Beat the white of eggs till foamy; add the cream of tartar and beat until dry; beat in the sugar gradually; add the extract, then fold in the flour and cornstarch, sifted together. Bake in an unbuttered tube pan. It will take from thirty to fifty minutes according to the size of the pan.
Luncheon Tongue
Squire's Luncheon Tongue
With a thin, sharp knife cut Squire's Luncheon Tongue in thin slices. Serve with hot spinach, potatoes, cabbage, cauliflower, Brussels sprouts, Swiss chard, green corn, string or shell beans. To the cooked vegetables add butter and a palatable seasoning of salt and pepper. For a more hearty dish serve the vegetables with a cream sauce; if a still more elaborate dish appeals to you, cover the creamed vegetable with cracker crumbs mixed with melted butter and let stand in the oven until the crumbs are nicely browned. When a cold dish is desirable, serve the tongue with any of the above vegetables dressed as a salad. Any variety of salad dressing may be used, but with spinach, sauce tartare is particularly good. Press the spinach while hot into molds; when cold and firm unmold each shape on a slice of tongue and dispose the sauce above or around the spinach. To make sauce tartare, add to a cup of mayonnaise dressing two tablespoonfuls, each, of fine chopped capers, olives, parsley and cucumber pickles. French dressing—oil, vinegar, salt and pepper—suffice for lettuce and tomatoes served with the tongue, though mayonnaise or a boiled dressing made without oil are to be commended with tomatoes, thus served. A slice or two of the tongue chopped fine is a good ingredient with onion, bread crumbs and such seasonings as are available for stuffed tomatoes.
SQUIRE'S LUNCHEON TONGUE
¶ This is a ready-to-serve cooked meat, its uses being the same as our Boiled Ham, for sandwiches and as a cold meat, and is also fine for salads, or in any way in which a tongue is used. ¶ The tongues are selected for size and quality, thoroughly cooked until tender, after which all gristle and the little bone at the root is removed. ¶ They are packed in tins holding twelve tongues and weighing about six pounds. ¶ After being placed in the tins, the tongues are covered with a jelly, which, when it congeals, serves to bind the meat into one piece. Put up in this form it is easy to slice thin, or, the tongues can be served whole if desired. ¶ The pans are carefully wrapped in parchment paper. ¶ The appearance is inviting, the tongues are whole and the jelly keeps them fresh and retains their delicious flavor, possible in no other way. ¶ These goods being sold within a short time after being cooked and packed, they have a better flavor than canned tongue. ¶ The quality, purity and care in preparing Luncheon Tongue is the same as that of all other Squire products. ¶ It is convenient, as any quantity, from one slice to a whole pan, can be purchased.
JOHN P. SQUIRE & CO., BOSTON, MASS.
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