New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-07-26
SCNnER DISHES.
HOW TO CREATE A HOT WEATHER
APPETITE

II sometimes happens that cold boiled ham
most convenient article TO have In the mouse !"
summer Properly speaking broiied or pra'S'o "an'
should never be served hot, except in the winter
season A well cured, we'll cooked piece OK colo
boiled ham, however Is as digestible as any COLO
meat except tender chicken and II makes the "o''
delicious Of poted meats and OF rechauHes' A"o ~"
tenderest most piquant-favored OF sandwiches AS
the sc small dishes belong peculiarly 10 summer W.
cause they are articles easily prepared In the co"'
OF the morning. at any spare time, ana DO no' ~
quire long labor in hot kitchen.
Few housekeepers understand how 70 Doll . No"
properly. There are three distinct processes 70 !"
observed First the soaking and scrubbing OF ths
meat; second, the boiling proper and, many '"'
preparation Of the ham for the table The nrst proc
ess is too often perfuncterily performed Inc nam
is usually washed on and left to soak over n'sn'
without any regard 70 the time It has oeen cureo'
New. fresh-cured hams require soaking but nign''
or even I'VE six hours Will sometimes suness
but an old ham may well soak from thirty-six 20
forty-eight hours according 10 It's age. sweet
sugar-cured domestic ham Of last fairs curinSs
which would now be about year old, requires
about twelve hours soaking genuine west.
phalia ham would probably need forty-e'ght hourS
soaking The foreign ham Is superior only IN price
n our best Kentucky ham or TO the output OF SONS
OF the fancy farms which make specially OF ieeS'
ing and curing pork In a superior manner.
miniature brush OF stin bristles Such brush may
bs purchased at any counter OF household notions
for 1--WE or eight cents and several brushes ougnt '"
be en- hand. When the ham is as clean as IL can 10
made remove the thigh bone with Kceh-eoseo
boning knife skewer 1t In shape and put !, IN oo'o
water TO soak Save the thigh bone to ada 70 inc
stock and give a slight pquant favor TOO ot'en
missed In our otherwise well-haYored A"e'ra"
SOLIDS and sauces. When the ham IL wei soansu' -
mill Yield readily TO the pressure OF the hand "hen
The ham has stood six hours In water IN su"m7s
change It and continue to change the wafer e'e..
six hours until 1t is At 10 boil In winter once "
twelve hours is often enough 10 chanee 'he WITT
Each time you change the water scrape OH ''s
sI,,,v surface quite sure be present II the nam
q real Westphalia a,
When the ham Is ready to boil. rinse and scraps "
IN carefully for the last time. and plunge IL ih'o
clear cold water. Let :, come slowly 10 the oo''s
noint II ia upon the care or the COOK al ''''' 81
ord per.od that success depends. the nam mus, %
s,romered never boiled hard. II must De coon "
abundance Of water and in tightly coVered -. 49,,
A soup digester Is the best kettle In wh'ch u CIV.
a sinai lean ham, weighing from seven 70 e-sas
pounds This is the proper size FOR ooiiihs'
T., thu ham cook slowly for about nve nou.s VI
until Il Is tender and the bone lett IN II - 49,
T, .boud now be removed from the fire ana uncov-
cred and set where II will cool In the liquor y"
which Il was cooked. When the water = coo; az
our the ham: IL is ready 20 be skinned ana pi~
D. ed for the table In multitude o. ways
The mos, common method IS 70 srrnn,e :.
very ut,le sugar then with a few bread crumps'
n,, tns surface Of the ham with spots OF pepper the
size OF q three-cent piece. and roaSt II AZ WIZ
quick oven for about half an nour.
II you wsh 20 ser'e .,r oIoy.s IN. bav :eas. and
.x n.nnsrs in a glass OF champagne: add half .
snfonc o., a, .,,rar and let Il simmer in a por-
lao'espo'".1 " o.. az ,o,rr,.s and finally
celain-fned saucepan ior n'e ' r.oI.
~ rio A
-, =, ,,a ssuc. cook slowly fifteen min.
Is the pes'' &c. ' 30, In anti. NJ tho
utes. then strain II inIo v9e - IA vorei
sanction OF Gu; !'n, Ine ea " ~han served cecod
with VINE ina" culsnarv blunder The best French
agtn no use IN Cooking W Il "A''
at all is useu "a $1,000 rerv nice when glazed By
small oo nvsr nam nam i,te glaze This may b
brushing II over WITH .teue So ~ o,ar,s 81
purchased prepared by reducine .el 1u nn ~
consomme down TO raj PM nr,ne ~. iast s,sSes
rather expensive process, any sg he ga,e hurn
the greatest care must ge tor fem minutes TO heat
Set the nam N ,he oser AZ. 10, "a an ordinary
little. but not 10 become as noo DC IA az ~ vii
roast; then dIsn i ,n on IA, form Sometimes tho