The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-07-19
Choice Ham Recipes

Ham with peanut butter is deserv-
edly a favorite. Pan broil slice of
ham on one side, turn it over and
while cooking the second side, spread
the top with peanut butter; the bet
ter you like peanut butter the more
you use. When the second side is
brown put the pan under the
broiler and toast the peanut butter
The number of servings vary with
the size of the ham.
Baked Ham, Grape Favored.
If YOU have never baked ham in
grape iuice make haste and purchase
a Slice of ham about two inches
thick, place in a glass or enameled
baking pan and cover with grape
Juice diluted with one-third as much
water.
Allow it to cook about 20 minutes
and then sprinkle with brown sugar
and brown well. Apples baked in
the same pan with the ham form
delightful combination. The apples,
as well as the ham, must be basted
occasionally while baking. t ne
grape Juice may be thickened slightly
and served with the ham.
An Old Favorite.
Buy one slice of ham cut one and
a half to two inches thick and soak
! in water overnight or cover with
| boiling water and let soak half
| hour. Dry with cloth. Brown on
both sides in frying pan, surround
with Quartered, parboiled, sweet
potatoes, then cover with boiling
water and add one onion stuck with
| four cloves, one bay leaf, one tea
spoon brown sugar, one tablespoon
! vinegar, and a dash of pepper. Cover
| and boil slowly for about two hours
or until tender. Serves four.
A Casserole.
For a one-dish meal use the fol-
lowing ingredients: One slice of ham
! three-auarters of an inch thick, six
whole cloves, one bay leaf, enough
| potatoes peeled and cut in halves
| to cover this, three large onions
sliced, one small can of tomatoes
| (stewed), one small green pepper,
sliced fine, mushrooms If desired las
many as you can affordl
Stick the cloves in the ham and
cut the ham in pieces; break the
bay leaf in bits; place in the cas-
serole and cover with the potatoes
which may be left whole, if small
enough, or cut into pieces the size of
an EGG if not. On top of the po-
tatoes Law the onions, pour over the
tomatoes, add the green pepper and
4 enough water to fill the casserole
three-ouarters full. Cover closely
and cook for three hours in a slow
oven. No salt is necessary, as the
ham is salt enough, but pepper and
paprika may be added to taste. -Four
to six servings.
Spanish Ham.
Pour half cup of boiling water
over two slices of ham, cut about
three-ouarters of an inch thick. This
will remove some of the salt. MIX
/. two teaspoons of dry mustard with
three tablespoons of brown sugar and
rub it into the ham. Then place the
latter in a baking dish, pour over 1t
three-uuarters of a cup of boiling
water and bake half an hour, basting
several times. Remove the cover
and brown.
| Ham With Rice.
| A very savory luncheon or supper
| dish is made by cutting about ar
| ounce of raw ham into small pieces
| and frying it slowly, together witt
| small piece of onion, in half
tablespoon of butter until brown
| Add half cup of uncooked rice, anc
| when this has cooked few minutes
| nut in about two cups of water oil
| stock, salt. pepper and dash Of
/ nutmeg. Boil 20 minutes over
rood fire. Then add two table
| spoons of butter and the same
| quantity of grated cheese, mix wei
and serve. Two servings.