May 22, 1956 How to Cook Tongue, Smoked Tongue Rarebit, Rhubarb Custard Pie with Meringue

How to Cook Tongue

Place tongue in a heavy deep utensil, cover with water, simmer until tender. A large beef tongue will take 3-4 hours. You may cook fresh, smoked, cured and pickled tongue all the same way except that for fresh tongue add the following seasonings: 1 T. salt, 1 small onion, sliced, a few whole black peppers (peppercorns) and a bay leaf. When the tongue is tender, plunge it into cold water. This will help to loosen the skin which you want to remove immediately. For serving the tongue cold, remove the skin and let it cool in the water in which it was cooked as it will be juicier.

Smoked Tongue Rarebit

10 to 12 slices of cooked tongue
2 T. butter
2 T. flour
1/4 t. paprika
1/4 t. dry mistard
1 c. milk
1 c. grated cheddar cheese
1/2 t. Woscestershire sauce

Cut tongue into thin strips, about 3 inches long. Melt butter. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese, cook slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve on toast points. 4 to 6 servings.

Rhubarb Custard Pie with Meringue

9" unbaked pie shell
2 1/2 c. cut rhubarb
1 c. sugar
5 T. flour
1 T. butter
2 egg yolks, well beaten

Meringue:
2 egg whites
1/8 t. cream of tartar
4 T. sugar

Arrange rhubarb in pie shell. Mix together sugar and flour. Blend in butter and beaten egg yolks. (Mixture will be crumbly.) Sprinkle over rhubarb. Bake at 450 degrees for 12 minutes, then reduce heat to 350 degrees for 25 minutes or until rhubarb is tender. Make meringue of egg whites, cream of tartar and sugar. Spread on pie. Bake at 400 degrees 5 to 6 minutes or until meringue is delicately browned.