Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-06-13

There are some meats which are
especially appetizing during the hot
weather, and may be prepared much
more cheaply at home than pur-
chased at the delicatessen shops
sliced by the pound.
Ham boiled or baked makes de-
licious cold meat at any time for
luncheons, suppers, pienics or sand
witches, and every housekeeper
should know how to cook it well
Tongue or corned beef are easily cook
ed at home and with very little fuel
or watching, if there is fireless
cooker. Veal loaf is baked but is
seasonable and favorite meat,
either hot or cold, with almost every
one.
Ham Baked in Cider.
Materials-Small ham; cloves, one
fourth teaspoonfu; pepper, one
fourth teaspoonful; cinnamon, one
half teaspoonfuI; celery seed one
half teaspoonful; chopped onions,
two; sweet cider, one-half gallon,
baking soda.
Directions-Wash the ham thor
oughly, rub well with baking soda and
scrub with the vegetable brush. Rinse
in cold water, trim neatly, and put
into the baking pan skin side down.
Mix in a cup all the seasonings and
rub these well into the meat and
sprinkle thickly with the chopped
onion. Make a sheet by adding slow
ly one-half cup of water to one cup
of flour; roll out in a sheet and cover
the entire flesh of the ham, tucking
down close to the skin. Fill the pan
two-thirds full of hot sweet cider.
Stand it in the oven and bake four
hours in a moderate oven, basting
often.
When done remove the paste and
skin, trim the meat from the end
bone, and decorate with a quill of
paper Place on a hot platter fat
side down, garnish with parsley and
picked beets cut in fancy shapes.
This is very nice served with cider
sauce. Many like the addition of a
bottle of wine or champagne while
baking.
Serve with sweet potatoes, boiled,
tomatoes. spinach or cold slaw and
apple sauce. Twenty-Five minutes is
the usual time to allow to pound.
II desired to serve cold let cool in
| the water or cider in which it was
baked
If it is difficult at the present time
to secure sweet cider, slice four or
five tart apples without peeling in
| the given amount of water instead
of cider; or a bottle of good cooking
wine or champagne is used by our
best hotels and restaurants when
baking ham; when these are sub
! jected to heat the alcohol is dissi-
pated in the cooking and nothing but
the flavor Of the fruit from which
the wine is made remains, so no
harm results when these wines are
used in the cooking.
Boiled Ham.
Materials Small lean ham; small
onion, one; cloves, twelve; bay leaf,
one; celery seed, one teaspoonful.
Directions-Choose a small, lear
ham-about eight pounds, wash it well
in luSewarm water, rub over with
plenty of baking soda, scrub vel
with the vegetable brush and rinse
Put this into the largest cooker yes
sci with all the remaining ingredi-
Cover with cold water and bring slow.
ly to the boiling point. Skim, cover
and simmer gently for twenty-five
minutes. Fasten the cover and boi
rapidly five minutes and place in The
cooker over night. If it is to be served
hot remove from the liquor, skim
put into q baking pan. sprinkle will
bread crumbs and pepper and brown
in the oven for about ten minutes.
If it is to be served cold cool il
the liquor. Cook in sweet cider in
stead of water for a change.
Corned Beef.
Materials-Corned beef, four pounds
II Directions-Select a nice piece o
the brisket for corned beef if you Xix
u streak of fat, If the meat has beel
in the brine for some time soak 10
several hours in cold water. If no
wash in cold water and bring slowl
to the boiling, point. Skim, cbver am
simmer gently for twenty-five min
utes, Fasten the cover. boil rapid