The Washington times., 1924-09-22
ELECTRICITY IS
GREAT AID IN
COOKING
Novel Preparation Of Ham APP
peaIs Pies and Pastries
to Charm Palate
By STELLA E. pELANn.

Ham is very popular, but many
housekeepers, unfortunately, con-
tent themselves with boiled ham
and spinach or cabbage and later
use the leftover ham sliced cold.
for sandwiches or served with
potato salad. Personally, never
like to use ham two days in sue
cession, for although my family
enjoys it tremendously, two days
of eating even the most delectable
food may have serious results.
Consequently, try always to give
their palates a rest in between,
That 10, always have some other
baked or broiled meat in between
and. buy only just enough for a
single meal. Then. the third day
i try my hand at some novel con-
coctions with leftover ham as its
basis.
The other day was stumped for
a new dress in which to present to
my family some two-day old ham,
A friend happened in and men
TONED my predicament. She
laughed.
You're in luck" she told me. II
stopped at Mrs. Ashmore's. the
English woman / spoke to you
about, and she told me of way
they sometimes cook ham in Eng
land. You cut good thick slice
an inch or two thick. or as much
or little as you need. Then put it
in a bake dish, cover with skinned
milk and bake until the ham alb.
serbs all the milk"
New England Dish.
I thanked her, and forthwith tried
this new dish that very evening in
my electric oven. It took the ham
about one hour and q quarter to
absorb the milk. but the ham was
so tender and sweet that it fairly
melted in our mouths. have
since tried the same thing cooking
string beans and spinach in the
milk with the ham, and find that
it is great improvement over any
ether way have ever cooked ham.
tried the same idea with a slice
of uncooked breakfast ham, and It
never fails. You simply put the
slice Of ham In a skillet. pour
enough milk to cover, and boil at
medium" heat over a heater unit
Of your electric range or in the
deep pan Of the electric grill at the
table. It takes about fifteen or
twenty minutes to boil the milk
away, and then / either bron or Try
the ham brown ana serve.
The same general procedure can
also be followed with smoked
tongue with just as satisfactory
results.
Peach Meringue Pie.
Fresh peaches may be bought
very reasonably now. and they can
be put to so many good uses. Not
the least popular Of these is peach
meringue pie, and have 1t as often
as / can during the season. It IL
both easy and inexpensive to make.
The Pastry.
Sift together one cup Of flour,
one-Quarter teaspoonful Of baking
powder and half a teaspoonful OF
salt. Then cut in one-quarter Of a
cupful Of shortening with two
knives and add only enough iced
water to hold ingredients together.
Do not knead the dough. Merely
turn out on slightly Toured board,
divide II into two portions and roll
out one for the lower crust. The
remainder may be put in the re.
frigerator in a small bowl for use
at some later time. Line the pie
plate with dough without stretch
ing, 1t. Then fill with sliced
peaches, putting in about three
layers Of them, and put into your
electric oven which. using high
heat, should have been pre-heated
to about $50 degrees Fahrenheit.
Bake the pie at this temperature
for ten minutes and then switch the
electricity to medium" and con.
tinue to bake for thirty minutes
longer. Then remove the pie from
the oven and add merinSue and
finish baking until brown.
The Meringue.
To the partially beaten whites OF
two eggs add one-quarter teaspoon
full OF baking powder and beat
thoroughly. Add to this two table
spoonfuls Of pulverized sugar and
continue to beat until the meringue
will become quite stiff and hold its
shape. Then stir into it half tea
spoonful Of vanilla. Cover the
peaches with the meringue and re
turn to the oven. This may bt
baked while the ham or tongue il
cooking in the electric oven.