| A Baked Ham Should be Kentucky cured and at least two years old. Soak in water over night. Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night. Remove skin, cover with brown sugar and biscuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at intervals with the juices. Do not carve until it is cold. This is the way real Kentucky housekeepers cook Kentucky ham. Desha Breckinridge. |
An ill cook should have a good cleaver.
Owen Meredith.
Belgian Hare
| 2 rabbits |
| 1 quart sour cream |
| Thin slices of fat bacon |
Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.
Start the rabbits cooking, turning the bacon over so it will brown; when brown turn down the gas to cook slowly. Pour ½ the cream over in the beginning and baste often. When half done pour in the remainder of the cream and cook 1½ hours.