Tongue De Terrapin

Ingredients

• 1 tablespoonful of butter
• 2 tablespoonfuls of axy bread crumbs
• a large spoonful of butter
• a tablespoonful of water in the baking dish
• one side
• 23 season
• 2 eggs
• four persons
• salt
• cayenne
• pepper

Directions

1. Mrs. Mac Donald Moore. I beef tongue, boiled until thoroughly done. Cut the large part of the tongue on one side and fill it with plain stuffing. Put in a pan and pour over it i quart of tomatoes.

2. For dainty toilets— Virot's Perfumes, Toilet Waters, Sachets.

3. FREDONIA COOK BOOK. 23

4. Season with salt and cayenne pepper, and add i cup of sherry; bake in a slow oven i hour. Just before taking up, add a large spoonful of butter. Serve with sliced hard boiled eggs and lemon. Garnish the dish with parsley.

5. BOUDINS. Mrs. H. D. Jarvis. Chop cold cooked meat fine. To every pint, add:

6. 2 tablespoonfuls of Axy bread crumbs. yi cup of stock or boiling water.

7. 2 eggs, slightly beaten. Salt and pepper to taste.

8. Put over the fire, and stir until thoroughly mixed. Fill custard cups with this mixture, Yi full; stand them in a baking pan Y^ full of hot water, and bake 20 minutes. Turn them out carefully on a hot dish, and pour around them Cream or Bechamel sauce. Remains of cold roast or poultry are good served this way.

9. BAKED HAMBURG STEAK. Mrs. Kate L. Ctcshing. Take i &zg, well beaten; mix well with i pound fresh Hamburg steak. Add Y^ cup of bread crumbs; butter size of a walnut; salt and pepper. Form into a roll 2 inches thick, and bake ^ hour. A tablespoonful of water in the baking dish; baste occasionally. This is enough for four persons, and is fine, either hot or sliced cold for luncheon or tea.

Nutrition, whole recipe (rough)

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.