The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1901-11-10
The Tooth
some Ham.

=, Same households ham Is the standoF
h,t this ,s generally the case only wneu
! ~ housewife is so far removed from '"e
| sa.tro+ she can not, at short notice, ootaln
| fresh meat. .r,,co of
In some households the appearance "
,oId houed or fried ham indicates ue
,1otod iordcr Ham is not cheap nle"',
ag monv seem 10 imagine. Neither Is
oosilv dtrested on account of its close uiS
sbor and large amount of fat Az ~
| -. contoin oportionatcly less VIII,
ana Iyith the greater amount OF "I ho svs.
| In ham arc more liable TO clos, uu t., Ia
TEN unless sufhcient "a'ei
pIiminte this waste. 40 oil fat
Ham is a force, proaucer, ~ IA |" ran, viii
meats; while a pound OF o9lieu ava mdu oxida.
- cot free through digestion ana uA'"" -
nol srt 4ttn tbe body the same amount OF
sion WIZ a. n nound OF beef fat, 1t gives
a3hlvv tbe same proportion available ioi'
external work. ,,.od for those
engaged i'm outdoor and manual lauu. o,.icr.
| the merchant clerk or htefhLS w az
With this class IL should ne only az n
VIII ta M ird,Igence i'm the form Of an ap
netizer and accompanied WIN SUN epinn
foods as will aid in it's compete uis.,' n
-The nrinrIpnl danger 10 the hVeIHHt III ~
dii,ihrai in eating pork, aud ham especiail I,
lies i'm the fact that it Is meat 'oo hnn,o q
to be infected with the most loG ,iil %s
disease germs. Thorough coohlhe Mn NM !.
strov those no doubt. but ham, Whhu iS
sIT9E W 20 o,.nr roo well done. Is generally
rho meat selected for hurneu lut@,' "a ,,
cause so easily and 9arsoN condemn the
HOY from their knowledge or inc, un..n,,-,oc,,t
which Turk In his anatomy, ehNlIVtui', ). ,i
has something 10 90 WIN VA we mi is 4
noint which Is well to he consluerTu ~
those who relish pork and VIII lhu"lse II
snite Of risks and adm1nltons. , t
spIaTV ~ sortbcrn hog. that is allowed IN
freedom Of forest and brake hVeS on T r'
and nuts principally ana IS cohiphtt' NV . az
a clean and healthy animal, ana MS MN
moro dlrestihlc and swecter In nnNor VIII
fat and lean more evenly distributed "
London Boiled Ham.
with y stn. dry brush clean of ever
norticle Of mold or dust from the NAM Pu
10 soak in cold water for half an hou
and then wash 1t thoroughly. Take
sharp pointed knife and trim off the mar
errface from the butt of the ham, the
cover with cold water ana place VNrr
very slow fire the English use cppPT
boiierl The water must neat very SLOW
TO boiling point. The moment this POM
reached the IRE is raked away anu, l'u' ~
the boiler closely covered, the nam ~ u
lowed TO cool in the liquor. This make
the meat tender and juicy and there Is II
loss Of weight. 1t must he borne IN mn
that the ham is placed over an open n, III
in II very large copper boiler, which heal
slowly but retains the heat mqeh great,
length of time than vessels mac OF Ot tl,
metal; thus the ham has sufficient lengI
of time to cook thoroughly while heathl
to the boiling point and atter me ,, npe
TO keep the ham at gentle simmeuns pol
after the boiling point has been reacne
in order to havs the ham well done an
Allow at least twenty minutes tor ever ever
mound never less. Give a twelvepoun
ham four hours and it is safe to allo
little over. unless you and tho meat le3
Ing the bone. A small ham requires a j
tie more time In proportion
Yorkshire Boiled Ham.
After the ham has been cooked as abov
If 1t is to he served cold, cover it Wi
buttcred paper and p74 in a moderate
hot oven and bake one hour
'S Roast Ham.
&c Brush the ham and soak for twelve hou
. in cold water; then place in deep cart
o enware pan aud soak for twenty-four hou
In white wlnc or rather sharp apple eide
Ada to the wine or cider a large ohio
sliced. several carrots sliced; small bun
q of parsley and thyme and half dozen b
a leaves Cover very closely so the mir w
not get to the ham. When soaked, p
W. Ii In a pan and roast inI not too hot
,so oven. Allow twenty minutes to- ea
pound Basic frequently with the liquor
les which it was soaked and use san
rod Serve with n border Of, Aplnach or greer
WV Fried Ham for Breakfast,
lila Slice the ham the night before: TT
,It neatly, leaving a narrow border Of f
Cover each slice with cup OF cold wal
APP in which a tablespoonful OF sugar has be
Yer dissolved This softcns and freshenS
Of meat and gives It a hne navor Wipe {
adj slices dry before putting them into I
NE frying pan.
cot, Croutons of Ham.
Ing Chop cold boiled ham very fine, seas
ncn with chlves, cayenne, minced parsley n
APP a little melted butter to moisten To ca
,.or Gun of .htrn add yolks of two eggs, beat
- slightly. Stir over the fire until neat
NV but do not cook the eggs too much. H-1SA
NOS | on slices Of fried bread, which have ht
dipped in beaten egg and milk to moist
lite Ham on Toast,
III Chop the ham and season same as abb
,ith with the addition of little made musta
are catsup or table sauce. Mosten the to
INA in a little hot cider, lay on heated d
lew and cover with the ham mixture.
''' Jambon a la Creme.
are These are served at luncheons or s
the pers Cut very thin, even slices of lie
ow' cooked ham; roll them into cylinder sh
cen and fasten the edges together with g
RE tine. When they will H'ep Aheir shi
AN stand them on end and nil with whip
nj. cream and a good. stiff chicken or ci
ssen Jelly; favor the former with celery seet
din GarnSh with lettuce leaves or ere
Mar cubes OF Jelly and olives.