The morning call., 1894-11-17
FOR THE TABLE.

WIN the turkey, the piece de res,stance of
Tue 1hanksglvins dinner, it is customary to
se'he ds sue Dish besides the chicken pie, ham
-eltner baked, boiled or broiled and MANY
eOutmets would give the preference to the
iaSi-named manner OF preparation as blending
s'oIe perfectly with the crisp BROWNIES OF the
tuIheN's besides being of the SAM temperature
Ahe Mn symmetrical slices are cut from the
hlddle OF the ham, and after the turkey has
oeeb garnished for the table they are either
oroied over bed of Goals or are laid for few
moments upon a hot iron PAN turned TO brown
eaeh SIDE evenly, and served instantly upon a
hot plate
Ihls is not so ornamental dish as the boiled
or baked article on lis bed of parsley and with
us elaborate paperruffles. nor is it SO comfort
Ing TO reflect upon In the days after the feast
when slices of cold ham with the remnants of
lowl make life easy for the housekeeDer.
In selecting ham buy one which is short in
the hook, the chunkier and thicker through the
latter they are Those of ill-bred, lohg-legged
pigs ar seldom good being thin, fat ana un-
proh able In regard the brand, there is lit
lie choice among the really good grades, as
they come from the East in barrels aid most of
them are christened here. In weight. those
from 10 to IL pounds are most economical TO
buy; smaller ones are apt TO be poor anu larger
ones are not practicable for the average fam
lly. The mold on tile outside Of the h m does
not hurt il, as It, can easily be brushed away,
but yellow marks are signs of rust, which will
aff CT the favor. IL the ham is 10 be. boiled it
must be laid for an hour or two In warm water,
then well secured with a stiff brush till per-
fectIy clean.
Then lay in the ham boiler-which is a very
useful article In tire houS1, as the ordinary pot
is not large nough 10 hold The ham. nor is 1t Of
the right shape-a couple OF hahdfus of clean
sweet hay, lay the ham on this and cover with
cold water. let it come slowly TO a boil and
then simmer until done, allowing fifteen min
utes 10 pound. When done remove the skin
and cut away any dscOlored bits aud cover the
exposed surface with thin crust of dried aud
sifted bread crumbs or layer Of brown sugar
ana dash OF cayenne pepper, in which case
SET II into a hot oven TO form brown crust,
but do not let It stay long enough to cook Or
the Juices will escape. It is now ready TO
serve hot, II 1t is preferred in that way. or-it
can be set away TIL needed IL the skin is re-
moved whole il can be laid over the ham ana
will help TO keen 1t moist; it is more easily re-
moved while hot, bat the ham retains its Juices
better If set away untouched, skin down, till
time for service.
A more elaborate way OF boiling ham is by
adding wine. either white or red, to the water
in which it Is TO be boiled In quantities TO suit,
or where confusion OF favors is sought, a
spicy. deviled-ham. effect, black pepper, mace
coriander Seed salt, nutmeg, whole all
spices and cloves; add twenty-five cardamom
seed crushed, a few sprays OF thyme and
dozen bay leaves TO the water, then pour In TWO
quarts or more of brewers yeast and three
heads OF garlic, divided into cloves, but not
bruised nor cut The ham is TO cook slowly,
and should be allowed to cool in the liquor in
which II has been cooked. In this way lJ has
curious piquant favor and is very juicy and
rich.
If the ham is to be baked it will need to
be soaked for twenty four hours in cold
water, then cook in a rather brisk oven, skin
down, allowing fifteen minutes 10 the pound, as
before.
Francalelli and other authorities give most
elaborate directions for a mirepoix. In which
the ham is 10 be STEPPED before baking. This
mirepOix is a combination of beef suet bacon,
onions, carrots, lemons and sherry, which is
poured into a deep baking-dish where the ham
is allowed to remain for twenty.four hours,
after it has been freshened in cold water.
The juice which is given out in removing the
skin and cutting the ham is called ham essence,
and is much thought of by English people; II is
used TO flavor stews, elc.. but Americans object
10 the smoky flavor. and few of them value it
enough to take the trouble TO save il.
When all the good slices have been cut from
the ham the bone can be scraped and
all the bits OF meat chopped fine and made use
Of as omelers, hash, salad or sandwiches.
For the omelet beat three. eggs lightly and
separately. add to the yolks tablespoonful of
milk and some salt and pepper, pour this upon
the beaten whites and mix lightly. Put this
mixture into a hot frying-pan in which bit of
butter is kissing aud set II upOn the back part
of the stove. When well risen sprinkle over
it two tablespoonfuls of The chopped ham, fold
The omelet over aud serve.
For the hash add to the chopped ham twice
or three times its bulk In mashed potato, put In
a battered pan and heat thoroughly, then break
over 1t Two or three eggs and stir them in just
before serving This is a delightful way of
using cold ham.
The salad is made by adding to the chopped
ham TWO Or three hard boiled eggs, also chopped,
and mixing well with il enough mayonnaise
sauce 10 make it quite moist, thenserve same on
leaves OF lettuce.
Pound any BITS Of ham which are left with
pOtato-masner, rub Into them a hard. boiled
egg and some very thick mayounaise highly
spiced. Cut The crust from loaf Of bread and
spread thin slices with the ham mixture, but
do not use any butter