The Washington times., 1906-07-23

The decided salty flavor OF ham rem
ders it one of the most palatable meats
that can be served during the hot
months When the fresh meats begin 10
pau and seem heavy. ham. either alone
or in combination with chicken, veal,
or sweetbreads. can be so prepared as
10 just touch the spot" The buying
and cooking OF the various cuts. how
ever. have much 10 do with its tasty
and appetizing qualities. and the house
wife who would have the service OF ham
greeted with welcome must study the
best methods OF offering 1t in inviting
ways.
To bake a ham so that it viii have 8
perfect flavor. an English recipe is un-
equaled. Soak the ham as for boiling
and after Wiping IL quite dry, cover en-
tirely with a thick paste made OF flour
and water. Then wrap II in a creased
paper. tying il in several places TO pre-
vent the paper from slipping on. Place
the ham in q baking tin and cook IN A
we'll heated oven, basting II frequently
over the FIRE with hot drippings. If the
paper shows evidences Of becoming
burnt place another sheet over il. A
ham of I'VE pounds will require four
hours in the oven AS soon as IL is
done remove the paper and the paste
and while still hot rip of the rind. When
the ham is cool. brush il over with sew
eral coats OF glaze and put it away to
get thoroughly cold. This is only when
the ham is to bc kept for cold meat II
is very delicious also served hot. and If
any of the leg remains after the meal
the glazing can be done later.
Baked Stuffed Ham-Boil ham until
the skin can be removed easily and
cash il TO the bone in several places.
FIJI these grOOvs with the following
stuffing. A small quantity of sifted
breadcrumbs. a pinch of thyme, finely
chopped parsley. seasoned with salt and
pepper and enough butter to mix these
ingredients TO a paste. Brush the ham
with the we'll beaten yolks of two eggs,
dust it with some more Of the sifted
breadcrumbs and bake until done
Broned Ham for Sunday Breakfast or
Tea-Have the butcher cut two or three
slices Of ham. each being only little
over the thickness Of sliced bacon. You
viii doubtless have to pay few cents
extra over the cost OF the weight. as
butchers seldom like to cut the meat
in this way. Before broiling. place in
a saucepan Of cold water and bring 10
a boil 10 remove the saltinesS. Now
wipe dry. put between the bars OF a
gridiron. and brown slightly on both
sides. Butter and serve with hot graham
bread and some kind Of chOw-chOw.
Ham and Chicken Pie-RemOve the
skin from cold cooked chicken. cut the
meat into small pieces and mix with
the same quantity OF finely chopped
ham and a little chopped onion. Season
with salt. pepper. mace, and pour in
about two tablespOOnfuls of boiling
water. Butter a deep baking dish. line
the edges with a light paste. and put
IN the meat mixture. Cover with a
thick pun paste. punch a hole IN the
top. and bake in a moderate oven. When
cooked pour half cup or thicKehed
milk seasoned with butter and salt lato
the hole in the top Of the paste. and
after remaining in the oven long enough
10 hea., serve Immediately.
Mousse OF Ham. with CherTy Salad-
Pass a pound OF lean cooked ham
through a fine mincer. Place in deep
bowl with two tablespoonfuls OF cream
Rub TO a paste and pass through a
nne Wlre sieve. Place half cup OF
aspic Jelly in a saucepan. with glass
OF white wine, Warm these together
and add the sieved ham. beating with a
wooden spoon. Take the pan from the
stove. season with pepper and grated
nutmeg. and stand away 10 cool. Whip
a pint OF cream, add Il by degrees 20
the prepared ham. I'LL to a mold and