Table Talk's illustrated cook book

Scrub and soak a good-sized sugar-cured ham. Put on in cold water, using a small kettle, and heat slowly to the boiling point. Drain and cover with cider, or cider and water, in equat quantities, and boil slowly until almost tender enough. Lift from the kettle, loosen the skin and with scissors cut it off about half way, trimming into long Vandykes or points. Round the edges stick whole cloves and cover the exposed fat with fine bread crumbs mixed with brown sugar. Bake in a moderate oven for an hour and a half. For serving, garnish with partiolas, and enclose the small end bone in a paper frill. R^K4s ^ Z~^^^^^ ■ ^^^ i^^^^H ^^^^^^H ''■ ,^^1 HAM COOKED IN CIDER. BEEF LOAF OR CANNELON. To make a beef loaf or cannelon, as it is often called, free two pounds of lean beef from fat and put through the chopper, adding a square inch of kidney suet. Work into this a beaten egg, one-half of a cupful of fine stale bread crumbs, a scant tablespoonful of lemon juice, two tablespoonfuls of chopped parsley, two teaspoonfuls of salt and one-half of a teaspoonful of pepper. Have ready a greased flat pan, shape the mixture into a long loaf — it may be packed into a tin, then carefully turned out — and place on the pan. Lay over the top several thin slices of fat salt pork and bake in a very hot oven for from thirty to forty minutes. LIVER AND BACON. SAUTE THE LIVER IN A LITTLE BACON FAT WHICH IS ON HAND, AND WHEN DONE MAKE A LITTLE GRAVY FROM IT WITH FLOUR AND HOT WATER. HEAT A CLEAN PAN, DROP IN SLICES OF BACON OF WAFER-LIKE THICK- NESS. IF THE PAN IS VERY HOT THEY WILL CURL UP INTO ROLLS AND BY TURNING WITH A FORK WILL BE BROWN IN A FEW MINUTES. ARRANGE ROUND THE LIVER AND ADD A GARNISH UP PARSLEY. HEAD CHEESE. Head cheese is an old-fashioned dish made with beef and pork or beef and veal ; if pork, a lean piece is chosen and two or more pigs* feet are added ; if veal is preferred a good-sized knuckle is selected. To either is added about four pounds of beef — the under round or any lean piece — boiling water sufficient to cover is poured over and the meat is covered and simmered for a number of hours until it falls to pieces ; when half done a little salt should be added. When the cooking is finished the meat is set aside until cool enough to handle. It is then freed from skin, fat and bone, the beef chopped, the white meat cut into small pieces. A high seasoning of salt and pepper should be mixed in and the meat is well moistened with the reduced pot liquor. It is then packed into a mold, a weight placed on top and all set aside until next day. It is served in thin slices and garnished with cress or parsley. HEAD CHEESE— RECIPE preceding pack. SAUSAGES. TOMATO SAUCE AND MASHED POTATOES GARNISHED WITH PARSLEY. INSTRUCTIONS FOR THE PREPARATION AND COOKING OF A TURKEY. The initial step is in selection. Choose a hen turkey of about twelve pounds in weight. The skin should be tender and indicative of dry picking instead of scalding to remove the feathers; the legs soft and smooth; pinfeathers plentiful and hairs short, fine and few ; the end of the breast-bone soft enough to bend easily. These points show that the bird is young. All poultry should be killed by sticking and bleeding at the throat, and following this, the fowls should at once be drawn. This is not a law in many States, hence the practice of feeding prior to killing in order to increase weight, although at the expense of flavor. now TO DRAW IT.