Carving Meats

Ingredients

• twelve pound ham
• one cup molasses
• half teaspoon mustard
• two tablespoonfuls of cream
• two tablespoons cream
• four pound roast should cook in one
• two quarts of salt
• one-half cup of dark molasses
• four pound pig roast
• one teaspoonful of salt
• one-half cup boiling vinegar
• one tablespoonful of butter
• a pound of lean ham chopped fine
• a pound of butter
• a handful of whole black pepper
• a cup of vinegar
• 33 watercresses may be used
• half full water
• one egg
• two table- spoons sugar
• half teacup new milk
• three eggs well beaten
• 34 hoay
• two well beaten eggs
• quarter inch apart
• three pods of pepper
• black pepper
• mustard
• pepper
• salt

Directions

1. Meats, as a rule, should be carved in thin slices so as to in- clude lean and fat, and always, when practicable, across the grain.

2. GARNISHES.

3. These are very necessary in ornamenting all dishes, as they make them more appetizing and more attractive.

4. For sardines, raw oysters, boiled fowl, turkey, fish, roast veal, steaks, salads, use lemon slices cut very. thin.

5. For cold meats, salads, poultry, steaks, fish, chops and cut- lets, use parsley and celery tops, or lettuce can be used with a very pleasing effect.

6. For cold corned beef sliced, gherkins or large pickles cut crosswise.

7. nOW WE COOK IN TENNESSEE.

8. Watercresses may be used for fowls.

9. For scalloped oysters use parsley, celery tops or lettuce.

10. Cold ham sliced thin, cold hard boiled eggs sliced; cut in fancy shapes, different colored vegetables are used around almost any dish of meat or fish.

11. Balls made of boiled rice, with a little jelly on each, are very attractive around a plate of cold meat.

12. On a roast of sirloin of beef use potato croquettes or Saratoga chips.

13. To Boil a Ham. — Put on ham boiler half full water, put the ham in, skin side up. Time the ham when the water begins to boil; keep the pot boiling constantly for four hours if it is a ten or twelve pound ham. If water boils out, add more boiling water from tea kettle. Skin the ham while hot, cover it over with brown sugar and bake till a light brown — about half hour. Never cut ham until it is cold. — Mrs. H. R. Lancaster.

14. Boiled Ham. — While ham is boiling add one cup molasses and one tablespoon black pepper. When it is done, remove the skin, and spread on a paste made of one egg, two table- spoons sugar, half teaspoon mustard, salt and pepper; stick a few cloves about in it, put in oven and bake brown, about half hour. — Mrs. I. B. Tigrett.

15. Ham Balls. — Chop cold ham very fine, add an egg for each person and a little flour; beat well together and make in balls and fry in butter. — Mrs. Eebecca Tucker.

16. Fried Ham. — Take slices of ham, throw them in boiling water for a few minutes, wipe them off ; put in a hot frying pan, and let brown nicely ; lay the slices on a dish ; pour into the gravy half teacup new milk and some pepper ; boil up and serve.

17. Ham Toast. — Take a quarter of a pound of lean ham chopped fine, the yolks of three eggs well beaten, quarter of a pound of butter, two tablespoonfuls of cream, and a little red pepper; stir this over the fire until it thickens, and then spread on hot toast. — Gulf City Cook Book.

18. HOAY "WE COOK IX TEXXESSEE.

19. Ham Toast. — Grind ham, add one or two well beaten eggs, a little mustard and butter, two tablespoons cream; mix and heat it ; serve thick on buttered toast which has been lightly dipped in hot water. — Mrs. H. K. Lancaster.

20. Roast Pork. — Score the skin in strips quarter inch apart, salt and pepper, place in roastingpan. with sufficient water to keep from burning: a four pound roast should cook in one and one-half hours. Make a gravy of drippings (skimming off the heavy grease) by adding a little flour and water. Sweet pota- toes are nice baked with pork roast.

21. To Boii Fresh Pork Ham. — Take sufficient boiling water to cover the ham. Put in this two quarts of salt, one-half cup of dark molasses or brown sugar, a handful of whole black pepper, saltpeter the size of a large pea. Put the ham in this boiling mixture, and boil until thoroughly done, which will probably be when the meat leaves the knuckle-bone. Let this cool in the water in which it is boiled, as all corned meats should. — Gulf City Cook Book.

22. Barbecue. — Buy a four pound pig roast. Boil until tender, adding three pods of pepper and one teaspoonful of salt. Have on stove one-half cup boiling vinegar, to which has been added pepper, salt and one tablespoonful of butter. Place meat in pan. bake until brown, basting constantly with gravy. — Mrs. B. 0. Snider.

23. Barbecued Pork. — Have a nice ham of fresh pork, parboil it well, season with red pepper and salt. Put in the roasting pan, score the skin in checks. Have a cup of vinegar and a cup of the water in which it was boiled to baste it with frequently. Allow it to brown nicely.

24. Pork Tenderloins. — Tenderloins should be fried: salt, pepper and roll in flour; fry in hot lard and serve with a nice brown gravy of what remains in the skillet, either with fresh milk or water, and serve with them.

25. Pork Steak. — Pepper and salt and flour the steak: have

Nutrition, whole recipe (rough)

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.