The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-11-15
HINTS 70 PREPARE HAN.

| To those who would prepare their own
| hams in the most. approved manner, the
Following plain rule is known and proved
| to be thoroughly correct: Rub the .hahis
over well with edhal parts. of salt aid
| saltHetSr, { Mixed and allow to lie all
| night; then make i PICKLE of four p6iiiids
Of rock salt finely ground, one 6hilce
| of saltpeter, one pound of sugar, d. good
! half ounce of potash; d handful Of bay
leaves chopped fiiie and two gallons Of
| water.
This amount is ample for fifty pounds
| of meat. 1t should be brought to a boil
| and skinned aud poured over the hams
in this pickle, and then hang two Or
| three days to dry before being put into
the smoke house.
To keep hams they can be pasted up
in thick brown paper, or any close-teX-
tured cloth. The idea is to make them
as nearly alright as possible.
To bake or to boil ham properly, is
more of an art than is generally sup
posed. 1t can be made in either case
thing of beauty" or an unsightly one.
Care and precision are especially im-
portant in this, as in all cookery, where
1--WE look for success. -
TO boil a ham give it one hour for ev-
cry three pounds, putting over the fire in
plenty of cold water to cover, after hay
ing been we'll washed, and laid in cold
water over night. This softens the tia-
vor, and removes the rank, coarse taste
of salt and smoke. -
In course of boiling, the water should
be changed twice at least. When well
done; and while. still hot; remove the
skin and dot the surface over with
touches; of black. pepper: When cold
cover the bone with a paper ornament,
| made by cutting feather edge on one
S,sr1 * 49,, S>e1 &sSe
and rolling it around the bone. Another
and more fanciful way to cook ham is
to tie it up in linen cloth and proceed
as above till amply freshened, and then
adding carrot, an onion, a few cloves
and bay leaves, q bunch of celery and
some sprigs of parsley. These cooked
with the ham, for the last hour, pene-
favor. Some French chefs also add a
handful Of hay. The vegetables are
used, In fancy shapes, to decorate the
ham when it is served.
To bake ham, when boiled and the
skin removed, it should be sprinkled with
pepper and fine bread crumbs, baked for
an hour, slowly, and basted often-put
into the oven with the smooth side up,
and in the treatment Of it. it's nice APP
pearance for the table should not be
overlooked. Now, having prepared and
cooked whole ham, the various ways
of using it may be considered that we
may not weary of plain cold boiled
ham"
Right here it may be added that the
broth from the boiled ham need never be
wasted. After it is cold and every YES
tige of fat is removed, add to two quarts
of the liquid, cold, one coffeecupful Of
Well-washed, split peas: set upon the
back of the range all day long, stirring
occasionally. An hour before dinner
strain through coarse sieve: if not nj.
ready perfectly smooth, return to the
kettle and thicken with one spoonful of
cornstarch. Cook ten minutes, and it is
ready for the table. This is an exceed
ingl nourishing soup at very trifing
cost. and utilities what many would throw
away. The homely, ragged parts of lean
ham can be finely chopped; this should
be done with the greatest care, that all
bits of fat or gristle be thrown out This
meat is now ready for omelets. fritters OF
croquettes, in either of which forms it Is
a welcome breakfast dish.-Observer.
Liver Cooked as Hash-Hash may be
made an appetizing breakfast dish if
properly prepared. If the members of
your family like liver serve it some
morning as 4 hash and see if it is not ar-
about the size of Lima beans. Then for
pint of meat cook together table
spoonful of butter and a teaspoonful of
-four until brown and then add scant
cupful of cold water and a seasoning of
salt and pepper. AS soon as this sauce
boils up put the liver into it, Simmer
gently for twenty minutes and then add
a teaspoonful of lemon juice. Serve hot
on thin slices of toast decorated with
sprigs of parsley.
Rice Bread-Beat one egg until very
light and add to it two and half gills
Of milk: to this add cup of white In
dian meal, half cup of cold boiled rice.
u large teaspoonful of melted butter and
Il little salt and beat thoroughly. Stir in
Il heaping teaspoonful of baking powder
and bake i'll a shallow creased pan for
half an hour.
Caulitiower au Gratin-Throw the head
in boiling water for FIVE minutes. drain
and boil in salted water until Just ten
der. but not lnushy. Drain again, break
into tiowrets and lay in a buttered dish
that can be placed in the oven; cover
with half Il pint Of white sauce to which
has been added an ounce of grated Par
mesan cheese; sprinkle with bread
crumbs and cheese and bake brown in a
very hot oven