Recipes by Bette Davis: Boiled Tongue, New England; Mustard Gelatin Ring; Red Flannel Hash; Spinach-Stuffed Fillets

Bette Davis' Boiled Tongue, New England

1 fresh beef tongue
2 qts. boiling water
1/2 cup prepared horseradish
3 tbsps. sour cream

Place tongue in Dutch oven or heavy saucepan. Cover with boiling water. Cover, bring to a simmer. Cook, simmering slowly, about 6 hours, or until fork-tender.

Remove to a platter; skin carefully before slicing. Combine horseradish and sour cream; garnish tongue lavishly with mixture.

Delicious served with cooked, fresh spinach. Serves six.

Thoughts: Terrific served hot or cold. Works very well with new, crock-pot cookers. If desired, tongue can be cooked with vegetables in pot; cabbage, carrots and onions.

Bette Davis' Mustard Gelatin Ring

4 eggs
3/4 cup sugar
1 envelope (1 tbsp.) unflavored gelatin
1 1/2 tbsps. dry mustard
1/2 tsp. turmeric
1/2 tsp. salt
1 cup water
1/2 cup cider vinegar
1/2 cup whipping cream
Cole slaw mixed with canned pineapple
Chicory, watercress or other feathery greens

Beat eggs; set aside. Mix together sugar and unflavored gelatin; stir in mustard, turmeric and salt. Add water and vinegar to the beaten eggs; stir in sugar-gelatin mixture and cook in double boiler over boiling water until
slightly thickened, stirring continuously.

Cool until mixture is thick. Whip cream and stir in. Pour mixture into a 1 1/2-quart ring mold. Chill until firm.

Unmold, and if desired, fill center with cole slaw-pineapple mixture. Garnish with chilled greens. Delicious with baked ham. Serves six to eight.

Thoughts: Miss Davis comments, "The sweet and sour flavor contrast is marvelous." Lovely for buffet table with baked ham, particularly in summer.

Bette Davis' Red Flannel Hash

2 cups cooked corned beef
3 cups cold boiled potatoes
1 1/2 cups cooked beets
salt and pepper to taste
1/2 cup or more of cream
1/2 stick butter

Chop all ingredients and combine in a large bowl. Season to taste and moisten mixture with cream. Place in a hot buttered skillet. Stir and spread evenly in pan. Brown slowly over medium heat. Serve with poached eggs on top.

Bette Davis' Spinach-Stuffed Fillets

1/3 cup chopped yellow onion
2 tablespoons butter
2 pounds fillet of sole (or flounder)
1 pound fresh chopped spinach (or 1 1/2 packages frozen chopped spinach)
1 teaspoon salt
1/8 teaspoon white pepper
1 can (11 ounces) cheddar cheese soup (or 1 package frozen Welsh rarebit)
2 tablespoons milk (or beer)
Ground nutmeg

Cook chopped onion in butter until tender but not brown. Cook spinach quickly in a small amount of water. Drain well, pressing out all the liquid. Combine spinach and onion mixture. Mix well. Spread each fillet with a thin layer of the spinach mixture. Roll up tightly and spear with a skewer. Put into a lightly buttered shallow baking dish.

Mix cheese soup with milk until smooth. Spoon evenly over fillets. Sprinkle nutmeg over the top. Bake at 350 degrees for 20 to 25 minutes. Brown under broiler until cheese is bubbly and browned. Serves 6.