Statesmen's dishes; and how to cook them

SELECT a very fine quality of ham, a newlycured ham if possible. Boil it slowly until it is so well done that the bone can be removed. (It can be taken out or not, as you please.) For the dressing take one pint toasted bread or crackers, two tablespoons of celery seed, one-half tablespoon of black pepper, one-half tablespoon of spice, one-half tablespoon of cloves, one tablespoon of mustard, three tablespoons of sugar, six yolks of eggs, some good pickle and two or three onions chopped fine, a little vinegar ; mix all well. Make incisions to the bone all over the ham and press the dressing into the incisions, forcing it through the lean part of the ham; then spread the remainder of the dressing over the top of the ham and glaze with white of egg. Bake slowly for about an hour. ROAST DUCK. BY MRS. JOHN J. INGALLS. (Wife of the President pro tern, of the Senate.) ROAST two wild ducks. "When cold carve neatly, rejecting the wings. Put into a stewg§si§ pan one pint of water, one pint of tomatoes, strained ; one tablespoonful of onion juice, salt and pepper to taste. As soon as this boils up throw in the sliced duck and boil 15 minutes. At the last moment thicken with a little cornstarch and throw in two dozen olives. When all is well heated through serve at once. This is delicious when well prepared. CL^C^^ HOW TO COOK ORTOLANS. BY MRS. J. B. CAMPBELL. (Wife of the Governor of Ohio.) ROLL an oyster in melted butter, then in bread crumbs seasoned with pepper and salt, and put into each bird before roasting. Baste with butter and water three times during the twelve minutes of cooking, and after putting them on crisp slices of toast, baste again freely with butter. CANNED-CORN PATTIES. BY MRS. WM. WINDOM. (Wife of the Secretary of the Treasury.) TAKE one can of best sweet corn and chop fine in a chopping-tray. Add two beaten eggs, to which has been added two tablespoonfuls of milk, a tablespoonful of salt, a half-tablespoonful of pepper, and two even tablespoonfuls of flour. Beat well and fry on a griddle in a tablespoonful of mixed lard and butter, dropping one spoonful for each patty. Fry brown on both sides and serve hot. <0^sm~ Vz^e^&-z>t*<_J STEAM BROWN BREAD. BY MBS. W. H. H. MILLBB. (Wife of the Attorney-General of the United States.) TWO cups of corn meal, one cup of wheat flour, one cup of either rye or graham, one-half cup of New Orleans molasses, one pint of sour milk, two scant teaspoons of soda; salt. Boil in mold three hours. Serve hot. GRAHAM GEMS. BY MRS. W. H. H. MILLER. (Wife of the Attorney-General of the United States.) TAKE one quart of flour; rub into this lard about MffiSM ^ne s'ze °'" an ordinary egg; two heaping ta- ^lliigr blespoons of brown sugar, two heaping teaspoonfuls of baking powder ; wet up with water till it cleans from the spoon. Bake in a dripping-pan well greased, dropping them in a spoonful at a time a little way apart. Bake in a moderate oven about fifteen or twenty minutes. The same batter in a gempan is not nearly so good. BREAD. BY MBS. JAS. F. WILSON. (Wife of Senator from Iowa.)