Escalloped Tongue

Chop some cold tongue, not too fine, and have for each pint one tablespoon onion juice, one teaspoon chopped parsley, one heaping teaspoon salt, one teaspoon capers, one cup bread crumbs, half a cup of stock and three tablespoons butter. Butter the dish and cover the bottom with bread crumbs. Put in the tongue which has been mixed with the parsley, salt, pepper and caper, and add the stock in which has been mixed the onion juice. Put part of the butter on the dish with the remainder of the bread crumbs and then bits of butter here and there. Bake twenty minutes and serve hot. - Mrs. J. R. Ross, Williams, Ariz.

Spanish Tongue

Boil tongue until tender, and for sauce use one small can of tomatoes, one can of mushrooms cut into small pieces, one tablespoonful of ground red chili, two tablespoonfuls of Worcestershire sauce, one heaping teaspoonful of flour mixed with a little cream to be added when ready to serve. - Mrs. R. S. Teeple, Holbrook, Ariz.

Spanish Tongue

Cook tongue until tender; peel and simmer slowly in sauce for one hour. Sauce: To one can of tomatoes add onion and green chili to taste, one-half teaspoon allspice and pinch of salt. Cook sauce until it begins to thicken before putting in tongue. - Mrs. A. V. Wagner, Williams, Ariz.