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A California Dish

One fresh tongue.

One bottle of olives.

Two dozen large bright red peppers.

Squeeze the juice of two large lemons in a teacup and fill up with vinegar, one teaspoonful of powdered summer savory, two tablespoonfuls of finely-chopped onion and olive oil. Dissolve half teacupful of salt in enough boiling water to cover the tongues and cook until done; skin and cut into very thin slices. Cut open the peppers the long way; take out every seed and vein; cut off the stem end; drop the skins into an agate kettle of boiling water and keep at boiling heat for two hours; it must not even simmer or the flaver will be lost. Skim into a chopping bowl and be sure to press out all the water. Chop to a pulp and pass through a sieve; then add oil and vinegar by spoonful; cut the olives off the stones and put in last. Dip each slice of tongue in the sauce and pile in a dish, rather deep, and pour over the remaining sauce. Serve next day. This is good with roast turkey, cold ham or fried oysters.