Arizona republican., 1921-12-11
DELICIOUS DISHES BY AN OLD-TIME COOK
By A. L. VIVIAN, M. c. A.

For the past week have looked for some good recipes that would be worthy of mention in this column, but after visiting the best cafes and hotel grills, decided that Cleveland offered
 nothing new, and was very grateful
 when invited by friend to country dinner cooked and served on his farm by an old river steamer boat cook. Should this cook ever have to work in the city, I am sure that he would have to have the unlimited backing of a millionaire or he would not be able to cook.
 The table was like the tables set by the rich farmers before the civil war. In the center a revolving silver
 castor held the condiments; this was | flanked by dishes of pickles, jellies,
 plates of celery and dishes of salads. The principal meat dishes were a | smoked ham baked.
 | After dinner our host asked old Sam
 to tell me the way he prepared some | of the best dishes, and he gave me
 the following recipes:
 Sam's Fricassee
 For the fricassee of chicken cut two spring chickens into quarters and. with their livers and gizzards, put ! them on to stew with one cup of
 wa.er. Let them cook until tender, but not until they fall to pieces. Mix
 a tablespoon of butter with a table 1 spoon of flour, a grating of nutmeg,
 quarter of teaspoon of salt and a quarter of a teaspoon of paprika, stir this into the cooked chicken. Beat l four eggs and warm with four table | spoons of the gravy from the chick ems and add to the chickens, stir rap | idly, do not boil. and when it starts
 to thicken turn into the serving dish.
 Dust with finely chopped parsley, and
 serve very hot.
 Old Style Ham
 | The ham should be cured and not | too fat. Place the ham in a large pot
 or wooden bucket and cover with | half cold water and half cider Gin the l cid days they used claret) and let | stand overnight. In the morning
 drain off the water and place the ham i0 a large pot. cover with half fresh cold water and cider and boil slowly for five hours.
 l Let cool in the water that the ham
 was boiled in if you want to use 1t for cold boiled ham; should you want tc
 serve a baked ham, remove the ham from the water as soon as 1t is tender | about three to four hours for 12 ol | 14-pound ham, and remove the skin
 Stick whole cloves half an inch apart into the fat all around the edge o1 the fat part. Spread the fat with g thick layer of half bread crumbs and
 brown sugar. Place in a hot over
 and baste with one cup of cider. baste
 every 15 minutes for 45 minutes. | Baked Han, in Crust
 This cook also has another way oi preparing baked ham that he claims
 is better than the above. Soak the
 ham in cider and water to which has | been added one onion stuck with hali
 q dozen cloves, two bay leaves ana two blades of mace. In the morning scrub the ham and cover with a thick 1 dough made of half whole wheat
 flour, half white flour and water. This | paste should completely encase the ham. Set the ham on rack in Q baking pan and place in very hot
 oven to cook the dough. As soon as the dough is set reduce the heat and let cook slowly for four hours, then
 make a hole in the top of the paste
 covering the ham and pour in the cup of hot cider: do this twice in one
 hour. Remove the crust and the skin and cover the fat with light browr sugar mixed with little ground mace. Place in the oven to brown. Sauce for Baked Ham Sam's sauce for baked ham should not be forgotten. Place in a sauce pan one cup of the gravy from tho
 ham, one cup of cider, one cup o chopped lemon rind and half tea spoon of cayenne pepper. Reduce | one third and serve very hot. If tn | cayenne pepper Is too sharp, use pap
 rika.
 | Dance Supper Clans
 | For a delicious clam dish thls cool heats two cups of milk with two cup of clam juice. In another pan mel
 four tablespoons of butter and stir Il four tablespoons of flour; when thi