MARYLAND BAKED HAM.-^ovef a medium-sized ham with sweet cider. Let it simmer gently for 3^ hrs. Skim often to remove the grease. When tender take out and remove the rind; outline the fat on top into diamonds and in each stick a clove. Rub 5^2 cup of maple syrup over the top, place in the oven and bake slowly for 45 minutes✪ Maryland Baked Ham. Garnish, and send to the table. — Mrs. C. J. Jeffries, Winnetka, III. DEVILED HAM. — Mix 1 tablespoon of mustard, 1 of vinegar. 2 of melted butter, a dash of cayenne, spread the mixture on both sides of meat, sprinkl-e Yz lb. raw ham✪ Deviled Ham, cut in thin slices, with flour, and broil over clear coals for about 10 minutes. Serve immediately on a hot dislh. — Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 339 FRIED HAM WITH CREAM GRAVY.— Properly cured ham will not need freshening; but should the ham be too salt, place it in a frying-pan, cover with cold water, and set the pan on the range in a mild heat; and when the steam commences to rise pour off the water and add more cold water. As soon as this water steams lift out the slices of meat and drain well before frying. Heat the pan for frying, and when very hot, cook the meat without the addi- tion of fat, unless the ham is exceptionally lean, when a spoonful of pork drippings should be used. When the ham is nicely browned place it on a platter, and add a cup of milk to the fat in the pan. When this boils, thicken it to a cream with 1 tablespoon of flour, wet to a smooth paste in a very little milk, adding pepper✪ Fried Ham with Cream Gravy to sea- son; and turn the gravy over the ham. A more simple gravy is made by adding a little hot water to the fat, etc., in the pan and pouring this over the meat. — ^Mrs. H. W. Barquette, 2441 S. Wa- bash Ave., Chicago, 111. HAM PIE. — Chop off from a raw ham, thin slices, like dried beef; peel and slice raw potatoes; in the bottom of a buttered bak- ing-dish put a layer of potatoes, add a little butter and pepper, then a layer of ham, then potatoes, etc., until the dish is nearly full, add water till covered; cook on top of range until potatoes are done. Place over this a crust, and bake Yi hr. — Eloise Jennings, Winnetka, 111. ROAST HAM (STUFFED).— Wash and soak a large ham 48 hrs. in sufficient water to cover it. On the morning of the day it is wanted place on a tin sheet or in a baking-pan and entirely cover it with a dough made of 2 qts. of flour and Ij/^ pts. of water. Bake slowly 5 hrs, Eor the stuffing, soak 1 qt. of stale bread in 1 full pt. of milk, season with salt and pepper, and mix with 2 eggs. Take out the ham, remove the crust and skin, score it deeply and fill the openings with the stuffing. Spread any remaining stuffing over the top of the ham. Put the pan back in the oven and bake the ham slowly 1 hr. or more. Serve hot with champagne sauce or currant jelly sauce. Also delicious cold. — Mrs. Chas. E. Bartley, 50(H Drexel Blvd., Chicago, 111. HOW TO COOK PIG'S CHEEK.— Let a pickled pig*s cheek boil gently until tender, about 3 hrs. Tie Yz pt. of split peas loose- ly in a cloth, put them in boiling water and boil 1 hr. Take out. 340 MEATS ✪ Ham Pie

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

MARYLAND BAKED HAM.-^ovef a medium-sized ham with sweet cider. Let it simmer gently for 3^ hrs. Skim often to remove the grease. When tender take out and remove the rind; outline the fat on top into diamonds and in each stick a clove. Rub 5^2 cup of maple syrup over the top, place in the oven and bake slowly for 45 minutes. Garnish, and send to the table. — Mrs. C. J. Jeffries, Winnetka, III. DEVILED HAM. — Mix 1 tablespoon of mustard, 1 of vinegar. 2 of melted butter, a dash of cayenne, spread the mixture on both sides of meat, sprinkl-e Yz lb. raw ham, cut in thin slices, with flour, and broil over clear coals for about 10 minutes. Serve immediately on a hot dislh. — Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 339 FRIED HAM WITH CREAM GRAVY.— Properly cured ham will not need freshening; but should the ham be too salt, place it in a frying-pan, cover with cold water, and set the pan on the range in a mild heat; and when the steam commences to rise pour off the water and add more cold water. As soon as this water steams lift out the slices of meat and drain well before frying. Heat the pan for frying, and when very hot, cook the meat without the addi- tion of fat, unless the ham is exceptionally lean, when a spoonful of pork drippings should be used. When the ham is nicely browned place it on a platter, and add a cup of milk to the fat in the pan. When this boils, thicken it to a cream with 1 tablespoon of flour, wet to a smooth paste in a very little milk, adding pepper to sea- son; and turn the gravy over the ham. A more simple gravy is made by adding a little hot water to the fat, etc., in the pan and pouring this over the meat. — ^Mrs. H. W. Barquette, 2441 S. Wa- bash Ave., Chicago, 111. HAM PIE. — Chop off from a raw ham, thin slices, like dried beef; peel and slice raw potatoes; in the bottom of a buttered bak- ing-dish put a layer of potatoes, add a little butter and pepper, then a layer of ham, then potatoes, etc., until the dish is nearly full, add water till covered; cook on top of range until potatoes are done. Place over this a crust, and bake Yi hr. — Eloise Jennings, Winnetka, 111. ROAST HAM (STUFFED).— Wash and soak a large ham 48 hrs. in sufficient water to cover it. On the morning of the day it is wanted place on a tin sheet or in a baking-pan and entirely cover it with a dough made of 2 qts. of flour and Ij/^ pts. of water. Bake slowly 5 hrs, Eor the stuffing, soak 1 qt. of stale bread in 1 full pt. of milk, season with salt and pepper, and mix with 2 eggs. Take out the ham, remove the crust and skin, score it deeply and fill the openings with the stuffing. Spread any remaining stuffing over the top of the ham. Put the pan back in the oven and bake the ham slowly 1 hr. or more. Serve hot with champagne sauce or currant jelly sauce. Also delicious cold. — Mrs. Chas. E. Bartley, 50(H Drexel Blvd., Chicago, 111. HOW TO COOK PIG'S CHEEK.— Let a pickled pig*s cheek boil gently until tender, about 3 hrs. Tie Yz pt. of split peas loose- ly in a cloth, put them in boiling water and boil 1 hr. Take out. 340 MEATS

The Cook County cook book