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To Cook Corned Beef-Tongue, Etc

If the beef has been in brine long or has been dried, it must be soaked in cold water twelve hours before boiling. If freshly cured it is unnecessary. The beef should be put on in a large pot of water early in the morning and simmer for hours. Set the pot at the back of the range or stove, where it will gently boil during the preparation of dinner. When it first commences to boil, take off the scum. After it is thoroughly done, take off the boiler or pot. Set away with the beef under the liquor to remain until next day, when it will be found juicy and tender. With a sharp knife carefully trim, and garnish with scraped horseradish and curled parsley.--Mrs. S. T.