The Washington times., 1934-02-05

In spite Of So zes
all this deep SS5'S M"
dyed tradi- Betsy CaSweh
tion, and conviction of Vir-
ginia supremacy in the ham
world, I must admit I have
occasionally encountered there
a ham that did not seem to
be quite to the manner born.
These bar sinisters on the
culinary escutcheon, although
beautiful to look at, with the
requisite amount of sugary
fat, cloves and glamour, were
found, on closer application,
to lack that innate aristocracy
Of taste that your true FFV
ham must have.
Cherished Recipe
After one or two such shock
ing experiences, I finally
started investigating, and have,
at last, found what I consider
to be the most perfect recipe
for producing a really super
lative ham.
I appealed to my cousin
(she would have 10 be that, as
we are both VirginiansD Mrs.
E. Ashley Cooper, a true
grande dame, who has been to
me, ever since my childhood,
a most inspiring example of a
model hostess and house
keeper.
Her home is charming, and
her table unequalled in good
ness and plenty. Therefore,
when she consented to give
this cherished recipe of hers, I
felt that I had indeed achieved
a faultless pattern, as, I can
assure you, compared to the
hams 1 have tasted at her
house. all other hams are
pikers!
I am giving it to you in
her own words, as would not
dare to tamper with even an
exclamation point, for fear OF
spelling the superb result!
To Cook a IL or 15-POund Ham
Before cooking, wash ham
thoroughly in cold water. I
never soak a ham that is under
a year old, but always soak it
in plenty of cold water If it is
an "oId ham" for IL to "a hours.
Be sure that there is always
plenty of water to keep the ham
covered while cooking in a good
sized boiler. Start with cold
water, and let it come to a boil
very slowly. Then check boil
ing, and simmer for seven or
eight hours, if you want it well
done and tender.
It never cook a ham on any
thing but a coal-oil stove, as 1t
is difficult tc prevent boiling on
an electric or gas range. and a
ham boiled is hard and not good.
Skim off the grease or fat that
rises, occasionally, while cook
ing, and after the ham has been
cooked four to five hours you
can add two bottles Of white
wine. Before adding wine, give
a last thorough skimming off OF
grease.
Keep Liquid
"After cooking the proper
length of time. turn out the
stove. and leave the ham in the
LIQUID in which it has been
cooked until the next morning.
Then take off the skin, trim off
any unsightly fat, making the
ham look smooth and we'll
shaped. Then cover rather
thickly with fine bread crumbs
which eady have been
Drowned a golden color in the
oven.
Some like whole cloves STUCK
abort in the ham; I do not, for,
if it is a real, good Virginia ham,
/ think the cloves spoil its flavor.
Some sprinkle a little brown
sugar ever the bread crumbs be-
fore putting the ham in the
oven.
after covering with bread
crumbs, place ham in a mod
erately hot oven for five or 10A
minutes, but do not let the oven
be hot enough to soften or melt
the fat of the ham,"
So there it is And, although
it may seem to be quite an un-
dertaking, you will be lnore than
rewarded by the delight and
congratulations of those who
are fortunate enough to partake
Of the finished product.
DAILY MENUS
Luncheon
Calves Liver and Bacon
Creamed PotatoeS-Stewed
Tomatoes
Baked Custard
Children'S Supper
Scrambled Eggs
Spinach
Apple Float
Milk
Dinner
Crab Flake Cocktail
Spinach Ring with Mushrooms
Boiled Potato Balls
Apple Pie
Coff~e