No. 183.
EASTER HAM.
Take a smoked ham, make pockets in it; take ¼ peck cabbage sprouts, 1 bunch celery, chop them up fine. Skin the ham and stuff the pockets with the above, then put the skin on again. The pockets should not be cut till the skin is taken off, because that must be kept whole. Tie up in a bag which fits the ham, let 2½ hours be the time for boiling it; when done, take out of bag, take off the skin, stick in top of the ham 2 dozen cloves. Baste with a little melted sugar and sift some fine breadcrumbs over it; put in oven to get a light brown. Serve it with cabbage sprouts or cauliflower.
No. 184.
VENISON CUTLETS.
Give the cutlets the shape of a ham; broil them on a gridiron. Take 1 tumbler currant jelly, 1 tablespoonful butter, 1 wineglass of wine, salt and pepper to taste and make a hot sauce. Heat the dish to put the cutlets on, and pour the sauce over them. Serve hot. Serve Saratoga potatoes with it, placing them in center of dish.
No. 185.
HICKORY-NUT CAKE.
Mix 4 cups flour, 2 of sugar, 1 of butter, 2 teaspoonfuls cream tartar, all together; dissolve 1 teaspoonful of carbonate of soda in a cup of milk and mix this with the first. Add 1 pint of nut meats.
No. 186.
DELMONICO'S PUDDING.
One quart milk with ½ teaspoonful salt; set this on the fire to boil; mix 3 tablespoonfuls of corn-starch with a little cold milk and stir in just before the milk boils. Boil 5 minutes. To 6 tablespoonfuls, sugar beat the yolks of 3 eggs and add any flavoring extract; pour the corn-starch, while hot, into this, then whip the whites of 3 eggs and drop it on top of pudding in form of kisses, and brown in the oven.