Baked Ham

Ingredients

• Boil ham 2 hours.
• whole cloves
• garlic
• 2 tbsp. brown sugar
• 3 tbsp. flour
• sufficient water for paste
• 1 tsp. mustard

Method

1. 1

   Remove skin and put cloves and garlic in the ham.

2. 2

   Make a paste of the proportions given.

3. 3

   Cover ham with the paste and bake for 2 hours.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 5. The excerpt below is the record exactly as published.

Baked Ham With Pineapple Arrange 1 large can of sliced pineapple in a baking dish — put pineapple juice and enough stock from baking ham to keep pineapple from burning. Bake in oven for 20 minutes, then put under flame to brown. Arrange marshmallows on each slice and brown. Serve with baked ham. — Mrs. Glendon H. Conklin. Chicken Pie 3 tblsp. melted butter 1 cup milk and cream. Let 3 tblsp. flour, mix well cook until bubbles and pour 5 cups warm broth over 1 picked up, cooked chicken. Put in baking dish. leaving out 1 cup for gravy. Crust : 2 cups flour, 2 tsp. baking powder, one-half spoon salt, 2 tblsp. lard, 1 egg, beaten and added to 1 cup of milk. Mix, roll and put on top of baking dish. — Mrs. Fred Jarboe. Thursday Club Delicacies Meats Pork Tenderloin 1 large pork tenderloin 1 11). sweet potatoes 2 cups milk 4 apples, peeled and cored % cup flour 4 teaspoons seeded raisins % cup cracker crumbs 4 tablespoons sugar (or bread) lA teaspoon cinnamon Salt and pepper 4 marshmallows y2 tablespoon shortening 1 lave the tenderloin split lengthwise so it may he flatten- ed out. Dredge with flour, then dip in milk, then in flour and cracker crumbs. Season with salt and pepper. Brown in deep baking pan. Add the sweet potatoes which have been peeled and quartered, and the apples filled with sugar, raisins, and cinnamon. Add the milk and bake in moderate oven about 45 minutes, turning the potatoes once. Just before ser- ving place a marsbmallow on top of each apple and allow to brown. — Mrs. J. M. McColl Spanish Veal Balls En Casserole \l/> lbs. veal cutlets 1 teaspoonful chopped parsley 3 tablespoon fuls softened Crisco for browning meat crisco and vegetables One-'. bird cup soft sifted 4 onions crumbs (bread) 16 potato balls 1 egg, well beaten 1 green or red pepper % teaspoonful salt V/2 cupfuls cooked tomato One-third teaspoonful ]/2 cupful broth paprika Vi teaspoonful salt Method. Pass veal through food chopper; add the crisco. crumbs, egg, salt, paprika and parsley and mix thoroughly; then shape into balls, roll these in flour, and let cook in three tablespoonfuls of crisco melted in frying pan, turning as need- ed until browned on all sides; then transfer to casserole. Par- bod the onions five minutes, drain, brown in crisco and add to casserole. Cut potatoes as for French fried; parboil five minutes, brown and added to casserole with shredded pepper, and tomato and broth heated to boiling point; add the salt; cover the casserole and bake in oven about one hour and a half. Serve from the dish. This is a very good luncheon dish. — .1 Irs. Arthur Mundo. —15— Meats Thursday Club Delicacies Meat Loaf 1 lb. ground beef 1 doz. crackers rolled fine 1 can tomato sauce 1 tsp. salt 2 egg yolks 2 egg whites Mix ingredients well, adding beaten egg whites last. Pile lightly in casserole and bake in hot oven for three-fourths of an hour. — Mrs. Melvin Wilson. Easy Meat Pie 1 pound round steak cut into average servings, roll in flour, season and brown in fat. Cover with boiling water and let simmer 1 hour. Cover with baking powder biscuits and put in oven until biscuits are brown. Potatoes may be cook- eel with meat. —Mrs. Garrett Bradt. Veal Loaf \l/i lbs. veal 1^4 cups water \Vi lbs. pork 3 eggs 1 tbsp. onion 1 nutmeg (grated) 1 tbsp. butter Salt and pepper to taste 1 cup bread crumbs Chop onion and fry in butter, add bread crumbs. Add this nr'xture to other ingredients and mix together, thoroughly. Place in roaster, cover top with slices of butter and cook in not oven for 2]/i hours. Baste with warm water occasional; . — Mrs. Lloyd Baldrigc. Meat Loaf 1 lb. ground round J/> cup milk steak 1 small bottle of stuffed }/2 lb. ground pork green olives 2 cups Post Toasties or Corn Flakes Mix ingredients and season with sage, salt, and pepper to taste. Slice olives, add to mixture, saving a few to garnish top. Bake one (1) hour in moderate oven. — Mrs. Donald Creelman. —16— Thursday Club Delicacies Meats Pork Loaf 2>l/2 lbs. of lean pork 2 cups of milk V2 lb. of round steak \y2 cups bread crumbs 3 eggs 1 tsp. of poultry seasoning. Mix all together and shape with hands into a loaf and bake 2 hours. A beef loaf can be made by using 3J/2 lbs. of round steak and V2 lb. of pork, if preferred. — Mrs. William Phillips. Jellied Veal Loaf 2 lbs. shoulder of veal 3 hard boiled eggs 1 chopped pimiento J/> lemon rind, chopped 6 chopped pickles fine Boil veal with onion and salt until tender, dice. Add enough water to veal broth to make 1 quart, add salt, pepper, juice of y2 lemon, 1 pkg. gelatine, soaked in ^4 cup c°ld wat- er, add to boiling broth and pour over veal in loaf pan. Set over night. Remove from mould and slice. — Mrs. Jack Foerster. Swedish Meat Balls 1/-2 lbs. ground round 4 rolled crackers steak 1 cup milk, salt to y2 lb. ground pork taste, dash of pepper, all- 1 egg spice and sage }/2 small onion Add to this mixture a little flour and roll meat into small balls, the size of a golf ball. Fry in about y2 inch of lard or shortening. Turn often and try to keep balls round. In the fat left in the pan make regular brown gravy ; add a lit- tle kitchen bouquet. Pour this gravv over meat balls. " —Mrs. J. M. McColl. Baked Ham Boil ham 2 hours. Remove skin and put whole cloves and garlic in the ham. Make a paste of the following propor- tions : 2 tbsp. brown sugar 3 tbsp. flour, sufficient 1 tsp. mustard

Cook this with the app: pantry check, scaling, and the assistant.