The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

by Leona A. Malek

Timbales—Creamed ham in timbale cases.

With Apricots—Cold boiled ham garnished with apricots.

Ham au Gratin—Cooked ham in cream sauce in casserole with layer of cheese and buttered crumbs.

BAKED HAM

Spiced Baked Ham—Whole ham rubbed with brown sugar, stuck with cloves and baked. (See [page 30])

Ham Roast Stuffed—Boned ham, stuffed with pork forcemeat, tied, steamed and baked. Served with celery sauce.

Baked Ham with Apple
or Corn Fritters
Baked Ham with Orange
Sauce or Currant Jelly

SLICE OF HAM

Broiled Ham Steak—Slice of ham half an inch thick, cut from large part of ham.

(Continued on [Page 17])