Boiled Ham

Ingredients

• Dissolve a teaspoon of borax or soda
• Put in kettle of boiling water
• add 1 teacup of sugar
• cook until very tender — about 3 or 4 hours

Method

1. 1

   Wash and scrub the ham in the borax solution.

2. 2

   Boil it, remove scum, and cook until tender.

3. 3

   Let cool in the liquor, remove skin, dredge with crumbs or sugar, and bake until brown and crispy.

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 63. The excerpt below is the record exactly as published.

boiled ham. Fill the whites with the mixture and serve cold on lettuce leaves. They are nice for picnics or school lunches. (See boiled eggs.) First Aid to Good Cooking 123 CHEESE SOUFFLE. 2 tablespoonfuls of butter. A few grains cayenne. 3 tablespoonfuls of flour. % cup sharp cheese. l/2 cup scalded milk. Yolks of 3 eggs. y2 teaspoonful of salt. Whites of 3 eggs. Melt the butter, add flour, mix thoroughly, add gradu- ally the scalded milk, salt, cayenne, and the cheese either grated or ground in a meat grinder, remove from fire, add yolks of eggs beaten until lemon colored. Cool the mixture, and cut and fold in the whites beaten until stiff and dry. Pour into a buttered baking dish, bake 20 minutes in a slow oven. Do not move for 15 minutes, or slam door. Must be eaten at once or it will fall. WELSH RAREBIT. 1 tablespoonful of butter. 1 teaspoonful of flour will *4 teaspoonful of salt. keep it from stringing. % teaspoonful of mustard. z/2 pound of cheese. A dash of paprika. Warm the butter, stir in the flour, add other ingredi- ents, let cook until smooth; add one egg, % cup milk beaten together. Cook over slow fire, stirring constantly to prevent curdling, until thick enough to serve on crackers. WELSH RAREBIT. 2 tablespoonfuls of flour. y2 teaspoonful of mustard. (The flour keeps it from y2 teaspoonful of salt. stringing). J4 pound of cheese, grated 2 tablespoonfuls of butter. or put through the meat 1 cup of milk. cutter. Serve on heated crackers, or thin slices of toast ; shake a little paprika over the top. A trifle of cayenne may be used in the dressing when making. 124 First Aid to Good Cooking Meats (See Underlying Principles, pages 97, 98.) CHOPS OR STEAK. To cook chops or steak perfectly they should first be scraped lightly where they have been handled, then placed on a hot broiler very close to a hot fire to sear over the outside in order to keep all the juices in; then finish cooking further from the fire until the inside is properly cooked. With a gas range, if they are cut 1 inch thick, after searing both sides near the flame, they should be lowered 6 or 7 inches below the burners and cooked 5 minutes ; then turn and cook other side 5 minutes. If coal fire is used it must be burning clear and bright — free from gas. Hold the steak in wire broiler near the fire, turning every 20 seconds for 5 minutes, until seared over ; then place about 6 inches above the fire and cook slowly on one side about 6 minutes ; then on the other, if an inch thick. Dust with salt. Serve on a hot platter at once, either with or without a little butter spread on top. ROAST OF BEEF, LAMB, PORK OR VEAL. Wipe off the outside of meat with a clean cloth kept for the purpose ; salt and pepper the roast on all sides ; place in the pan raised on a rack skin side down ; put in a very hot oven to sear over the outside, or sear over in hot skillet on top of stove ; then lower the heat, pour boiling water into pan Yz inch in depth, and cook slowly 15 to 20 minutes to the pound for a rib roast of beef, or rib or breast of veal ; for leg of lamb, 4^2 pounds, about 2 hours in moderate oven; loin of pork, for 3 pounds, about 2 hours. Baste often. Turn and brown other side when half done. Drain off half the gravy in the pan, add 1 heaping teaspoon flour for each cup of gravy in the pan ; stir until smooth ; add hot water until right thickness, stirring all the time. Salt to taste. First Aid to Good Cooking 125 POT ROAST OR STEWED BEEF, LAMB OR VEAL. Wipe off the outside of a piece of shoulder clod, or chuck roast, with a clean piece of damp cheese cloth kept for wiping meats. Heat frying pan hot, salt and pepper the roast and sear it over in the pan without any fat. Then heat an iron kettle and fry out in it 2 or 3 slices of bacon or a little piece of fat, which will improve the flavor of the meat; an onion may be sliced and browned in this if preferred. Then put in the meat it will cook in its own juice; set back on stove where it will cook very slowly for 4 or 6 hours, according to size or until tender, having added water if needed. Brown a rich color. Take out the meat, pour off the grease, add a little hot water and stir in a little flour wet in cold water. About 2 heaping tablespoons of flour if there is to be a pint of gravy. Cook thoroughly for a few minutes. Stewed Lamb or Veal is prepared in the same way. BAKED HALIBUT WITH EGG SAUCE. Put a layer of thin slices of salted pork in bottom of roasting pan ; put the piece of fresh halibut on this, salt- ing it slightly on the outside, put thin 'slices of the pork on top, add a little hot water ; bake in moderate oven ^ of an hour basting occasionally. Have white sauce ready, add a little salt and the white of a hard-cooked egg chopped fine. Put fish on platter, pour sauce over, crumble yolk of egg on top. BOILED HAM. Dissolve a teaspoon of borax or soda in lukewarm water ; wash and scrub the ham in this until clean. Put in kettle of boiling water ; add 1 teacup of sugar. When it begins to boil remove the scum and put where it will barely bubble ; if it boils hard it will toughen it ; cook until very tender — about 3 or 4 hours

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