Apples Stuffed For Roast Pork

Add a bay leaf, one teaspoonful of minced onion, half a teaspoonful of salt, and a little cayenne pepper to two and a half cupfuls of white stock; simmer for twenty minutes and strain. Pare and core ten tart apples. Place in the bottom of agate pan; pour the strained stock over them and simmer until they can be pierced with a fork; carefully remove them from the stock, and set aside to cool. Blanch two cupfuls of chestnut meats, slice, cover with the stock, add four teaspoonfuls of currant jelly, and simmer until tender. If the meats are too moist, drain. Fill the center of the apples with the chestnut mixture and serve with roast pork. This recipe will serve a dozen persons.

Currant Mint Sauce

Beat one-half tumbler of currant jelly with a fork until quite smooth; add two tablespoonfuls of chopped fresh mint, the grated rind of half an orange, one-fourth teaspoonful of salt, and a few grains of cayenne. Serve with lamb chops or a crown of lamb.

Cranberry Relish

Two quarts of cranberries, three and a half pounds of white sugar, one pound of seeded raisins, the rind of two oranges, chopped very fine, one cup of vinegar, juice of two oranges, one teaspoonful each of ginger, cloves, and cinnamon. Cook all to a marmalade, and put in jars. This is excellent with cold meats especially chicken, turkey, and game.

Horseradish Sauce

Beat one cupful of cream until stiff, then add two tablespoonfuls of fresh, or three tablespoonfuls of evaporated, horseradish root, one tablespoonful of vinegar, one-half teaspoonful of salt, and one-fourth teaspoonful of paprika. Good with roast beef, or veal, or on tomatoes to be served as a salad.

Braised Tongue

A fresh tongue is necessary for braising. Put tongue in kettle, cover with boiling water, and cook slowly two hours. Take tongue from water, drench with cold water, remove skin and membranes; fasten the tip around against the thick part, tying or skewering firmly. Fry two onions, one turnip, and one carrot, all cut fine, in butter until brown. Remove from the pan and set aside. Flour the tongue all over and put into a hot pan with the butter. Turn it on all sides until browned slightly. Put the tongue, the fried vegetables, a small piece of stick cinnamon, one clove, and a bunch of sweet herbs into a casserole. Add one quart of the liquor in which the tongue was boiled. Close the lid as tightly as possible to keep in the steam. Place in the oven. After one and one-half hours open, turn the tongue, and add the juice of one lemon. Close as before and leave one-half an hour longer in the oven. Now put the tongue on a hot dish, and set it over hot water while the gravy is being boiled down for fifteen to twenty minutes. If it is not quite thick enough, mix two teaspoonfuls of cornstarch with a little cold water, stir it into the boiling gravy, and boil two or three minutes. Strain some of the gravy over the tongue and serve the remainder in a sauce-boat. Tongue braised in this manner may be served surrounded by a soft puree of potatoes well seasoned with plenty of butter or rich hot cream, salt, and pepper. Serve all the sauce in a sauce-boat.