Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one ounce of salt-petre
- one teacup of salt
- two hard-boiled eggs
- two boiled potatoes
- half suspected
- 21 chop
- two before using
- mustard
- salt
Directions
Mrs. Mulford.
Hang up the hams a week or ten days, the longer the tenderer and better, if kept perfectly sweet ; mix for each good sized ham, one teacup of salt, one' tablespoon of molasses, one ounce of salt-petre ; lay the hams in a clean dry tub ; heat the mixture and rub well into the hams, especially around the bones and recesses ; repeat the pro- cess once or twice, or until all the mixture is used ; then let the hams lie two or three days, when they must be put for three weeks in brine strong enough to bear an egg; then soak eight hours in cold water ; hang up to dry in the kitchen or other more convenient place for a week or more ; smoke from three to five days, being careful not to heat the hams. Corn cobs and apple-tree wood are good for smoking. The juices are better retained if smoked with the hock down. Tie up carefully in bags for the summer.
SALADS, SAUCES AND PICKLES,
$ " To make this condiment, your poet begs
The powdered yellow of two hard-boiled eggs ;
Two boiled potatoes, passed through the kitchen sieve,
Smoothness and softness to the salad give ;
Let onions atoms lurk within the bowl.
And, half suspected, animate the whole ;
Of mordant mustard, add a single spoon ;
Distrust the condiment that bites so soon ;
But, deem it not, thou man of herbs, a fault
To add a double quantity of salt ;
Four times the spoon with oil from Lucca crown.
And twice with vinegar, procured from town ;
And lastly, o'er the flavored compound toss
A magic soup con of anchovy sauce.
O, green and glorious ! O, herbaceous treat !
'Twould tempt the dying anchorite to eat ;
Back to the world he'd turn his fleeting soul,
And plunge his fingers in the salad bowl ;
Serenely full, the epicure would say, ' Fate cannot harm me, I have dined to-day.' "
— Sidney Smith.
SUGGESTIONS.
Miss M. A. Ayer. Chicken for salad should boil until it parts from the bone easily. It is also better to shred it, than to cut or
VALUABLE RECIPES. i'21
chop. Equal parts butter and salad oil are by many preferred to the entire quantity of either. The addition of the liquor the fowl is boiled in, is a great improvement, to moisten the salad with. Crisp celery and cabbage in ice cold water for an hour or two before using for salads.