The international cook book

Cut cold corn-meal mush into half-inch slices. Fry in hot shortening until nicely browned on both sides. Serve for break- fast with maple syrup. Fried Com-meal Mush, No. 2 I cup yellow corn meal )4 teaspoon salt I cup cold water Mix ingredients untU smooth. Add to this mixture two cups of boiling water. Cook slowly in double boiler from an hour to an hour and a half. Add one cup pork scraps fried crisp. Pour hot corn-meal mush into square tin. Allow it to cool and set. Cut cold mush into one-half-inch shoes. Fry in hot shorten- ing until nicely browned on both sides. Serve with maple syrup. CHAPTER XXI Meats and Meat Sauces Baked Virginia Ham Wash ham with brush and warm water. Put it into a deep pot and cover with cold water. Bring to the boiling point. Pour off the water, cover again with fresh water, and bring to a boil. Reduce heat and simmer three hours, or until tender when tested with a fork. Take from pot and remove the skin. Score the fat in squares with a knife, and stick a whole clove in each square. Cover with brown sugar. Put in roasting pan, fat side up. Add one cup of water. Brown in moderate oven (350° F.) twenty-five to thirty minutes. Serv^e hot or cold. Ginger ale, pineapple juice, or grape jmce may be used in- stead of the water. If fruit juice is used, baste the ham several times while browning. Boiled Ham Wash ham with brush and warm water. Let ham soak over- night in sufficient cold water to cover. Trim off hard skin near the bone, place in kettle, cover with cold water, bring to boiling point. Boil ten minutes. Simmer foiu- hours or untU tender when tested with a fork. As water boils down replenish with hot, not cold, water. When tender, set aside to cool in liquid. When cool, remove outside skin. Chill before slicing. Boiled ham may be served hot if desired. Broiled Ham One slice ham one and one-half to two inches thick. Put in skillet and cover with cold water. Bring to a boil and cook ten minutes. Drain. Broil under low flame until nicely browned on both sides. Serve at once. Baked Ham with Pineapple Cut the ham two inches thick. Bring to boil in water. Cook ten minutes. Drain and cut into individual servings. Arrange 214 RECIPES 215 sliced pineapple on the top of each. Cover to one-fourth inch thickness with medium brown sugar. Pour pineapple juice over ham. Bake one hour in a moderate oven (350° F.). Just before remo\-ing ham from the oven top each slice with a marshmallow and cook until marshmallow browns. Serve at once. Garnish with parsley. Ham Casserole, No. 1 One thick slice of ham, or scraps of ham from near the bone may be used. Trim off the fat. Cover ham with milk and leave overnight. In the morning place the ham and milk in a baker and cover with the fat, finely chopped, to which has been added one tablespoon brown sugar. Stick several whole cloves on top and bake two hours in moderate oven (350° F.). Serve hot. Ham and Potato Casserole, No. 2 2 slices ham (cut yi inch thick) 6 potatoes I onion