Sprinkle Butter Thins lightly 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
¼ cup butter.
1¼ teaspoons salt.
1 teaspoon mustard.
¼ teaspoon paprika.
1 tablespoon sugar.
Yolks 4 eggs.
2 tablespoons flour.
¼ cup vinegar diluted with 2 tablespoons water.
1 cup cream.