Cut slices of ham very thin, trim off the rind, put into a hot frying-pan
cooking until crisp. Place on a hot platter; pour off some of the grease,
then carefully break the eggs✪ Fried Ham and Eggs separately in a saucer so that no bad be
cooked and slip each &gg gently into the frying-pan. Do not turn them
while frying, but gently tilt the pan so that the hot lard will be over them
all. Cook about three minutes; the white must retain its transparency so
that the yolk can be seen thought it. Lay a fried Qgg upon each slice of
the ham, and serve hot. Mrs. M. F. Thommessen.
BOILED HAM.
Select the sweetest and best, wipe with a coarse cloth, then soak for
an hour in cold water, to extract some of the salt. Cover with cold water,
place over the fire and let it come to a moderate boil, keeping it steadily
at this point. In cooking allow twenty minutes for each pound of meat.
If the ham is to be served hot remove the skin, place on a platter, the fal
side up, and stick in some whole cloves. If served cold, allow it to remain
in the kettle until the water in which it was cooked becomes cold. This
makes it more juicy. H. O. C.
J30 MEATS,
ROAST PIG.
Select a pig about six weeks old, wash it thoroughly inside and
outside; wipe dry with a towel, salt inside and stuff it with a rich
fowl dressing making it plump. Sew it up, place it in a kneeling
posture in the dripping pan, salt and pepper the outside. Pour a
little water into the dripping pan, baste with butter and water a few times
as the pig warms, afterwards with gravy from the dripping pan. Roast
from two to three hours. Make the gravy by skimming off most of the
grease; stir in the pan a good tablespoonful of flour, turn in water to make
it the right consistency, season and let all boil up once. Strain, and turn
into a gravy-dish. Place the pig upon a large platter surrounded with
parsley. Send to the table hot. In carving cut off head first; split the
back, take off the hams and shoulders and separate the ribs.
M. M.
BOLOGNA SAUSAGE.
Take off the outer skin of the sausage. Slice the sausage very thin.
Cover the bottom of a platter with leaves of parsley and lay the sausage
on top, each slice touching the other. A few hard-boiled eggs can be cut
into rings and sliced round, then laid upon the sausage.
Mrs. Jane Cummings.
SAUSAGE CROQUETTES.
One cup of highly-seasoned sausage meat, one cup of hot riced potato,
two hard-boiled eggs finely chopped, one-half of a tablespoonful of finely-
chopped parsley, salt and pepper to taste. Bind together with one-half of
an ^g^ slightly beaten. Mold into cork-shaped croquettes, roll in bread-
crumbs and dip in &^^ slightly beaten, to which has been added two table-
spoonfuls of cold water. Roll again in crumbs and fry in smoking hot Ko-
nut. Observe level measurements. C. A. C.
SCRAriBLED SAUSAGES.
To one pound of sausage use five eggs; have the pan hot and well-
buttered; break the sausage into this in small bits; keep turning until
done, but not brown; over this turn the five beaten eggs; scramble with
the sausage until thick. Serve at once. Clara Mount.
HARYLAND BAKED HAM.
Place a medium-sized ham in a pot and cover with sweet cider. Let
it simmer gently for three and one-half hours. Skim frequently to
remove the grease as it rises. When tender take out and remove the
MEATS. IM ✪ Maryland Baked Ham
Page 99 · 2 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut slices of ham very thin, trim off the rind, put into a hot frying-pan cooking until crisp. Place on a hot platter; pour off some of the grease, then carefully break the eggs separately in a saucer so that no bad egg be cooked and slip each egg gently into the frying-pan. Do not turn them while frying, but gently tilt the pan so that the hot lard will be over them all. Cook about three minutes; the white must retain its transparency so that the yolk can be seen through it. Lay a fried egg upon each slice of the ham, and serve hot. Mrs. M. F. Thommessen.
BOILED HAM.
Select the sweetest and best, wipe with a coarse cloth, then soak for an hour in cold water, to extract some of the salt. Cover with cold water, place over the fire and let it come to a moderate boil, keeping it steadily at this point. In cooking allow twenty minutes for each pound of meat. If the ham is to be served hot remove the skin, place on a platter, the fal side up, and stick in some whole cloves. If served cold, allow it to remain in the kettle until the water in which it was cooked becomes cold. This makes it more juicy. H. O. C.
J30 MEATS,
ROAST PIG.
Select a pig about six weeks old, wash it thoroughly inside and outside; wipe dry with a towel, salt inside and stuff it with a rich fowl dressing making it plump. Sew it up, place it in a kneeling posture in the dripping pan, salt and pepper the outside. Pour a little water into the dripping pan, baste with butter and water a few times as the pig warms, afterwards with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease; stir in the pan a good tablespoonful of flour, turn in water to make it the right consistency, season and let all boil up once. Strain, and turn into a gravy-dish. Place the pig upon a large platter surrounded with parsley. Send to the table hot. In carving cut off head first; split the back, take off the hams and shoulders and separate the ribs.
M. M. BOLOGNA SAUSAGE.
Take off the outer skin of the sausage. Slice the sausage very thin. Cover the bottom of a platter with leaves of parsley and lay the sausage on top, each slice touching the other. A few hard-boiled eggs can be cut into rings and sliced round, then laid upon the sausage.
Mrs. Jane Cummings.
SAUSAGE CROQUETTES.
One cup of highly-seasoned sausage meat, one cup of hot riced potato, two hard-boiled eggs finely chopped, one-half of a tablespoonful of finelychopped parsley, salt and pepper to taste. Bind together with one-half of an egg slightly beaten. Mold into cork-shaped croquettes, roll in breadcrumbs and dip in egg slightly beaten, to which has been added two tablespoonfuls of cold water. Roll again in crumbs and fry in smoking hot Cocoanut. Observe level measurements. C. A. C.
SCRAriBLED SAUSAGES.
To one pound of sausage use five eggs; have the pan hot and wellbuttered; break the sausage into this in small bits; keep turning until done, but not brown; over this turn the five beaten eggs; scramble with the sausage until thick. Serve at once. Clara Mount.
HARYLAND BAKED HAM.
Place a medium-sized ham in a pot and cover with sweet cider. Let it simmer gently for three and one-half hours. Skim frequently to remove the grease as it rises. When tender take out and remove the
MEATS. IM
Records on this page
Fried Ham and EggsMaryland Baked Ham