TO GLAZE HAM
The ham should be a cold boiled one, from which the skin was removed when hot. Cover the ham all over with beaten egg; make a thick paste of cream, pounded cracker, salt and a teaspoonful of melted butter. Spread this evenly over the ham and brown in a moderate oven.
BEEF’S HEART STUFFED
After washing the heart thoroughly cut it into dice one-half inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of Gold Medal Flour with a small quantity of water and thicken the whole. Boil up and serve.
BEEF STEWED WITH ONIONS
Cut two pounds of tender beef into small pieces, season with pepper and salt; slice one or two onions and add to it, with water enough to make a gravy. Let it stew slowly, till the beef is thoroughly cooked, then add some pieces of butter rolled in Gold Medal Flour, enough to make a rich gravy. Cold beef may be cooked in the same way, but the onions must then be cooked before adding them to the meat. Add more boiling water if it dries too fast.