The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1914-03-06
Ham |, !
Makes Good Dishes. How II
Should Be Boiled


save money by purchasing whole
ham, yet in a small family 1t is hard
to dispose of. A ham can be kept for
some time, if it is well wrapped, by
first placing paraffin paper over the
cut side and hanging the ham in a
cool, dry place, writes Harriet r.
Whitaker in the Ladies Home journal.
Slices can be cut off for boiling of fry
ing now and then until the quantity re-
mains that one wishes to boil or bake;
it can be disposed of then to the last
crumb with relish. II saves time to
put through meat chopper all of
what remains of boiled ham at once,
and then pack, well covered, in a re-
frigerator.
Right way to boil ham-Soak the
ham overnight, wash and scrape it,
and place in a large kettle Put it on
in cold water and heat gradual. 1t is
best to let it remain an hour or more
heated before it comes to boil, then
keep skimming gently, allowing 25 or
more minutes to each pound. Some
vegetables, and herbs in the water i'm
prove the flavor After it is thorough
ly cooked let 1t cool off In this water.
Remove the skin and slash the fat,
sprinkle with sugar and set the ham
in a warm oven for the sugar to dis
solve If the ham is to be served hot
only partly cool it in the water, sprin-
kle with brown or white sugar and
cracker or bread crumbs, press in
number of whole cloves, heat and
brown well. Place paper frill around
the knucl1le, and garnish with sprigs
of parsley Ham cooked in this way
is tender and juicy.
Old English ham and chicken pie
Lay thin slices of ham in the bottom
of a baking-dish, then layer of cut
up cold chicken; season very lightly
with salt, pepper and nutmeg Rub the
hardcooked yolks of two eggs in a
spoonful of -four and a large spoonful
of butter. moisten and stir in one cup
full Of chicken stock and pour this over
the first layer; add more chicken, COW
er with paste not quite as rich as
for pie, and bake slowly for half an
hour, or for 40 minutes ii the meat is
underdone. Serve hot.
Birds nest on toast-Trim slices of
bread half an inch thick into rounds;
toast and butter; sprinkle with ground
ham. Separate the whites from the
yOlks of the eggs, using one egg for
each round of toast, leaving the yolks
in the half.shells until wanted. Beat
the whites very stiff, adding salt; di-
cavity in center, place yolk in each,
add little butter and pepper and
leave in hot oven until the white is
slightly colored. This is very tempt
ing looking dish. Garnish with pars-
ley.
Hedgehog-One cupful of ground
cold ham, one cupful of chicken or
veal, one cupful of breadcrumbs, one
cupful of cooked rice or any cereal
left over, two tablespoonfuls Of minced
parsley, two teaspoonfuls of grated
onion, piece of butter, two eggs well
beaten Bake until brown. Serve with
tomato sauce, using strained and
thickened tomatoes well seasoned
with bay leaves, three cloves, onion,
parsley, salt and pepper.
Cabbage stuffer with ham--Remove
the heart from large head of cab
bage. Mix chopped ham with an egg
yolk. Breadcrumbs or cold boiled rice
may be added If liked and there Is not
enough ham to fill the cavity. Season
the cabbage with pepper and a little
salt before putting in the mixture. AL
low room to lap over the top leaves,
tie firmly in cloth, boil for an hour and
half, or until the cabbage is tender,
Serve with tomato sauce sweetened
slightly; add generous lump of but
ter to pour over the cabbage when
ready 10 serve.
Ham mousse-Dissolve one table
spoonful of gelatin in one cupful of
boiling water or stock and add two
cupfuls of finely chopped, cold boiled
ham, Season with half teaspoonful
of mixed mustard, few grains of red
pepper and a pinch of salt; add half
cupful of whipped cream and divide
into wet molds. Chill, remove from
the molds, and garnish with water
cress or parsley.