The Barre daily times. (Barre, Vt.) 1897-1959, 1919-07-14
Ham for Summer Eating.

Minced for picnic sandwiches, sliced
cold for the summer or lunch, ham - a
dish on which we rely even when the
warm days come. OF course we abol-
ished fried ham with other heavy pork
dishes when winter was over. Used in
moderate quantities and tempered with
apples or tomatoes in some form, there
can be no more delightful mainstay to a
warm weather meal than plain boiled or
baked ham, or some notifications of
either.
In choosing ham 70 boil, ascertain
that ii is perfectly sweet by running a
sharp knife into il close to the bone If,
when the knife is withdrawn, it has an
agreeable smell, the ham is good if, on
the contrary, the blade has greasy APP
pearance and offensive smell, the ham is
bad, says a writer in the Delineator. II
it is dry and salty, let il remain in soak
for "a hours, changing the water fire.
quently. This length of time is neees-
sary only in case the meat is very hard;
from eight to II hours would be sufii-
cient for a sweet ham.
Wash it thSoughly, clean and trim
away from the under sides all the
smoked parts, which would spoil the APP
pearanee. Put it into a pot with suf-
fcient cold water to cover it and bou
quet of sweet herbs; bring the water to
boil and as the scum arises, carefully
remove it,
Keep simmering very gently until ten
der, and be careful that it does not stop
boiling nor boil too quickly. When done,
take It out of the pot, strip of the skin
with sharp knife and serve.
If it is to be eaten cold, let the ham
remain in the water until nearly cold;
by this method the juices are kept in and
it will be found infinitely superior to
one taken out of the water hot When
the skin is removed, sprinkle over bread
crumbs; or, if wanted particularly nice
glaze it,
Place paper frill around the knuckle
and garnish with parsley.
Ham Souffle--Put " cup of flour into
stewpan with 3 ounces of butter,
dust of pepper, saltspoon of salt and
raw yolks of eggs. Mix this by de-
grees with ~ cups of milk, the strained
Juice of lemon and ] finely chopped
onion When smooth, stir over the fire
with wooden spoon until it boils, add
tablespoons of chopped lean cooked
ham. Put a pinch of salt with 6 whites
Of eggs, whip them very stiff and mix
this lightly with the above mixture
Butter pie or souffle dish, place band
of well buttered paper around it, stand
ing about five or six inches above the
edge of the dish and pour in the souffle
mixture. Sprinkle the top with few
Drowned bread crumbs; break an ounce
of butter into small pieces, place them
here and there on the top of the souffle
and bake in a moderate oven for about
40 minutes. Remove the paper, fold a
napkin around the souffle dish and serve
with veloute sauce. Care must be taken
with the souffle, and when it begins to
color in the oven piece of wet paper
should be laid over the band round the
tin so that it will not get too brown.
Ham Turnovers-Take the remains of
any good pastry, roll out thinly and cut
into oblong shapes Cut a slice of cooked
ham into pieces of the desired size,
sprinkle with a little dry mustard and
paprika pepper and put a small piece Of
ham in each piece of pastry. Wet one
edge, then pinch up, brush over with
whole egg which has been thoroughly
beaten and bake in moderately hot
oven. These are very nice for luncheon.
Ham Mousse Whip H pint of thick
cream with tiny pinch of salt to a
stiff froth, then stir in u cup of liquid
aspic with about u cup of carefully
pounded ham, add few drops of pink
vegetable coloring to color it to pale
, salmon pink. Whip this mixture quick
ly and lightly until well blended, then
pack into mousse mold and set on ice
until firm. The mold should first be
coated over with liquid aspic and then
decorated with the white of an egg.
Ham with Little Baskets of Peas
Boil small ham until tender. Take up
and well coat over with glaze, and then
set in the oven for few minutes. Serve
hot with little baskets of peas around
the dish, and with sauce served in a
tureen. Baskets-Take cup of dryly
mashed potatoes, mix into ii beaten
egg; put little -four on the board and