HAM AND BACON

Wash the ham, put into cool water and let it come to a boil. Cook slowly for half an hour in that water. Drain and add enough fresh water to just cover the ham. Then put in 1 teaspoon whole pepper, a few cloves (5 or 6). Let come to a boil slowly again, then add 1 pint good cider vinegar. When the ham has been cooked until you can remove the skin, put in baking pan,, add I cup light" brown sugar, Y2 cup bread crumbs, sifted very fine. Cover the ham thoroughly and bake half an hour or to a deli en te brown.

— Mrs. Anna Gustafson.

Baked Ham H.

Five pounds ham; stick a few cloves in ham; boil slowly 2 or 2Yi hours, a little longer if needed. Take out of water, rub a very little brown sugar over it, cover with cracker crumbs and bake until brown, or about half an hour.

— Mrs. Ferd Keyt.

MEATS. 87

Baked Ham III.

Boil a small, tender ham in sweet cider, letting it simmer rather than boil hard. Add 3^ cup of sugar to the cider. When the ham is tender, remove from the cider and paint the entire sur- face when slightly cooled with molasses. Over this lay thickly a coating of butter; powder with cinnamon and stick well with whole cloves. Then place in the oven and bake brown.

—Mrs. W. H. Taft, "The White House."

Baked Ham IV.

Use a ham 12 to 14 pounds. Be careful to select one that has plenty of fat. Soak 24 hours in water and vinegar sufficient to cover, in proportions of 1 part vinegar and 3 parts water. Rinse thoroughly in cold water, wipe dry, stick whole cloves thickly in the exposed fat. Make a thick dough of flour and water enough to cover the entire ham to a thickness of ^ inch. Bake from 4)^ to 5 hours; put a little water in pan and add more when needed. Never turn the ham. — Anna Nelson Reck.

Ham Cooked in Milk.

Take slice of ham about 1 inch thick, put in a frying pan and cover with milk, keeping it covered until done. A small piece of sweet clover adds to the flavor. Thicken gravy a little when done.

— Mrs. Fannie C. Moffatt.

Rice a la Monterey (Spanish). Dice 4 slices bacon, put over fire and fry crisp. While very hot throw in slowly 1 cup washed rice and let parch for a few min- utes. Pour in boiling water to cover rice and allow it to swell. Add 1 pint cooked tomatoes; 1 chopped onion; 1 chili pepper, chopped, (or paprika to taste); a little chopped parsley. Just be- fore serving add 1 tablespoonful butter and 1 teaspoonful salt. Throwing the rice into the hot fat allows each grain to brown sep- arately, giving a peculiar quality which is never obtained by other methods, and it is delicious. — Mrs. Stanton A. Hyer.

One pound calf's liver. Stew in water enough to cover until tender, then slice half of it and chop the rest, and return all to the kettle. Season well with salt, pepper, dried sage and butter, and thicken the gravy. — Helen S. Remington.

(58 THE MENDELSSOHN CLUB COOK BOOK.

Kate's Limerick Bacon.

Pour boiling water over prime bacon (not cut too thin), then drain off and cook slowly, sprinkling with brown sugar and pap- rika; drain strips on brown paper.

■ — Kate O'Connor.

Braised Liver.

Have your butcher thoroughly lard a fine calf's liver. Place the liver whole on strips of bacon in dripping pan. Pour over it 2 cups beef stock or 2 cups water and 2 tablespoons butter. Add

2 diced carrots; 2 small onions, (cut); 1 teaspoon whole cloves and

3 pieces of celery, (cut). Cover and bake 1 hour. Uncover and bake another hour, basting often. Salt just before serving. Slight- ly thicken gravy and serve on platter with liver. Garnish with carrots and parsley. This makes a delicious cold meat for luncheon

or picnic.

— Mrs. M. M. Carpenter.

Sausages in Batter.

Take half a cup of flour, 2 tablespoonfuls of fine corn meal, a pint of milk, 1 egg and a little salt and pepper. Beat well together until light. In the meanwhile have about a pound of sausages plunged in boiling water and the skins removed without mutilating the shape, if possible. Put the sausages in a baking dish and pour the batter over them and bake well until quite brown.

—Mrs. W. H. Taft, "The White House."

Roll Sausages.

Roll sausages thickly in bread crumbs and Indian meal mixed, to which has been added a good bit of mustard. Bake in a hot oven until brown.

—Mrs. W. H. Taft, "The White House."

Toad in Hole.

One-half pound of sausage made into 6 rolls. Put in greased baking dish; cover with batter made with 2 eggs well beaten, 2 heaping tablespoons flour, Y2 teaspoon baking powder, 1 cup sweet milk. Bake ^ of an hour in moderate oven. Sausage links may be used.

MEATS. 89

SWEETBREADS.

Sweetbreads and Veal Kidney.

Clean and parboil sweetbreads, brown quitdvly in a little butter. Broil thin slices of veal kidney and bacon. Heap sweetbreads in center of platter, arranging slices of kidney and bacon alternately in circle about sweetbreads. Garnish with parsley and serve very hot.

Baked Sweetbreads with Olive Sauce.

Let sweetbreads remain in warm water for 1 hour; simmer in boiling water for 10 minutes; wipe dry; dredge with pepper and salt; brush with an egg; sprinkle with cracker crumbs and bake three-quarters of an hour with bits of butter on top and around. Serve on toasted bread with olive sauce.

Olive Sauce: Halve, stone and parboil 1 dozen large olives. Brown 1 small onion in 2 tablespoons butter; add 1 tablespoon flour and 2 cups of stock or hot water. Season with pepper, salt, 34 tea- spoon allspice; strain and add olives.

Mrs. Mary Force.

Sweetbreads with Mushroom Sauce.

Soak 2 pounds of sweetbreads in cold water with 2 tablespoon- fuls of salt, 1 hour. Drain and cook 20 minutes. Add 2 table- spoonfuls of vinegar to water while cooking. Let water run over them until cold. Remove all particles of fat and gristle, and cut in halves. Dip in beaten egg; roll in cracker dust; fry in butter to nice golden brown.

Sauce: One can imported button mushrooms; simmer in own liquor; add 3 cups of milk to butter in which sweetbreads were browned. Let it boil up once; strain, return to fire and add 2 tablespoonfuls of flour made smooth in a half cup milk. Season to taste with salt and white pepper. Add the hot mushrooms, pour over sweetbreads; garnish and serve.

— Mrs. J. Stanley Browne.

Chop Suey I. Three pounds meat (or 1 chicken). Stew 3 hours and chop. Add 1 bunch celery (chopped); }4 can tomatoes; 1 small can mush- rooms (chopped); 4 or 5 medium sized onions; pepper seeds from red peppers; 1 teaspoonful salt. Serve with rice border.

— Mrs. G. R. Smith.

90 THE MENDELSSOHN CLUB COOK BOOK.

Chop Suey II.

Melt a lar,s;e piece of Initter in a frying pan and when hot (h'op in 2 small onions (sliced). Let this brown slightly, then add .1 pound of good pork-chop meat which has been cut up fine (be sure not to buy chops that are too fat). When the meat is almost done add 2 stalks of celery, cut in inch lengths, and lastly 1 large tomato, cut in fine pieces. Dredge the meat well with flour before putting in. Season the mixture with salt and pepper. Cream can be added and a little flour thickening, if desired, just before taking from the fire. This makes enough for 4 or 5 people.

— Leola Arnold.

SAUCES. Hollandaise Sauce.

One pound butter; 6 yolks of eggs; 1 lemon (juice only); cay- enne pepper to taste; 2 tablespoons water; ]^ teaspoon salt (if but- ter is SAveet). Put yolks of eggs, lemon juice, water, pepper and salt in pan. Beat well together and put pan in oven, then add melted butter (let butter cool a little, then add slowly as you do oil in making mayonnaise, beating all the time). When sauce thickens take off fire, and beat a little while. Great care should be given to this, but it is delicious. Put the pan in a double boiler and don't let it cook too hard while adding butter.

— Mrs. W. a. Talcott.

Horseradish Sauce.

One-half cup butter (creamed); 2 tablespoons cream; 4 or 5 tablespoons horseradish; 1 or 2 teaspoons vinegar.

— Mrs. F. F. Wormwood.

Creole Sauce.

Two tablespoons chopped onions; 4 tablespoons green pepper, finely chopped; 2 tablespoons butter; 2 tomatoes; }/l cup sliced mushrooms; 6 olives, stoned; \}/^ cup brown sauce; salt, pepper and Sherry wine. Cook onion and pepper with butter 5 minutes; add tomatoes, mushrooms and olives and cook 2 minutes; then add brown sauce. Bring to boiling point and add wine to taste. Serve with broiled steak.

Bechamel Sauce.

Put 3 tablespoons butter in a sauce-pan; add 3 tablespoons sifted flour, }/i teaspoon nutmeg, 10 pepper corns, 1 teaspoon salt. Beat all well together; then add to this 3 slices of onion, 2 slices of

MEATS. 91

carrot, 2 sprigs of parsley, 2 of thyme, a bay leaf and y, dozen mushrooms, cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half an hour, watching closely that it does not burn; then strain through a sieve. Excellent with roast veal or meats and fish.

— St. Charles Hotel, New Orleans.

Caper Sauce.

Chop the capers a very little; make 3^ pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which they are sold. Let it just simmer; then serve.

— Miss Ethel Van Wie.

Tomato Sauce.

Take a quart can tomatoes, put over the fire in a stew-pan; put in 1 slice onion, 2 cloves, a little pepper and salt. Boil about 20 minutes, then remove from the fire and strain. Melt in another pan an ounce of butter, and as it melts sprinkle in a tablespoon of flour. Stir it until it browns and froths a little. Mix the tomato pulp with it, and serve with roast beef or mutton chops.

— Mlss Ethel Van Wie.

French Mustard.

Three tablespoons mustard, 1 tablespoon granulated sugar, well worked together. Then beat in an egg until it is smooth. Add 1 teacupful vinegar, a httle at a time, working it smooth. Then set on the stove and cook 3 or 4 minutes, stirring all the time. When cooked, add 1 tablespoon of the best olive oil, taking care to get it all thoroughly worked in and smooth.

— Mrs. D. Riegel.

Curry Sauce.

One tablespoon butter; 1 tablespoon flour; 1 teaspoon curry powder; 1 slice onion; 1 large cup stock; salt and pepper to taste. Cut the onion fine and fry brown in the butter. Add the flour and curry powder. Stir for 1 minute; add the stock and season with salt and pepper. Simmer 5 minutes, then strain and serve. This can be served with a saute of Meat.

— Mrs. D. Riegel.

92 THE MENDELSSOHN CLUB COOK BOOK.

Mint Sauce.

Wash and dry on a cloth about a handful of mint leaves. Chop very fine, and to 3 tablespoons of mint add 2 of white sugar; mix and let stand; then pour over it 6 tablespoons of good cider vinegar. This sauce should stand over an hour before serving.

Maitre d' Hotel Butter.

Rub 3^ cup of butter to a cream; then add 34 teaspoon salt, a little pepper, 3^ teaspoon mustard, a little cayenne pepper, 1 tablespoon chopped parsley. Lastly add 2 tablespoons of lemon juice. Mrs. W. A. Talcott.

Meat and Their Accompaniments and Garnishings.

With Roast Beef — mushroom, tomato, French Mustard or Hollandaise sauce. Garnish with browned potato balls with clove placed in end, making it appear like an apple. Pile in little heaps on sprigs of parsley at each end of i^latter.

With Roast Mutton — caper sauce. Garnish by surrounding the roast with tiny molds of currant jelly on choice lettuce leaves, to be served with each portion of meat.

With Roast Lamb — mint sauce. Garnish with mint leaves and little nests of shredded whites of hard-boiled eggs holding green peas.

With Roast Veal — mushroom or lemon sauce. Garnish with water-cress, potato pufTs and lemon points powdered with finely minced beets.

With Roast Pork — apple sauce or spiced gooseberries. Garn- ish with glazed apple rings and lettuce leaves.

With Broiled Steak — Maitre d' Hotel. Butter curled parsley tops over which has been grated a little lemon peel. Cut beets into form of cherries and garnish around the steak.

Take one good stove, add some real hot heat, Some cooking pots, and some well cut meat. Mix with knowledge, gained from this useful book And you can pass as a first-class cook.

LL that is neces- sary to add the tones of perfec- tion to the recipes in this book, is to serve the food over one of our fine LINEN TABLE CLOTHS

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POULTRY AND GAME. 95