that I made the other day; that would go beautifully with your dinner. There you have it all! If I were doing it, I should add iced tea to drink, served very daintily, with sliced lemon and mint leaves." "Oh, Bettina, how good it sounds! Will you repeat that menu for me?" Cold Boiled Tongue Apple, Celery and Green Pepper Salad Golden Bantam Corn on the Cob Bread Butter Peach Butter Iced Tea Lemon Sliced Watermelon "Now, if you'll get a pencil and paper, I will give you some directions about cooking." BETTINA'S RECIPES (All measurements are level) Boiled Tongue (Four portions) A fresh beef tongue of two pounds 1 T-vinegar Wipe the tongue well. Place in a kettle and cover with cold water. Add the vinegar. Bring to a boil, and boil slowly until it seems tender when pierced with a fork. (It should boil at least two hours.) Take the tongue from the water, and remove the skin and roots while it is still warm. Cool, and slice thin. This may easily be cooked in the fireless cooker, in which case the water with which the tongue is covered must be brought to a good boil on the stove, and then removed to the cooker. If the tongue is very salty, soak in cold water for two hours. Apple, Celery and Green Pepper Salad (Four portions) 1 cup tart apples cut in ½-inch cubes 2 T-lemon juice 2/ C-celery (diced) 3 1 large green pepper (cut in strips) 1 t-salt ½ t-paprika 6 T-salad dressing Mix the lemon juice and apples to prevent discoloring. Add the celery, green peppers, salt, paprika seasoning and salad dressing. Serve cold on lettuce leaves. Corn on the Cob (Four portions) 8 ears corn Carefully remove husks and all silk from the corn. Cover with boiling water. Cook ten minutes, or longer if the corn is old. If salt is added to water, it turns the corn yellow and toughens the husks. Very tender young corn needs little cooking.
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