1 ten or twelve pound ham 1 1/2 lb. brown sugar 1 pint sherry wine (cooking sherry) 1 cup vinegar (not too strong) 1 cup mola.s.ses cloves (whole)
Scrub and cleanse ham; soak in cold water over night; in morning place in a large kettle and cover with cold water; bring slowly to the boiling point and gradually add the mola.s.ses, allowing 18 minutes for each pound. When ham is done remove from stove and allow it to become cold in the water in which it was cooked.
Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen) over the ham. Rub brown sugar into the ham; put in roasting pan and pour over sherry and vinegar. Baste continually and allow it to warm through and brown nicely. This should take about 1/2 hour. Serve with a garnish of glazed sweet potatoes. Caramel from ham is served in a gravy tureen.
Remove all greases from same.
This is a dish fit for the greatest epicure.
[Ill.u.s.tration]
Man is a carnivorous production and must have meals, at least one meal a day. He cannot live like wood c.o.c.ks, upon suction. But like the shark and tiger, must have prey. Although his anatomical construction, bears vegetables, in a grumbling way. Your laboring people think beyond all question. Beef, veal and mutton, better for digestion. Byron.
Daube
4 lb. rump (Larded with bacon) 2 large onions 2 tablespoons flour 1 small can tomatoes 1 cup water 1 clove garlic 2 sprigs thyme--1 bay leaf 1/4 sweet pepper several carrots parsley
First fry meat, then remove to platter. Start gravy by first frying the onions a nice brown; then add flour and brown; drain the tomatoes and fry; add rest of ingredients; put meat into this and let it cook slowly for five to six hours.
U. S. DEPARTMENT OF LABOR CHILDREN"S BUREAU WASHINGTON
November 24, 1914.
Editress Suffrage Cook Book:
Your letter of November 21st is received.
Will the following be of any use for the Suffrage Cook Book?
Is it not strange how custom can stale our sense of the importance of everyday occurrences, of the ability required for the performance of homely, everyday services? Think of the power of organization required to prepare a meal and place it upon the table on time! No wonder a mere man said, "I can"t cook because of the awful simultaneousness of everything."
Yours faithfully, JULIA C. LATHROP.
[Ill.u.s.tration]
Glen Ellen, Sonoma Co., California.
YACHT ROAMER November 5, 1914.
Editress Suffrage Cook Book:
Forgive the long delay in replying to your letter.
You see, I am out on a long cruise on the Bay of San Francisco, and up the rivers of California, and receive my mail only semi-occasionally. Yours has now come to hand, and I have consulted with Mrs. London, and we have worked out the following recipes, which are especial "tried" favorites of mine:
Roast Duck
The only way in the world to serve a canvas-back or a mallard, or a sprig, or even the toothsome teal, is as follows: The plucked bird should be stuffed with a tight handful of plain raw celery and, in a piping oven, roasted variously 8, 9, 10, or even 11 minutes, according to size of bird and heat of oven. The blood-rare breast is carved with the leg and the carca.s.s then thoroughly squeezed in a press. The resultant liquid is seasoned with salt, pepper, lemon and paprika, and poured hot over the meat. This method of roasting insures the maximum tenderness and flavor in the bird. The longer the wild duck is roasted, the dryer and tougher it becomes.
Hoping that you may find the foregoing useful for your collection, and with best wishes for the success of your book.
Sincerely yours, JACK LONDON.
[Ill.u.s.tration]
Veal Loaf
3 pounds Veal 1/4 lb. Salt Pork 1 teaspoon salt 1/4 teaspoon pepper.
Of the following mixture 1/4 teaspoon sage, thyme, and sweet marjoram 2 eggs 1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk 3/4 cup bread crumbs
Have meat ground fine as possible. Then mix thoroughly with the herbs, 1 egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.
Form a loaf and brush top and sides with the second egg. Now, scatter the remaining 1/4 cup of crumbs over the moistened loaf.
Place in a baking pan with the 1/2 cup of stock and bake in a moderate oven three hours, basting very frequently, and adding water in case stock is consumed.
Ducks
Take two young ducks, wash and dry out thoroughly; rub outside with salt and pepper--lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven.
In an hour turn ducks on back and add a teaspoon of tart jelly. Leave lid off and baste frequently.
In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple).
For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little b.u.t.ter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks.
From the standpoint of Science, Health, Beauty and Usefulness, the Art of Cooking leads all the other arts,--for does not the preservation of the race depend upon it? L. P. K.
Blanquette of Veal
2 cups cold roast veal 3 teaspoons cream 2 teaspoons flour yolks of 2 eggs 20 or 30 small onions, the kind used for pickling.
Saute the veal a moment in b.u.t.ter or lard without browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4 of an hour on slow fire. Just before serving add yolks of eggs mixed with cream.
Cook for a moment, sprinkle with finely chopped parsley and serve.
Spitine
Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all on a long skewer and brown in a little hot b.u.t.ter.