Ham Sandwiches

Mrs. W. Butterfield.

Take some boiled ham and chop it very fine, mix it with a dressing composed of one dessert spoon of mustard, two of oil, one raw egg beaten very light, a little salt and pepper; cut and spread the bread very thin.

Ham Sandwiches

Mrs. W. Butterfield.

Chop fine some cold boiled ham, a little fat with the lean ; add tongue and chicken also chopped fine; make a dressing of one-half a pound of butter, three tablespoons of salad oil, three of mustard, the yolk of one egg, and a little salt; mix well together and spread over the meat smoothly on thin slices of bread. Very nice.

Traveling Lunch

Mrs. J. L. B. Chop sardines, ham and a few pickles quite fine ; mix with mustard, pepper, catsup, salt and vinegar; spread between bread nicely buttered. This is to be cut cross-wise, like jelly cake.

Boiled Ham

Mrs. C. Waggoner, Toledo. Take a ham weighing about eight or ten pounds; soak it for twelve or twenty-four hours in cold water; then cover it with boiling water, add one pint of vinegar, two or three bay-leaves, a little bunch of thyme and parsley (the dried and sifted will do, or even the seeds of parsley may be used, if the fresh cannot be procured); boil very slowly two hours and a half, take it out, skim it, remove all the fat, except a layer half an inch thick; cut off with a sharp knife all the black-looking outside; put the ham into your dripping pan, fat side uppermost, grate bread crust over it and sprinkle a teaspoon of powdered sugar over it; put it in the oven for half an hour, until it is a beautiful brown. Eat cold; cut the nicest portion in slices; the ragged parts and odds and ends can be chopped fine and used for sandwiches; or, by adding three eggs to one pint of chopped ham, and frying brown, you have a delicious omelet for breakfast or lunch. The bones should be put in a soup-kettle, the rind and fat should be rendered and strained for frying potatoes and crullers. Ham cooked in this way will go much farther than when cooked in the ordinary manner.

Boiled And Baked Ham

Mrs. P. B. Ayer. Boil your ham tender; cover it with the white of a raw egg, and sprinkle sugar or bread crumbs over it; put it in the oven and brown; it is delicious also covered with a regular cake icing and browned.

To Boil A Ham


Wash and scrape the ham clean; put it on in cold water enough to cover it; put into the water two onions, two carrots, a head of celery, a dozen cloves and a handful of timothy hay; boil without stopping until the skin will readily peel from the ham; cover the ham with rolled crackers, or bread crumbs that have been browned and rolled, and bake in a slow oven for two hours.

A Valuable Suggestion

Soak ham or salt pork (cut in slices for broiling or frying) in a quart or two of milk and water; over night for breakfast, and several hours for any other meal. The milk may be either fresh or sour, and diluted with equal parts of water. Rinse before cooking in water until it is clear. It will be found a very excellent method, and when once adopted will be invariably the choice of preparation.

Salting Poke

A. M. G.

Cover the bottom of the barrel with salt an inch deep; put down one layer of pork and cover that with salt half an inch thick; continue this until all your pork is disposed of; then cover the whole with strong brine; pack as tight as possible, the rind side down or next to the barrel; keep the pork always under the brine by using an inner cover and clean stones. Should any scum arise, pour off the brine, scald it, and add more salt. Old brine can be boiled down, well skimmed and used for a fresh supply.

Curing Hams

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 process 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.