Evening star., 1948-09-08
RECIPES OFFERED
(From Mrs. M. B.. BerDyn, Md. }

U.j
Stuffed Sliced Ham:
Have 2 slices of ham cut, each
slice about IL inches thick (coun-
try cured ham, If salty, should be
soaked in water an hour. II pack
ing house" ham, no soaking is need
ed. Make a bread crumb stuffing
rather dry, do not use any liquid.
Season with little summer savory
II liked, or a very little minced
onion. Jut thick layer of this on
one slice of the ham, then place the
other slice Of ham on top, holding
the two together with wooden pegs
or screws or toothpicks. Put into
baking dish, turn in sweet milk to
cover bottom of dish, then bake
for 2 hours, gently turning ham at
the need of one hour, and adding
more hot milk as the first addition
Of milk has cooked away by this
time. When ham is nicely Drowned
and cooked all through, lift out with
two cake turner's to a hot platter
Thicken the gravy with flour, season
and pour this over the ham.
Sweet Potato Croquettes:
Boil and mash sufficient pared
and cooked sweet potatoes to make
o pint. Beat with them, while still
hot from cooking, u cup hot
(scalded milk (sweet)-1 teaspoon
sugar, / tablespoon melted butter,
] well-beaten egg, salt and pepper
to suit taste. Let this cool suff1-
GENTLY to handle, then shape into
small croquettes, flour or coat with
egg and cracker crumbs then fry
light brown in any preferred Short
ening. Put on sieve and set over
heat with pan below to catch SUI
perfuous fat drippings. Especially
good to serve with stuffed sliced
ham,
Rice Pudding (and so different
Wash " cup rice, put 1t in but
tered pudding pan with "a cup gran
ulated sugar, tablespoon butter, tea
spoon powdered cinnamon. "a tea
spoon salt and pints milk (milk to
be as fresh as possible). Bake in
moderate oven for III hours or
maybe hours, and stir when doing
so-also stir until it begins to boil,
then let 1t form rich brown crust
over the top. This pudding will be
like cream, and is to be served very
cold, therefore could be made the
day before needed. A "a cup seeded
raisins may be added, but 1t is de-
hcious plain. Serve with raisin cake
and omit the raisins in pudding.
DAIRY door to door" deliveries |
were rare when this recipe was
made)
Beefsteak Pie:
The following ingredients will
make a pie sufficient to serve seven
persons. Have 8 pounds round steak
cut into Pinch lengths. Parboil for
80 minutes in water to cover. While |
the meat Is cooking prepare a nice
rich crust with 2 cups flour sifted
twice with l teaspoon baking pow
der, y teaspoon salt; rub into this
cup lard or any preferred shorten
ing. (Some think the crust for al
beeksteak pie should always be made
with clarified beef drippingsD Line
a baking dish with this crust rolled
thin after being wet with a vervI
little ice water or cold milk. LayI
In some of the steak now, which has
cooled by this time, sprinkle it with
salt and pepper. Repeat this pro-
cedure until all the meat is used
Slightly thicken the water in which
steak was boiled, with butter and
-four and turn this into the baking
dish. Cover with a crust, cut Sits
In top crust to let the steam escape
and bake one hour in moderate
oven. This pie Is even nicer for
being reheated, so it can be made
q day in advance.
Italian Spaghetti: CA dish that
can be cooked at the same time you
are baking your Beefsteak Pie.)
For six or seven people, cook one
package spaghetti for IS minutes in
salted hot water. Drain, put into
baking dish that has been buttered |
and sprinkled with a layer of bread
~ 4NChV q 1oy VI Spd5llCIll,
continue bread crumb layer and
spaghetti layer until baking dish is
almost full. Cover it with cut-up
scalded tomatoes (peeled), dot these
with butter and sprinkle with black
pepper, salt and chopped green
pepper. The scalded tomatoes and
other ingredients are added to top
Of each layer-when dish Is full, do
not add peppers this time. Cover
with buttered bread crumbs that
have been mixed in grated cheese
then bake for 40 minutes in mod
crate oven. This dish can also be
the day before and re-
heated without spelling the flavor
one iota. If it seems dry the next
day. add y cup tomato juice (hot)
or boiling water when reheating.