Evening Republican, Volume 15, Number 109, Rensselaer, Jasper County, 8 May 1911 — BONED FRESH HAM IS GOOD [ARTICLE]

BONED FRESH HAM IS GOOD

Try TH* Method of Removing th* Bon* and Preparing th* Meat With Dressing. Scrub th* meat well In lukewarm water and singe off any bristles. If the marketman cannot bone It, take the longest and thinnest bladed knife you have and insert at the large end close to the bone; cut steadily and carefully as far through as possible:'-' then repeat the process through the small end until the bone can be turned about and withdrawn. Cover the meat with boiling water, to which add two tablespoons of salt and simmer six hours; remove, and while hot fill the ctvity with bread dressing; set In a dripping pan and pour over a pint of elder; place in a hot oven and baste every five minutes for half an hour. At the end of this time remove and take the rind from the fht, sprinkle with granulated sugar, cracker dust, and score with a hot poker. ’ ; Dressing for Ham.—Put In a saucepan a tablespoon of butter and fry in It one minced onion; then add one cup of soaked bread, the water being pressed out; half cup of stock, oAo teaspoon of salt, half teaspoon each Of pepper and sage, half cup of celery cut Into small pieces. Stir untn It leaves the sides of the pan.