The international cook book

Cut ham into strips two inches wide. Pare potatoes. Dice potatoes. FLU a greased casserole with alternate layers of ham and potatoes. Have potatoes as top and bottom layers. Dot top layer with butter. Grate or chop the onion fijie. Add onion to enough nulk to fill casserole to top layer of potatoes. Cook in a moderate oven (350° F.) for one hour. Serve hot. Onion may be omitted if desired. Ham Baked in Milk I slice ham (cut 2 inches thick) i onion 3 cups milk Put ham into skillet. Cover with cold water. Bring to a boil. Cook ten minutes. Drain water from ham. Pour milk around ham. Chop onion fine. Cover top of ham with chopped onion. Bake in a moderate oven (350° F.) one hour. Garnish with parsley. 2l6 THE INTERNATIONAL COOK BOOK Ham Loaf I pound pork (ground) 2 cups bread crumbs 1 pound ham (ground) % teaspoon salt yi teaspoon pepper i egg yi cup milk Mix ground meat and seasonings together. Add the well- beaten egg, milk, and bread crumbs. Mix thoroughly, and mould into a loaf. Place in a greased baking pan. Bake one hovir in a moderate oven (350° F.). Chopped green pepper may be added if desired. Creamed Minced Ham 2 cups minced ham 3 cups medium white sauce I green pepper (chopped fine) Add the ham and chopped pepper to white sauce. Heat thoroughly. Serve on toast. Garnish with paprika and parsley. Pepper may be omitted if desired. Ham Mousse i^ pounds finely ground ham 2 tablespoons granxilated gelatine 1 teaspoon prepared mustard yi cup cold water I cup heavy cream ^ cup hot water I pimento (chopped) i green pepper (chopped) Add the mustard to the ham and mix well. Soak gelatine in cold water. Dissolve in hot water and add to the ham mixture. Fold in cream beaten until stiff. Turn into mould. Chill. Remove from mould to cold serving dish. Garnish with parsley. Serve with horseradish sauce. Coimtry Sausage I pound ground shoulder pork i teaspoon salt I tablespoon sage yi teaspoon p>epper Mix thoroughly. Form small patties. Bake in shallow pan in moderate oven (350° F.) twenty to twenty-five minutes. Turn once while cooking to brown both sides. Serve hot garnished with parsley. RECIPES 217 Sauce for Tongue 4 tablespoons flour 4 tablespoons butter Add four cups water in which the tongue was boiled. Brown flour in butter. Season with salt and pepper. May use one and one-half cups tomato in place of part water. Hamburg Steak en Casserole 1 pound Hamburg steak i cup soup stock 2 tablespoons butter i tablespoon chopped parsley 2 tablespoons flour Croutons I chopped onion Salt and pepper Heat butter. Add onion, and fry until brown. Then add flour, stir well, add gradually the stock, and simmer for ten minutes. Add Hamburg steak moulded into patties and cook slowly for one-half hour. Baste occasionally. Season with salt, pepper, and chopped parsley. Turn once while cooking. Just before serving add a few nicely browned bread croutons. Beefsteak Roll One large slice round steak cut one-half inch thick. Season with salt and pepper. Cover meat with dressing made from the following: I cup bread crumbs i egg I tablespoon chopped parsley i teaspoon salt )4, teaspoon pepper Mix dressing thoroughly. Roll meat like jelly roll and tie securely. Sear in hot fat. Put into covered roaster. Add one can tomatoes. Cook one and one-half to two hours in moderate oven (350° F.).