Norwich bulletin., 1912-02-03
CHEFS HELPS FOR
YOUNG HoUSEkEEPERS,


Dear Editor and Social Corner Sis
tiers: have long been a silent member
of the Corner but as / have grown
older think I will try and see If / may
not be of some use l am going to
make this a letter for the young and
less experienced housewife, rather than
those who are older and probably much
more capable than /.
Direct from a southern creole comes
this
Recipe for Cooking Ham-Take a
small sized ham and soak it over night
in cold water sufficient to cover to the
depth of two inches. In the morning
scrub and wash thoroughly in clean
water and place over the fire in enough
clear cold water to cover. Boil until a
steel fork will pierce it with very little
effort, and then remove the kettle from
the fire and allow the ham to cool in
the water When cold, take out and
with a sharp knife remove the skin,
leaving all the fat possible still ad-
herring to the ham. Stick whole cloves
moderately thick all over the fatty part
and then make a paste of equal parts
sugar and flour with vinegar enough to
make a nice stiff paste. Cover the
ham about one-half an inch thick with
this, and bake one-half hour in a mod
erately hot oven. Either hot or cold,
this is a most delicious dish. If you
want to slice it thin, avoid boiling too
much.
Another method by the same cock
is for
Boiled Ham-Take as many slicss of
ham as will be required and place in a
dripping pan well covered with clear
cold water over the fire and when II
reaches a boil throw off the water and
add fresh, and repeat. This process is
repeated six times. Then remove the
rind and place in a hot oven until the
fat turns a golden brown. It makes a
good hearty dinner, we think.
From sister of the above cook
comes the best recipe have ever found
for
Baking Powder eiscuit-Sift with
two large cups of -four one small tea
spoon each of salt and sugar and three
rounding spoons of baking powder
Rub into this piece Of shortening the
size of an egg and mix to soft dough
with ice cold milk. Roll out to three
quarters of an inch in thickness and
place on a well creased pan and bake
ten minutes in very hot oven.
find that this recipe Is also good fol-
making Entire Wheat Biscuit. They
require a trifie longer baking and moi
quite so hot an oven.
A most delicious Fish Ball is made
as follows: Take a small can of sal
mon and remove bones and skin. Add
twice the quantity of cold mashed po-
tato and beaten egg and mix them
thoroughly. Form into balls and roll in
Indian meal and fry in hot fat until q
golden brown. We like these best
served with bacon.
Left over Beefsteak may be made
into most appetizing dish as follows:
Chop it fine and add twice the quantity
of potato, either chopped or mashed
Season with salt, pepper and either
celery seed or celery salt Add 6
beaten egg and mix well. Put into
granite cups or porcelain ramekins, OF
If preferred a baking dish, cover ar
inch thick with cream gravy in its
turn covered thickly with bread
crumbs. Bake until crumbs are brown
If not liked so dry. it may be made
as moist as liked by mixing to the
after the egg is added and the cream
gravy on top Is omitted.
One Of my neighbors complains Of
not being able to get the egg an6
crumbs to stick to her scallops while
frying. For the benefit of any who
may have the same trouble I will tel
the remedy. Take your scallops anC
roll them until thoroughly dry in sew
era1 clean cloths. Then roll them first
in egg and then crumbs as usual and
you will have no trouble getting then
to stick. This remedy will also keeI
fish from crumbling and will keep the
egg and crumbs on them as well as the
scaliops.
For the benefit Of those who have
been troubled by curdling of oyster
stew I will give my rule. Separate tht
oysters from the broth and place in {
colander and wash them thoroughly
Place the liquor over the fire and boi
three minutes. Then strain it through
cheeseclotI. Put in the oysters anC
boil until the edges ruf1e-not longer
Have ready the necessary quantity o.
milk, not quite at the boiling point
For every pint of milk add level tea.
spoon of cracker dust Mix the mill
and oysters and serve at once.
If some is left and wanted to hea
Up for another meal, 1t can be dom
without curdIinE by heating in tn,
double boiler. have never had
cJrdled stew. I hope some Sister MAJ
| find these q help. CHEF.
I D.