Evening Republican, Volume 20, Number 28, Rensselaer, Jasper County, 2 February 1916 — SAMPLE THESE HAM DAINTIES [ARTICLE]

SAMPLE THESE HAM DAINTIES

Are Worth a Place at Any Table Where Good Living Is Properly Appreciated. Ham With Pickle Sauce.—Buy a four-pound piece of tender raw ham. Remove the skin and neatly trim all round. Heat a tablespoonful of lard in a saucepan, lay In the ham and lightly brown for five minutes on each side. Lift up the ham and place on a plate. Put in the saucepan two ounces of larding pork cut in small pieces, one small sound sliced carrot, one small sliced onion, one branch sliced celery, two branches of chopped parsley, one bay leaf, two cloves and one saltspoonful of thyme. Allow this mixture to brown for five minutes, mixing occasionally, and add the ham. Moisten With a cup of hot water, and, if handy, two tablespoonfuls of tomato juice. Season with half a teaspoonful of pepper. Cover the pan and let boll for five minutes. Then place in the oven to bake for 35 minutes—Strain into another saucepan and add six vinegar pickles, finely chopped, one tablespoonful of chopped capers, half a teaspoonful of chopped parsely and a tablespoonful of vinegar. Lightly mix and boll for two minutes. Pour over the ham and serve. This dash requires careful preparation to be tasty, but when properly cooked it is a meal in Itself with a service of potatoes. Delicious Ham Savory.—Place In a chopping bowl three ounces of cooked, lean ham and chop for ten minutes until it is a smooth pulp. Then add half a tablespopnful of good butter, two teaspoonfuls of table sauce, half a saltspoonful of cayenne pepper and half a teaspoqnful of mustard. Chop the whole well together for five minutes more and place this paste on a plate. Prepare six small round pieces of toast Divide the ham preparation evenly on the toast and serve immediately.