TO BAKE A HAM

Immediately after the ham has been boiled, remove from the water and strip off the skin. Put it in a bakingpan and make incisions with a sharp knife to the bone. Rub it over with br jm^i sugar, and pour over all a wineglass of almost any sort of wine; in New Orleans champagne is often used, and even cider may be substituted. Baste frequently with the liquor in the pan; baking for about an hour. Remove from the oven and glaze with yolk of egg. Sprinkle over bread crumbs, if you like it better so, and return to the oven until it browns.

Since roasting has gone out of date, broiling is the most perfect way of cooking meats. Of course it is only applica- ble to steaks, chops, fish, birds and other young fowls. The fire for broiling must be a clear, hot fire of red coals. This is easier to make with wood, but it can be accomplished with coal as well. Broiling can be done with gas, too. If the article to be broiled is rather thin and to be cooked rather rare, put close to the coals and turn frequently. If it is thicker, such as a chicken or fish, which requires thorough cooking, put farther away from the coals. If broiling on an ordinary cooking stove, for the thicker articles, remove the two covers and cross-pieces and ))ut the broiler on top of the stove, turning frequently. The delicate savor of meats and fowb is so well preserved in broiling that as a rule no seasoning is required, save butter and salt, which should be

20 ExcHAXGE Cook Book.

applied as soon as the article is taken from, the fire. The dis- advantages of broiling are that only good cuts of meats can be broiled acceptably, and the fact that broiled meat cannot be made over into any very palatable dish.