d with one-half tablespoon Worcestershire sauce. (Stock in
which tongue was cooked may be used for making sauce.) Cover closely and
simmer slowly (do not allow sauce to boil) two hours or until tongue is
tender. Serve on hot platter. Surround with sauce.

BAKED POTATOES

(For recipe see Page 140.)

BERMUDA ONIONS WITH BUTTER SAUCE

Peel the desired number of Bermuda onions. Cover with boiling water.
Heat to boiling point, boil five minutes, drain; repeat. Then cover with
boiling salted water, and cook until tender (from forty-five minutes to
one hour). Drain well. Dot over with bits of butter, finely chopped
parsley, and pepper. Serve hot.

CREAMED CELERY

Wash, scrape and cut celery in one-half inch pieces. Cook in boiling
salted water until tender; drain. (There should be two cups.) Cut a
slice from the stem end of one green or red pepper, remove the seeds and
veins. Parboil pepper eight minutes; drain and chop half the pepper
fine. Add to celery, and reheat in one cup of White Sauce.

FLORIDA SALAD

Remove the peel from six large Florida Navel oranges. Separate the
sections, and peel off the membrane, keeping the pulp in its original
shape. Cut each section crosswise once. Dispose the orange cubes equally
in nests of lettuce-heart leaves. Arrange the halves of English walnuts
over these and marinate with French Dressing, using lemon and orange
juice, also some of the fine orange pulp, in place of vinegar. Sprinkle
with paprika.

YANKEE PLUM PUDDING

2/3 cup Cottolene.
1 cup N. O. molasses.
3 cups flour.
1-1/2 teaspoons soda.
1 teaspoon cinnamon.
1/2 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon salt.
1 cup sweet milk.
1 cup seeded shredded raisins.
1 cup English Walnut meats broken in pieces.

PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices
and salt; add alternately with milk, reserving enough flour to dredge
raisins and nut meats; mix well and turn in buttered molds. Steam three
hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see
Page 136.)

BOILED COFFEE

1 cup medium ground coffee.
White 1 egg.
6 cups boiling water.
1 cup cold water.

PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute
with one-half cup cold water, add to coffee and mix thoroughly. Turn
into co