Soak a one-half inch slice of ham in one cup of lukewarm milk for half an hour. Drain and wipe dry. Place in a hot tin pan and cook for five minutes directly under the flame, turning frequently to prevent burning.
Scones (Fourteen scones)
2 C-flour
4 t-baking powder
1/3 t-salt
2 T-lard
1 egg
2/3 C-milk
1 T-"C" sugar
½ t-cinnamon
Mix the flour, baking-powder and salt. Cut in the lard with a knife, add all but one teaspoonful of the beaten egg, then add the milk gradually. Mix with a knife into a soft dough. Pat into a square shape one-half inch thick. Brush over the top with one teaspoonful of egg and sprinkle with the sugar and cinnamon (mixed thoroughly). Cut into one and one-half inch squares. Place in a tin pan and bake twelve minutes in a hot oven.
Prune Blanc Mange (Four portions)
2 T-cornstarch
2 T-sugar
4 T-cold milk
2/3 C-hot milk
¼ t-salt
½ C-cooked, cut prunes
½ t-lemon extract
½ t-vanilla
Mix the cornstarch, sugar and salt, and add the cold milk slowly. Gradually add the hot milk. Cook in a double boiler for twenty minutes. Add the prunes, lemon extract and vanilla. Beat well, and serve cold with cream.