San Rafael cook book, 1906

BOILED HAM— Mrs. B. M. Sims. Scrub the ham thoroughly with a brush and cold weak borax water; put in cold water and soak over night; put on to boil in a large kettle- •60 MEATS as the ham must be covered with water. Let come to the boil very slowly, remove the scum which rises. When it begins to boil, add 12 "Whole cloves, 12 peppercorns, 12 allspice berries, 2 blades of mace, 2 bay leaves, the outsidte stalks of 1 bunch of celery, a qt. of cider or a cup of vinegar, boil gently allowing 1 25 min. to the lb., or until easily "pierced by a fork; let stand in the pot liquor until cool, then lift out. peel off the skin, stick with cloves if liked, roll it in dry crumbs in which 3 tablespoons of brown sugar have been sifted, put in dripping pan set in the oven till the crumbs form a crisp brown crust. HAM CUSTARD— Mrs. W. F. Jones. From a ham bone, cut sufficient lean meat to make about 1 pt. after It is chopped very fine. To the meat add 1 teaspoon chopped parsley, ■a little paprika, 4 well beaten eggs and 1 pt. of milk. If the ham is pretty salt no lother salt will be needed. Bake until it sets ; serve at once. Nice for breakfast or lunch. CAROLINA— SOUTHERN DISH— Mrs. Thos. S^ Bonneau. 1 lb. of rice, 1 lb. of sausage, 1 lb. of ham, 2 onions, 2 large tomatoes, a small piece of red pepper, a sprig of parsley, a heaping tablespoon lard, 1 pt. of boiling water, a little salt. 'Wash the rice and soak It 1 br., cut up the sausage, tomatoes, onions, parsley, penper and ham. "Fry these in the lard, then add the water. Stir in the rice gradually; cover the pot and set it where it can cook slowly; serve while hot. Carolina is very nice made with oysters, shrimp or chicken substituted for sausage. BACON WITH CREAM; GRAVY— Mrs. Thos. S. Bonneau. Cut the bacon into the thinnest of slices and soak in milk for 10 or 15 min., grease a hot frying pan with a little of the fat, dip the slices of bacon into flour, and fry brown, laying them ion brown paper to drain. Pour out the fat in the pan and put in the milk the bacon ■was soaked in. Mix a tablespoon of flour with a little cold milk and add when the milk is at the boiling point. Stir well, let it boil up once and pour over the bacon. TONGUE— Mrs. R. S. Barclay. Boil a fresh beef tongue till it is tender enough to run a straw through. Plunge in cold water, remove skin, then put in oven to heat. Take 2 tablespoons of butter and 1 small onion cut up. Put in frying pan and leave till thoroughly hot without browning. Put tongue in fryingpan, and keep turning till it is brown. Remove tongue to oven again. Add to mixture in pan 1 tablespoon flour, enough bouillon to make gravy, % teaspoon mustard, 2 tablespoon Worcestershire, 2 tablespoons currant jelly, 1 cup vinegar, % teaspoon ground cloves, small saltspoon nutmeg, little allspice, salt to taste. Stir all till well blended. Add tongue, and stew about 20 min., turning often. White wine or claret may, be substituted for vinegar, and brown sugar for currant Jelly. This makes a delicious entree, or a lunch dish. BREADED BEEF TONGUE—Miss Annie Day. 1½ doz. large slices of cooked corned tongues, % can tomatoes, 1 large onion, a bit of bay leaf, 3 tablespoons butter, 3 tablespoons flour, % cup bread crumbs, 1 egg, salt and pepper. Dip tongue in egg and then in crumbs and saute in butter. Place on a dish and pour around the sauce, made by adding 'butter and flour cooked together with the tomatoes, onion and bay leaf for 15 minutes. Season to taste with salt and pepper.