One fresh beef tongue, one bottle of olives, two dozen large, clean, bright, dry Chili peppers, one teacupful (ordinary size) of best vinegar, or, better still, squeeze the juice of two lemons into the cup and till with vinegar, one teaspoonful of powdered summer savory, two tablespoonfuls finely chopped onion (should be small green onions, but dry will do), salt and olive oil as you like it. Some may, or will, try to make it without the oil. Do not waste your time, for the oil is the secret of this delicious dish. Dissolve a half teacupful of salt in enough boiling water to cover the tongue, cook until done, and only done, or you will have rags. When cool remove the skin and cut into very thin slices, and the tongue is ready for the sauce. Cut open the peppers the long way, take out every seed and vein, cut off the stem end. drop the skins into an agate kettle of boiling salted water (half cupful of salt). Press the skins under the water and keep at boiling heat for two hours, but the water must not even simmer, or you will find both taste and color gone. Skim into chopping bowl - be sure all the water is pressed out - chop until you have a glowing mass of red pulp; press through a sieve to remove skins, and your sauce is ready to season. Do not put in all the salt needed, as the olives will add salt. Add oil and vinegar by the spoonful; no danger of curdling. Put in olives last. Dip each slice of tongue into the sauce, pile the slices into a deep dish and pour over them the. remaining sauce; serve the next day on white platter and decorate with the small blanched stems of celery, which is exceedingly pretty against the red sauce. The sauce should be red and will be if your peppers grew the same year you make the sauce. It is delicious with roast turkey, cold ham, fried oysters, or with .simply good bread.

Mrs. U. Hartnell.