ely chopped fat bacon, 1 tablespoon
chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and
pepper to taste.

Wash kidney and beef quickly, dry them, and cut them up quite small.
Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them
until brown. Add stock and salt to taste, and simmer soup for about
2-1/2 hours. Strain out solid parts, pound them to a paste, and
rub this through fine wire or hair sieve. Rinse out pan, mix flour
smoothly and thinly with little of strained soup. Reboil rest of
liquid, pour in flour, and stir it till it boils. Cook for ten
minutes and carefully skim it. Then mix in smoothly sieved meat, add
seasoning, reheat soup without boiling it after adding meat, and it
is ready to serve. Water can replace stock; if so, add piece of carrot
and turnip and bunch herbs to soup, but do not pound or sieve these.
A more delicate soup is made with four or five sheep's kidneys instead
of ox kidney. Add little caramel coloring if needed.

April 20

_Celery Soup
*Braised Ox-Tongue
Baked Potatoes
Mashed Turnips
Cold Slaw
Cheese
Wafers
Rice Mousse
Coffee_

_*Braised Ox-Tongue_--1 ox-tongue, 1 pint stock, 1 onion, 1 small
carrot, 1 bouquet garni, 1 clove, 1/2 pint piquante sauce, and 6
thin slices bacon. Trim ox-tongue, which should be obtained salted or
pickled ready for use. Blanch, and let it cool. Put into fish-kettle
or stewpan, large enough to hold tongue, slices bacon, onion peeled
and sliced, carrot scraped and cut in pieces, bouquet garni and clove;
add stock, put in tongue, and cook until three parts done, then take
it up, and skin while hot. Strain liquor it was cooked in, take off
fat, add piquante sauce, put tongue into this, and finish cooking.
When tender, cut in slices, dish, and pour sauce over, and serve.
Mashed potatoes, spinach, or peas served with tongue is a great
improvement.

The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay
leaf, 1/2 carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons
vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1
tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red
pepper to taste.

Peel and chop shallots, carrot, and mushrooms; melt Crisco in a
saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and
thyme. Reduce vinegar to half the quantity; stir in flour, dilute with
stock, bring to boil; then add anchovy extract, Worcestershire sauce,
sa