vinegar, a few grains of cayenne, and half a tablespoon of capers. Pour
over the tongues and serve.


~CORNED BEEF HASH~--To two cups of chopped cold corned beef, add two
cups of chopped cold boiled potatoes. Heat three tablespoons of bacon
fat in a frying pan and add the meat and potato, add pepper and salt, if
necessary, and moisten with water. Cook slowly until a nice brown
underneath. Roll from the pan on to a hot platter. Garnish with parsley
and serve with pickled beets.


~ENGLISH POT ROAST~--Cut one pound of cold roast into two-inch pieces,
slice four good sized potatoes thin, also one onion, into a deep dish,
put a layer of the beef, one of potatoes, one of onions, salt and
pepper, another layer of meat, potatoes and onions, season again, add
one cup gravy, and over all put a thick layer of potatoes. Bake three
hours--the longer and slower the better.


~FRANKFORT SAUSAGE~--For this use any part of the pig, but equal
quantities of lean and fat. Mince fine, season with ground coriander
seed, salt, pepper, and a small quantity of nutmeg. Have ready skins,
well cleaned and soaked in cold water for several hours, fill with the
seasoned meat, secure the ends and hang in a cool, dry place until
needed.


~FRIED HAM~--Cut off a thick slice of ham. Place in a saucepan over the
fire, with sufficient water to cover and let come to a boil. Pour off