Ham for Garnish

Ingredients

• two small slices of ham
• two tablespoonfuls of butter
• parsley to taste
• salt to taste
• pepper to taste
• two thin slices of lemon

Method

1. 1

   Scald the ham slices, heat butter in a frying pan, add ham, season with parsley, salt, and pepper, and fry until light brown.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 281. The excerpt below is the record exactly as published.

HAM FOR GARNISH. Scald two small slices of ham, cut into squares. Put two tablespoon- fuls of butter into a frying-pan and when hot lay in the ham; add a little ML AT AND FISH SAUCES AND GARNISHINGS. 399 parsley, salt and pepper to taste and two thin slices of lemon cut in quarters. Fry until a light brown color. A nice garnish for game. J. C. QARNISH FOR SALADS. Garnish for salads is spoken of more at length under Salads — both meat and vegetable — but it is not out of place to add here that hard-boiled eggs sliced or cut lengthwise are a most appropriate as well as appetizing finish to the ornamenting of a salad. Beets boiled and cut dice shape, capers and powdered cheese, all add to the looks and therefore flavor. Mrs. Gregory. QARNISH FOR PUDDINGS. It is generally understood by all housewives that desserts and pud- dings of all kinds are more appetizing in looks, and hence more palatable, when they come on the table in an attractive manner. Steamed plum puddings when in mold and reversed on a pudding platter and scattered over with a few plums halved, a cherry pudding strewed with a few fresh or candied cherries, or a shortcake the inside of which is filled with slightly crushed berries, is greatly enhanced in looks when surrounded with a few elegant, large, juicy-looking berries. It is not always the elaborate con- coction of a dish that strikes home to the heart; but the beauty and the simplicity. Mrs. Gregory, ELISHES and CATSUPS TOMATO CHUTNEY. THIRTY tomatoes, six apples, chopped, six onions, red peppers, one pound of raisins, two onions, ten ounces of salt, one and one-half pounds of brown sugar, four ounces of ginger and three pints of cider vinegar. Mrs. Chas. Hudson. INDIA RELISH. One peck of green tomatoes, one-half head of cabbage, twelve green peppers, one pound of brown sugar, one tablespoonful of cloves, one table-spoonful of cinnamon and one tablespoonful of allspice. Chop the toma- toes, put one-half cupful of salt over them and let drain for twenty-four hours, then add three onions, the cabbage and peppers, all well thopped. Put spices in a bag and add the sugar. Cover well with cider vinegar and let it simmer for four hours. Mrs. Cole. QREEN TOMATO SOY. Take a peck of green tomatoes, slice them thin, add one pint of salt. Let them stand twenty-four hours, strain, and put over the fire with twelve raw onions, an ounce of black pepper, one ounce of allspice, one-quarter of a pound of ground mustard, one-half pound of white mustard seed and a little cayenne pepper. Cov<£r the whole with vinegar and boil till as thick as a jam, stirring occasionally with a wooden spoon, to prevent burning Katie Upton. RIPE TOMATO SOY. One peck of tomatoes peeled and sliced, one cupful of salt; let stand twenty-four hours; drain off liquor and add one head of celery, eight onions, chopped fine, one quart of vinegar, one tablespoonful each of ground mustard, ginger, cloves, allspice, cinnamon, and one-half spoonful of cayenne pepper; stew slowly two hours; when nearly done add one pound of sugar and one-quarter pound of white mustard seed. Mrs. Milburn. 400 RELISHES AND CATSUPS. iwl CHILLI SAUCE. Take a peck of ripe tomatoes, skin and cut up coarse into kettle. Take six large onions, five large green peppers, and a good-sized bunch of celery, cutting them all up. Put all on to boil, adding about a pint of cold water. Boil slowly four to five hours. Add one small teacupful of salt, one pint of cold vinegar, tablespoonful of black pepper and one-half teaspoonful of cayenne pepper. Boil all these together one hour. Then bottle it. It must never stop boiling. If you use canned tomatoes four cans equal one peck of whole ones. Maggie Green, CHILLI SAUCE— No. 2. Three teacupfuls of vinegar, twelve tomatoes chopped, three peppers chopped fine, two large onions chopped fine and two teaspoonfuls of salt, two teaspoonfuls of sugar, one teaspoonful of cinnamon; simmer on back part of stove two hours. Very nice. Mrs. Carrie Vroman. CHOW=CHOW. For Chow-Chow and Piccalilli see Department of "Pickles," TOMATO CATSUP. "One -half bushel of tomatoes, one teacupful of salt. Boil and strain through a coarse sieve. Add one-half teaspoonful of powdered cloves, one teaspoonful of powdered allspice and four dashes of cayenne. Boil down to five quarts. Bottle while hot and pour over a teaspoonful of olive oil before corking. H. F. L. TOMATO CATSUP— No. 2. One bushel of tomatoes, three onions, two large red peppers, two tablespoonfuls of cloves, two tablespoonfuls of allspice, one tablespoonful of mace, one and one-half whole black peppers and salt to caste

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