Evening Republican, Volume 17, Number 27, Rensselaer, Jasper County, 31 January 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

WHEN SERVING HAM. WHEN a whole bam is to be cooked scrub it, trim off the hard dark parts, cover with cold water and let it simmer slowly, allowing a half hour for each pound. When it is taken off the fire let it stay in the water until the liquid is nearly cold, then peel off the skin and sprinkle with sugar and cracker crumbs. Some suggestions for cooking ham, which is a favorite cold weather food, are given here. Substantial Viand*. Ham With Cream Sauce.—Trim the edges off a slice of ham, put into a hot frying pan with one teaspoonful of drippings, put over a hot Are and keep turning the ham constantly. When nice and brown on both sides remove to a hot platter. Put a tablespoonful of flour into pan, mix well and add one cupful of cold milk. Stir and boil three minutes. Pour over the ham and then serve. Broiled Ham.—Take ham sliced rather thick. Freshen it by soaking in cold water overnight or by parboiling it in water. . Wipe dry, place between the bars of a gridiron and brown slightly on both sides. Season with pepper and serve very hot ______ Novel Recipes. Baked Ham In Crust—Take a ham and allow it to remain in water overnight. Wipe it dry, trim away any rusty places and cover with a simple crust, taking care that It is thick enough to keep the gravy in. Place in a moderately heated oven and bake for nearly four hours. Take off the crust, then cover with breadcrumbs and garnish the knuckle with a paper frill. Serve plain or with sauce. • Oanapees of Ham.—Take three ounces of cooked lean ham, place in a mortar and pound it for several minutes until it is a smooth pulp, then add half an ounce of butter, two tablespoonfuls of Worcestershire sauce, half half a teaspoonful of French mustard. Pound the whole well together for five minutes more, then place the paste on a plate. Toast six slices of bread, two Inches in diameter and a quarter of an inch thick. Spread the ham evenly on the six toasts and with the knife give the paste a nice dome shape.