Twentieth century home cook book

Put a ham that is not very salt into your boiler, with water sufficient to cover it ; let it warm gradually over the fire ; when the water has become scalding hot, turn it off ; take out the ham, scrape it clean, wash it well and return it to the boiler with two quarts of cold water, one onion, one carrot, cut in slices ; put this over a moderate fire, and when it boils, add a few bay leaves, a bunch of parsley, a dozen cloves and one bottle of Madeira ; let the whole simmer three hours, turn off the liquor, take off all the fat, thicken some of the liquor for gravy, trim off the skin nicely, put a rufHe on the bone and serve. WESTPHALIA HAM A L'ESSENCE. Trim and remove the thigh bone from a Westphalia ham, soak in cold water two or three days, then boil it in water for an hour ; after washing in cold water put in a large braising pan, with two carrots, two onions, a head of celery, a bouquet of herbs, namely : parsley, green onions, thyme, sweet basil, bay leaf, also four cloves and two blades of mace ; moisten with two glasses of brandy, half a bottle of sherry, and enough broth to float the ham, then set the ham to simmer very slowly five or six hours. When the ham is braised sufficiently tender, and allowed to remain in its liquor an hour or more, drain it on to a dish, divest it of the rind, trim off the fat smooth, to give it a neat appearance. Glaze the ham, replace it in the oven again for five minutes ; glaze it once more, and place it on its dish ; garnish it round with asparagus-peas, carrots, or spinach, with Espagnole sauce mixed with a glass of sherry, and about a pint of the liquor in which the ham has been braised ; place a ruffle on the bone and send to table. HAM TO FRY. Cut the slices quite thin, remove the skin, put them into a hot spider and turn frequently until a little brown ; be very careful not to burn the slices ; when done serve in hot dish, HAM TO BROIL. Cut the slices thin, take off the skin, place on a gridiron over a hot fire ; turn them in one minute ; the ham will cook sufficiently in two or three minutes. Serve with Picalilli. HAM TO BOIL. Put a ham on the fire (weighing about twelve pounds) in a large quantity of water, and let it be an hour coming to a boil ; let it boil slowly three hours, and as the water in the pot diminishes, replenish with boiling water; at the end of three hours take the ham from the pot; remove its skin, cover the ham with fine cracker crumbs and place before a moderate fire to brown ; when browned, cover the outside of the ham with spots of pepper in diamonds, place a clove into each of these spots ; put a ruffle of cut paper around the knuckle and serve with horseradish or sharp sauce. BRAISED HAM, WITH SPINACH, ETC. When about to dress a ham, care must be taken to see that it has been well trimmed, and the thigh bone removed ; then put it to soak in a large pan filled with cold water ; the length of time a ham should remain in soak depends much upon the size and whether it be new or seasoned. The water should be changed often ; it is necessary also to scrape off the slimy surface from the ham previously to placing in the water in which it should boil. Let the ham boil foi one hour, then take it out, scrape, and wash in cold water; place in a braising pan, with two carrots, as many onions, a