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Show on RECIPES. Biscuits. Four cups or sl;ed fiour. three heaping teaspoons of baking powder, three tablespoons lard, ono teaspoon of salt, and enough milk to make a soft dough Mix thoroughly, flatten with the hand until about one Inch th'ck. but with biscuit cutter Bake In hot oven ten minutes Rolls. Two cup6 of scalded milk, three ta blespoons of lard, two tablespoons of sugar, one teaspoon of salt, one half cake of yeast mixed with white of eg,j in one cup of water Knead again and flavor with curranfa and cinnamon Make Into rolls and lot rise. Baka In moderate oven. Boiled Ham. Wash ham In tepid wafer and scrape It clean. Soak over night In water to which enough molaases have been added to giv flavor In the morning cover the ham with cold water and bring slowly to boiling point, then ilmmr from eight to ten hours, according ac-cording to size of. ham When done, allow the ham to stand in the liquor I until cold, then remove skin and trim neatly. Serve in thin slice. Frosted Ham. Boll the ham until done, and when it has cooled, remove Uie skin and all superfluous fat Roll and sift very hard crackers and rub the crumbs over the ham. Spread evenly and smooth ly with ornamental frosting forced through a pastry bag and tube. Remove Re-move to a platter and garnish with lettuce leaves, watercress, paper frills and a skewer stuck with two plmolas and a piece of truffle. |