Stewed Fresh Tongue

Soak the tongue in cold water 1 hour, boil 3 hours and set one side till cold. Then put it into a. stew pan and cover with stock. Add salt to taste, a dash of cayenne pepper, 1 dozen cloves, 1 small turnip, 1 small onion, ½ head of celery. The vegetables must all be chopped very fine. Stew gently an hour and a half, take out the tongue and add to the gravy 1 teaspoonful of made mustard, 3 of tomato catsup and 1 of Worcestershire sauce. Put two ounces of butter into 2 tablespoons of flour and mix it also with the gravy, letting it boil until smooth. Put in the tongue again until thoroughly hot. Dish and pour the sauce over. It must be served very hot. This, though troublesome, will be found a delicious dish.

- Mrs. J. J. Ayres.

Meat Balls (Albondigos)

Take fresh, lean meat and grind as fine as possible. While grinding add a little garlic, enough to flavor. Then chop onions, green peppers and tomatoes and a pinch of mint. Then mix vegetables and ground meat and a tablespoonful of flour. Also add a tablespoonful of lard. Mix it into a thick hash. Then take a tablespoonful lard and melt in a stew pan and partly fry some onions and tomatoes. Then add enough water to more than cover the meat balls. While the water is boiling work this ground meat into balls the size of a walnut and drop in the boiling water. Boil for 20 minutes and serve.- Mrs. Dalton, Sr.

Rabbit Pie

Two young rabbits, 3 thin slices bacon, ½ hay leaf. Disjoint rabbits, boil with bacon slices cut in small pieces and bay leaf until meat is very tender. Add butter size of walnut, 4 medium-sized potatoes cut in inch cubes and 4 young green onions, just the white part. Boil 5 minutes. Thicken gravy, pour in bake dish, cover top with good biscuit dough rolled ½ inch thick, bake a nice brown and serve.

- Mrs. Mary E Thompson.

Virginia Venison Patty

Take 4 pounds of venison, remove the fat and cut in strips a couple of inches long. Put in a kettle with a couple of strips of bacon, 2 cloves of garlic (or a couple of small onions), a blade of mace, 4 cloves, a few kernels of allspice, a little parsley and pepper tied in a cloth. Pour over all a quart of boiling water and boil until tender. Make a rich paste. Line the sides of a milk pan (not the bottom), put in the venison and to the liquor add 1 cup of currant jelly, a couple of tablespoons of butter cut in small pieces, salt and pepper. Dredge with flour and cover with crust, bake a couple of hours. A small teacup inverted and placed in the center of the pan before the meat is put in will keep the crust from falling into the liquor and becoming soaked. This is well to do in all meat pies. - Mrs. James J. Ayres.

Luncheon Dish

Cut left-overs of meat sufficient to fill baking dish into rather large cubes. Put into frying pan with sliced onion and a quart of tomatoes. Season with salt and chili powder. Add either water or gravy and simmer 2 or 3 hours, or until the meat is thoroughly seasoned. Place mixture in a baking dish and cover with a batter made of corn meal. Bake until crust is done. Called tamale pie. - Mrs. J. T. Lindley.