Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1891-10-27
WAYS TO COOK rho.

BnitIn IIAN.-Soak over night. In
the moruln. scrub we'll With brush
and cover with water. boil slowly until
done, allowing quarter 81 an hour TOT
a pound. 10 not .kin until cold.
BAE,u IIlM.-lIoil an ordinary ham
about tire. hour. skin aud cover With
. stif corn dough pla.,cr,sl over u; TIL.
l.rp. la ID. luic.. aud adds to III" IA
,or' Rake Ia a moderate heat Que hour,
when the dough may be removed aud
the ham dressed.
GLAZED iIAM.-lIrsh the ham
cold boiled QUE, FROM which the .kin has
been taken-wsll al over With beaten
egg. To a cup 70 powdered cracker
aIION enough rich milk or cram Ia
max. Into a thlrk paste, sslt, ani work
la = tsaspoontul ~ melted butler.
spread thl. c,cnly quarter of an Inch
thick over the ham, AID 1T to brown In
moderate oven.
srrTTIp IlAM.-lioil III. ham end
skin Il. Have ready dressing made of
a pint 81 rfumblci corn-mcal muiiin. or
gr.ts,i biscuits, [. small onion chopped
very fins, onc ar tso leave. of sage ~
nkrdl Pepper aud sslt to taste, a tea
poonini of melted batter, aud enough
81 am o. barely mix. III too moist, "
4. hsri Ca pre-. " Ia. Make inci.ion. all
over the ham, aud glare q. above.
GH.TIp IIAN.-Cut chunk. ~ very
well done ham and trim on the lat.
Crate ca large Crater aud serve Ia
salad bowl. The under part of the ham
crate. beat: II cannot u satisfactorily
made from scraps. Tit. !. deliciou.
supper dish. II !. sometime. mis-i
With n little grated cheese.
HAN SA>pwICnIs.-After q ham In.
been u.ei Ia fry az broll from until
nearly gone. Il I. bcticr Ia boil the bone
aud use the remainder for made dishes.
Little .crappy Of piece. fried ham are
never nice. while every particle of
boiled ham can H. used. II u aston
i.hing how Ear a very small amount
81 ham will 20 when made Into
.aniw iches, for Instance, and how the
family will enjoy the change, even when
not on a Journey ar a plcnlc. \ certain
housskesI.r 81 my Acquaintance. when
using up the remain. OF a ham, often
make. a di.h Of nice, trim .andw iche-
continent, In delighted tone: "Why'
party bread tonight"
HAN BRIANrA.r Disu.-One plnt
brcad-crumbs, one plni chopped ham.
Nix together, moi.ten With . little wa
ter and melted butter, and add pepper.
i'ut "a. mixture Into q dish. Make de-
prrs.ions In u the Sire Of an egg, break
L.. A. l..l nj L.ls a AL
cate brown Ia a quick oven.
HAN pufr.-Scsld one pint ofmiik Ia
q pau of boiling water. Add half cup
Of batter. aud when u !, mcltei sdd hall
a cup of iiour made into smooth paste
With cold water. stir constantly until
the mixture thlckens. Take from the
fire, aud when cool add ia. well besten
yolks of eight eggs, then tile .tif white.
aud lastly one aud oDc-half cups of
chopped ham. BAKE three quarters 81
an hour. Test with a straw aud should
IL have Ia stand sitter IL IL iake'l, let u be
Ia water on the stove. II u browns too
fast Will. baking, cover.
HAN OurLrr.-fill q cup with bread
crumb. aud cover with milk. beat
three eggs very light and mix with the
soaked bread. Pepper aud salt totasie.
Divide the mixture, cooking IL on two
we'll CREASED griddlcs, like large cakes.
When we'll set. sprinkle over half OF
each omelct quarter of = teacuPfnl OF
grated or chopped ham. foid over,
aud la a minute take zap on hot dish.
hot over with butter. and serve.
Ham SANpwIcurs.-Chop hne scraps
of boiled ham, mix With = little made
mustard, aud spread between thin slices
Of bread butierrd with soft butter.
Press lightly together. and II for = pic
nic, wrap Ia u damp mot vet napkin,
With dry one on the outside. IL sand
witches are wanted and you have no
boiled ham. buy slice at the market,
boil Il ihrougily, AMI prepare ss above.
This IL often great convenience.
CoLp lIAM--ln preparing y dish OF
slIced ham. trim OF the TAT before cutting
and save Il for Kitchen use. Slicc very
thin. Nothing IL iess appetlsing than
chunks Of ham. II the dish IL gsrnIshed
With parsley or celery tips, see that the
stems are long and weighted down With
Q layer which will remain undisturbed
- the GarulshIng may prove trouble
sose.