Boston Cooking-School cook book

Carving a Ham 1 cup brown sugar or 1 cup brown sugar and 2 tablespoons flour or 1 cup brown sugar and 2 tablespoons vinegar, fruit juice, or cider, or 1 cup brown sugar and 14 cup fine bread crumbs or Dust with brown sugar and cinnamon, brush over with beaten egg, and cover with fine crumbs. Stick in whole cloves; during last 10 minutes, increase heat to brown ham (400° to 450° F.). Serve with Raisin Sauce I or II, Cider Sauce, or Grapejuice Sauce (p. 204). BROILED SAUSAGES Cut apart. Prick with fork. Parboil 5 minutes in boiling water. Drain, fry in hot pan, turning frequently until brown. Pour off fat frequently. Drain on brown paper. Serve with Fried Apple Rings (p. 185) or Pineapple (p. 188) or Sautéed Bananas (p. 55). BAKED SAUSAGES Cut apart, prick, and parboil sausages. Place on rack in dripping pan and bake about 25 minutes in moderate oven (350° F.). Sliced apple may be baked in pan under sausages. SAUSAGES BAKED IN POTATOES (DEERFOOT POTATOES) Wash and pare potatoes of uniform size. Make hole with apple corer in each. Push in sausage. Place potatoes in baking dish and bake in hot oven (450° F.) until soft. Baste every 10 minutes with drippings. SAUSAGE BISCUITS Baking-Powder Biscuit (p. 90) 1 pound sausages Pan-broil sausages. Cut out biscuits 14 inch thick in 3-inch rounds. Place sausage on each and fold over. Bake 15 minutes in hot oven (450° F.). SAUSAGE CAKES Make sausage meat into flat round cakes. Pan-broil in hot frying pan. Serve as suggested for Broiled Sausages. SAUSAGE STUFFED PRUNES ¥% pound large prunes 1 cup soft bread crumbs 14 pound sausage meat Salt, pepper, poultry seasoning Cook prunes in water to cover until tender, but not soft. Remove pits, fill generously with sausage mixed with crumbs and seasonings. Bake in lightly greased pan in hot oven (400° F.) about 25 minutes or until sausage is well browned. Serve with sauce made with 1 tablespoon fat from pan, 1 tablespoon flour, 1 cup prune juice, 1 tablespoon lemon juice, 1 teaspoon grated lemon rind, and salt to taste. HAM LOAF 1 pound smoked ham 2 eggs, well beaten 114 pounds fresh pork 1 cup milk 1 teaspoon pepper 1 cup cracker crumbs Order ham and pork ground. Add other ingredients. Shape into loaf. Arrange in pan and bake 2 hours in moderate oven (350° F.). During baking, baste frequently with sauce made of 14 cup brown sugar, 1 tablespoon mustard, and 4% cup water. . HAM AND VEAL LOAF 2 pounds smoked ham 1 cup bread crumbs 1 pound veal 2 eggs 2 cups milk Have meat chopped. Add other ingredients. Shape into loaf. Bake in moderate oven (350° F.) about 2 hours. Serve with Horse-radish Sauce II (p. 206). MISS DANIEL’S MEAT LOAF 1 pound fresh pork 1 cup milk 1 pound veal 1 tablespoon salt 2 pounds beef VY teaspoon pepper 1 cup bread crumbs 3 eggs, slightly beaten 6 slices fat salt pork Chop meat finely, mix, and add remaining ingredients (except salt pork) in order given. Shape in loaf, put in pan, and lay across top 6 thin slices fat salt pork. Roast 114 hours in hot oven (400° F.), basting every 10 minutes, at first with 14 cup hot water and after that has gone with fat in pan. Remove to platter, pour around Tomato Sauce (p. 198) or Brown Sauce (p. 196), and garnish with parsley. 1 small onion, peeled and finely chopped, may be added. GERMAN LOAF 1 pound ham 1 teaspoon pepper 1 pound fresh pork 2 teaspoons curry powder 1 clove garlic 1% tablespoons sage 1 small onion 1 egg white 1 tablespoon salt 1% cup cream é