New-York tribune., 1912-01-05

c-sto And YOU preaching economy! You
should be ashamed Of 20 lrselt! mus
farcy sundry gaspmg reader eNclFimhs
Yes. know 10 the full what whole hams
cost. 7 know al>o what they ONE &c. AM
IL IS my deliberate judgment that lhere
are economy and eastronomy ana some
other excellent things in buying then'
whole cooking them whole and eating
them 10 the last shred a ham Is lndeso
m asset once 1t is In hand. Pcssessed u
il. well and truly cooked. you are armeI
AGAINST the sIings and arrows Of outrageous
hunger and also the incursions Of uneN-
pected guests
In buvinc a ham. aim in weight at the
Irishrran's middle eXthrame." That is 10
Eay. take nothing under ten pounds or over
sixteen TO eighteen There is too mucl
waste 10 the Hcht ham, and the extra
heavy one Is liable TO be either very rat
or coarse Of fibre Country cured hams, II
obtainable, are far and away the best.
Failing them, get good brand from the
best packing house There are hams ana
hams: cents difference In the pound
price will occasionally mean three ceuIs
difference in the quality.
stubby ham. very blocky at the LON
end and waddey fat about the hock Is
a big ham has been cut down to m, et the
requirements Of present day households
with a consequent loss Of favor. The ideal
ham is longlsh. rather fat, OF an irregular
oval shape, and a clean, sweet. smohy
smell II there is a dry, Viii ey-Areeh
mould over the flesh s de. all the better
IKE the green mould IN Roquefort cheese
Il Is the hallmark Of high flavor The hook
should be songish ard we'll defined Have
II sawed of a little below the mrs. spread
OF the ham Do not boil II with the ham,
but save 1t against the day 4 caoIags.
Cooked in the pot with a tender head 1t
gives a very fine flavor. aud furnishes It'd
bits OF pleasantly salty meat.
Soak your ham over night IN cold water
frst scrspuS II all over with blunt kn'fe'
and foIlowiLg the scraping with PUDDING
with a clean, rough, damp cloth. have
your pot or boiler very clean, put dish
or big plate in the bottom Of it and barely
cover the bottom with cold water. TAKE
the ham from soak, scrape IT again ana
wipe anew. then lay It upon the plate ana
nut the boiler over the FIRE. Add more cola
water-enough TO cover the ham and stand
two inches above 81. But do not put IN
TOO much. or your ham will rise and hoat
of the plate which is TO save II from
scoTching Bring the water 10 Doll as
quickly as possible then throw IN hall
pint OF cold water and skim very clean. As
soon as the water boils again slack the
neat II 'n, nam 10 w ,,.,l, l,,,a,v
on u'e coal la'N'' 50 ,~i,s.,r,.s
SIMMER ',,., ,o,, fo, the
~ '"''e So. .'..,.,,. ,rrcc aud a half
S'''Iii ,..,g ,,,,,r. according 20
'' Nv ,,.,.r f.,,r. ,v.av nut i'm
N''7'' .,.,. ,, , ,ir,,c The
''o''' ''' -. TT 8, IN.
'''"' ''' 81. ~, ,.o,, think
'"' 's''.7 '' ...,,.,,,,.s fairly.
'' ~ "'''. ,,,, an, the fro
'tSH', ''" nc .,,. ,,.a.tcr ,,,,,il II Is
- - ,t,r,,,,,h 7bar take out
t-..- 90 .lr,i,, t..fors rerrov-
49,. 49,, ,,o,,. crease will drain
.,...,,.. H.. .s,...4 ,f course Set
-. 80 , 49,. ,.,,,,r whore if
-, y. ,,fl f,d ,,,or TON
.,,, fr.,,,, b,lf uoYnd
-. ~, 80. ,,c.Ilerr fat In
- -. t...- .,fg ,,r,s,rt.d I 10 not ad-
.,5.,., o~,.ttirs o.. rna water when
-, en-. r,,, ,,cr s. cloves. aIIspice
-, ~ r.l,r,. An tI.., fntuus can come
Is,.y en- the nal,frp
SLi, ,,r,r ham neatly. saving the skin.
a viii SAVIOR .xc,uerrIv pots Of turuips or
.shbag. or cut fin. and cooked with fresh
oornmeal 10 a thick musn. provide a fair
substitute 1or scrappe Some people like
tn eat the skin ju~t a4 it comes from the
hsr-hcncs the imUo;tanc. Of c'e5niug IL
well and thoroughly before cooking.
Rut the ham itself is the thing As soon
as II js skinned trim away any rags and
.attars Of fat about the edges: then set it
IN clean agate pan stick whole cloves al,
about IN the fat. strcw a few grains Of all
spice I'm between the cloves and cover the
whole surface with thick busting of black
pepper and paprika. upon top OF which gen
erously sprinkle soft sugar. Pour around it
in the pan either cider just beginning TO
sparkIe-the sweeter tho botter-Or sound
claret. The liquid should stand half way
Up tho pan side, so as 10 submerg" the cut
side OF the ham. Next. set the pan IN
hot oven, let the heat stay fun for two or
fnTee