A fresh beef tongue of two pounds
1 T-vinegar
Wipe the tongue well. Place in a kettle and cover with cold water. Add the vinegar. Bring to a boil, and boil slowly until it seems tender when pierced with a fork. (It should boil at least two hours.) Take the tongue from the water, and remove the skin and roots while it is still warm. Cool, and slice thin. This may easily be cooked in the fireless cooker, in which case the water with which the tongue is covered must be brought to a good boil on the stove, and then removed to the cooker. If the tongue is very salty, soak in cold water for two hours.
Apple, Celery and Green Pepper Salad (Four portions)
1 cup tart apples cut in ½-inch
cubes
2 T-lemon juice
2/3 C-celery (diced)
1 large green pepper (cut in strips)
1 t-salt
½ t-paprika
6 T-salad dressing
Mix the lemon juice and apples to prevent discoloring. Add the celery, green peppers, salt, paprika seasoning and salad dressing. Serve cold on lettuce leaves.
Corn on the Cob (Four portions)
8 ears corn
Carefully remove husks and all silk from the corn. Cover with boiling water. Cook ten minutes, or longer if the corn is old. If salt is added to water, it turns the corn yellow and toughens the husks. Very tender young corn needs little cooking. Salt may be added (one teaspoon to a quart of water) two minutes before removing from the fire.
Peach Butter (One and one-half pints)