Tongue Supreme

1 12-oz. can tongue 1/, teaspoon sugar

1 tablespoon butter or 14, tablespoon flour
margarine 14, cup water

1 teaspoon minced onion 1 tablespoon chili sauce

1 teaspoon chopped capers 14, teaspoon salt

1 tablespoon vinegar 1, teaspoon pepper

Remove tongue from can; reserve congealed liquor and cut meat in
thin slices. Melt butter or margarine in saucepan; add onion, capers,
vinegar and sugar. Simmer for 5 minutes. Add flour blended with
water; cook, stirring constantly, until mixture thickens. Add chili
sauce, salt, pepper and congealed liquor. Serve very hot over thinly
sliced tongue. If desired, tongue may be heated while sauce is being
made. 4 Servings

Creamed Peas on Devilled Ham Toast
1 teaspoon salt

1 20-oz. can peas dash of pepper
milk 2 hard-cooked eggs, sliced
14, cup butter or margarine 1 3-oz. can devilled ham
1/4, cup flour 5 slices toast

Drain peas; combine liquor with sufficient milk to make 11% cups
liquid. Melt butter or margarine in a saucepan; add flour and season-
ings and stir until blended. Gradually stir in liquid. Cook, stirring
constantly, until mixture thickens. Carefully stir in peas and eggs.
Spread devilled ham on toast. Pour creamed mixture over toast.

5 Servings
Quick Luncheon Meat Loaf

1 12-oz. can luncheon meat 1 tablespoon catsup or prepared
1 tablespoon bacon fat, melted mustard

Remove both ends from can of luncheon meat; using one end push
meat out in one piece. Cut meat in half lengthwise; place the 2 pieces in
a 9-inch pie plate. Combine bacon fat and catsup or mustard; brush
meat with mixture. Bake in a moderate oven (350° F.) 20 to 25
minutes. 4 Servings

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