Braised Tongue With Aspic Jelly

1 beef tongue

2 onions

1 stalk celery 4 cloves Salt and pepper 1 teaspoon sugar

1 blade of mace 1 bunch thyme 1 bunch parsley 1 box gelatin 1 cup cold water

"Wash and scrub the tongue well in salt water and simmer (180°- 210° F.) it until tender. Remove the skin, and place the tongue in a stew-pan with onion, celery, cloves, salt and pepper. Cover it with the liquor in which it was boiled and add sugar, mace, thyme and parsley. Simmer for two hours. Take out the tongue. Add to the liquor gelatin, soaked in the cold water, boil for two minutes, stirring constantly, strain and pour over the tongue. Serve cold.

Chaud Froid Of Eggs

6 hard-cooked eggs 2 tablespoons butter Chaud-froid sauce Salt and pepper

Paprika

2 tablespoons chopped olives or pickles

Cook eggs hard and cut in halves lengthwise. Remove yolks and mash to a paste with the melted butter, pepper, salt, paprika, and chopped olives or pickles. Refill whites and mask with chaud-froid sauce. Garnish each with a star cut from a truffle or from a green or red pepper. Let stand in a cold place till firm. These may be served at luncheon or supper.

Chicken Mousse

2 cups ground cooked chicken 1/2 cup salad dressing 2 tablespoons lemon juice 3/4 teaspoon ground celery seed 1/2 cup cold chicken stock

3/4 cup heavy cream, whipped Salt, pepper

1 1/2 tablespoons gelatin Lettuce Brussels sprouts, carrots and parsley

Blend the chicken, salad dressing, lemon juice and celery seed. Fold in the whipped cream. Season to taste. Fold in the gelatin which has been softened in the cold chicken stock, dissolved over hot water, then cooled. Pour into a ring mold and chill until firm. Unmold, fill the center with Brussels sprouts and garnish the platter with carrots and parsley.

Ham Mousse

Follow the directions for chicken mousse, substituting cooked ham for the cooked chicken. Chopped mushrooms are a delicious addition to this dish, and mushrooms may be mixed with the sauce when ready to serve, and also may be used as decorations.

Salmon Mold Piquante

1 tablespoon gelatin 1/4 cup cold water 1 1/2 teaspoons salt

1 1/2 teaspoons mustard Dash cayenne

2 egg yolks, slightly beaten

3/4 cup milk

1 1/2 tablespoons melted butter 4 tablespoons lemon juice 1 cup flaked salmon Lettuce

Soften gelatin in cold water 5 minutes. Combine seasonings, egg yolks and milk in top of double boiler, and cook over hot water 6 to 8 minutes or until thickened, stirring constantly. Add butter, lemon juice and gelatin, stirring until gelatin is dissolved. Remove from fire and fold in salmon. Turn into fish mold; chill until firm. Unmold on bed of crisp lettuce and serve with cucumber cream dressing.

Vegetarian Dishes

Vegetarian dishes make agreeable variations in the diet, and frequently reduce the food bill. They are welcome in any household where the program of using meat only once a day is being followed. Dishes containing a large percentage of milk, eggs or cheese, together with dried legumes, nuts or gelatin, are nutritious and typical vegetarian dishes.

People not accustomed to meatless menus may experience an unsatisfied feeling at the end of a meal that is entirely vegetarian. This is largely due to the fact that meat is a highly flavored food. The housewife will do well, therefore, to offer some well-seasoned dish in a vegetarian menu.

A ring mold is a decorative way of serving vegetarian dishes with no extra labor. The following recipes calling for a loaf form may be used for the ring mold. See page 344.