Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-03
PROBLEM OF FRESH MEAT
PUZZLES VlCATIDN|sTs
Ham and Chicken Become Old Stand
Bys i'm Country
Cottages.
MANY RECIPES IN OUTLINE
Boiling, Baking Methods for Prcpara-
ton of Cured Meats by Famous
Culinary Artist-Planning That
Helps Being Away ToIcrubIc.
MANY RECIPES IN OUTLINE
By Lonr-r-ro G.. Lynch.

housewives who have left the city
shd taken an unprctcntious little cot
,hse IN the country or at the shore for
inc heated season. are often at a loss
10 know Just how to get along with
our the fresh meat of the city butcher
Shop. often too the fresh meat OBJ
ta!nable in remote sections may come
from the unhealthy creatures or it
may be killed so recently as to be
touEh and almost incdiblc.
ne oih standby in the country IS
nam or chicken and the woman who
knows how will be able to prepare
ttnese lnsuch 4 variety OF ways that
her family viii not tire OF them.
VINO can think OF anything more
,cmpt;nE Than delicious slice Of
lul Of cool green garden cabbage ac
ccompanied by shy brown potato?
let. many women do not know how
70 COOK Il ham SO as 10 get the best
an IL here is good recipe for
Boiled Ham.
Scrape and scrub n ham thorough-
y. Soak IN several hours over night.
rot, cover it with cold water and br,ng
~ slowly TO the boiling point Boil
ABOUT ten minutes Skin and reduce
SeEcral hours. Roughly estimated. a
ham should take abou, a half an hour
tor each pound OF its weight. q ten
pound ham should simmer about nvc
hours.
When tender, So. aside and let the
nam cool in the llGuid for an hour or
So then remove. draw off the SKIN.
nrusn over with yoik Of egg diluted
With little milk Sprinkle with
sugar ana cracker or bread crumbs
hh,iSed together, and set in the oven to
Almost al country places have
sweo, c.dcr. II you can obtain some
CIDER Try this:
Ham linked with Cider
notdng Spread over It a thick paste
Of Hour and water completely cncas-
.hp = Place on a rack III The pan in
hot oven. When the paste is cook
"a reduce tho heat and bak" about
hNc. hours. when the name has been
,o9E'ns over three hours make small
Of hot cder 's In lH rln ro"T en- IN N a. r {,
or fat white wine is used Repeat a
.'nrle ~ times II necessary When
lender remove tho skin Brush over
WIN sugar and crumbs and bake un-
golden brown. For variety stick
>'Nera cloves INTO the nam at regular
i"CerNa!s before placing :; in the oven
Often only an Old hon is avai,a bic
from the BARNARD, Prepare it and
been added. cover ana simmer for for
an hour FOR each pound OF weight.
Never allow the fowl TO come to a
boil during these hours Of simmer
lnE Long. SLOW cooking at tenn
calculated water Will make tender
Lemon Juice may bc substituted for
vinegar. When cooled this bird VIII
make delicious c-oQucttes
MI measurements are taken level
and standard half-p!nt measuring
cup Is used.
Chicken Cronuctrex.
Ono-halt cup butter or oil I cup
-four. l-3 cup mix or cream ! CUP
water in which chicken was cooked
!" small onion grated. is teaspoon
juice. yolks eggs. cups chopped
cooked chicken and teaspoon salt.
paprika to taste
In "a saucepan. rub together butter
ana -four Add milk and chicken water
and seasonings Cook. stirring CON
s,antly until the sauce boils Add
chicken and slightly beaten egg yolks
six thoroughly and set aside in a
shallow dish to cool. shape into de-
sired forms. Dip into slightly bca-
ten whites or the eggs. then into
in deep, smoking hot fat. Drain on
soft paper and serve with nicely sea
soncd garden peas.
Ham may be used in place Of the
chicken Salt in this case may be
omitted Spaghetti with tomato sauce
might be served with ham crpqucttes.
Bits OF left over chicken and ham
may he combined with cooked pota-
toes. seasoned and Drowned on the
cd with this.
If YOU plan a hit. YOU Will not miss
your fresh meat and when you 'e
turn to the city you viii appreciate
IL just much more for having been
without il during the summer months.