Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-05-06
by MRS. NJ. A. WILSON

Y fcoDurt0ht, 1890. bD Mrs. NJ. A. Wilson. An
tEt rights reserved.)
~ A LONG about the first week in May
The farmers wife feels that she
must give the family cider treat I'm
less the cider is filed into bottles and
sfcrilized, IL is apt to work and soon
win become vinegar. With this knowl-
edge in mind and having taken the
\ proper precautions, the farm housewife
prepared many of the old time delica-
cies.
Cider is the pure unfermented juice
OF apples and it is u wonderful thirst
quencher and as beverage is very good
for ones health. It is rich in malic
acid, which is most acceptable to the
blood stream, and thus helps to purify
and thin down our life fluid which is
ppt to be heavy and sluggish after a
heavy winter diet.
Pure, undiluted cider contains about
~ per cent distilled water in it's purest
form and for this reason it needs no
processes of digestion, because it en-
ters the blood stream at once.
Ham Baked in Cider
This old country stand by for all oc-
NacfOuS NltU UdIl IL W UP SpTNPu Is ut-
-licious. Wash and thoroughly cleanse
! ten pound ham. place in the boiler
and cover with cold water. Bring to
boil and cook slowly, allowing the water
In the boiler to boil rapidly for twenty
minutes after the ham has been placed
IN 1t. Now put where it will just bub-
Bile or simmer. allowing twenty minutes
Z for each pound. If you will place the
boiler, after covering it closely. on the
simmering burner, you will 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
fheboiler and place on a tray. Remove
1.-THE skin and then lift to baking pan
which is large enough to hold it com
fortably. Now mark off the fat side in
the little blocks with a sharp knife.
Y Now place in n small bowl
Z One. and One.hdt cups Of brorn
sugar,
One tablespoon Of cinnamon.
-One teaspoon of nutmeg.
WI One teaspoon of ctores.
One-hdt teaspoon Of diSpice.
- Rub between the fingers to mix Pat
this prepared sugar into the fat part of
the ham. Place one half cup of -four
I in the bottom of the pan by sitting
hiightly over the entire surface on the
pan. Place in a hot oven and bake for
fifty minutes. Begin.tO bastc the ham
just as soon as the -four in the bottom
Is good rich brown color: use about
one quart of cider. Add sufficient water
to the gravy to make it of the desired
consistency. Serve with the ham.
Cider Pudding
Place in n mixing bowl
tsa One cup of -four,
One cup of breddcrumbs.
Ttco thirds cup Of SUct.
S One cup of brOtCn sugar.
One tablespoon Of baking powdcr.
is/ One-hat teaspoon of salt,
Que teaspoon Of cinnamon.
One half teaspoon of nutmeg.
One cup of seeded rdisinS.
Mix by sitting between the fingers
to mix thoroughly and then add
One and one -hGf cups of cider.
One lceH- beaten Cgg.
Beat TO mix and then turn into n
mold and boil for fifty minutes. Serve
with cider sauces
Cider Sauce
y Place in saucepan
TuO cups of cider,
Five ierel tablespoons Of cornsiarch, ,
One-hdt teaspoon of salt.
!. m One half teaspoon of cinnamon,
One cup Of brOtcm sugar,
Stir to dissolve the starch and then
bring to boil and cook slowly for five
minutes.
Cider Custard Pie
Line a pie plate with plain pastry
and then place in a saucepan
One and one quarter cups of cider,
One cup of broWn sugar.
Tioo tablespoons of butter.
n Etg lcrel tablespoons Of cOsnStdrcb.
Stir to dissolve the starch and ther