Baked Ham

Mashed Potatoes Cabbage Au Gratin

Chocolate Bread Pudding

Baked Ham

Wipe the ham or piece of ham with a damp cloth, put in a kettle and parboil, allowing 10 m to each pound. Drain, remove to a roasting pan, rub over the entire surface with brown sugar and then stick cloves in all over it. Put in the oven and bake until tender. This will require about 20 m per pound.

Cabbage Au Gratin

Wash, chop and soak a small head of cabbage in cold water for 15 m; put into boiling salted water and boil slowly for 5 m, drain. While this is boiling make a Cream Sauce from 1 T butter, 1 T flour, 1 t salt, a dash of pepper, and 1 c milk; add 4 T chopped or grated cheese; take from the fire and add the yolks of 2 hard cooked eggs pressed through a sieve. Chop the whites very fine and add them also. Put a layer of this in the baking dish, then a layer of cabbage, having the last layer sauce. Cover with bread crumbs and bake in a quick oven 20 m.

Chocolate Bread Pudding

Soak 1 c bread crumbs in 2 c milk. Add 1/3 c sugar, 1/4 t salt, and the yolk of 1 egg.

Melt a 1-ounce square of chocolate over hot water, add enough milk to make of the consistency to pour, about 4 T and add to the bread mixture. Beat the white of the egg until stiff and fold into the pudding. Add 1 t vanilla. Pour into a buttered baking dish, set in a pan of water, and bake in a moderate oven about 20 m or until firm.

For Mashed Potatoes see Lesson 3.

Preparing The Meal

For a 3-pound piece of ham start the parboiling about 1 1/2 h before dinner time. When the ham is in the oven, cook the potatoes and cabbage. The bread crumbs for the pudding can be put to soak at any time.

The 2 eggs for the cabbage may be cooked with the ham while it is parboiling.

Prepare the cabbage for baking; finish the pudding and let bake while the dinner is being served.

Drain and mash the potatoes, then serve the dinner.