Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-10-05
Points.

There is one point about cooking ham
that is known by far too few housekeep-
ess. When a boiled ham is taken from
its boiling liquid, always have 1t plung-
ed Immediately into cold water in win
ter and ice water in summer. This
makes the fat white and firm and bright
ems the red of the lean. 1t is great i'm
provement.
l always have the bacon and the salt
pork parboiled before cutting. OF that
also every particle is used. You will
smile, perhaps, when l tell you that l
look upon the skin taken from the break
fast bacon, before it Is cut into strips, as
very valuable.
One of the uses to which l put it is
cooking sausages. There are very few
people who do not prefer pork sausages.
The pure pork sausages are very hard to
get and never inexpensive. Well, l get
the good, pure beef article and cook
them with bacon rind, and it's surprising
how many people think they are eating
the highest priced pork sausage.
To accomplish this deceit perfectly
the sausages should, of course, be cut
apart and washed. Then lay them in a
pan and pour over them boiling water.
After allowing them to remain for
three or four minutes, turn the water
off and prick the sausages with fork to
keep them from bursting while being
cooked. Put them in pan with the
bacon rind cut into strips and fry for
twenty minutes. Turn them often.
Then have cut into fanciful shapes
some stale bread to put in the fat that is
left in the pan, and after it becomes a
delicate brown garnish the dish with it.
Brown bread for this purpose is especial
ly delicious.
The bones, skin and liquid in which
the ham is boiled, use to make soup
stock, mixing it, of course, with stock
made from beef. Properly cooked it
keeps we'll, and when fused judiciously
makes a tasty addition to all vegetable
soups.
In selecting pork the skin should be
thin and pearly white, the fat white and
the lean of delicate red, juicy, firm and
finely grained. If the skin is thick the
pig is old; if clammy the pork is stale;
If the fat is yellow and soft the pork is
not what 1t should be-.
Whatever cut one buys, however 1t is
to be cooked, it must be thoroughly
done. Rare pork is not only unwhole-
some, but positively dangerous.
With cured hams the case is different
Fried or broiled ham should always be
first boiled. 1t is not only more econom-
ical, but it is more wholesome; and as
for taste, we'll -broiled ham is one of the
most popular dishes.
When ham is boiled before 1t is cut
every morsel of it can be used.
For broiled ham there Is no COMPARE
son between the ham that has been boil.
ed, then cut into daintily thin slices and
broiled, and the ham that is cut raw.
The same is the case with the fried ham,
If housekeepers would try boiling ham
before broiling or frying | am sure they
would never 60 back to the old way.
All the little bits and shreds Of ham
left after slicing can be used for omelets
and dozen OF more popular dishes.
The fat, when there is too much, is plac-
ed in the refrigerator and is used in
stews and to season many meats and
vegetables. 1t is always an improve
ment to poultry, and when fried with
liver gives it relish that nothing else
will.
Baked potatoes that have been left
over from meal are, as rule, no good
for future use; but, If mashed while
still warm, milk, butter and salt added,
and the mixture beaten till light, they
will be delicious heated for another
meal.-McCalrs.