Indianapolis Times, Volume 38, Number 337, Indianapolis, Marion County, 6 May 1927 — Page 25

MAY 6, 1927

PRIZE HAM RECIPES. FROM READERS

(Continued From Page 24) sugar, three tablespoons of prepared mustard. Brown ham on both sides in oven, then pour dressing over it and bake in a very slow oven three and a half to four Injurs. Let cool and slice) then heat in the dip and serve hot. Mrs. Dorsey Powell, 2211 N. Meridian St., City. HAM CURRY Two pounds ham, diced, one-fourth cup of drippings, one onion minced, juice of one-half lemon, two tablespoons of flour, one-half teaspoon of salt, water, boiled rice, one teaspoon curry powder. Melt the drippings and brown the ham and onion in them. Add the seasonings and enough Water to cover. Bake in a casserole two hours. Thicken the gravy with flour and curry powder. Melt the drippings and brown the hid! and onion in them. Add the seasonings and enough water to cover. Bake in a casserole two hours. Thicken the gravy with flour and curry powder stirred smooth, in one-fourth cup of cold water. Serve in borders of boiled rice. Mrs. J. E. Feehan, 422 Congress Ave., cityt VIRGINIA HAM. “ Remove cover from small ham, cover with cold water, add three carrots, one stalk celery, two onions, six cloves, one blade mace, two bay leaves and tablespoon dark molasses. Let come to boil and simmer threq hours. Cool in the liquid; remove rind and serve sliced. Mrs. Leona Francisco, 2327 Fernway, city. BOILED HAM Select a plump ham, scrub the rind thoroughly with warm water, after which scrape it, then shave off ull the remaining outside; remove the small bone at the large end, and saw off the tip of the shank. Encase the ham in new hay and bind it on securely to the thickness of at least an inch. Put it on the fire in cold water in a vessel in which it will stand upright—shank end up. The water must just cover the ham. Put into the water six bay leaves, one teaspoon ground Cloves, and one large clove of garlic, crushed. Let boil gently until the small bone in the shank can be pulled out with the fingers. Then take from the fire, pour off the water, and let it cool in the vessel it was boiled in. Do not stick a fork or any other sharp instrument into the ham while it is hot. This method requires considerable care, but you will be fully repaid by the delicious flavor obtained. Mrs. Ted A. Farrant, Acton, Ind. HAM PATTIE Chop fine some pieces of cold ham, and one-half dozen boiled eggs, season -with salt and pepper. Put in a baking dish a layer of ham, then a layer of eggs and the sauce until the dish is full. For the sauce, mix together one tablespoon of flour, one tablespoon of butter, and stir

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FROM FEMININE FREEDOM COME CLASSES IN COOKING FOR BOYS

this into a cup of sweet milk. Over the top layer of the pattie pour this sauce and cover with bredd crumbs. Bake a nice brown. Myrtle Fields, 118 E. Main St., Mooresville, Ind. HAM CAKE Should be made a day before it is wanted. Cut about two pounds of cold ham into bits, adding butter and grated nutmeg and cream sufficient to moisten it throughout. Fill a mold with the mixture and set for half an hour into moderate oven. When ready for use set the mold for a few minutes into hot water and then turn out the ham cake on a dish, cover the surface all over with a coating of beaten egg whites and decorate it with pickled nasturtium seeds. Serve with small bredd rolls. Mrs. Anna Schwalndre, 1734 Olive St„ City. HAM FLAKES One-fourth pound boiled ham, and pastry dough. Roll rich pastry dough until paper thin, cut with small round biscuit cutter. Spread one round with chopped boiled ham, top with another round of dough and bake in a quick oven until it is a light brown. Miss Nadene Ogden, R. R. 4, Frankfort, Ind. HAM OMELET Six eggs, three-fourths teaspoon salt, one-fourth teaspoon pepper, three teaspoons baking powder, two tablespoons corn starch, threefourths cup milk, one slice ham.

Philadelphia High School Domestic Science Attracts Male Sex. PHILADELPHIA, May 6.—Overbrook High School here has Introduced a course in domestic science for boys. This procedure on the part of the school is interesting and unpreceCut ham into one-half inch squares, fry until crisp, add salt, pepper, baking powder, corn starch and milk to egg yolk. Beat egg whites stiff, fold into yolk, put into hot greased frying pan and cook slowly until puffed up, fold over, serve with tomato sauce. Mrs. Jeanette Harriman, 3113 Northwestern Ave., city.

HAM SANDWICH DE LUXE I , Use one slice of graham and one of white bread, thinly cut, for each sandwich. Spread bread with mayonnaise dressing. Place a layer of ham and a layer of chicken on one slice and press second slice on top. Cut in half diagonally and serve., Mrs. H. G. Blake, 2626 Brookslde Ave., city. GRILLED HAM AND NOODLES Three cups of cooked noodles, 1 cup thin white sauce, teaspoon salt, 1 tablespoon butter, 1 cup of diced or minced ham, 2 tablespoons i diced mango; 1-3 cun crumbs. Sprinkle crumbs over top of combined mixture, and dot with butter. Bake twenty- five minutes in hot oven. Mrs. F. W. McWhorter, 1107 N. 1 Keystone Ave., Indianapolis.

Choose the meat dish of your Sunday dinner at your neighborhood Kroger Meat Shop. It. xoill be an ideal time to test our oft-repeated statement that nowhere can finer quality be had—and nourhere can you secure greater value. v CHOICE CUT / Chuck Roast\ \ £ §• Lb - / \ SHOULDER ROAST - lb. 24c / \ RIB ROAST . - - lb. 30c / Veal Roast *&* Lb - 24 c LOIN or KIDNEY ROAST lb. 27 VEAL CUTLETS - - - ib 43 VEAL RIB CHOPS - - 32 c — % WdOLE OR HALF FRESH PORK Loins Picnics 26c Lb. 17c Lb. • * o SMOKED PICNICS - - lb. 20c # * s ~ ' m m For ROASTING Chickens dressed “*• 40^

THE INDIANAPOLIS TIMES

dented as well as significant. It boys and girls on anew basis of equality and acknowledges the economic Independence of womankind. Just why should tho Idea of teaching boys to cook be startling? They surely do most of the eating so why not teach them to do most of their cooking as well? The future wife can demand cake that father used to bake and long for salad such as father used to mix! Seriously, if women are sharing the financial burden it's only fair that men should share the domestic responsibilities. 'lf "Dolly” rushes home from her office one night to get dinner, let “John” do the same the

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next evening. The teaching of cooking to boys seems to accept the fact that women are not going to stay put” In the kitchen but are being accorded an equal right with men to continue their profession or trade after marriage without sacrifice of home or necessary leisure hours. Includes Dietetics The course in the Overbrook‘High School Includes general dietetics as well as cooking. Whether boys ever learn to "bake a cherry pie as quick as a cat can wink its eye” or not they should know something of the Qhemlstry of foods and the fine art of combining them. Food keeps us well and "as a man eateth so is he” to a great degree. If the men folk learn how to • choose their foods, those meals which must be eaten away from close feminine supervision will be far more wholesome and [ less likely to cause digestive disturb- ! ances. The eternal diet of meat and potatoes and pie to which man is prone if left to his own devices Is not conducive to long life and happiness. But if the average mar had learned along with his geometry and [ rhetoric the actual necessity of eatj ing fresh vegetables and green salads | he would cheerfully and eagerly in- ! dude them in jfls daily bill of far^. There are many dishes in which bo>‘s should excel girls. Their greater muscular strength makes the concocting of mixtures requiring much beating a simple task and not the physical strain many girls find it. Even though boys never actually use their culinary skill, their knowledge of the art will make them far more appreciative of the efforts of others and they will gain a keener enjoyment from their food.

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