One even tablespoonful of sugar ; one even teaspoonful
of ground mustard ; one saltspoonful of Cayenne pepper ;
one teaeupful of good vinegar✪ Deviled Ham. Mix the sugar, mustard,
and pepper thoroughly, and add the vinegar little by
little. Stir it into the chopped ham, and pack it in small
molds, if it is to be served as a lunch or supper relish,
turning out upon a small platter and garnishing with
parsley.
For sandwiches, cut the bread very thin ; butter lightly,
and spread with about a teaspoonful of the deviled ham.
The root of a boiled tongue can be prepared in the same
way. If it is to be kept some time, pack in little jars,
and pour melted butter over the top.
This receipt should have had place under "Meats,"
but was overlooked.
UTENSILS BEQUIEED. 277
LIST OF UTENSILS REQUIRED FOR SUC-
CESSFUL WORKING.
Tin Ware.
One boiler for clothes, holding eight or ten gallons. —
Two dish-pans, — one large, one medium-sized. — One two-
quart covered tin pail. — One four-quart covered tin pail.
— Two thick tin four-quart saucepans. — Two two-quart
saucepans. — Four measures, from one gill to a quart, and
broad and low, rather than high. — Three tin scoops of
different sizes for flour, sugar, &c. — Two pint and two
half -pint molds for jellies. — Two quart molds. — One
skimmer with long handle. — One large and one small
dipper. — Four bread-pans, 10X4X4. — Three jelly-cake
tins. — Six pie-plates. — Two long biscuit-tins. — One
coffee-pot. — One colander. — One large grater. — One
nutmeg-grater. — Two wire sieves ; one ten inches across,
the other four, and with tin sides. — One flour-sifter. —
One fine jelly-strainer. — One f rying-basket. — One Dover
egg-beater. — One wire egg-beater. — One apple-corer. —
One pancake-turner. — One set of spice-boxes, or a spice-
caster. — One pepper-box. — One flour-dredger. — One
sugar-dredger. — One biscuit-cutter. — One potato- cutter.
— A dozen muffin-rings. — Small tins for little cakes. —
One muffin-pan. — One double milk-boiler, the inside boil-
er holding two quarts. — One fish-boiler, which can also
be used for hams. — One deep bread-pan; a dish-pan is
good, but must be kept for this. — One steamer. — One
pudding-boiler. — One cake-box. — Six teaspoons.
278 UTENSILS BEQUIBED.
Wooden Ware.
One bread-board. — One rolling-pin. — One meat-board.
— One wash-board. — One lemon-squeezer. — One potato-
masher. — Two large spoons. — One small one. — Nest
of wooden boxes for rice, tapioca, &c. — Wooden pails
for graham and corn meal. — Chopping-tray. — Water-
pail. — Scrubbing-pail. — Wooden cover for flom"-barrel.
— One board for cutting bread. — One partitioned knife-
box.
Iron Ware.
One pair of scales. — One two-gallon pot with steamer
to fit. — One three-gallon soup-pot with close-fitting
cover. — One three-gallon porcelain-lined kettle, to be
kept only for preserving. — One four or six quart one,
for apple sauce, &c. — One tea-kettle. — One large and
one small frying-pan. — Two Russia or sheet iron drip-
ping-pans ; one large enough for a large turkey. — Two
gem-pans with deep cups. — Two long-handled spoons.
— Two spoons with shorter handles. — One large meat-
fork. — One meat-saw. — One cleaver. — One griddle.
— One wire broiler. — One toaster. — One waffle-iron.
Page 135 · 1 recipe record on this page
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One even tablespoonful of sugar ; one even teaspoonful of ground mustard ; one saltspoonful of Cayenne pepper ; one teacupful of good vinegar. Mix the sugar, mustard, and pepper thoroughly, and add the vinegar little by little. Stir it into the chopped ham, and pack it in small molds, if it is to be served as a lunch or supper relish, turning out upon a small platter and garnishing with parsley.
For sandwiches, cut the bread very thin ; butter lightly, and spread with about a teaspoonful of the deviled ham. The root of a boiled tongue can be prepared in the same way. If it is to be kept some time, pack in little jars, and pour melted butter over the top.
This receipt should have had place under "Meats," but was overlooked.
UTENSILS REQUIRED. 277
LIST OF UTENSILS REQUIRED FOR SUC- CESSFUL WORKING.
Tin Ware. One boiler for clothes, holding eight or ten gallons. — Two dish-pans, — one large, one medium-sized. — One twoquart covered tin pail. — One four-quart covered tin pail.
— Two thick tin four-quart saucepans. — Two two-quart saucepans. — Four measures, from one gill to a quart, and broad and low, rather than high. — Three tin scoops of different sizes for flour, sugar, &c. — Two pint and two half -pint molds for jellies. — Two quart molds. — One skimmer with long handle. — One large and one small dipper. — Four bread-pans, 10X4X4. — Three jelly-cake tins. — Six pie-plates. — Two long biscuit-tins. — One coffee-pot. — One colander. — One large grater. — One nutmeg-grater. — Two wire sieves ; one ten inches across, the other four, and with tin sides. — One flour-sifter. — One fine jelly-strainer. — One frying-basket. — One Dover egg-beater. — One wire egg-beater. — One apple-corer. — One pancake-turner. — One set of spice-boxes, or a spicecaster. — One pepper-box. — One flour-dredger. — One sugar-dredger. — One biscuit-cutter. — One potato- cutter.
— A dozen muffin-rings. — Small tins for little cakes. — One muffin-pan. — One double milk-boiler, the inside boiler holding two quarts. — One fish-boiler, which can also be used for hams. — One deep bread-pan; a dish-pan is good, but must be kept for this. — One steamer. — One pudding-boiler. — One cake-box. — Six teaspoons.
278 UTENSILS BEQUIBED.
Wooden Ware. One bread-board. — One rolling-pin. — One meat-board.
— One wash-board. — One lemon-squeezer. — One potatomasher. — Two large spoons. — One small one. — Nest of wooden boxes for rice, tapioca, &c. — Wooden pails for graham and corn meal. — Chopping-tray. — Waterpail. — Scrubbing-pail. — Wooden cover for flom"-barrel.
— One board for cutting bread. — One partitioned knifebox.
Iron Ware.
One pair of scales. — One two-gallon pot with steamer to fit. — One three-gallon soup-pot with close-fitting cover. — One three-gallon porcelain-lined kettle, to be kept only for preserving. — One four or six quart one, for apple sauce, &c. — One tea-kettle. — One large and one small frying-pan. — Two Russia or sheet iron dripping-pans ; one large enough for a large turkey. — Two gem-pans with deep cups. — Two long-handled spoons.
— Two spoons with shorter handles. — One large meatfork. — One meat-saw. — One cleaver. — One griddle.
— One wire broiler. — One toaster. — One waffle-iron.
Records on this page
Deviled Ham