BRAINS.
Hog's brains are the best, Take one quart, lay in salt
and water for an hour to draw out the blood. Pick them
over carefully, taking out all small pieces of bone or any
membranous matter that may be in them. Wash through
cold water, drain well, put a heaping table-spoonful of but-
ter into a heated skillet, pour in the braius, add two beaten
eggs, a level tea-spoonful of salt, half a tea-spoonful of pep- ✪ Brains
per. Cook ten minutes, stirring constantly. Serve at once.
BRAIN CAKES, OR MOCK OYSTERS.
Take hog's brains and clear them of the strings and pieces
of bone. Wash carefully; beat them with the yelks, of two
eggs, some bread crumbs, pepper, salt, chopped parsley, a
table-spoonful of cream, and one of flour✪ Brain Cakes, or Mock Oysters. When well
mixed, drop with a spoon into a frying-pan with a little hot
lard in it ; fry to a light brown. Mrs. Marshall.
TO CURE HAMS.
Trim the large end of the ham round and smooth. To
each half gallon of common molasses put half pound of
Cayenne pepper ; with this baste the hams well. This will
baste twenty-five of ordinary size. Place the hams on a
shelf or table, cover them with salt. Over each one sprinkle
a small quantity of saltpeter — just a pinch will give the
meat a good color. If the weather is very cold, the meat
should remain in salt six wreeks; if soft and warm, four weeks
will be long enough. Then hang up and smoke.
Judge Watson Andrews.
TO KEEP HAMS IN SUMMER.
Make bags of heavy cotton for the hams ; dip them in salt
water and dry, dip them again and dry ; repeat this three or
four times✪ To Keep Hams in Summer. By this means the bags become crystallized, and
prevent the flies from getting through. Before fly time put
The New Kentucky Home Cook Bool:
61
the hams in the bags, tie up securely, and pack closely in
barrels, with finely powdered charcoal.
BOILED HAM.
It is better to soak the ham overnight, especially if a large
one. Wash carefully, put into a boiler with the skin side
down. Cover well with cold water, and boil for four hours,
or allowing twenty minutes to each pound. When well
cooked, take out, dip immediately into cold water, and let it
stand until cold. Then take out the hock bone, skin and
trim nicely. If you wish to bake it, rub well in the fat one
table-spoonful of ground mustard, two of sugar, cover the
top and sides well with rolled cracker or bread crumbs.
Bake slowly until nicely browned.
BOIL A HAM IN CIDER.
Soak the ham overnight, wash carefully, place in the
boiler skin side down. Cover well with cold water and ci-
der— one-third cider, two-thirds water; sharp cider is the
best. Allow twenty minutes to the pound for cooking.
When well cooked, dress as above directed, and bake.
Mrs. L. C. Dimmitt.
BONED HAM. ✪ Boiled Ham
Page 28 · 6 recipe records on this page
Presented as published in 1884. 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
BRAINS.
Hog's brains are the best, Take one quart, lay in salt and water for an hour to draw out the blood. Pick them over carefully, taking out all small pieces of bone or any membranous matter that may be in them. Wash through cold water, drain well, put a heaping table-spoonful of butter into a heated skillet, pour in the braius, add two beaten eggs, a level tea-spoonful of salt, half a tea-spoonful of pepper. Cook ten minutes, stirring constantly. Serve at once.
BRAIN CAKES, OR MOCK OYSTERS.
Take hog's brains and clear them of the strings and pieces of bone. Wash carefully; beat them with the yelks of two eggs, some bread crumbs, pepper, salt, chopped parsley, a table-spoonful of cream, and one of flour. When well mixed, drop with a spoon into a frying-pan with a little hot lard in it ; fry to a light brown. Mrs. Marshall.
TO CURE HAMS.
Trim the large end of the ham round and smooth. To each half gallon of common molasses put half pound of Cayenne pepper ; with this baste the hams well. This will baste twenty-five of ordinary size. Place the hams on a shelf or table, cover them with salt. Over each one sprinkle a small quantity of saltpeter — just a pinch will give the meat a good color. If the weather is very cold, the meat should remain in salt six wreeks; if soft and warm, four weeks will be long enough. Then hang up and smoke.
Judge Watson Andrews.
TO KEEP HAMS IN SUMMER.
Make bags of heavy cotton for the hams ; dip them in salt water and dry, dip them again and dry ; repeat this three or four times. By this means the bags become crystallized, and prevent the flies from getting through. Before fly time put
The New Kentucky Home Cook Book.
the hams in the bags, tie up securely, and pack closely in barrels, with finely powdered charcoal.
BOILED HAM. It is better to soak the ham overnight, especially if a large one. Wash carefully, put into a boiler with the skin side down. Cover well with cold water, and boil for four hours, or allowing twenty minutes to each pound. When well cooked, take out, dip immediately into cold water, and let it stand until cold. Then take out the hock bone, skin and trim nicely. If you wish to bake it, rub well in the fat one table-spoonful of ground mustard, two of sugar, cover the top and sides well with rolled cracker or bread crumbs. Bake slowly until nicely browned.
BOIL A HAM IN CIDER.
Soak the ham overnight, wash carefully, place in the boiler skin side down. Cover well with cold water and cider— one-third cider, two-thirds water; sharp cider is the best. Allow twenty minutes to the pound for cooking. When well cooked, dress as above directed, and bake.
Mrs. L. C. Dimmitt.
BONED HAM.
Records on this page
BrainsBrain Cakes, or Mock OystersTo Keep Hams in SummerBoiled HamBoil a Ham in CiderBoned Ham