Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-12-26

Ham Toast.

A nice way to use the remnants of a
boiled ham is to make ham toast. Grind
or chop the ham until you have about
a cupful of meat, using some of the fat,
as that improves the flavor. Melt ia
bleSpoonful of butter in a saucepan. ana
add tablespoonful of flour. AS soon as
blended add a cup and third of sweet
milk. Let this thicken slightly, then
add ham and the whites of two hard
boiled eggs which have been mashed
with fork. Season with pepper and
q little salt. Pour over round slices of
toast which have been placed on a plat
ter. Take the yolks OF the eggs and put
through a potato masher, or q ated, and
sprinkle over the top. Garnjsh with
parsley.
Chicken. oysters or the remnants of a
fresh pork ham may be used instead OF
the ham.
Baked Ham With Cider Sauce.
This is delicious for luncheons and
high teas. Take a ham Weighing eight
or nine pounds, scrape and scrub the
outside, rinse well, put in a large kettle
cover with cold water and place over
the fire: when it reaches the boiling
point skim we'll, then push back where
it will simmer slowly for two hours;
take from the fire and cool in the liquor
In which it has been boiled; when ready
to bake, peel of the skin. place in a
BAKING pan anu BAKE III n IuOQeTdtc oven
two hours, basting frequently with
cider, two tablespoonfuls at a time:
cupful will answer, as after that there
will be plenty Of drippings to use in the
basting; just before removing from the
oven take cup of finely rolled stale
bread crumbs, mix with two teaspoon
fuls brown sugar and a level one of dry
mustard: mosten to a paste with cider.
spread over the ham and return to the
oven with a few cloves stuck IND to
brown.
Serve with cider sauce.
English Veal and Ham Pie.
For the family of English descent the
veal and hammer pie," beloved by Sam
ivel Weller, is always in evidence on the
Thanksgiving table.
The ingredients called for aresone and
one-half pounds of veal, two hard cooked
eggs. a dust of red pepper. dust OF
mace half teaSpoOnful OF grated lemon
rind, half pound ham. one tablespoon
full of -four, one teaspoonful of SALT a
third teaspoonful Of pepper. tablespoon.
full of chopped parsley. four ounces OF
chopped mushrooms, few powdered
herbs and one chopped onion.
Cut the veal and ham mt into c very s .n'n
pepper, red pepper. herbs. parsley. onion.
mace and mushrooms. and roll In this
seasoning each piece of veal. Lay In
pudding dish, alternately, layers OF veal
ham and egg, cut in slices. Pile this In
the center Of the dish, add three table,
snoonfuls Of water. Line the edge OF
the dish with pastry, cover and DEC
crate with pastry. When baked aoo
little very good seasoned stock or
little dissolved gelatine, which SHOULD De-
come a jelly when the pie Is colo.
Spanish Ham.
A Spanish dish timely just now While
cider is sweet has ham for founda-
ton. To one slice Of ham. about
quarter of an inch in thickness. and
the fat trimmed off. allow one sour
ample. cut in eighths. one-half cup or
sweet cider, one tablespoonful Of but,
ter and a level tablespoonful OF bread
crumbs. Brown the ham In the put
ter. and when one side Is Drowned turn.
and nut in the apples, taking care not
to break them, as they are to serve as
a parnish. AS soon as the ham Is brown
ed on both sides add the cider, cover
aud simmer ten minutes. Take up the
ham and apple, dip q little cider over
the ham to improve its appearance. put
the bread crumbs in the remainder OF the
cider. heat thoroughly and pour over the
ham. This is easy to cook In the channg
dish. and always finds favor on a cold
evening.
Swift & Co.'S sales Of fresh beef In