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.

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Stir constantly until —