Evening star., 1944-11-29
VIRGINIA HAMS.
(Thanks to Mrs. P. H.
WASHINGTON. I

In answer to Mrs. P. H., Washing
ton, request for recipe for Virginia
hams. My mother was noted Vir-
ginia housekeeper. She never failed
to take first prize at the county fairs
on her hams.
Select two fresh hams Of from
10 to II pounds each. Rub on the
flesh side of these a mixture consist
ing of 2 pounds brown sugar, 4
pound saltpeter, 4 pound black pep
per, ls pound red pepper. salt enough
to cover the hams, about quarts to
the 100 pounds. Pack in q tub or
box, skin down. Let them remain
six weeks, then hang by a string and
smoke with wood, hickory preferred,
few hours each day for a period
OF IL days. After hanging three
weeks. place in bags. They are best
from l to 3 years old. Before placing
In bags rub with hickory ashes
To cook Virginia ham: Hams
cured as above, being unsurpassed in
quality and flavor, need to be boiled
In water only. Soak ham from 6 TO 8
hours. Wash thoroughly, place In
closed boiler full of water, boil slow
ly. Allow 20 minutes to the pound.
When done allow ham to cool in
liquor, remove skin, spread over with
brown sugar moistened with wine,
cover with fine cracker crumbs. AL
low to be cold when served.
NUT BREAD:
COFFEE QUERY?
Thanks to Mrs. w. G. M,
SilUer Spring.
For many months 1 have enioyed
the RCH-now perhaps l can con-
tribute my share-both in answers
and perhaps question or two.
First, to Mrs. W. M. W., Arlington.
who wants a recipe for nut bread, l
offer recipe which I've used quite
successfully, and think perhaps it
will answer her problem. Sift to-
gether 2 cups of Sifted -four, y cup
sugar, l teaspoon salt and 3 tea
spoons baking powder. Cut in !. cup
cold shortening II do this with 2
Knives. Add n cup chopped nuts.
In a separate bowl beat l egg and
l egg yolk, add l cup milk. Add this
to flour mixture and mix quickly
just enough to dampen all the -four.
Pour into creased loaf pan and bake
in hot oven 400 degrees 40 min
utes. This makes ! loaf.
Now to a question which perhaps
some reader may be able to answer.
I used silex-type coffee-maker,
but find that I can use the cloth
filter only few times before it gives
the coffee an unpleasant taste. After
each use wash it thoroughly, and
let it dry. How often should one
be able to use the cloth filter, and
what kind Of care should be given
it in between uses? Any help on
this would certainly be appreciated,
for if there is anything that will
spoil an otherwise sunny" morning,
it is to find that the coffee, once
made. isn't fit to drink.
Many thanks to the Clearing
House-it really serves a fine pur-
pose!
HOT PICKLED EGGS.
Thanks to Mrs. A. B.,
Washington
10 the one who wanted picked
eggs, here is one that is quick, easy,
good and a meat substitute: Hot
picked eggs-Eight hard cooked
eggs, l pint very hot vinegar, spiced
with l bay leaf, pinch ginger, per-
per corns, Il Glove garlic, chopped.
Cook eggs, just simmering, about
Is minutes. Run cold water over
them and peel. Drop Immediately
into not speed vinegar. Let stand
where they can retain heat until re-
mainder OF the meal is ready to
serve. Serve as main dish on platter
lined with lettuce or other greens.
with whole boiled vegetables such as
onions, potatoes. carrots, etc. Eggs
may be cut in half lengths which
gives added color. Serves 4 amply.