DIRECTIONS FOR BOILING HAM.—Put the ham in cold water over night and boil in the same water in the morning. When done skin it and roll it in crackers mixed with pepper, and put into oven to brown.
VEAL LOAF.—Two pounds of veal chopped, one half pound salt pork, chopped or put through meat grinder twice. Add one egg, twelve crackers, rolled fine, salt and pepper to taste. Bake one and one half hours. (The above meat recipes were demonstrated in American Cookery series by Mrs. A. McKay.)
VEAL STEW, WITH LEMON AND EGG SAUCE.—Four pounds veal, salt and pepper, stew the veal until tender, drain off the broth, leaving barely enough to cover the meat. Beat six eggs and add slowly to them, beating all the time, the juice of three lemons. Pour this over the veal and heat but do not boil.—Mrs. Aaron J. Bessie.
NORWEGIAN MEAT PUDDING.—Take five pounds of round steak, quarter pound beef suet, grind ten or twelve times, add salt, nutmeg, one cup sweet cream, one pint milk, mix well. Bake in pudding tin with funnel in center. Set tin in pan of boiling water. Bake one hour.
PUDDING SAUCE.—Drain liquid from pudding when done. To this add sweet cream, thicken with flour and milk. Season with salt, nutmeg and capers. This will serve ten or twelve people.—Mrs. R. Meidell.
German Cookery
BOILED MEAT BALLS.—One pound of round steak, one egg, one slice of bread, two tablespoons melted butter, one teaspoon salt, a dash of pepper. Trim off all the fat, skin and bones, wash them and put on stove in cold water with one onion, piece of celery, a little parsley and salt to taste. Let boil one hour. Chop or grind the meat, soak the bread in water and press, then mix with all ingredients and form into balls the size of an egg, and boil in the above broth ten minutes. For the gravy brown one tablespoon butter, one of flour, add the broth and stir smooth. Put meat balls into a deep dish and pour gravy over them.—Mrs. J. Bruegger.
MARYLAND BAKED HAM.—Soak a ham over night in cold water and boil it tender in sweet cider or water, putting it on in enough liquid to cover. It must be tender but not broken. Remove the rind, outline the fat on top into diamonds, placing a clove in each. Rub half a cup of maple syrup into ham, sprinkle with pepper, place in oven and brown, sprinkling with sifted bread crumbs if liked. Serve hot or if sliced cold, lay plate and heavy weight on ham over night to make nice firm slices.—Mrs. Whitehead. Southern Cookery demonstration.
LULA'S CORNED BEEF.—Five pounds rump beef or sirloin, five tablespoons salt, three tablespoons brown sugar. Saltpetre size of a hickory nut. Dissolve the ingredients in enough water to cover the beef, and let the meat stand in the brine twenty four hours. Boil meat in the same brine three and a half hours. Quick, simple and good as it gives the purchaser a chance to select the cut of meat she prefers for corning.—Contributed.