made according to directions on

package, and some of the water the tongue was

‘boiled in. Use as much liquid as the mold will
“hoid. ’

~ Put vegetables, seasonings and stock in a
saucepan. Cook 20 minutes and strain. Soften
gelatine in a little cold water, add to stock, with
Season with salt and cayenne
and add whites of eggs slowly to mixture, stirring
constantly until boiling. Then simmer very slowly
for thirty minutes. Strain through double thick-
ness of cheesecloth. Select a mold deep enough
to hold whole of tongue and pour a little of the
cooled gelatin in bottom of* the mold. Let sei
and decorate with hard boiled eggs, parsley, olives,
catrots, cut in fancy shapes. Add more jelly and
when this layer is firm place tongue in mold and

“fill with remainder of jelly. Let stand till very

firm; unmold and garnish with lettuce. *

Calf, lamb and pig hearts are more tender
than those from beef and mutton. Heart needs
washing in plenty of water to remove the clotted
blood. Some of the veins and arteries may also

~ be cut out to make it less tough. Heart -needs

- jong, slow cooking in moist heat, or braising to

soften. the connective tissues,

CREAMED HAM

Bits of left-over baked ham are fine creamed
potatoes served in patties, on satis or with baked
ve

ogg your meals ahead of time if you want to make less work out of rae cooking. |

Drain, .

MEATS cee

( Continued)

MUSHROOMS WITH HAM

14 pound mushrooms |

% pound cooked —
_ 2 hard-cooked eggs ham

2 cups milk 3 tablespoons butter

14 teaspoon salt 3 tablespoons flour

4% teaspoon dry 14 teaspoon pepper —
mustard  % cup grated cheese

Peel and quarter the mushroom caps and.

saute them in the butter in the top compartment
of the grill. Cover closely so they will be tender.
At the end of ten minutes sprinkle them with the
flour and mix well, Add the milk slowly, stirring
to keep the sauce smooth. Add the seasonings,
i oo cut into small pieces and the eggs,
ce

Meanwhile be making toast in the toaster
compartment of the grill. Pour the above mix-
ture over slices of toast, sprinkle with the cheese
and eat hot.

(Copyright, 1931, by The Bell Syndicate, Ino.) |

CORN AND BEEF LOAF
1 pound ground rump x tablespoon, chopped

of beef onion

44 pound ground 14 tablespoon salt
fresh pork 144 teaspoon pepper

1 egg 1% cup bread crumbs

1 il-ounce can corn
Grind the beef and pork together and add

the beaten egg, chopped onion, seasoning, bread

crumbs and corn, Form into a roll. Place in a
well greased loaf pan and bake in a hot oven
(450 degrees F.) for 15 minutes, then decrease
the heat to moderate (350 degrees F.) and bake
about 45 minutes longer. Serves eight.

FRENCH STEW OF HEARTS
Take three lambs’. hearts, wash and cut into

‘slices, cutting across the grain of the heart. Put

3 tablespoons of butter in a small stew kettle and
when hot add the meat.
the meat is well browned, then add enough hot
water to nearly cover the meat, 2 slices of lemon,

2 bay leaves, 1 teaspoon salt and 1% teaspoon

pepper. Cover the kettle and cook gently for one
hour, stirring often. Add a little more boiling
water as needed; when the meat is cooked remove
from the gravy to a hot platter and thicken the
gravy with one tablespoon of flour. Pour over
the meat and serve. ,

Yield: ‘Seven servings.

FRIED LIVER

Remove membrane from liver, if necessary,
and cut into one or one and one-half inch cubes.
Marinate for thirty minutes or longer in a well
seasoned marinade, using twice as much oil as
vinegar. Fry in deep fat at 347 degrees F. until
well browned. Serve piled on a plate and gar-
hished with parsley and lemon.

Another excellent method is used by some
cooks. Remove membrane from liver, if necessary
and cut in one-inch cubes. Salt, roll in egg ark
crumbs and fry in deep fat (347 degrees By
Serve with lemon.

ww

Stir constantly until —