WRITTEN FOR MEN BY MEN XCVIII Will Deming I can vouch for all of these : VIRGINIA HAM Cover an eight-pound ham with cold water. Add a pint of cider vinegar ; one-half pound of brown sugar ; six sticks of cinnamon and a heaping tablespoonful of cloves✪ Virginia Ham. Let this boil for four hours. Push back on the stove and let it stay all night. In the morning skin it and put it in a hot oven for half an hour. LEMON PIE The filling: In a cup full of sugar mix thoroughly a heaping tablespoonful and one-half of flour. Grate the skin of one lemon, and add the juice. Then add the yolks of two eggs and a cup of water, also a pinch of salt. Stir this thoroughly, all together. Put into a double boiler and let it cook until it is thick and smooth. Then pour it into the cooked pie crust. Add a teaspoonful of water to the whites of the eggs, and a pinch of salt. Then beat until stiflf. Cover your pie with this mixture and then sprinkle granulated sugar on top of the meringue. Don't [187] THE STAG COOK BOOK mix the sugar and the meringue. Put under the broiler to brown. The crust: Mix two good sized tablespoonfuls of lard with one and a half cups of flour. Mix this with your fingers thoroughly, until it feels like corn meal, although much larger. Add ice water until the mixture holds to- gether✪ Lemon Pie ; then roll on a floured board. In baking the crust for a lemon pie, cither puncture the crust all over with a fork or bake it on the outside of your pie tin. This will keep the crust from creeping. A DRESSING (For stuffed tomatoes, cold meat or potato salad.) Melt a large tablespoonful of butter. Add a saucer of vinegar to the yolks of two eggs. Then add a tea- spoonful of dry mustard and a teaspoonful of sugar✪ A Dressing. Stir the mixture — sugar and eggs — into the vinegar; then add it to the butter which you have on the stove, meltingl Keep stirring this until it gets thick, and remember thai; it will be much thicker when it is cold. In case you wish to use this for potato salad, don't make it very thicL [188] WRITTEN FOR MEN BY MEN XCIX Charles W^. Chessar ("Beefsteak Charlie") TIPS ON STEAK **Why can't we have steaks like this one when we dine at home?" Thousands of people havc^ asked n^e that question during the eight years that have given a real significance to the sobriquet, "Beefsteak Charlie." And my honest answer to that question has always been : "You cant — ^unless your butcher is willing to hang your beef for four or five weeks — and then you probably would not want to buy it because of its appearance." Many people ask me how to cook a steak. There is really no secret about the way it should be done — ^but most home cooks put the steak into a cold broiler and light the fire. That is fatal! And it is just as fatal if the fire has only been burning a few minutes. The broiler should bum full tilt for some time — until it is blazing hot. Then introduce your steak and let the in- tense heat of the broiler seal it instantly. If there is a secret, that's it! But keep this in mind: the most careful broiling will not help if the beef is too fresh. Fresh beef simply will not do if you want the real thing. Buy the choicest cuts of sirloin or porterhouse from beef that has been hiing at [189] THE STAG COOK BOOK least four weeks; broil in the way I have described and your dinner guests will register many polite hints for an- other invitation. I might add that if the beef is right you will not have to worry about a sauce. Butter, salt, and pepper will properly dress the finest steak in the world. [190] WRITTEN FOR MEN BY MEN Arthur T. Vance SALADE A LA TURC I don't profess to shine much as a cooL I would rather have somebody do it for me, but there are one or two things that I sometimes like to fix on my own hook.

AI-modernized reading of the original text

XCVIII Will Deming I can vouch for all of these : VIRGINIA HAM Cover an eight-pound ham with cold water. Add a pint of cider vinegar ; one-half pound of brown sugar ; six sticks of cinnamon and a heaping tablespoonful of cloves. Let this boil for four hours. Push back on the stove and let it stay all night. In the morning skin it and put it in a hot oven for half an hour. LEMON PIE The filling: In a cup full of sugar mix thoroughly a heaping tablespoonful and one-half of flour. Grate the skin of one lemon, and add the juice. Then add the yolks of two eggs and a cup of water, also a pinch of salt. Stir this thoroughly, all together. Put into a double boiler and let it cook until it is thick and smooth. Then pour it into the cooked pie crust. Add a teaspoonful of water to the whites of the eggs, and a pinch of salt. Then beat until stiflf. Cover your pie with this mixture and then sprinkle granulated sugar on top of the meringue. Don't [187] mix the sugar and the meringue. Put under the broiler to brown. The crust: Mix two good sized tablespoonfuls of lard with one and a half cups of flour. Mix this with your fingers thoroughly, until it feels like corn meal, although much larger. Add ice water until the mixture holds together ; then roll on a floured board. In baking the crust for a lemon pie, cither puncture the crust all over with a fork or bake it on the outside of your pie tin. This will keep the crust from creeping. A DRESSING (For stuffed tomatoes, cold meat or potato salad.) Melt a large tablespoonful of butter. Add a saucer of vinegar to the yolks of two eggs. Then add a teaspoonful of dry mustard and a teaspoonful of sugar. Stir the mixture — sugar and eggs — into the vinegar; then add it to the butter which you have on the stove, meltingl Keep stirring this until it gets thick, and remember thai; it will be much thicker when it is cold. In case you wish to use this for potato salad, don't make it very thicL [188] Charles W^. Chessar ("Beefsteak Charlie") TIPS ON STEAK **Why can't we have steaks like this one when we dine at home?" Thousands of people have asked me that question during the eight years that have given a real significance to the sobriquet, "Beefsteak Charlie." And my honest answer to that question has always been : "You cant — ^unless your butcher is willing to hang your beef for four or five weeks — and then you probably would not want to buy it because of its appearance." Many people ask me how to cook a steak. There is really no secret about the way it should be done — ^but most home cooks put the steak into a cold broiler and light the fire. That is fatal! And it is just as fatal if the fire has only been burning a few minutes. The broiler should bum full tilt for some time — until it is blazing hot. Then introduce your steak and let the intense heat of the broiler seal it instantly. If there is a secret, that's it! But keep this in mind: the most careful broiling will not help if the beef is too fresh. Fresh beef simply will not do if you want the real thing. Buy the choicest cuts of sirloin or porterhouse from beef that has been hiing at [189] least four weeks; broil in the way I have described and your dinner guests will register many polite hints for another invitation. I might add that if the beef is right you will not have to worry about a sauce. Butter, salt, and pepper will properly dress the finest steak in the world. [190] Arthur T. Vance SALADE A LA TURC I don't profess to shine much as a cooL I would rather have somebody do it for me, but there are one or two things that I sometimes like to fix on my own hook.

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The Stag Cook Book: Written for Men by Men