The Swedish, French, American cook book

Select a nice young smoked ham that is well cured; put in water and boil from three to four hours, according to size; then transfer from the pot to a pan (if the ham is very fat, remove part of the fat on the top). Put in oven for a few minutes. Make a very thick velvety allemande sauce, flavored with sherry, and glaze the ham all over; decorate with some strips of Spanish pepper, brown Perigord sauce, etc. Arrange on a hot platter, garnish with spinach timbales, and serve with mashed potatoes as a joint for dinner. Virginia ham can also be prepared in this way. It is well to carve the ham before it is glazed. Broiled Ham with Shirred Butter (, Jambon grille, au Beurre) Slice the ham (that has been well cured) in thin slices; put on a broiler and broil on both sides until golden brown. Put on a platter, pour some melted butter over the ham with some chopped parsley; garnish with parsley. Serve with eggs and creamed potatoes for breakfast. Fried Ham with Eggs ( Jambon frit, aux CEufs ) Slice the ham (that has been well cured) in thin slices; put in a frying pan and fry on a very quick fire until golden brown on both sides. Arrange on a hot platter, one slice resting on top of another. Put about four tablespoons stock in the pan (if stock is not at hand, water will do instead). This will make a nice brown gravy; pour it all around the ham; garnish with parsley. Serve for breakfast with some potatoes and eggs. This ham can be served all around poached eggs that are put on round pieces of buttered toast. .HtttroUtlHMM' ^^WV.W*NV,VWAVAV/AVA\SN\m%,AVM,AV,VftVMm^WWAVWAW\VWAVAfAygWkVMMW^v//AWAVA*AV,v . * ft **«::: S4§fc» iX* \ „ . v , IWMWW'AV,S . k>.‘?.V,%‘-V.NV* ^‘*‘*4' . % ‘•‘♦^‘♦‘••♦V/»v-V-AV*V.V.V.V*.V,V.‘.».v.**\V^*V*V**>//AVA^V/,v.« ^sasssx avavJS! VAV^V.Vr^^^V,V////A^VAV.VA^^^^^^^^VW,V/r^V.^^V.^^‘.^‘.V,^S‘.^^. :!^tiX ■4V. TOW!««^^wvWaMWifflWji1 . w , •.■.■.■.‘S.v.v.v.v.vj.v.v ss. \i •' Si §, S, " ■ * -'AV, i-'.v.v.V-V • •*•*' | HaBteA 1 Copyright, 1918, by Mrs. Ericsson Hammond Mousse of Ham ( Mousse de Jambori) a la Charlotte Three-quarters of a pound of ham, half breast of a chicken. Put through machine about six times with white of two eggs; press through a fine sieve; put in a saucepan and stir on ice. Add two tablespoons sherry, some cream, milk, and pepper; try in hot water on the stove a little at a time, and if too hard, add some more cream and milk; color with kitchen bouquet and red coloring the shade of ham. Butter and decorate small charlotte moulds with truffles — any design; fill with the ham mousse; cook in oven in hot water six to eight minutes — well covered. Serve on a spinach foundation, with truffle or mushroom sauce in the centre, as an entree for luncheon or dinner. Ham (Jam bon) Souffle a la Lydie Butter souffle moulds; decorate the smooth side with a daisy of cooked white of egg or truffles; fill with ham mousse [see recipe: Ham Mousse a la Charlotte]; put two moulds together and cook in hot water — covered — from ten to twelve minutes. Serve with truffle, mushroom, or supreme sauce, for luncheon or dinner. Crown of Virginia Ham a la Hildur Jambori de Virginie, en Couronne, a la Hildur