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Show FPU THE COOK. How lo Holt 1 1 so, In Ihe Ho.1 A I rorr.l Jlsooer. llama era tioarlyalways ntulerlono, aid therefore tough and Indigestible. The hiufth of time A ham rhoul 1 lei kef ten the t.roluttt Ini dehruillic 1 In each llistaiioe by theslsuof the haul, whli h shoul 1 In winked in mil uat r the night Ufore it Is cooked In tin liioinhigtlie ham oh nil Mpiitini II wnt r wllli a little vlmgnr or lb r In It nee er iii ire than a lew np full. '1 In it llie Willi r should tsi permitted to sloe. I renin to n boil nn.l tho kettle rem nod to tin biu k of the stove wh. n. It nun .ini. iiurf r from funr to eiglt hours tu-eonlliu tu-eonlliu to the sin of the ham Win it tho ham has Ikhhiiiio coll lifter Ik Jug Ink. ii nil tho slot. , the s'lill shoul I I to re liiovid and tliooiitnidiitopliuspriukl d with gritcd bnMl Iriwtt sin. ir ami st'iie mil the ham put hi the .ivm until it hu br wiied on top. If It Ue Inte l lid In . at it hot it sh ul I lie w n 'si win ti taken from tun oven, but if it lo Int. inled fur mid ham, lliuit thu knife shoul I n.ler ton. h it till It it nully loll nul has at 1 at liuit twelee h Miraufttreeuaiitg front the uveu 'lu winp u hum in n w mown lm wluu bolliugitgiiwlt itdelliloua iUtur. |