Quaker recipes

Dissolve Jello in boiling water. Add cloves and allow to cool and thicken. Remove cloves and add horse radish. Mix well. Turn into individual molds or Pyrex dish. When congealed arrange on platter with sliced ham. If Pyrex dish is used, cut into small squares. LOUISE LEE COX (Mrs. Elwood) HAM TIMBALE 2 tablespoons butter or oil 1 cup chopped ham 1% cup stale bread crumbs 2 tablespoon parsley chopped 4% cup milk 2 eggs Pepper Add crumbs and milk to melted butter or oil and cook 5 minutes, stirring constantly. Add ham, parsley, and eggs slightly beaten. Season. Pour into individual buttered molds and cook in oven, setting molds in pan of boiling water. Bake 20 minutes. May be served with or without a white or Bechamel sauce as desired. Chicken may be substituted for ham, but in that case add salt. HAM LOAF 244 pound ground ham Y% teaspoon pepper 114 pounds ground pork 2 beaten eggs 1 cup dry bread crumbs 1 cup milk Combine meats, crumbs, pepper, eggs, and milk. Mix thoroughly, form in loaf in 81/2 x 41/2 x 21/2 inch loaf pan and bake at 350° for 1 hour. Horseradish Sauce Fold 3 tablespoons well drained horseradish into 2 cup heavy cream, whipped. Season with 2 teaspoon salt. MAUDE HAYWORTH (Mrs. H. O.) NT HAM LOAF 142 pounds uncooked ham 1 egg 1 cup bread crumbs 1 teaspoon salt Y2 cup catsup or chili sauce 3 hard boiled eggs 2 tablespoons water Mix all ingredients except hard cooked eggs. Make into loaf, placing the hard cooked eggs end to end through center of loaf. Bake in greased pan at 350° for at least an hour. FRANCES M. HAYWORTH (Mrs. Horace, Sr.) OLD VIRGINIA SMITHFIELD HAM RECIPE Soak ham twenty-four hours in plenty of water to which has been added one-half cup black molasses, one-half pound brown sugar, handful of spice. Take out of this water and put into fresh water to which has been added the same amount of molasses, brown sugar, and few cloves. Let boil slowly for hours (at least 42 hour to the pound). Allow ham to remain in this water until cold (about two hours). Then pull off the skin and put in baking pan, taking cloves out of water and sticking them into the ham. Put in just a little brown sugar, molasses, and water. Bake about three-quarters of an hour basting all the while. SWEETBREAD PATTIES 1 pair sweetbreads Cayenne 2 tablespoons butter 1 cup cream 2 tablespoons flour 5 large mushrooms, or half as 1/4 teaspoon salt much canned mushrooms as White pepper sweetbreads Sweetbreads spoil very quickly. Remove from paper at once, soak in cold water 10 minutes, and parboil 15 minutes. Add salt 5 minutes before they are done. Put them in cold water for 15 minutes, then remove tough portions. Cut into small pieces and chop mushrooms fine. Saute in butter. Make a white sauce of the butter, flour, seasoning, and cream. Add the cut sweetbreads and chopped mushrooms and when hot serve in patty dishes or timbales. If desired, the mushrooms may be omitted and twice as many sweetbreads used. HAM PIE (A good way to use the last of a baked or boiled ham) Cut ham from bone and stew with a little water. Make pastry as for chicken pie using two crusts. Put in ham with gravy in which it was boiled. Season with pepper and butter and also add a sliced hard boiled egg or two. Cover with top crust and bake at 475° ten minutes, then at 350° until pastry is done. BRUNSWICK STEW 1 hen 1 teaspoon Tabasco sauce 2 pounds veal 1 tablespoon Worcestershire 4 hard-boiled eggs sauce tablespoons salt teaspoons white pepper can corn Sweetbreads from a hog 1 can English peas 1 large onion 2 cans tomatoes can mushrooms 1 bottle tomato catsup cup butterbeans 2 pounds butter cup cut okra