uld into a paste. Roll out and cut into strips about
one-half inch wide and five long. Bake in a quick oven. A very nice
relish.

[Illustration]

MEATS.

=Boiled Ham.=

Put a ham weighing 14 pounds in a large kettle and half cover with cold
water and cook slowly. When the water boils, add a quart of sour white
wine and cook about five hours, or until tender. Put the ham in a baking
pan and trim off the under side nicely, and take off the skin. Cover an
inch thick with currant jelly, put a cup of sherry in the pan and put
into a pretty hot oven. Let the fire go down; baste very often at first,
that the wine may penetrate the jelly, and bake a half hour or more.

=Calf's-head Stew.=

1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large
carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful
pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain
broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in
pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled
eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When
very hot, serve.

=Chops and Tomato Sauce.=

Fry some pieces of pork in the spider, then cut up and fry a few onions.
Into this pour some peeled and cut-up tomatoes; stir till all cooked to
pieces and then strain. Thicken with a little flour. Broil chops, place
on a hot platter and pour the sauce over them. For 3 pounds chops, 1/4
pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few
cloves and a little chili pepper are considered by some an addition.

=Kidney Stew.=

2 beef kidneys cut in small pieces. Pour cold water over, and as it
boils pour off and repeat. The third time let it simmer slowly for two
hours. Add 2 onions, chopped fine, and cook one hour. A few minutes
before serving add sherry wine. Thicken with flour and serve on hot
toast. This may be varied by adding curry; both are excellent.

=Sheep's Tongues.=

Boil them in soup stock until tender, with a seasoning of salt, pepper
and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf,
sprig of parsley, some whole black pepper tied in a little white bag and
removed after an hour.) When done add to the stock some browned flour
and butter, tomato juice to taste, and a little lime juice. Garnish with
triangles of toast around the dish.

=Spanish Receipt for Cooking Tongue.=

Soak a fresh tongue over night. I