Twentieth century home cook book

The side which is to come uppermost at table should be placed next the pan in baking. When half done, turn it over in the pan, and cut into it in several places on each side of the bone, nearly three inches deep, and fill with a stuffing of bread crumbs highly seasoned with pepper and salt. Pour over the meat half a teacupful of catsup, covering equally. Stir into half a teacupful of black molasses a tablespoonful of whole allspice, and a teaspoonful of brown sugar. Spread this equally over the meat. Then crumble stale bread over all, keeping the meat well basted all the while. Bake slowly until finished, for it burns easily. When taken from the oven, garnish with bits of jelly, and serve. XIV. Fowl and Turkey. Roast Fowl. — The dressing for roasted fowl should be of bread toasted crisp, spread with butter, and moistened with water; or if plain dressing, pound in a mortar. It should be rather highly seasoned. Add if you like, sage, thyme and parsley, and have the whole soft enough so it will fill the cavity compactly. The giblets, chopped fine, should always be served with the gravy. Roast Turkey. — Turkey or other fowl having been well drawn, washed and dried with a towel, rubbed with salt and pepper, stuffed and sewn up, the legs and wings carefully skewered in place, put it in the oven, with the giblets, and about a quart of water in the pan. Bake until done, basting often, being careful not to burn it. The browning is done at the last. It will require three hours to roast a large turkey or a goose, and not much less for a brace of large ducks. XV. Baked Ham. The ham is first boiled. Very few persons know how to boil a ham. Wrap the ham in clean straw, or fill in around it in the pot with clean oat-straw. Add a clove or two of garlic (not a whole garlic), cloves, mace, allspice, thyme and pepper to the water in the pot. Add also a quart of cider and boil until done. If the water in which the ham is boiled is one-half old sound cider so much the better. Let it stand in the liquor until cool. If it is to be served without baking, skin and garnish with whole cloves stuck in the fat, and such other garnishing as may suit the taste. But a ham is better if baked after boiling. How to Bake a Ham. — Skin the ham after boiling. Lay two flat pieces of wood in the bottom of the bake pan; lay the ham on them, and cover with a batter of flour and water spread equally. Bake two or three hours slowly, according to the size of the ham, remove the crust of batter, garnish and serve. It is excellent hot or cold, and all the better for having a half-pint of claret poured over it; or it may be eaten with a sauce of which wine is the basis. XVI. Baked Beans. The marrow beans are really best, but the small navy beans are generally used. Put them to soak early in the evening, change the water before going to bed, and again in the morning. Parboil for two hours, or until they are tender, but will not break up. Pour off nearly all the water. Place the beans in a bean-pot — a deep pan will do if unsoldered. Score a piece of salt pork. Sink it into the middle of the beans, so it is just level with the surface, and add a very little molasses. Bake six hours, raising the pork toward the last so it may be well browned. To cook beans in the canq), after boiling, a hole is dug at the foot of the fire, filled with hot coals, the bean-pot is filled around with coals and covered with hot ashes, where it remains from supper-time in the evening until breakfast the following morning- — about fourteen or fifteen hours. This, in fact, is the perfection of art in cooking beans for imparting a fine flavor. XVII. Broiling and Frying.