Perth Amboy evening news., 1920-05-06

N@SEEANE4~N
co. All rights r~eserved.)
Along about the first week In May
| the farmers wife feels that She must
give the family a cider treat. Unless
] the cider Is filed into bottles and ster-
ilized, It is apt TO work and soon will
J become vinegar. With this knOWl-
edge in mind and having taken the.
proper precautions. tho farm house
wife prepared many OF the old-time
| d~elicacies.
cider Is the pure unfermented Juice
| Of apples and il is a wonderful thirst
lquencher and as a drinking beverage
is very good for ones health. 1t Is
rich an malic acid, which Is most
acceptable to the blood stream and
thus helps to purify and thin down
our life fluid. which Is apt TO be heavy
and sluggish after a heavy winter
diet.
Pure undIluted cider contains about
9S per ceat. distilled water in its pur-
est form and for this reason II needs
no processes of digestion, because 1t
enters the blood stream at once.
Ham Baked in Cider
This old country standby for al
occasions when ham is to be served IS
delicious. Wash and thoroughly
cleanse a ten-pound ham, place in the
boiler and cover with cold water.
Bring to a boil and cook slowly. al
lowing The water in the boiler to
boil rapidly for twenty minutes after
the ham has been placed in it.. Now
put where Il viii just bubble or sim
mer, allowing twenty minutes for each
pound. If you will place the boiler,
after covering Il closely. on the sim
mcring burner. o viii find that the
ham Will cook and not fall apart.
Cool the ham in the liquid in which
it was cooked.
When the ham is cold remove from
the boiler and place on a tray. Re
move the skin and then lift to a bak-
ing pan which is large enough to
hold it comfortably. Now mark off
the fat side IN the little blocks with
a sharp knife. Now place in a small
bowl.
One and one-half cups Of brown
sugar,
one tablespoon Of cinnamon,
one teaspoon OF nutmeg.
one teaspoon of cloves.
One-half teaspoon Of a~llspice.
Rub between the fingers to mix.
Pat This prepared sugar into the fat
part of the ham. Place one-half cup
of flour in the bottom of the pan by
sitting lightly over the entire surface
on the pan. Place in a hot oven
land bake fer ffty minutes. Begin
to basic the ham just as soon as he
flour in the bottom is a good rich
brown color: use about one quart Of
cider. Add sufficient water to the
gravy to mako it of the desired con-
s~istency. Serve with the ham.
Cider Pudding
Place in a mixing bowl
one cup of flour,
one cup Of breadcrumbs.
Two-thirds cup Of suet.
one cup Of brown sugar,
one tablespoon Of baking powder.
One-half teaspoon of salt,
one teaspoon of cinnamon,
One-half teaspoon OF nutmeg.
One cup of seeded raisins.
Mix by sitting between the fingers
to mix thoroughly and hen add
one and one-half u p of cider,
One wen beaten egg.
Beat to mix and then turn Into a
mold ana boil for fifty minutes. Serve
with cider sauce.
Cider Sauce
Place in n saucepan
Two cups OF cider,
Five level tablespoons OF cornstarch,
One-half teaspoon of salt.
One-half teaspoon Of cinnamon,
one cup of brown uga
Stir TO dissolve the starch and then
bring to a boil d cook slowly Tor
five minutes.
Cider Custard Pie
Line a pie plate with PLAIN pastry
and hen place in a saucepan
one and one-quarter cups of cider,
one cup Of brown sugar,
Two tablespoons of c~ornstarch.
Stir to dissolve the starch and then
bring to a boil and cook slowly for
three minutes: let cool and then add
One teaspoon Of vanilla.
-One-teaspoon Of cinnamon extract,
Yolks of two eggs,
D. - - 81 H. srn. fF4A
the prepared pie plate and bake III
a slow oven for thirty-five minutes.
Use
Whites of two eggs.
one glass Of apple jelly.
And beat until the mixture holds lis
shape. then pile on the pie for a mer-
tngue.
CIDER Custards
Place in a mixing bowl
one and one-half cups Of cider,
One-half cup of brown sugar.
One-half teaspoon Of nutmeg,
Two eggs,
Beat to mix thoroughly and then
pour into custard cups Set the cups
In a baking pan half hlled with cold
water and bake in a slow oven until
firm in the center. Use the whites of
eggs and one glass Of jelly for the
fruit whip.
Cider Bread Pudding
Grease a pudding dish well an then
fiji with one quart OF one-inch blocks
of stale bread. Now place in a sauce
pan
Two cups Of cider.
one cup Of brown sugar,
-Four tablespoons Of melted butter,
-Four tablespoons OF cornstarch.
STIR to dissolve the starch and then
bring to a boil and remove from the
fire. Add
Two wei beaten g
One-half teaspoon of cinnamon.
Pour over the prepared bread and
bake in q slow oven for forty-flve
minutes. Serve with cider sauce.
Try basting fresh pork while roast
ling with cider.
Spiccd C~der-Sauce for Baking Fresh
Ham
Place in a piece OF cheesecloth
Two teaspoons OF cinnamon,
one teaspoon Of nutmeg.
One-half teaspoon of allspice.
One-quarter teaspoon OF cloves,
One-half teaspoon Of ginger.
Tie InoeeIV and D1app in 81 saucauaN