The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)Various
General
The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)
Various
Cooking -- Periodicals; Home economics -- Periodicals
¶ 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.
_Visitors are always welcome at our plant and restaurant in Cambridge_
* * * * *
[Illustrated Advertisement]
HEINZ
Cider
Apples
Only selected kinds are used for Heinz Vinegar.
The quality of cider vinegar begins with the apples. The Greenings,
Baldwins, Spies and Kings of Western New York and Michigan give the
greatest amount of rich juice, best for vinegar, and these are the
principal varieties of apples used in making =HEINZ Pure Apple Cider
Vinegar=.
Only the pure apple juice of _first pressing_ is used in Heinz Cider
Vinegar, whereas the first pressing of apples is more often sold for
sweet cider and only the second pressing, mixed with water, used for
cider vinegar.
Age improves all vinegars, and it is frequently more than two years
from the time the apple juice is pressed until it reaches your table
as Heinz Cider Vinegar. All of which contributes to its healthfulness,
mellowness and aroma. The
=57 Varieties=
also include the following:
_=Heinz Malt Vinegar=_
made from sound barley malt and aged until rich and mellow.
_=Heinz White Pickling and Table Vinegar=_
a distilled vinegar of great strength.
All sold by grocers in sealed bottles and half-gallon jugs; also by
measure from barrels--but, when buying in this way, be sure you get
the Heinz brand.
=H. J. HEINZ COMPANY.=
_=Distributing Branches and Agencies throughout the World.=_
_Member American Association for Promotion of Purity in Food
Products._
* * * * *
The Father
A Story by Björnson
Public-domain text, read in full here on John Shaqi.
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