Ham Dressing

Ingredients

• one pound bread crumbs
• five ounces Cottolene
• one teaspoonful each of cloves
• allspice
• nutmeg
• ginger
• mace
• celery
• salt
• half a teacupful sugar
• two large tablespoonfuls mustard
• six eggs well beaten
• one boiled ham

Method

1. 1

   Mix the above ingredients and moisten with cream.

2. 2

   Gash your ham while hot, fill in with the dressing.

3. 3

   Rub over with the white of an egg, sugar and grated crackers.

4. 4

   Set in the stove to brown.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 24. The excerpt below is the record exactly as published.

mace: and six. cloves pounded; , spread the seasoned crumbs over the tongue, and cover them with bacon cut as thin as possible. Roll up the tongue with the thick part in the middle, put it into a small baking-pan, cover if@with ‘broth! or stock, put it into the oven and let-it bake slowly from three to for hours. When taken out, put it into the rhould and press it till cold. It makes a pretty dish for breakfast or lunch. Piby OF CORD sMEnT. Three pints of cold meat, one pint of flour, one-half pint of milk, three gills of water, one-half teaspoonful of Bovril, two teaspoonfuls of salt, one-third teaspoonful of pepper, one table- spoonful minced onion, one tablespoonful minced carrot, one bay leaf, one teaspoonful of minced parsley, one and one-half tea- spoonfuls of baking-powder, three tablespoonfuls of butter, one tablespoonful of lard. Free the meat from skin, fat and bone, and cut it into small pieces. Season it with half the pepper, and one teaspoonful of salt, and put it in a dish that will hold about two quarts. Put two tablespoonfuls of butter in a frying-pan with the onions, car- rot and bay leaf. Cook slowly for ten minutes; then add one heaping tablespoonful of flour, and stir until smooth and frothy. Gradually add the water, and simmer for ten minutes. Now add the extract of meat, half a teaspoonful of salt, and the remainder of the pepper and cook for three minutes longer. Take Peiogtne ay xt sso, VILTOLCSOAP 62 | Ladies Say Baby’s Own Soap Is unsurpassed . . re for the Complexion. out the bay leaf, and pour the gravy over the meat. Cover the dish, and place in a moderate oven for half an hour. Mix half a teaspoonful of salt and the baking-powder with the flour, and rub through a sieve. Rub the lard and a tablespoonful of butter into the flour, and then wet with the milk, stirring with a spoon. Sprinkle the moulding board with flour, and, turning the dough out upon it, roll down to a size a little larger than the top of the baking dish, and of the same shape. Take the dish of meat from the oven, and cover with the sheet of dough; then return it to the oven, and bake for twenty minutes. Serve hots SHEPIERD Sep ie: One quart of cold cooked meat, one pint of water, one-half pint of hot milk, six potatoes of good size, one tablespooniul of minced onion, three tablespoonfuls of butter, two level table- spoonfuls of flour, two and one-half teaspoonfuls of salt, one- half teaspoonful of pepper, one-half teaspoonful of Bovril. Put two tablespoonfuls of butter in a frying-pan, and set on the fire. When hot, add the flour, stirring until smooth and brown. Gradually pour the water upon this mixture, stirring ali the time. When the gravy boils, add one-third of the pepper, half a teaspoonful of the salt, and the extract of meat. Have the cold meat cut in slices or small cubes, and seasoned with one teaspoonful of salt and one-third of a teaspoonful of pepper. Put this in a baking-dish that will hold about two quarts. Pour the gravy over the meat, and then add the minced onion. Have the potatoes pared, and put them in a stewpan of good size. Cover with boiling water, and place on the fire. Cook for just ‘thirty minutes; then pour off the water, and mash the potatoes light and fine. Beat into them the milk, one table- ABBEY’S Effervescent Salt Taken daily brings health AN to the system ina pleasant, X natural way. 63 & Renaud, King & Patterson 652 Craig Street AK : make all kinds of Furniture to order Furnitu re and from special designs. spoonful of butter, one teaspoonful of salt and one-third of a teaspoonful of pepper. Spread the potatoes on the prepared meat, and bake in a moderately hot oven for forty-five minutes. Serve at once. BAKED PORKVAND) BEANS: Soak one quart of pea beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place them with the onion in a bean pot. Pour boiling water over one-quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind in half-inch strips; bury the pork in the beans, leaving only the rind ex- posed. Mix one teaspoonful of salt—more, if the pork is not very salt—and one teaspoonful of mustard with one-quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then lift the pork to the surface and let it crisp, Bake eight hours in a moderate oven. Use more salt and one-third of a cup of butter if you dislike pork, or use half a pound of fat and lean corned (beet. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a teaspoonful of soda to the water in which the beans are boiled to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. FAMILY WASHING BY THE POUND SATISFACTORY AND ECONOMICAL Qaundry Dept ) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. ‘Telephone 1807 64 J AMES IM. AIRD Cor. NOTRE DAME and McGILL Streets, 469: ST. LAWRENCE Street, 2721 ST. CATHERINE Street, 103 ST. URBAIN Street. ‘TELEPHONES 1025, 1340, 6488, 5052 4 MUD FON, CUM WE As. Stores HOHE EHR Six chops, one egg, one teaspoonful salt, one-quarter tea- spoonful pepper, one-half a pint dried bread crumbs; Cottolene for frying. Put Cottolene in the frying-kettle about four inches deep, and heat’ slowly, » Have) the chopsmcut@about, an eitich ainiek. Season them with the salt and pepper, then dip them in the beaten egg and roll in the bread crumbs. When the fat is smoking hot, put in the cutlets, and cook them for six minutes. After they have been cooking for one minute, set the kettle where the heat is not so great, yet where the fat will be nearly as hot as when over the coals. Drain the cutlets on brown paper and serve on a hot dish with tomato sauce. SE WP La aN ve One pound bread crumbs, five ounces Cottolene, one teaspoon- ful each of cloves, allspice, nutmeg, ginger, mace, celery and salt, half a teacupful sugar, two large tablespoonfuls mustard, six eggs well b&ten, one boiled ham

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