with grated cheese, seasoned with salt and
a few grains cayenne. Place in the oven until crackers are crisp and
cheese is melted.

BOILED TONGUE

Wash and clean the tongue, cover with boiling water, to which add
one-third cup each carrots, turnips and onion cut in dice; two sprays
each parsley and thyme, one-half teaspoon peppercorns and one-half dozen
cloves. Simmer until tongue is tender. Let cool in liquor in which it
was cooked, remove the skin and brush with melted butter. Cover with
fine, buttered bread crumbs, after arranging in dripping pan. Bake
twenty minutes, basting often with hot stock or port wine. Chill and
slice thinly; garnish with triangles of buttered toast sprinkled with
finely chopped parsley.

CHILI SAUCE

2 dozen ripe tomatoes.
1 dozen onions finely chopped.
1 dozen peppers finely chopped.
1 cup brown sugar.
4 cups cider vinegar.
4 tablespoons salt.

PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients
in the order given. Place on range, bring to boiling point and cook
slowly until thick. Add more salt and sugar if necessary. Turn into
sterilized fruit jars, seal and store. Serve with meats, fish, etc.

POTATO SALAD

Cut balls from raw potatoes, using a French vegetable cutter. There
should be three cups. Cook potato balls with three slices of onion in
boiling salted water until tender. Drain, chill and marinate with French
Dressing, then cover with Boiled Dressing. Arrange in a mound on serving
platter, surrounded with a border of nasturtium blossoms and leaves.
Sprinkle top with finely chopped chives.

BOILED SALAD DRESSING

1/4 cup butter.
1-1/4 teaspoons salt.
1 teaspoon mustard.
1/4 teaspoon paprika.
1 tablespoon sugar.
Yolks 4 eggs.
2 tablespoons flour.
1/4 cup vinegar diluted with 2 tablespoons water.
1 cup cream.

PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add
egg yolks slightly beaten and vinegar and water. Cook over hot water
until mixture thickens. Cool. Whip cream and fold into mixture. Beat
well, chill and serve with potato salad.

BROILED TOMATOES

Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with
a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread
crumbs mixed with a tablespoon of sugar. Place in a well-buttered
broiler