The Williamston cook book

Put a well-scrubbed cured ham on a rack in an uncovered pan, skin side up, and place in a slow oven. Cook until done, or until meat thermometer reads 170 F. 45 minutes before the baking is completed take from the oven, remove th rind, and cover with one of the following, moistened with fat from drippings: 1 c. brown sugar 1 c. brown sugar & 2 tb. flour (an excellent mixture) 1 c. brown sugar and 2 tb. vinegar (fruit juice or cider) 1 c. brown sugar and % c. fine breadcrumbs. Pat the mixture on the ham. Stick surface with whole cloves. During the last 10 min. of the cooking period, the oven should be hot enough to brown the mixture (450 F.) Louise Griffin. CASSEROLE OF CHOPS 4 pork chops ' YW cup diced celery, if 1% cups cubed Irish potatoes desired 1 cup sliced carrots Salt and pepper 1 cup garden peas % cup hot water Flour chops and brown quickly in hot fat. In large casserole place potatoes, carrots, peas, celery, and sprinkle with salt and pepper; add hot water. Top with browned chops; sprinkle them with salt and pepper. Cover and bake in moderate oven, 350 degrees, 1 hour. Serves 4. Mrs. Joseph Griffin. PORK CHOPS (Meal in One) 4 pork chops 4 carrots 4 onions 4 potatoes Salt pork chops and brown in deep frying pan. Add onions, carrots and potatoes, whole. Almost cover with water. Cover pan and cook about 14% hours. Mrs. Lee Reynolds. CHOPS WITH SWEET POTATOES AND PINEAPPLE Place in a skillet 4 tablespoons shortening. Add and Brown 6 thick pork chops. Season with salt. Peel 3 large sweet potatoes. Cut in half and rub with lemon juice. Place potatoes over meat. Add 6 slices of pineapple. Wash and remove pits from 12 large prunes. Insert in prunes 12 cloves. Add prunes and pour over % cup pineapple juice. Cover. Cook on high heat, when steaming, turn to low for 45 minutes. Serves six. Mrs. John D. Harrison, Jr. CHITTERLINGS 1 lb. prepared chitterlings Salt and pepper to taste 2 tbsp. lard Vinegar to taste Cut chitterlings in small pieces; melt lard in frying pan. Add chitterlings, salt and pepper to taste and fry brown, stirring constantly to pre- vent sticking. Serve with vinegar if desired. Mrs. J. L. Harris. MEAT CROQUETTES Temperature: 375 F. 1 tb. minced onion Time: About 2 to 4 min. 1 t. lemon juice (Approx. 12 croquettes.) 1% t. salt 14% to 2 c. chopped cooked ly t. pepper meat dash of cayenne 1 c. thick tomato or .white beaten egg sauce sifted soft crumbs Blend meat, sauce and seasonings. Taste and add more seasoning if necessary. Chill. Shape into balls, cakes, croquettes, or cutlets, using 1 rounded tb. of the mixture for a medium-sized croquette. Roll in crumbs, then in egg diluted with 1 tb. water for each egg, then in crumbs again. Let dry about 1-2 hr., preferably in the refrigerator. Fry in deep fat until nicely browned. Drain. Serve hot, plain or with mushroom, parsley, tomato, or white sauce. Louise Griffin. MEAT LOAF 1 lb. ground beef 2 tablespoons butter 1% lb. ground pork 4% cup minced onion % lb. ground veal % cup diced celery 2 teaspoons salt 14 cup sweet milk 1% teaspoon pepper 1 egg (beaten) 1 cup bread crumbs (or corn 1 green pepper (chopped flakes) fine) Mix together well. Pack into loaf and place in pan, putting a little water in bottom of pan. Pour over the loaf 1 can tomato sauce or % can tomatoes, covering this with 4 strips of bacon. Add a dash of sage if preferred. Cook uncovered at moderate temperature approximately 375 degrees for 1% hours. Note: Cut ingredients in half for small family. Ethel B. Ward. SPICY MEAT LOAF Temperature 350 degrees Time: 1% Hrs. 1 slightly beaten egg 2 T. chopped onions 1 cup milk 2 tsp. salt 1 cup dry bread crumbs WY tsp. pepper 2 Ibs. ground beef Y% cup ketchup