What to Eat, How to Serve it

by Christine Terhune Herrick

Barbecued Ham.—Slice cold boiled corned or smoked ham. Fry in its own fat, remove the slices to another dish, and keep hot while you add to the fat in the pan a teaspoonful of white sugar, three dashes of black pepper, a teaspoonful (scant) of made mustard, and three tablespoonfuls of vinegar. Boil up once, and pour over the ham.

Butter Cakes.—Prepare a dough as for quick biscuit, roll it out quarter of an inch thick, and cut into small rounds. Roll each of these out until as thin as cookies, prick with a fork, and bake in a quick oven. When done, butter well. Leave in the oven half a minute longer, and send hot to table.

9.
Oatmeal.
Omelet with Corn. Deviled Tomatoes.
Cold Bread.
Peaches and Cream.
Iced Tea. Coffee.

Omelet with Corn.—Prepare as you do baked omelet; but at the last, before putting into the pan, add a cupful of green corn cut from the cob. Pour the omelet into a frying-pan containing two tablespoonfuls of butter, and cook, loosening it constantly from the bottom with a knife to prevent its scorching. When done, double over and serve.

Deviled Tomatoes.—Cut fresh tomatoes into thick slices, broil on a fine wire gridiron over a clear fire, and when done lay in a dish, and pour over them a sauce like that made for barbecued ham, substituting two tablespoonfuls of olive oil or of melted butter for the ham fat.

10.
Peaches and Pears.
Moulded Hominy.
Broiled Bluefish. Stuffed Potatoes.
Corn-meal Gems.
Tea. Coffee.

Stuffed Potatoes.—Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents; add to them one egg whipped light, two tablespoonfuls melted butter, half cup milk, pepper and salt. Beat all together, and return to the skins. Set in an oven, top upwards, long enough to become well heated, and serve.

Corn-meal Gems.—Three eggs, two cups milk, two tablespoonfuls butter, two cups corn-meal, one cup flour, two teaspoonfuls baking-powder. Work the butter and milk into the meal, then add the other materials, the flour last. Have your gem-pans very hot, and bake half an hour in a hot oven.