Lamb's Tongue, Barbecued

Open a can of lambs' tongues and spread on a platter. Sprinkle with salt, pepper, and a little onion juice. Lay in a sauce made by stirring together 3 tablespoons of salad oil and 1 of vinegar. Let them stand in this mixture over night. In the morning heat a little butter in the frying-pan, lay the tongues in this and saute, turning often. - Mrs. C. Jefferson, 505 S. 5th Ave., Maywood, 111.

Boiled Tongue

If salted, wash and let stand in cold water for 2 or 3 hrs. Then boil from 5 to 6 hrs. in a porcelain kettle. Let stand in this liquor over night. Peel off the skin, and cut very thin, - Mrs. S. J. Walsh. 4442 Langley Ave.. Chicago, 111.

Boiled Beef Tongue

Let cook until very tender, 4 hrs. or more, then partially cool in the liquid, but remove to peel off the skin before the tongues become cold. Serve cold, sliced thin. Garnish with a macedoine of vegetables, as peas, asparagus tips, carrots, and turnip, cut in cubes and moulded in aspic jelly. Pass mayonnaise in moulding. Salt the boiling water in which a fresh tongue is put to cook; it will cook in about 2 hrs.; vegetables added to the water are an improvement, the liquid may be used for soup. A boiled tongue, fresh or salt, is often glazed and served on a bed of spinach a la creme, or of plain cooked spinach; with the latter serve sauce piquant. A fresh tongue may be braised. - Mrs. D. C. Daniels, Arlington Heights, 111.

Boiled Smoked Tongue

Wash the tongue and soak 4 hrs. in tepid water. Put over the fire in plenty of cold water and cook 12 minutes to the lb. after it boils. Let it get cold in the water; pare and trim neatly, and garnish with small green pickles. - Mrs. A. C. Christy, Glen View, 111.

Lambs' Tongues, Boiled

Boil 6 tongues in salted water, with the juice of half a lemon, until tender. Serve cold with Tartar sauce. Or pickle them by covering with hot spiced vinegar. - Mrs. Allan George, Park Ridge, 111.

Creamed Smoked Tongue

Bend the tip of the tongue around and tie it to the root. Put it in cold water and place over the fire. When it comes to a boil, pour off the water, and put it on again in cold water. Boil until tender, or about 2 hrs. Remove the skin, roots and fat. Pour a white sauce over the tongue, and serve it cold with a salad dressing. Tongues may also be braised and served hot or cold. - Mrs. L. C. Crawford, 1003 S. 3rd Ave.. Chicago, 111.

French Tongue

Cut 1 lb. of cold boiled tongue into dice. Make 2 clove garlic in a "chapon," put this in the bottom of a bowl; put in the tongue, sprinkle over 1/2 teaspoon of celery seed. 1 onion, grated, and 2 tablespoons of tarragon vinegar. Cover the bowl and stand aside over night. Next morning, lift the tongue carefully from the garlic, add, mixed, 1/3 cup of chopped nuts, and mix the whole with 1/8 pt. of mayonnaise dressing. Serve in little nests of lettuce leaves. - Mrs. Allan George, Park Ridge, 111.

Mince Of Tongue And Eggs

Boil a fresh calfs tongue, let it get cold, and mince fine. Heat 1/2 pt. of soup stock, and cook together, in a frying-pan, a tablespoon of butter and 1 of browned flour. On this pour the hot soup stock and cook until you have a thick brown sauce. Into this turn the chopped tongue, and toss and stir until smoking hot. Season with a teaspoon of tomato catsup, a teaspoon of onion juice, salt and pepper. Have ready slices of toast on a heated platter. Pour the hot mixture over these. Put a poadhed egg in the center of each slice of toast, and serve. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Sheep's Tongues, Braised

Wash, dredge with salt and flour, and brown in salt pork fat, with 1 or 2 minced onions. Put them in a pan with water or stock to half cover; add 1 sprig of parsley, a little salt and pepper; cover and cook 2 hrs., or until tender. Remove the skin, and trim neatly at the roots. Place a mound of spinach in the center of the dish; arrange the tongues around the spinach, alternating with diamonds of fried bread. - Mrs. Joseph King, Kenilworth, 111.

Spiced Beef Tongue

Rub into a tongue a mixture of 1 cup of brown sugar, a piece of saltpetre the size of a kernel of corn, a tablespoon of ground cloves, and 1/2 teaspoon of black pepper. Put it in a strong brine of salt and water, enough to cover, and let stand a week or 10 days. Take out, wash and dry. roll in a paste made of flour and water. Put in a small dripping-pan with a little water, and bake slowly till done. When done remove the paste and skin, set away to cool. Have very cold, and slice thin. - Eloise Jennings, Winnetka, 111.