The Southern cook book of fine old recipes

Soak the ham in the milk for four hours. When ready to cook remove ham from the milk and place in hot pan with the butter. Cook slowly until brown and then turn ham and brown on other side. Transfer ham to another pan and place in warm oven where it will stay hot but not cook. Put slices of pineapple in pan with ham juice and brown on both sides. Then place ham on platter, with slices of browned pineapple on top and around it. Mix the pineapple juice with the ham gravy and pour over the ham. Smithfield Ham (The Ham that made Virginia Famous) Soak ten- to twelve-pound ham for twelve hours, then boil, cooking very slowly for four to five hours, until tender. Cool in its own essence. When cold, remove the skin and make crisscross gashes in the top of the ham with a sharp knife. Sprinkle on top of ham two tablespoons of cracker dust, two tablespoons of brown sugar, and sprinkle lightly with pepper. Stick the ham with whole cloves. A wineglass of sherry sprinkled over the top of the ham will greatly improve the flavor. Bake in a hot oven (450 F.) for twenty minutes until brown, parsley. Garnish with watercress and remove rack and place on hot platter. Chitterlings (Chit'lings) Wash chitterlings thoroughly and cover with boiling salted water. Add 1 tablespoon whole cloves and 1 red pepper cut in pieces. Cook until tender. Drain. Cut in pieces the size of oysters. Dip each piece in beaten egg and then in cracker crumbs. Fry in deep fat until |fer brown. Chitterlings (the smaller intestines of swine) are obtainable at Southern Butcher jULx Shops. What yuh goin to do w'en de meat give out? Coin to start' on de cawnah wid mah mouf poked out, mah honey. . Chicken Terrapin 2 pairs sweetbreads 1 large chicken, cooked 1 quart cream 1 tablespoon cornstarch dissolved in milk 2 egg yolks 1 tablespoon butter salt and red pepper 1 wineglass sherry Parboil the sweetbreads, let cool; remove all the membrane, and cut sweetbreads in small pieces. Cut fine the meat from the chicken which has been cooked and add to the sweetbreads. Place the cream in a double boiler and thicken with the cornstarch which has been dissolved in a little milk. When the cream has been heated thoroughly, add the egg yolks and stir well. Then add the butter and seasoning. When well thickened and hot, stir in the chicken and sweetbreads. Just before serving add one wineglass of sherry. This may be served either on toast or in patty shells. Roast Partridge Thoroughly clean four partridges in and out side. Pin over the breast of the partridges a long thin strip of bacon. Rub out and in side with salt and pepper, and put in a roasting pan with a cup of water for 4 partridges. Roast in a hot oven for 30 minutes, basting every 5 minutes. When birds and gravy are a rich brown pour over them a cup of slightly sour cream. Let the cream bubble up in the pan for a minute, baste once more, and serve with gravy poured over the partridges on toast. Garnish with baked oranges. Louisiana Poultry Sauce (Sauce Poulette) Il/2 cups chicken broth or stock 1 medium onion, sliced 2 tablespoons chopped celery salt and pepper 2 egg yolks 2 teaspoons flour 1 tablespoon butter 2 teaspoons tarragon vinegar 2 teaspoons chopped parsley