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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Apr 05, 1935
Page
7
A traditional Easter ham recipe describes baking a 10 pound ham with cold water bay leaves onion slices and whole cloves. Simmer four hours then remove fat score rind and glaze with a sugar clove and peach juice mix before a final bake of fifteen minutes.
Practical uses for baked ham include Ham a la King with mushrooms peppers capers and cream served on toast Ham and Cauliflower with tapioca and cauliflower layered bake Ham Souffle with ham onion celery parsley and egg and a water bath Escalloped Ham and Potatoes a complete hot supper with ham slices potatoes milk and paprika Puree of Ham with onion tomato sauce stock and paprika using chopped leftover ham as base ingredients
A brief cooking guideline describes simmering meat stock for about 30 minutes and seasoning with small triangular pieces of toasted bread. Nutmeg may be added sparingly. An optional tablespoon of chopped green peppers can be included to enhance piquancy.
Rhubarb pineapple conserve uses rhubarb dates crushed pineapple orange juice rind and nut meats cooked until thick then jarred. Asparagus custard combines milk asparagus eggs butter lemon rind nutmeg salt and pepper baked in a water bath until set. Classic home canning and savory vegetable dessert ideas from a mid century kitchen note.
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