Baked Ham In Old Virginia Style

Choose a fine large well cured ham and rub it thoroughly with a rough towel; wash, and let it soak in cold water over night. In the morning place the ham in a boiler or large turkey roaster and cover with boiling water, allow it to boil gently until the flesh separates from the end of the bone. Take from fire, allow ham to stand in the water it was boiled in until cold, remove the skin and wipe with fresh towel. Pour 1 cup of vinegar and 1 cup of sugar on top, and stick cloves over the surface. Place in hot oven until sugar is brown. Baste frequently.

Mrs. H. D. S.

Baked Ham With Potatoes

Roll 1 slice of ham, cut 2 inches thick, in flour Have some butter in the baking dish and brown the ham in it, add the potatoes, either sweet or white, cover with milk and bake 1 hour.

Mrs. Frank Bussom.

Baked Ham

Take a slice of ham about 2 1/2 inches thick or an end of ham, put on stove and boil very slowly for about an hour. Pour off water, put ham in roaster and pour in about 1 pint of milk. Cover top of ham with \ cup of brown sugar, and sprinkle with cinnamon. Stick whole cloves in here and there, put in medium oven and bake.

Mrs. J. W. Gitt.

Sugar Cure For Hams

For 2 hogs take 3 quarts salt, 3/4 lb. sugar, 1/4 lb. salt-petre, 1/4 lb. pepper.

Mrs. C. Anthony.

To Preserve Hams

To 100 lbs. of meat take 4 oz. of saltpetre, 1 1/2 lbs. brown sugar, 5 pints of salt, 3 tablespoonfuls but-chers pepper; mix all well together. Rub meat with a damp cloth ,then rub in the preparation very thor-oughly. Repeat the application twice. Lay hams on table or board for 2 weeks or longer, in the mean-time apply salt whenever needed. Hang up and smoke.

Seasoning For Sausage

To 10 lbs. of pork, 4 oz. salt, 1 oz. pepper, 3/4 oz. coriander. Henry Wirt.

Pickle For Pork

To 80 lbs. of meat take 3 ozs. of saltpetre, 1 lb. of sugar and 2 tincupfuls of salt.

Mrs. Cathrine A. Brough.

Pickle For Beef

3 lbs. of salt to 1 gal. water. Boil and skim. Let cool, then add 4 lbs. of sugar to each 100 lbs. of meat. Soak meat 4 hrs. before putting into pickle. Drain and let meat dry.

Mrs. Cathrine A. Brough.

Browned Hash

Mix cold mashed potatoes with cold ground meat, put into a hot skillet, which has a little hot lard in it. Fry until brown, and serve with parsley leaf on top.

Cannelon Of Beef

1 lb. of round steak chopped fine, 1 egg, 1 table-spoonful chopped parsley, 1 tablespoonful butter, 2 tablespoonfuls bread crumbs, 1 teaspoonful of lemon juice, 1 teaspoonful salt, a dash of pepper, 1/2 teaspoonful onion juice. Mix all the ingredients together, form into a roll, wrap in buttered paper; bake in a quick oven 30 minutes. Baste with 1/4 cup butter melted in 1 cup of water.

Mrs. Frank Bussom.

Stuffed Beefsteak

Take a rump steak about 1 inch thick, make a stuffing of bread, herbs, etc., and spread it over the steak. Roll it up and with a needle and coarse thread sew it together. Lay in pot on 1 or 2 wooden skewers, and put in water just sufficient to cover it. Let it stew slowly for 2 hours, longer if the beef is tough. Serve it in a dish with the gravy turned over it. To be carved crosswise in slices through beef and stuffing.