The Washington times., 1906-08-04
SEASONABLE RECIPES,

-
| Roast Ham.-This oId-fashioned dish
will be relished In the warm weather
Soak the ham several hours in cold
water 10 cover Wash thoroughly and
put in kettle with one-half cup each
| Of sliced onion and carrot, two sprigs
/ OF parsley, one-half bay leaf, four cloves
and five peppercorns. Cover with cold
water, bring slowly TO boiling point and
| let simmer until tender After two
/ hours of cooking add one quart OF
/ cider Allow the ham TO cool in the
/ liquor. remove and take off the skin
sprinkle with sugar and fine bread
crumbs, garuish with dashes of paprika
and whole cloves and bake one hour In
a slow oven, Serve hot with cider sauce
| Melt three tablespOnfuls OF butter. add
four tablespOOnfuls of -four and two
cups Of ham liquor. Bring to boiling
point, add four tablespoonfuls of cider
and few grains OF pepper.
Dutch POtatOes.-These are delicious
when served with roast ham, Mash and
pare eight small potatoes and soak in
cold water one-half hour Cook until
soft In one quart Of boiling water. 10
| which has been added two tablespoon
fuls of butter and oue-half tablespoon
ful or sale. Drain, add three table
spoonfuls Of butter. one tablespoonful
| Of lemon juice. one-third teaspoonfuI OF
salt and a few grains Of cayenne. Cook
three minutes, shaking the pan fire.
quently remove to a serving dish and
sprinkle with one tablespoonful Of finely
chopped parsley.
A Ham Side Dish.-Chop enough cold
ham 10 nh "a coffee cup and add to Il
TaN tIasarr FHrFa
q little cayenne pepper and two table,
| spoonfuls of cream. Fry rounds OF
bread in butter spread over the ham
mixture. Crate cheese over the top and
brown I'm a hot oven.
| Escalloped Cucumbers.-T is a de-
lcious dish 10 serve with roast fowl.
Peel the cucunbers, remove the seeds
and boil until tender. Peel and slice
three large onions and boil In a separate
ulsu unIu tender Cover the bottom
or a baking dish with a good white
sauce, sprinkle with breadcrumbs, CRATE
over them a spTinkling Of cheese. sea-
sgulng with pepper salt and a few bits
|pI buiter, then layer OF onions and
Cuclmhers, another layer of the sauce
IpreadcFumpS, onions, etc. until the dish
is fun, with a LAYER OF breadcrunbs
bits OF butter and spriuklng OF cheese
on TOP Bake about twenty minutes in
q hot oven.
Potato Salad.-Chop very fine half OF
a small onion and half green penDer
poo. Cut six boiled potatoes into cubes
less than half an inch in size Mix the
onion. pepper and potato together. with
IuEe or six tablesp0OnfuIs OF oil. Add n
te1spoonful Of salt and little panrika
Add vinegar iu whatever proportion is
/ liked Rub The salad bowl with q sniff
Glove Of garlic. put I'm the salad shan
ing II firmly into a mound. Cover with
a smooth mayonnalse and sprinkle over
this finely chopped h8rd-bOiled eggs and
/ chopped boiled heets Garnish with let
tuce hearts and red radishes OF tiny
I gherkns.
! A New Tomato Salad.-PeeI a good
! sized tomato for each person to be
/ served cut piece from the top. and
/ with a teaspoon scoop out a portion OF
\ the pulp. Sprinkle inside with salt. and
/ set upside down on the ice. When ready
/ 10 serve nh the tomato shells with cold.
/ cooked caulnoWer and set on heart
| leaves Of lettuce. Put a tablespoonful
! OF mavCnnaisr on each tomato
! Ham TOasr.-ChOp very fiue cold boil
cd ham. and season with salt. pepper.
| mace, and onion juice Put spoonful
or two Of butter Iu a saucepan. add the
minced meat and half cup Of sweet
milk for every Gun Of meat When
The mixture has boiled up we'll remove
from The fire and stir in two or three
/ weii-bearcu eggs Pour over slices or
crisp toast and serve hot.
/ Tomatoes WIKI Toast.-Rub three cups
Of canned tomatoes through fine sieve.
removing all seeds and fiber. Season
with pepper. salt. onion Juice tf liked.
ground celery seed and sage. Now add
. one cup Of beef OF chicken broth Rub
a tablespoonful of butter and two or
-four together mOisten with a few
/ spOOnfuls of sweet cream and add half
a cup Of hot water Add this 70 the to-
mato mixture. cook for five minutes and
serve hot with butt-red toast. This ia
also q good FISH sauce.
Gin-tr Pound Cake.-Ihis is novelty
Cream One-half pound OF butter. add
One-half pound of sugar gradually, con-
tinuing the beating. Add three-fOurths
ruO OF -four tmixed and sifted with two
teaspOOnfuls Of baking pOwder) alter
nately with four eggs beaten until light
then add one-half pound OF Canton
/ / ginger cut IN small pieces.